Crust: 1/2c. butter margarine 1/1/2 -2 c. flour egg 1/4 c. sugar
Directions: Mix cookie dough for crust or use graham cracker crumb crust. Line bottom of 9" spring from pan with dough
Cherry Layer: 1 c. canned sour cherries 1/2 c. sugar 1 tspn. almond extract 1 tbspn corn starch
Directions: Blend juice from canned cherries with sugar, extract and corn starch. Cook over low heat til thick, stirring to prevent sticking. Add cherries. Cool. Spread carefully over dough in pan.
Directions: Run cottage cheese through strainer. Add 4 tbspn over starch. Stir until thoroughly blended. Stir in egg yolks, one at a time, beating after each addition. Add cream then sugar. Lastly, fold in stiffly beaten egg whites. Pour in pan over cherries. Bake one hr at 350F. Let cool in oven.
(Pineapple may be used instead of cherries, or cake may be made without fruit. Lemon, vanilla or almond flavoring may be used. Serve cold)
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