1 1/4 cup quick oats
1/4 cup melted butter or margarine
1/4 tsp cinnamon
1/8 tsp ground nutmeg
1 cup cottage cheese
1 package 8 oz. reduced calorie cream
3 each eggs
1/2 cup sliced dates
1/2 cup pineapple juice
1 tsp vanilla extract
1 tsp grated orange zest (peel)
3/4 tsp cornstarch
1 can 16 oz. apricot halves,draine
Directions
Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small
bowl.Press mixture onto bottom and up sides of a 9" pie plate. Bake
at 425 degrees for 7 to 10 minutes,until lightly browned.
Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3
cup pineapple juice,vanilla extract,orange zest and remaining nutmeg
in a food processor or blender.Blend until well mixed. Pour into
cooled crust and bake @ 350 degrees for 30 to 35 minutes until
filling is set.Chill at least one hour.
Combine remaining pineapple juice and cornstarch in a small
saucepan.Heat to boiling.Boil 1 minute,stirring constantly,until
thickened and clear.Arrange drained apricot halves on top of cheese
filling and spoon pineapple glaze,evenly,over apricots. Refrigerate
until glaze is set.Makes 8 servings.
Servings: 8 servings
Apricot Cheese Pie Recipe brought to you by Recipe Ideas
Categories: Cheese; Dessert; Fruit; Pie
The History of Recipes
Food historians have proved the existance of recipes back into history, at least as far into history as the ancient Egyptians, and quite possibly further than that. In practice though, sadly, these old records were just simple hieroglyphic instructions for preparing food.
As our culinary historical trip moves on a few more years there are some recipe books which date from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are not about the indian curry that is popular today, but rather accounts of the types of food on the menues of the upper classes of the time. In the fifteenth century, the Crusaders brought back many spices and herbs from Arab countries, including spices like parsley and basil. These new culinary innovations prompted an increase in recipe books, many of which are now in private libraries. Like it or not, the introduction of television brought us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Apricot Cheese Pie recipe.
