| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Polish |
Pie |
16 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Margarine |
| 2 |
|
Eggs; beaten |
| 1/4 |
c |
Milk |
| 1 |
cn |
(21-oz) pineapple pie filling; drained |
| 2 |
lb |
Cottage cheese |
| 1 |
c |
Sour cream |
| 3 |
|
Eggs; beaten |
| 3 |
tb |
Melted butter |
| 1/2 |
lb |
Cream cheese |
| 1 |
c |
Sugar |
| 3 |
tb |
Cornstarch |
| 1 |
ts |
Vanilla or almond extract |
INSTRUCTIONS
COOKIE DOUGH
CHEESE BATTER
From: ramiska@joyce.oit.umass.edu (Richard A Miska)
Date: 6 Jun 1995 12:02:16 -0600
Cookie Dough: Mix flour, baking powder, sugar and margarine. Work as for
pie dough. Then add beaten eggs and milk. Pat in pan which has been
greased on bottom and sides. Cover dough with pineapple pie filling.
Cheese Batter: Beat all ingredients well. Pour over dough. Bake at 350
degrees for about one hour. Test with knife in center to see if done. Use
9x13 inch pan or 11x17 inch pan depending on how high you want the cake.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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