| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Wisconsin |
Breakfast/b, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Butter; cut up |
| 1/3 |
c |
Milk |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Cream-style cottage cheese |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Half-and-half, light cream; or evaporated milk |
| 1 |
tb |
Flour |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Ground cinnamon |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
For Crust: In a large bowl, stir together 1 cup flour, baking powder, 1 1/2
tsp. sugar and 1/4 tsp. salt. Cut in butter until mixture resembles coarse
crumbs. Make a well in the center: add milk all at once. Stir just until
dough clings together. One a lightly flur surface, roll dough into an 11"
circle. Fit into bottom and up sides of an ungreased 9x1 1/2" round baking
pan. Trim crust even with top edge of pan. Bake the crust at 350° oven for
5 minutes. Set aside. For filling: In a large bowl, beat eggs. Stir in
cottage cheese, 1/3 cup sugar, half and half, 1 Tbsp. flour, vanilla,
cinnamon and 1/8 tsp. salt until combined. Pour filling into crust. Bake in
a 350° oven for 30 minutes or until center is nearly set when shaken. Cool
the dessert on a wire rack for 1 hour. Cover and chill for at least 4
hours.
Posted to MC-Recipe Digest V1 #186
Date: Tue, 06 Aug 1996 13:21:55 -0400
From: bobbi744@sojourn.com (Roberta Banghart)
NOTES : Mary Thrill of Fredonia, Wisconsin says this is a longtime
favorite
Luxembourgish dessert. Serve with coffee for a wonderful
midmorning break.=
=20
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