Recipe by V'nut-Beyond Redemption
Top Review by Cindy Lynn
This tasted very good. I used home-made cottage cheese as it called for cream-style cottage cheese. For nuts, I used chopped pecans. The nuts gave it a nice texture and were a good flavor combination with the raisins. I really liked that I didn't have to bother with a crust. This was more like a soufflé. DH really liked it too. The only disappointment I had was that it got too dark on the outside before it finished cooking in the center and took 40 minutes rather than 30 minutes before it was done in the center. I would have blamed this on my oven, but it's a brand new stove and I just had the oven temperature calibrated about 2 or 3 weeks ago, so I know it is accurate. Regardless of the darkness on the outside, I will make this again and experiment with different temperatures, possibly a lower rack and different pan sizes. If it weren't the type of food product that is subject to falling, I'd cover the edge in foil before it got too dark. The recipe doesn't specify what size baking dish to use, so I used a 9-inch deep dish glass pie pan. Thank you for sharing this recipe.
- 1 1⁄2 cups cream-style cottage cheese
- 4 tablespoons butter, melted
- 1⁄2 cup sugar
- 1⁄4 teaspoon salt
- 1 tablespoon flour
- 1 lemon, rind of, grated
- 2 eggs
- 1⁄2 cup raisins
- 1⁄2 cup nuts, Chopped
- 1⁄4 cup milk
Directions See How It's Made
- Preheat oven to 400°F.
- Press the cheese through a sieve 2 times.
- Add the butter, sugar, salt, flour, lemon rind, unbeaten egg yolks, chopped raisins, nuts and milk.
- Stir well.
- Beat the egg whites until stiff.
- Fold into cheese mixture.
- Bake for 30 minutes or until browned and firm.