| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Small curd cottage cheese |
| 2 |
|
Egg yolks |
| 1 |
tb |
Sugar |
| 1 |
ts |
Vanilla |
| 1 |
pk |
(8-oz) cream cheese |
| 1 1/2 |
c |
Sour cream |
| 1/2 |
c |
Orange juice |
| 6 |
|
Eggs |
| 1/4 |
c |
Butter, melted |
| 1 |
c |
Flour |
| 1/3 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/2 |
ts |
Cinnamon |
|
|
Sour cream for topping |
INSTRUCTIONS
Grease a 9"x13" baking pan. In a small bowl, beat together cottage cheese,
egg yolks, sugar, vanilla, and cream cheese until smooth. Set aside.
In a medium bowl, beat together remaining ingredients for batter. Pour half
of batter mixture into prepared pan; carefully spoon filling evenly over
batter. Cover and refrigerate for 2 hours or overnight.
Bake uncovered at 350 degrees for 50-60 minutes. Serve with sour cream on
the side.
Serves 8.
Posted to FOODWINE Digest 10 Oct 96
From: Anne Goldberg <anne-goldberg@NWU.EDU>
Date: Fri, 11 Oct 1996 08:19:37 -0500
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”