Desserts
Reading edition
Cheese Custard Pudding
2 cups cottage cheese 4 eggs, beaten slightly 1 quart milk, scalded 3 tablespoons flour ½ teaspoon salt ½ cup sugar 1 teaspoon vanilla extract ¼ teaspoon almond extract
Put cottage cheese through a sieve. Beat eggs together slightly; add scalded milk, stirring to blend. Mix dry ingredients; add sieved cottage cheese. Gradually stir in milk-egg mixture; add vanilla and almond extract. Pour into a well-buttered 8-inch glass baking dish. Place in a pan of hot water and bake in a moderate oven (325° F.) for 1½ hours or until a knife inserted in the center comes out clean; let cool. Serves 6 to 8.
Lemon-Cottage Cheese Custard
½ cup melba toast crumbs, rolled and sifted 1 cup sugar ¼ cup butter, melted 2 egg yolks Juice of 1 lemon Rind of 1 lemon, grated ¼ teaspoon mace ¼ teaspoon salt 2 cups cottage cheese 3 tablespoons flour ½ cup milk ½ cup whipping cream 2 egg whites ⅓ cup nut meats, chopped
Combine crumbs, ½ cup sugar, and butter; line buttered baking dish. Beat egg yolks with remaining sugar, add lemon juice and rind, mace and salt, then cottage cheese and flour blended with milk. Mix all thoroughly and sieve. Add whipped cream and stiffly beaten egg whites. Mix lightly and pour into crumb-lined baking dish, sprinkle with nut meats. Set in pan of hot water and bake in a moderate oven (325° to 350° F.) 1 hour. Serve cold with whipped cream or crushed strawberries. Serves 8.
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Spiced Cottage Cheese Cookies
In these refrigerator cookies the cheese provides the liquid content.
½ cup shortening ½ cup sugar, brown or granulated 1 egg 1¾ cup sifted all-purpose flour ½ teaspoon soda ½ teaspoon salt ½ teaspoon cinnamon ¼ teaspoon each nutmeg and cloves ⅓ cup cottage cheese, sieved
Cream shortening and sugar together; beat in egg. Sift flour with soda, salt, and spices into bowl; add cottage cheese. Stir together to make a stiff dough. Form into roll; wrap in waxed paper and chill well in the refrigerator. Slice thin, and bake in a moderate oven (375° F.) 10 minutes or until lightly browned. Makes about 2½ dozen cookies.
Cottage Cheese Cup Cakes
½ cup butter 2 cups brown sugar, firmly packed Grated rind of 1 lemon 1 egg 2 cups sifted cake flour 1 teaspoon salt 1 cup chopped raisins 2 cups creamed cottage cheese (or 2 cups dry cottage cheese plus 3 tablespoons milk) ½ teaspoon soda
Cream butter and one cup of the brown sugar until light and fluffy. Add lemon rind and egg and beat well. Add cottage cheese and second cup of brown sugar and mix thoroughly. Sift flour once, measure, and resift with the dry ingredients. Blend with cottage cheese mixture. Fold in raisins. Bake in greased muffin pans at 350° F., for 30 minutes, or until done. Serve warm. Makes about 2 dozen cupcakes.
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Unbaked Cheese Cake
FILLING
2 tablespoons unflavored gelatin ¼ cup cold water 4 eggs, separated 1 cup table cream ¾ cup sugar 2 cups cottage cheese, sieved ½ teaspoon salt 1 teaspoon vanilla Juice of 2 lemons Grated peel of 1 lemon ½ cup heavy cream, whipped
CRUST
2 cups graham cracker or zweiback crumbs ½ cup melted butter ¼ cup confectioner’s sugar
Soften gelatin in water for 5 minutes. In the top of the double boiler beat egg yolks slightly; stir in softened gelatin, table cream, and sugar. Place over boiling water and cook, stirring constantly, until the mixture coats a spoon. Remove from heat; stir in cottage cheese, salt, vanilla, lemon juice, and peel. Cool. Fold in cream. While filling is cooling, combine ingredients for crust; take out ⅓ of mixture and set aside. Use remainder of crumbs to line bottom and sides of a spring mold or deep 9-inch layer cake pan. Pour filling into pan. Sprinkle remaining crumbs on top. Chill several hours before serving.
