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Miss Hulling’s Cottage Cheese Pie

Source of Recipe

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Recipe Introduction

for over 50 years Florence Hulling prepared excellent food with loving care...thousands ate at her cafeterias each week in St. Louis...the Clayton restaurant was a charming showcase for artifacts from all periods of history and reflected her love of flowers...the format was more formal and entrees included a choice of vegetable or potato, homemade hearth bread and salad.. in 1977 the Roast Leg of Lamb, a most delicate treat with mint jelly, cost $5.95

List of Ingredients

1 lb. dry cottage cheese [2cups well drained...start with a 24 oz carton
1 cup granulated sugar
1 Tab. flour
3-4 large eggs
1 1/4 cups half and half
1/3 cup whole milk
2 Tab fresh lemon juice
1 tsp fresh grated lemon rind
1/2 cup raisins
1 9" deep piecrust, unbaked
cinnamon, opt.



Recipe


Preheat oven to 475 degrees...bear cottage cheese with sugar, flour, salt until smooth ...[you might start with a food processor and then switch to a mixer]...after smooth, continue beating adding one egg at a time...add half and half, milk, juice and rind ...sprinkle raisins on bottom of 9"DEEP piecrust and pour in filling...sprinkle lightly with cinnamon...bake 10 minutes, then reduce to 375 degrees and bake 30 to 35 more minutes until knife in center comes clean.. serves 6 to 8...
this is a delicious old fashioned ancestor to our current cheesecakes...before cream cheese was widely available... you can use dark or golden raisins ...we prefer the golden.....for a variation. Sprinkle bottom of crust with 1/2 cup crushed pineapple , pressed very dry and omit the cinnamon...spread the top of cooled pie with pineapple glaze...Yummy in the Tummy.