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    Sour Cream Brunch Bake


    Source of Recipe


    Letha Mae Knerr Boggs

    List of Ingredients




    1 container (15 or 16 oz.) ricotta cheese
    2/3 c. confectioners’ sugar, divided
    1 egg, separated
    9 eggs
    1 ½ c. dairy sour cream
    1/8 t. salt
    Dairy sour cream and fruit preserves for topping

    Recipe



    Grease and lightly flour 12X8 inch baking dish. In small bowl combine ricotta, 1/3 cup confectioners’ sugar and 1 egg yolk. Spread evenly in bottom of baking dish.

    In medium mixing bowl combine eggs and remaining egg white, sour cream, remaining 1/3 c. confectioners’ sugar and salt. Beat on medium speed of electric mixer 2 minutes. Pour egg mixture over ricotta.

    Bake in 325-degree oven on rack 3 for 55 minutes or until puffy and set. Serve pieces topped with sour cream and preserves.
 

 

 

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