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Cottage Cheese Cake
2 cups fine melba toast crumbs 1½ cups sugar 1 teaspoon cinnamon ½ cup melted butter 6 eggs 1½ tablespoons lemon juice ½ teaspoon salt ½ cup coffee cream 3 cups cottage cheese sieved ¼ cup flour 2 teaspoons grated lemon rind ¼ cup chopped nuts 1 teaspoon vanilla
Combine crumbs with ½ cup sugar, cinnamon, and butter. Reserve ¾ cup of mixture for top and press balance into bottom of a 9-inch pie pan. Beat eggs and add sugar gradually. Add lemon juice, salt, cream, cheese and flour. Mix well. Add rind. Pour into pie tin and sprinkle with reserve crumbs. Bake 1 hour in moderate oven (350° F.). Chill and remove from pan.
Fruit Cheese Pie
1 unbaked 9-inch pastry shell 1½ cups thinly sliced raw apples 2 eggs ¾ cup cottage cheese ½ cup sugar ½ cup cream ½ teaspoon salt 1 teaspoon grated lemon rind 3 tablespoons sugar ½ teaspoon cinnamon Dash of nutmeg
Line a pie pan with pastry and cover the bottom with the sliced apples. Beat the eggs slightly, add the cottage cheese, ½ cup of sugar, cream, salt and lemon rind. Mix 3 tablespoons of sugar with the cinnamon and nutmeg, sprinkle this over the apples, then cover them with the cottage cheese mixture. Bake in a moderately hot oven (425° F.) 10 minutes; reduce the heat to a moderate oven (350° F.) and bake 30 minutes longer.
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Raisin-Cottage Cheese Pie
1 pound cottage cheese ⅓ cup sugar ¼ cup milk 3 eggs, beaten ½ teaspoon salt ½ cup chopped raisins or dates Rind and juice of 1 lemon 1 teaspoon melted butter ½ recipe pastry
Press cheese through a fine sieve. Add next 7 ingredients and stir until well mixed. Line a deep pie pan with pastry and bake in hot oven (450° F.) until crust is very light brown. Fill with cheese mixture and continue baking in moderate oven (350° F.) until filling is firm, 15 to 20 minutes. Makes 1 (9-inch) pie.
Melody Pie
LEMON PASTRY SHELL
1 cup sifted flour ¼ teaspoon salt ¼ cup shortening ½ teaspoon grated lemon rind 1½ tablespoons lemon juice 1 tablespoon ice water 2 teaspoons beaten egg yolk
Sift together flour and salt. Cut in shortening and lemon rind. Beat together lemon juice, water and egg yolk. Stir lightly into flour mixture. Form into ball; wrap in waxed paper and chill. Roll out dough and line 9-inch pie plate. Prick well; bake 10 to 15 minutes in moderately hot oven (425° F.).
FILLING
Line shell with 1 pint creamed cottage cheese, mixed with 1 tablespoon grated lemon rind. Fill with 1 No. 2½ can fruit cocktail, chilled and drained. Garnish with mint. Serves 8.
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Buttermilk Pie
2 eggs ½ cup melted butter 2 tablespoons flour 1 cup sugar 2 teaspoons vanilla 2 teaspoons lemon juice, or 1 teaspoon grated lemon rind 1½ cups buttermilk ½ pound cottage cheese Pastry
Beat egg yolks slightly; add butter, and beat until thoroughly blended. Beat in flour, ½ cup sugar, vanilla, lemon juice, buttermilk, and cottage cheese that has been pressed through a sieve. Beat egg whites, add ½ cup sugar gradually, and beat until stiff; fold into mixture. Pour into 9-inch pie pan lined with pastry; bake in a hot oven (450° F.) for 15 minutes, then lower temperature to slow (300° F.) and continue baking 40 minutes, or until set. Chill before serving. Note: there’s an abundance of filling here so you should roll out the pastry until the circle is about 4 inches larger than the top diameter of the pie plate. Fit the pastry into the pan, then trim with shears, leaving a 1½ inch overhanging border. Fold this border up and make an upright double-fold rim; flute with fingers.
Cheese Bowl
¾ cup sieved cottage cheese ¼ pound Roquefort cheese, sieved 1 tablespoon sour cream Few drops Worcestershire Sauce Crackers Fruit
Mix cottage cheese, Roquefort cheese and sour cream just enough to blend. Add Worcestershire sauce to taste. Serve in bowl. Six servings. Mellow cheese served with tart fruit and crackers makes an elegant dessert.
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