Showing posts with label cottage cheese. Show all posts
Showing posts with label cottage cheese. Show all posts

Thursday, April 11, 2013

Best Cottage Cheese Pancakes

Lucy Burdette: When we visit my sister Sue, we can count on two things--eating well and having an outdoor adventure.  

She often makes us pancakes for breakfast as a special treat. She reminds me that they are healthy--low fat and high protein, designed to stick with us all day--but we love them because they're delicious. 

Here's picture of us from earlier times--I didn't think you'd want to see us in our pajamas! And here's our helper dog...
Tonka helping in the kitchen

 The original recipe  came from a friend's mother, and then Sue added the topping.

Best Cottage Cheese Pancakes (from Ann Butler)

2/3 cup flour
2/3 cup oats (not fast cooking)
2 Tbsp wheat germ
1/2 tsp salt
2 tsp baking powder
3-4 eggs
1-2 Tbsp canola oil
2/3 cup milk (can be no fat)
2/3 cup cottage cheese (can be low fat)

Mix the first five dry ingredients in one bowl. 

Whip the eggs and then mix in oil, milk and cottage cheese. 

Fold the wet ingredients into the dry.

 Heat a skillet to medium (Sue uses a cast iron pan, but griddle would be even better.) Cook the pancakes in greased skillet until bubbles appear and then flip to cook the other side. (About six minutes from start to finish.)  Keep them warm until all are cooked.

For the topping:

Mix one cup plain yogurt with finely chopped banana and some chopped pecans or walnuts. Serve pancakes with that topping and maple syrup or the way my brother-in-law prefers, with hot sauce.
And this is the reason we needed those pancakes--a long kayak ride on the Sopchoppy River.
John and me on the Sopchoppy River

And please don't forget that TOPPED CHEF will be out on May 7--you can preorder it now!

And like Lucy on Facebook to keep up with all the latest news...


Monday, January 25, 2010

Fig Newtons for Grown-ups!

I have to admit, I love Fig Newtons. Love them. But now that I'm celiac (meaning I can't eat gluten or wheat products), Fig Newtons from the package don't love me.

HOWEVER, I figured out how to make a gluten-free Fig Newtons for GROWN-UPS that are so melt-in-your-mouth delicious, they're hard to beat. And I used...get this...cheese! Cottage cheese. Yep, cottage cheese!

Experimenting...isn't it fun? Trying out a new recipe? Trying out a combination of things that just might work...and they do?

Last Saturday, I had a craving for coffee cake. I had the basics in the cupboard...except, I realized I didn't have sour cream. Well, cottage cheese and cream make sour cream...don't they? Sort of. I substituted. [ I've become such a cheese-girl since I started writing A Cheese Shop Mystery series!!]

Then I looked on the door of my refrigerator, saw Dalmatia Fig Spread [found at grocery stores and at], and I thought, how can I incorporate this?

I decided that jam IN THE MIDDLE of the coffee cake
might be great.

I added extra brown sugar. [Note: Brown sugar makes everything better!] AND VOILA.

Fig Newtons for Grown-ups!

[Second note: the cake can be sort of gooey, but licking your fingers is acceptable when eating Fig Newtons.]



2 cups Pamela's Gluten-free baking mix
1 cup white sugar
1 tsp. Gluten-free vanilla
2/3 cup butter, melted
2 eggs, large
1 cup sour cream OR 2/3 cup cottage cheese and 1/3 cup cream (milk)
1/2 cup fig spread
1/4 cup brown sugar
1/4 cup white sugar
1 tsp. cinnamon
1 pinch nutmeg
Powdered sugar for the top

Combine Pamela's mix, sugar, eggs, butter, milk, cheese, vanilla. Mix well.
Spread half of batter in an 8 x 8 greased pan.
Put dollops of fig spread on the batter.
Mix remaining sugars and spices. Sprinkle over fig spread.
Cover with remaining batter.

Bake 45-50 minutes.

Let cool for twenty minutes to "set".

Cut in 9 slices. Sprinkle with powdered sugar.

BIG NOTE: This can be made with regular Bisquick and be just as delicious. It just won't be gluten-free!

Have a great week. I hope everyone is enjoying the new year, making goals, and keeping promises ! Love, laugh, believe.


Wednesday, November 18, 2009

Chili Egg Puff

One of the unexpected perks of getting
married was gaining a mother-in-law
who happens to be a great cook and who
is willing to share recipes. Thank you,

I remember the first time I had this at my
in-laws. It was a holiday morning, and I thought,
WOW! I still think that and so I am sharing it
with you.

This is a quick and easy breakfast dish to share with
holiday company, but I've also made it for dinner.
The dudes love it. And on a crazy week like this one,
when I have page proofs and copy edits and a book
all due at the same time, this recipe really saves my
bacon (although, there is none in this recipe it goes
nicely on the side).

Chili Egg Puff


10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
1 pt cottage cheese
1 cup grated cheddar cheese
1/2 cup melted butter
2 cans diced green chilies
1/2 cup diced onion
1/2 cup diced tomato

Beat first 7 ingredients until smooth. Pour into a greased
9 X 13 baking dish. Stir in green chilies, onion and tomato.
Bake at 350 for 35 minutes.

The eggs puff up nice and fluffy and the
cheese and veggies give it a wonderful flavor.
Truly a terrific dish!

Jenn McKinlay
March 2010

aka Lucy Lawrence

Sept 2009
April 2010

Don't forget to keep your eyes open for our next Iron Chef contest in December, with the special ingredient to be announced in January. Continue to sign up and drop us suggestions! Someone will be a lucky winner close to the holidays! Remember, one entry per person, per day, and you must be a follower of the blog. Come on, WOW me!!!