Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Margarine |
| ¼ cup | Sugar |
| 2 \N | Eggs; beaten |
| ¾ cup | Milk |
| 1¼ cup | Flour |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt |
| 8 ounces | Dry cottage cheese |
| 2 \N | Eggs |
| 8 ounces | Creamed cottage cheese (up to) |
| 4 tablespoons | Sugar |
| ½ teaspoon | Cinnamon |
| 1 pinch | Salt |
| 1 dash | Vanilla |
| 1 teaspoon | Grated orange rind (up to) |
| 2 ounces | Cream cheese (up to) |
| 2 ounces | Sour cream |
BATTER
FILLING
OPTIONAL
From: elayne@... (Elayne Cohen) Date: Wed, 10 Jul 1996 10:59:11 GMT Cream together margarine and sugar. Beat in eggs and milk. Mix flour, baking powder and salt. Combine and blend all. Preheat oven to 350F.
Mix together filling ingredients. Pour half of batter into a greased 8x8 inch glass baking pan. Pour in all of the filling and spread evenly. Cover with remaining batter. Bake 55 minutes. Cool slightly, cut into 12 pieces. Serve with sour cream and jam.
Doubling: Can easily be doubled. Don't double salt or cinnamon. Use a 9x13 inch pan.
JEWISH-FOOD digest 247
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .