4 tb Yeast

2 c -water, warm

1/2 c Sugar

1 ts Salt

1 ts Baking soda

1/4 c Dill; 1/2 c fresh

4 Eggs

4 c Cottage cheese

10 c Flour

Butter Dissolve yeast in warm water with 1/2 ts sugar.
Heat cottage cheese to lukewarm.
Beat in remaining sugar, salt, baking soda, dill and eggs.
Stir in cheese.
Beat 4 cups flour, add rest of flour 1 cup at a time.
Spoon thick batter into greased bowl.
Let rise double.
Stir down and spoon into 4 greased loaf pans.
Let rise, bake 30 minutes.
Brush with butter.
Bake 10 minutes more From “Kitchen with a View” by Judi Burke, “The Keeper’s House” at Robinson Point Light on Isle au Haut, ME 04645.
—–

8 oz Sweet baking chocolate

Broken in pieces 1 c Butter or margarine; diced

2 Eggs

1/4 c Sugar

1/3 Candied fruit peel

12 Candied cherries; quartered

2 1/2 oz Blanched almonds; chopped

1 ts Grated orange peel

8 oz Butter cookies; coarsely

Crushed \Grease an 8″ round springform pan.
Line the base with waxed paper and grease the paper.
Put chocolate and butter in top of double boiler.
Place over simmering water, stirring occasionally, until melted.
Set aside to cool slightly.
In large bowl, beat eggs and sugar together until pale and fluffy.
Slowly stir in melted chocolate, then stir in candied fruit peel, cherries, almonds and orange peel.
Add the coarsely crushed cookies and stir them in gently.
Pour the batter into prepared pan.
Cover it with plastic wrap and refrigerate at least 8 hours, until firm. Loosen edge of cake and remove side of pan.
Cut cake into wedges and serve.
NOTEs.
Do not let the cake stand at room temperature too long as it softens and becomes difficult to slice and serve.
Do not be tempted to cut large wedges; this cake is very very rich! —–

1 c Butter

(or butter substitute 1/2 Egg

1/4 ts Nutmeg

1 c Brown sugar

3 c Flour

1/4 ts Salt

1 ts Vanilla

1 ts Black walnut flavoring

Cream butter and sugar.
Add egg and beat well.
Sift flour, measure, and sift with salt and nutmeg.
Add to creamed mixture.
Add flavorings.
Mix thoroughly.
Form into rolls 1 1/2 inches in diameter.
Chill overnight.
Cut in thin slices.
Place on slightly oiled baking sheet.
Bake in hot oven (410 F) about 10 minutes.
48 servings.
—–

1 1/4 cups sugar

3 tablespoons cornstarch

1/2 teaspoon instant coffee crystals

1/4 teaspoon salt

2 cups 1% lowfat milk

1 cup canned light or regular coconut milk

3 ounces unsweetened chocolate — cut up

3 slightly beaten egg yolks

1 tablespoon butter — cut up

1 teaspoon vanilla

1/4 cup coconut

1 baked 9-inch pastry shell

In saucepan stir together sugar, cornstarch, coffee crystals, and salt.
Stir i n 1% lowfat milk, coconut milk, and chocolate. Cook and stir until thickened a nd bubbly.
Cook and stir 2 minutes more.
(If chocolate flecks remain, whisk g ently until smooth.)

Stir about 1 cup of the chocolate mixture into beaten egg yolks. Return to sau cepan.
Cook and stir just until mixture bubbles; cook and stir 2 minutes more.
Remove from heat.
Stir in butter and vanilla; fold in coconut.
Pour hot mix ture into baked pastry shell.
Cool.
Cover and refrigerate at least 6 hours or until thoroughly chilled.
Makes 8 servings.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0g & SNT on 8/17/98

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