\

Heirloom Cottage Cheese Pie

“This is the worst pie I’ve ever tasted.”  -my Dad.

How’s that for an enticement?  Do keep in mind that my Dad said this after eating a bite of my mother’s pumpkin pie which is always sublime, and keep in mind that my Dad is a little bit set in his ways.  I’m thinking if he sees a white pie, he’s thinking cheesecake, and that’s not what he got here.

My husband, however, ate his whole piece and proclaimed it delicious.  He is the best Santa’s elf ever!  Always such a good sport, will try any crazy thing I cook up.

This pie is an heirloom Pennsylvania Dutch recipe, with German, Quaker and Mennonite roots.  It is a very simple recipe and, I think, makes for a very delicious pie.  It sort of reminds me of a ricotta cheesecake but with more texture and without the graham crust.  You have to be prepared to taste a little bit of savory/sour, along with the sweet, and I think it’s best eaten on its own and not after a bite of pumpkin pie.

I made this pie for Christmas Eve dinner, and also to bring to Fiesta Friday #100.  Stay tuned because I’ll be bringing more!  Happy Anniversary to everybody who’s been a part of Fiesta Friday and as always I send my gratitude and thanks to Angie for making this all possible.

christmas eve (3 of 5)

christmas eve (4 of 5)

christmas eve 2 (3 of 3)

christmas eve 2 (2 of 3)

christmas eve 4 (3 of 7)

christmas eve 4 (4 of 7)

christmas eve 4 (6 of 7)

christmas eve 4 (7 of 7)

Pie Filling: Adapted from Shockingly Delicious

  • 1.5 cartons cottage cheese (1 16-ounce regular size carton and half of another 16 oz carton)
  • 4 tablespoons flour
  • ¾-1 cup sugar
  • 2 well beaten eggs
  • Grated rind and juice of one lemon
  • 1/4 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon vanilla
  • Unbaked pie crust (see recipe below)
  • pinch nutmeg, either freshly grated or prepared ground

Read More

Selma’s “Extraordinary Roasted Chicken, Chickpeas and Potatoes”

Selma won Food52’s Contest for “Your Best One Pot Meal” back in January 2014 for this chicken dish, which I’ve had tagged to cook up for nearly a year. Read More

Breakfast Beet Sliders

As you can see I am still on a beet kick.   Read More

Mostly Cranberry Pie

I can’t seem to get off the pie wagon, I’m having too much fun.  This pie was inspired by this holiday’s fruit darling, the cranberry. Read More

Rúgbrauð (Icelandic dark rye bread)


icelandic bread 2 (8 of 10)

Did you know that rye is so easy to grow that in Washington it is classified as a Class C noxious weed?  That’s  because it pops up in fields where it hasn’t been planted.   Not surprisingly, its virtue lies in its ability to grow in marginal soil.  Think of some place like, well, Iceland.   Read More