| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Jewish |
|
8 |
servings |
INGREDIENTS
| 2 |
lb |
Farmer's cheese; OR |
| 1 |
lb |
Farmer's cheese and 1 pound cream cheese |
| 6 |
lg |
Eggs; lightly beaten |
| 6 |
tb |
All-purpose flour |
| 1/2 |
ts |
Baking powder; optional |
| 1/2 |
ts |
Salt; or to taste |
| 2 |
c |
Heavy cream or milk |
INSTRUCTIONS
Preheat the oven to 350 degrees F. Grease a 13-by-9-inch baking pan or an
8-inch springform pan.
Beat the cheese until smooth. Beat the eggs with the flour, baking powder,
and salt. Stir in the cream. Blend into the cheese. Pour into the prepared
pan.
Bake until golden brown, about 30 minutes. Turn off the heat and let the
pudding cool in the oven.
Variation:
Sweet Cheese Pudding: Add 1 cup sugar, 2 teaspoons vanilla extract, and if
desired, 1 cup toasted almonds.
Recipe by: Gil Marks, __The World of Jewish Entertaining__
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
28, 1998, converted by MM_Buster v2.0l.
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