Pass the Cottage Cheese, please.
Our family is a lover of Cottage Cheese, we prefer the large curd and eat it in many different ways. Some of our favorites are with fruit, in jello, with jelly or applebutter and with a generous sprinkling of course grind black pepper on top.
We love to hear from you, so please. post a comment and let us know your favorite way to eat Cottage Cheese and if you prefer large or small curd.
Here are a couple of recipes using Cottage Cheese. I hope you enjoy them.
COTTAGE CHEESE CAKE
1 1/2 c. sugar
1 lb. creamed cottage cheese
1 lb. cream cheese
1 pt. sour cream
1/4 c. melted butter
3 tbsp. flour
3 tbsp. cornstarch
1 1/2 tsp. lemon juice
1 1/2 tsp. vanilla
Cream cream cheese and add cottage cheese. Add sugar, flour, cornstarch, lemon juice, and vanilla. Add melted butter, then sour cream. Pour batter into 8 inch buttered spring-form pan. Bake at 325 degrees for 1 hour and 15 minutes. Turn oven off, leaving cake in oven for 1 to 2 hours until slightly cooled. Refrigerate.
COTTAGE CHEESE COOKIES
1 c. shortening
1 c. sugar
3/4 c. brown sugar
2 tsp. vanilla
1 c. cottage cheese
1/2 c. cocoa, unsweetened
2 3/4 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped nuts
Cream together first 5 ingredients then add cottage cheese and cocoa; mixing well. Set aside.
Sift together dry ingredients and add to creamed mixture, stirring well. Stir in nuts. Chill dough in freezer 1-2 hours. Roll dough into balls the size of walnuts. Then roll in powdered sugar. Bake on lightly greased cookie sheet at 350 degrees for 12 minutes. Makes 6-7 dozen cookies. This is a very moist cookie.
WHOLE WHEAT COTTAGE CHEESE ROLLS
3 3/4 to 4 c. whole wheat flour
2 pkgs. active dry yeast
1/2 tsp. baking soda
1 1/2 c. cream-style cottage cheese
1/2 c. water
1/4 c. brown sugar, packed
2 tbsp. butter
2 tsp. salt
Thoroughly stir together 1 1/2 cups of the flour, the yeast and soda. Heat cheese, water, sugar, butter, and salt just until warm (115 to 120 degrees), stirring constantly to melt butter. Add to dry mixture; add eggs. Beat at low-speed on electric mixer for 1 to 2 minute, scraping bowl constantly. Beat 3 minutes at high-speed. By hand, stir in enough remaining flour to make a moderately stiff dough. On floured surface, knead until smooth 8 to 10 minutes. Place in greased bowl, turning once. Cover; let rise until nearly double. Punch down. Shape into 24 rolls. Place in greased muffin pans. Let rise until nearly double. Bake at 375 degrees for 12 to 15 minutes or if you prefer bread shape into two loaves, let rise again. Bake at 375 degrees for approximately 20 minutes.
And a little “tastie” for the diabetic.
DIABETIC COTTAGE CHEESE SALAD
1 lb. cottage cheese
1 pkg. dry gelatin (any brand, any flavor)
1 small can unsweetened pineapple chunks, drained
Add Cool Whip to ingredient, toss lightly to mix. Serve on lettuce leaf.