Cottage Cheese Rolls

These are sweet rolls, 

I don't remember them being made but
gramma did used to make cottage cheese dumplings, cottage cheese strudel..etc....

This recipe is a sweet roll type dough with frosting.

Cottage Cheese Rolls

1/2 lb butter (or oleo)
1 lb carton small curd cottage cheese
2 c sifted flour
Have all the ingredients room temperature.
Combine in large mixer bowl and beat till smooth and elastic

Chill several hours or overnight
divide into 4 parts and roll each part into a circle 1/8 inch thick on a lightly floured surface

Cut into pie shaped wedges; roll each from wide end to point

Place on ungreased baking sheet about 1 inch apart.  Bake at 350° degrees for 20 minutes.

cool and frost

butter frosting:
1 tbsp soft butter
1 1/2 cups Powdered sugar
1/2 tsp vanilla
1 1/2 tsp cream or milk to spread easily

Soon to Be fall, Apple Crisp , Apple Fritters, French Apple Wedges

Soon to Be fall:  

Apple Crisp , Apple Fritters, French Apple Wedges

With fall in the air the last few nights  I decided to dig into gramma's card catalog drawer and look for apple recipes.

Included below are 3, the only one of them I remember her making is the Apple Crisp.

Apple crisp

4 c. peeled and sliced apples

1 T. lemon juice

1/3 c. sifted flour

1 c. oats

1/2 c br. sugar

1/2 t. cinnamon

1/3 cup melted butter

Place apples in shallow pan.  Sprinkle with lemon juice.  Combine dry ingredients.; add melted butter.  mix til crumbly.  sprinkle crumb mixture over apples

Bake in 375 degree oven 30 minutes

(I'm guessing this is to go in a 9 inch square pan )

Apple Fritters

2 egg yolks, beaten

1/2 c. milk

1 c sifted flour

1 tsp bkg. powder

1 tsp salt

1/4 cup sugar

1 tsp salad oil

2 egg whites

6 apples

Combine yolks & milk.  Sift together dry ingredients.  inc. sugar.  Add to milk mixture.  Add oil.  Beat till blended.  Beat egg whites til stiff.  Fold into batter.  Core apples and peel.  Cut into crosswise slices 1/4 inch thick.  Dip into batter.  Fry in hot fat 375 degrees till brown on one side. Turn once.  Have about 1 inch fat in pan.  Drain.  Sprinkle with powdered sugar.

French Apple Wedges

2 eggs

1/2 cup sugar

1/2 cup sifted flour

1 tsp baking powder

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

2 tsp vanilla

1 c. finely chopped nuts

2 c pared, finely chopped apples

1/2 c. heavy cream, whipped

Beat eggs till light; sift dry ingredients together; add to eggs along with vanilla, nuts, and apples; mix well. Pour into ungreased 9 inch pie pan.  Bake in moderate oven(350)  25-30 minutes.  Cool Serve with whipped cream if desired .

serves 6

Mrzla torta

Mrzla torta
(Cold Torte)

I found this recipe folded up in some another cookbook.  I believe it is in Slovenian and that is what I used to translate on google translate.

It didn't translate perfectly.  but I think it did well enough to figure out what it is.  It seems to be a chocolate tiramisu of sorts,

using albert biscuits

(I'm guessing these tasted similar to honey graham cracker? but slightly thicker??)

If you try it please send a photo...I don't cook with eggs(allergies in family) so it doesn't pay to try this but it sounds yummy.

10 dkg = 1 cup

Mrzla Torta

60-65 dkg štirioglatih keksov(albert keksi) namakaj v močna sladki črni kavi z malo ruma



Mešaj nad soparo 25 kdg finega kristal sladkorja z 1 celim jajcem in 1 rumenjakom tako dolog, da se sladkor popolnoma razpusti. 

Nato primešaj 10 dkg  čocolade v prahu in vse skupaj vlij na 1/4 kg zmehčanega masla ter mešaj vse skupaj toliko časa, da postane masa lepo gladka.Lahko primesas tudi zmlete orehe.

Ravni krožnik (ne ovalni) potrosi s kristal sladkorjem, nato naloži kekse.  Namaži s krem, potem zopet vrsta keksov i.t.d.



Torta mora stati na hladnem ali v hladidiniku vsaj 1-2 dni.

Torta mora stati na hladvem ali v hladidiniku vsaj 1-2 dni.

60-65 dkg of quartz biscuits (Albert biscuits) soaked in strong sweet black coffee with a little rum



Stir over a sop of 25 kdg of fine sugar with 1 whole egg and 1 egg yolk until the sugar dissolves completely.

Then stir in 10 dkg of chocolate powder and pour in 1/4 kg of softened butter and mix together until smooth until smooth. You can also mix ground nuts.

Sprinkle a flat plate (not oval) with crystal sugar, then load the biscuits. Spread with cream, then again a series of biscuits i.t.d.



The cake should be refrigerated or refrigerated for at least 1-2 dayss.

Lemon Meringue Pie

Lemon Meringue Pie

Thanksgiving dinner was one load of calories followed by many types of pie

Pumpkin, Chocolate Cream, Pecan, Banana(sometimes), Apple, and Lemon Meringue. 

Always a dish of whipped cream nearby.

Lemon Meringue Pie

(this clipping was from a 1977 McCall's magazine in gramma's stash of clippings)

Pastry for one-crust pie(9 inch)

Lemon Filling

1/4 cup cornstarch

3 tbsp flour

1 3/4 cups sugar

1/4 tsp salt

4 egg yolks, slightly beaten

1/2 cup lemon juice

1 tbsp grated lemon peel

1 tbsp butter

Meringue

4 egg whites

1.4 tsp cream of tartar

1/2 cup sugar

1. Put crust in pie plate and  Pre-bake pie crust till golden brown

2. Make lemon filling in medium saucepan, combine cornstarch, flour 1 3/4 cups sugar and the salt mixing well.  Gradually ad 2 cups water, stirring until smooth. Over medium heat, bring to boiling stirring occasionally; boil 1 minute till shiny and translucent.

3/ quickly stir some of the hot mixture into yolks.  Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes stirring occasionally

remove from heat. stir in lemon juice, lemon peel and butter.  Pour into pie shell.  Preheat oven to 400

4. make meringue, in medium bowl, with mixer at medium speed beat whites with cream of tartar until frothy.  Gradually beat in sugar, 2 tbsp at a time, beating after each addition.  Beat at high speed until stiff peaks form when beater is slowly raised.  

5. Spread meringue over lemon filling, carefully sealing to edge of crust and swirling the top decoratively.  Bake 7-9 minutes or until meringue is golden brown let cool 2-3 hours , cut with wet knife.