AMISH CUSTARD COTTAGE CHEESE PIE
A custard pie made more delightful with the addition of cottage cheese. It can be made in a pastry or graham cracker crust.
Provided by MARBALET
Categories Desserts Pies Vintage Pie Recipes
Time P1DT1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
- In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
- Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
- Cool on racks, then refrigerate. Flavor improves if served a day after baking.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 25.8 g, Cholesterol 51.3 mg, Fat 9.5 g, Fiber 0.2 g, Protein 7.9 g, SaturatedFat 3.2 g, Sodium 271.7 mg, Sugar 16.8 g
APRICOT CHEESE PIE
Make and share this Apricot Cheese Pie recipe from Food.com.
Provided by GrandmaIsCooking
Categories Pie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine oats, butter, cinnamon and 1/4 teaspoon nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" round pie plate.
- Bake at 425 degrees for 7 to 10 minutes, until lightly browned.
- Meanwhile, combine cottage cheese, cream cheese, eggs, dates, 1/3 cup of the pineapple juice, vanilla extract, orange zest and remaining nutmeg in a food processor, mixer or blender and mix well.
- Pour into cooled crust and bake at 350 degrees for 30 to 35 minutes until filling is set, then chill at least one hour.
- Combine remaining pineapple juice and cornstarch in a small saucepan and heat to boiling, then boil 1 minute, stirring constantly, until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze evenly over apricots.
- Refrigerate until glaze is set.
Nutrition Facts : Calories 291, Fat 16.4, SaturatedFat 9.3, Cholesterol 120, Sodium 289, Carbohydrate 26.2, Fiber 2.8, Sugar 13.8, Protein 11.1
COTTAGE CHEESE APRICOT PIE
A quick, easy, healthy cheese cake
Provided by cathysuzuki
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Spread fruit over base
- Beat together or process all other ingredients in order given
- Pour over fruit
- Bake 10 minutes at 200 degrees, then lower heat and cook at 160 degrees for about 50 minutes
- Test to see if cake has set, if skewer comes out clean it should be done
APRICOT COTTAGE CHEESE BRAN BREAD
I saw a recipe calling for these three foods stacked together for breakfast.I decided this would be the perfect ingredients for a quick breakfast bread since my family would not find cottage cheese appealing for breakfast.There is plenty of energy producing nutrients in this bread or muffins. I blend the cottage cheese first so it is not lumpy.
Provided by Montana Heart Song
Categories Quick Breads
Time 45m
Yield 12 muffins, 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In medium bowl mix the wet ingredients together. Set aside.
- In large mixing bowl mix the dry ingredients together.
- Add the wet ingredients into the dry. Fold in gently.
- Add the vanilla and fold in gently.
- Preheat oven 375°F.
- Spray Pam in glass baking pan or bread pan.
- Gently pour and spread into pan.
- You can spray Pam in muffin pans and fill 1/2 to 3/4 full.
- Bake 30 to 35 minutes or until top springs back when pressed with a finger tip ans sides start pull away from pan.
- Muffins have shorter baking time, when top start to turn brown and the tops springs back when pressed with a finger tip. Do not overbake muffin, they will be chewy.
- Note: I prefer to use Special K Cereal, your choice. I have never used the Special K Cereal with the Strawberries in it but I think you could use it along with the apricots.
Nutrition Facts : Calories 563.5, Fat 18.2, SaturatedFat 3.5, Cholesterol 73.9, Sodium 851.4, Carbohydrate 90.3, Fiber 8.8, Sugar 43.6, Protein 17.7
FRAGRANT SHEPHERD'S PIE WITH APRICOTS
Shepherd's pie lovers will love the new addition of spices and apricots in this make-ahead crowd pleaser
Provided by Good Food team
Categories Dinner, Main course
Time 2h30m
Number Of Ingredients 19
Steps:
- Brown the lamb in batches in a large, deep frying pan (there's no need to add oil). Once each batch is browned, transfer it to a sieve and pour off the excess fat from the pan before cooking the next batch. Set aside the browned mince and wipe out the pan with some kitchen paper. Whizz the onions, ginger, garlic and spices together in a food processor until finely chopped and a little pulpy (you can add a drop of water if you need to), then tip into the same pan with the oil. Cook over a medium heat for 5-6 mins until the onion is softened and the spices become fragrant.
- Return the meat to the pan along with the chopped tomatoes and purée, honey and the stock. Bring to the boil, cover and simmer for 1 hr, adding the apricots after 30 mins. The lamb and apricots should be tender, and the sauce thickened; if it's a little wet still, simmer, uncovered, for another 10 mins. Remove from the heat, stir in the coriander leaves and season well.
- While the lamb is cooking, prepare the potato topping. Boil the potatoes in salted water for 15 mins until tender. Once cooked, drain well and mash with the butter, seasoning and enough milk to give you a creamy consistency.
- Heat oven to 200C/fan 180C/gas 6. Tip the lamb mixture into a large ovenproof dish and pile the mash roughly over. (It helps if you start from the edges and work your way towards the middle.) If you're making ahead, cool then freeze the pie at this point, uncovered. Once frozen, cover with cling film and use within 1 month, defrosting thoroughly before reheating.
- Bake for 40 mins from warm, or for 1 hr from cold, until the topping is beginning to brown and the filling is hot. If you like, scatter with some toasted cumin seeds to serve.
Nutrition Facts : Calories 662 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 28 grams sugar, Fiber 9 grams fiber, Protein 34 grams protein, Sodium 0.97 milligram of sodium
CREAMY APRICOT PIE
I keep this wonderful dessert recipe close at hand. It's easy to prepare, and it's so cool and satisfying on a warm summer day.-Charlotte Cramer, Othello, Washington
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Drain apricots, reserving 1/2 cup juice; set apricots aside. In a saucepan, combine egg yolk, milk and reserved apricot juice; stir in the pudding mix until smooth. Bring to a boil over medium heat; cook and stir until thickened. Chop 1/2 cup apricots; add to pudding. Pour into pastry shell. Refrigerate. , For glaze, combine cornstarch and apricot nectar in a saucepan until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cut the remaining apricots into thirds; arrange over pudding layer. Spoon glaze over top. Sprinkle with almonds. Chill until serving.
Nutrition Facts : Calories 298 calories, Fat 12g fat (6g saturated fat), Cholesterol 47mg cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
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