Marys Kaeskuch (cheese Kuchen) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Flour,
1 tsp: Baking powder,
1 1/2 tsp: Sugar,
1/4 tsp: Salt,
1/4 cup: Butter, cut up
1/3 cup: Milk,
2: Eggs,
1 1/2 cup: Cream-style cottage cheese,
1/3 cup: Sugar,
1/3 cup: Half-and-half, light cream
Or evaporated milk,
1 tbsp: Flour,
1/2 tsp: Vanilla,
1/4 tsp: Ground cinnamon,
1/8 tsp: Salt,
Directions:
For Crust: In a large bowl, stir together 1 cup flour, baking powder,
1 1/2 tsp. sugar and 1/4 tsp. salt. Cut in butter until mixture
resembles coarse crumbs. Make a well in the center: add milk all at
once. Stir just until dough clings together. One a lightly flur
surface, roll dough into an 11" circle. Fit into bottom and up sides
of an ungreased 9x1 1/2" round baking pan. Trim crust even with top
edge of pan. Bake the crust at 350=B0 oven for 5 minutes. Set aside.
For filling: In a large bowl, beat eggs. Stir in cottage cheese, 1/3
cup sugar, half and half, 1 Tbsp. flour, vanilla, cinnamon and 1/8
tsp. salt until combined. Pour filling into crust. Bake in a 350=B0
oven for 30 minutes or until center is nearly set when= shaken. Cool
the dessert on a wire rack for 1 hour. Cover and chill for at least 4
hours.
~ - - - - - - - - - - - - - - - - -
NOTES : Mary Thrill of Fredonia, Wisconsin says this is a longtime
favorite Luxembourgish dessert. Serve with coffee for a wonderful
midmorning break.=
MC formatting by bobbi744@sojourn.com Recipe By
: Midwest Living magazine, June 95
Source from luhu.jp
1 1/2 tsp. sugar and 1/4 tsp. salt. Cut in butter until mixture
resembles coarse crumbs. Make a well in the center: add milk all at
once. Stir just until dough clings together. One a lightly flur
surface, roll dough into an 11" circle. Fit into bottom and up sides
of an ungreased 9x1 1/2" round baking pan. Trim crust even with top
edge of pan. Bake the crust at 350=B0 oven for 5 minutes. Set aside.
For filling: In a large bowl, beat eggs. Stir in cottage cheese, 1/3
cup sugar, half and half, 1 Tbsp. flour, vanilla, cinnamon and 1/8
tsp. salt until combined. Pour filling into crust. Bake in a 350=B0
oven for 30 minutes or until center is nearly set when= shaken. Cool
the dessert on a wire rack for 1 hour. Cover and chill for at least 4
hours.
~ - - - - - - - - - - - - - - - - -
NOTES : Mary Thrill of Fredonia, Wisconsin says this is a longtime
favorite Luxembourgish dessert. Serve with coffee for a wonderful
midmorning break.=
MC formatting by bobbi744@sojourn.com Recipe By
: Midwest Living magazine, June 95
Source from luhu.jp