RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Sweet Matzo and Cottage-Cheese Pudding -dairy
Original source: GOURMET, March '00 Current source: "Cooks find ways to perk up Passover tradition" Jeffrey Weiss DETROIT NEWS (on-line edition), 4/6/00 3 (6-inch-square) matzos 1 pound cottage cheese 3 large eggs 7 tablespoons sugar 1/2 teaspoon cinnamon 1/2 cup pecans, chopped (2 ounces) 1/3 cup raisins 1/2 stick (1/4 cup) unsalted butter, melted Acompaniment: sour cream (optional) Serves 6. Preheat oven to 325 degrees F. Soak matzos in cold water until slightly softened, 1 to 2 minutes. Drain on a rack. Stir together cottage cheese, eggs, 6 tablespoons sugar, cinnamon,pecans and raisins. Coat bottom and sides of an 8-inch square baking dish or pan with half of butter. Put 1 matzo in dish and spread half of cottage-cheese mixture over it. Top with another matzo and remaining cottage-cheese mixture. Top with remaining matzo, brush with remaining butter, and sprinkle with remaining tablespoon sugar. Bake pudding in middle of oven until golden, puffed and set, about 1 hour. Cut into squares and serve pudding warm.
