Temps de cuisson: 30 mins Portions: 10
1/2 cup Butter, room temperature (1 Stick)
3 tablespoon Butter (melted)
4 tablespoons Sugar (1/4 Cup)
2 cups Flour
1 1/2 teaspoons Baking powder
1 1/4 cups Milk
3 cups Small curd cottage cheese (22 oz container)
1 teaspoon Salt
1/4 - 1/2 of 12 oz bottle blueberry syrup or cranberry juice or maple syrup (see Sauce variations below)
2 cups Fruit pie filling (Homemade is fine)
1 cup Sour Cream or Yogurt
1 teaspoon Vanilla Extract
2 tablespoons Powdered Sugar
1/3 cup Craisens (optional)
1/4 cup Pecans (Chopped) or Almond Slivers
Preheat oven to 350F. SPray a 9 x 13-inch baking pan with cooking spray. Combine the 1 stick of butter and sugar in a large bowl. Add 3 eggs; beat well. Combine flour and baking poweder. Mix flour mixtrue and milk alternately into butter mixture. Pour 1/2 of batter in pan.
Begin melting 3 tablespoons of butter. In medium bowl, slightly beat 2 remaining eggs, add salt, cottage cheese and melted butter. Spread over the batter in the pan. Top with remaining batter. Bake for 60 mins or until golden brown. Let sit 5 minutes.
For topping: Mix and heat fruit pie filling and additional syrup or sauce together in a saucepan to make a thick sauce. Mix sour cream (yogurt), vanilla and powdered sugar together in a small bowl to make a sweet sauce.
I have seasonal topping variations on this recipe. Blueberry with orange zest, Cherries or Peaches and cream with Almond slivers or Apples and maple syrup with Pecans .
Cut baked pancke into 10 squares. Serve with sauce and a dollop of sour cream/yogurt sauce. Sprinkle with orange zest or nuts.
I prefer to prepare this ahead of time, cut into squares and reheat for 30 minutes before serving. It then forms a nice crust on top. It freezes well, too.