FARMER'S CHEESE WITH HONEY, RAISINS, CINNAMON AND TOASTED WALNUTS
Warm cheese is a comfort food if ever there was one. If it hadn't occurred to you, just think of Mac and Cheese and you should be on the same page with me.
Provided by Dave Lieberman
Categories dessert
Time 23m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat oven 400 degrees F.
- Lay walnuts on baking sheet. Roast and shake once or twice to insure even toasting. Roast until a shade darker and aromatic, about 15 minutes.
- Remove walnuts and set aside to cool.
- Turn the oven to broil.
- Place farmer's cheese in large mixing bowl. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine).
- Place under broiler until brown and bubbly on top, about 2 to 3 minutes.
- Serve hot or at room temperature with crackers of any kind or slices of crusty bread.
WALNUT-RAISIN BAKED FARMER CHEESE
Make and share this Walnut-Raisin Baked Farmer Cheese recipe from Food.com.
Provided by Pinay0618
Categories Fruit
Time 8m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to broiler.
- Place Friendship Farmer Cheese in a large mixing bow. Add the remaining ingredients and the toasted walnuts. Mix thoroughly. Transfer mixture to a small baking dish (aluminum disposable is fine). Place under broiler until brown and bubbly on top, about 2 to 3 minutes. Serve hot or at room temperature with crackers of any kind or slices or crusty bread.
Nutrition Facts : Calories 138.9, Fat 5, SaturatedFat 0.6, Cholesterol 4, Sodium 8.7, Carbohydrate 13.6, Fiber 0.8, Sugar 10.9, Protein 11.2
FARMER'S CHEESE AND RAISIN FILO STRUDEL
Provided by Rick Rodgers
Categories Cheese Dessert Bake Raisin Shavuot Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- 1. Position a rack in the center of the oven and heat to 350°F. Lightly brush a 13 x 9-inch glass baking dish with a little of the melted butter.
- 2. Using a rubber spatula, work the cheese through a medium-meshed wire sieve into a medium bowl. Stir the bread crumbs and milk in another medium bowl.
- 3. Beat the room-temperature butter in a large bowl with a handheld mixer on high speed until creamy. Add the sugar, lemon zest, and vanilla and beat until light in color and texture, about 2 minutes. Beat in the egg yolks, one at a time. Mix in the farmer's cheese, soaked bread crumbs, and sour cream.
- 4. In another medium bowl, using very clean beaters, beat the egg whites at high speed until they form stiff peaks. Stir about one fourth of the whites into the cheese mixture, then fold in the remaining whites. Fold in the raisins.
- 5. Place a filo sheet in the prepared pan, letting excess dough hang over the sides. Using a soft brush, lightly brush the filo as best as you can with melted butter. Layer 5 more filo sheets, buttering each layer. Pour in the cheese mixture and spread evenly. Layer with 6 more filo sheets, buttering each layer and the top. Tuck the excess filo into the baking pan.
- 6. Bake until the top is golden brown, about 1 hour. Cool for 30 minutes. Dust the top of the strudel with confectioners' sugar. Serve warm or cooled, with the vanilla sauce, if you wish.
- MAKE AHEAD
- The strudel is best the day it is baked.
DUTCH-OVEN RAISIN WALNUT BREAD
On a cold day there is nothing better than a warm, crusty Dutch oven raisin bread filled with walnuts. -Catherine Ward, Taste of Home, Prep Kitchen Manager
Provided by Taste of Home
Categories Brunch
Time 1h5m
Yield 1 loaf (32 pieces).
Number Of Ingredients 8
Steps:
- In a large bowl, whisk 6 cups flour, sugar, yeast, cinnamon and salt. Stir in raisins and walnuts; add water and enough remaining flour to form a moist, shaggy dough. Do not knead. Cover and let rise in a cool place until doubled, 7-8 hours., Preheat oven to 450°; place a Dutch oven with lid onto center rack and heat for at least 30 minutes. Once Dutch oven is heated, turn dough onto a generously floured surface. Using a metal scraper or spatula, quickly shape into a round loaf. Gently place on top of a piece of parchment., Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Using the parchment, immediately lower bread into heated Dutch oven. Cover; bake for 30 minutes. Uncover and bake until loaf is deep golden brown and sounds hollow when tapped, 20-30 minutes longer, partially covering if browning too much. Remove loaf from pan and cool completely on wire rack.
Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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