Cottage Cheese And Raisin Pie Recipes

Steps:

• In a small saucepan, place raisins and enough water to cover; bring to a boil. Remove from the heat; set aside. , In a large saucepan, combine the sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream and milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat., Drain raisins, reserving 1/2 cup liquid. Gently stir liquid into filling. Add raisins, and nuts if desired. Pour into pie shell. , For meringue, in a small bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edge to crust. , Bake at 350° for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving. Refrigerate leftovers.

Steps:

• Slightly mash cottage cheese.
• Stir in eggs, milk, sugar, and lemon juice; mix well.
• Stir in raisins.
• Pour into pie shell.
• Bake in 375 degree Fahrenheit oven for 40 minutes or until knife inserted in center comes out clean.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Separate the eggs.
• Press the cheese through a sieve 2 times. Add the butter, sugar, salt, flour, lemon zest, unbeaten egg yolks, raisins, chopped walnuts and milk. Stir well.
• Beat the egg whites until stiff peaks form. Fold the egg whites into the cream cheese mixture.
• Bake at 400 degrees F (205 degrees C) for 30 minutes or until browned and firm.