3 cup cottage cheese
1 cup sour cream
1 cup sugar
4 whole eggs
1/2 lemon, grated peel
1/4 tsp vanilla
1 cup raisins
1/2 cup cornstarch
1 tsp flour
1 tsp baking soda
1/2 cup almonds, grated
1 muerbeteig
2 cup flour
1/4 lb butter
1/2 cup sugar
1 egg
1 pinch of salt
1 tsp baking powder
Directions
Prepare dough and with it line bottom and sides of a
greased cake tin.
Strain cottage cheese; stir in cream. Add sugar,
eggs, grated lemon peel, vanilla, raisins and
cornstarch. Mix flour and baking soda and add. Pour
batter into dough lining, top with grated almonds and
bake in 375F oven for about 1 hour.
When done, cool cake in a warm place. Do not chill.
Mix: all ingredients and, on a bread board, knead to a
supple dough. Roll out and use as instructed in above
recipe. In view of the large butter content of this
dough, it should be thoroughly cooled before baking.
FROM: RITA TAULE (BTVC62A)
Servings: 8 servings
Kaesekuchen Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Cheese; Fruit; Nut
The History of Recipes
We can follow the history of meal recipes far back into ancient history, at least as far back into recorded history as early Egypt, and quite possibly further than that. Interesting though that maybe, mostly, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe found, according to experts in ancient history are a few tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the Roman cooks were skilled in the use of many different spices and herbs, including a few you will know like bay, fennel and dill. Later, we have some books from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these are unconnected to the indian curry that is served today, but instead accounts of the types of meals prepared by the chefs of the rich and powerful of the period. Later, in the fifteenth century, knights returning from the crusades brought back a variety of foods, spices and herbs from the Middle-East, including basil and coriander. These new herbs and spices prompted an eruption in books on cooking, the majority of which are kept safe in private cookery archives. During the following few hundred years, the upper-class families of Europe strove to serve up the best banquets, and as a result the best cooks and their recipe collections increased in prestige. Nevertheless, it wasn`t until the 19th century that fine cooking and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to collating, testing, and writing down recipes to allow everyone to enjoy them. By the time we get to the 1900s, cooking books are greatly in demand due to increased literacy, people having more leisure time and a general increase in wealth. The arrival of television brings us TV chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on this site. |
We hope you enjoy this Kaesekuchen recipe.
