I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

German Cheesecake

8 oz. package cream cheese
2 Tbsp. milk
2 Tbsp. butter
1 Tbsp. vanilla or lemon extract
2 cups cottage cheese
1 1/4 cups sugar
3 Tbsp. cornstarch
4 eggs (separated)

Low fat cheeses are fine. Bring cream cheese to room temperature. Beat egg whites until they form stiff peaks. Puree cottage cheese in blender. Add remaining ingredients, and fold in egg whites. Pour into crust. Bake at 350 degrees for 1 hour on bottom rack. Turn off oven and allow cake to cool in the oven. Sift powdered sugar over cooled cake.

Crust:
4 Tbsp. butter or margarine
4 Tbsp. sugar
2 Tbsp. milk
1 egg
1 tsp. Baking powder
½ cup flour 

Mix all ingredients and pat in an 8 to 9 inch spring form pan.

This is my favorite cheesecake made by my friend Ella Pendleton
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