Are you sure it was Cottage Cheese and not Ricotta? This has been a forum favorite for years..... Alexa LEMON RICOTTA PANCAKES serves 4 These pancakes, also adapted from Brunch: 100 Recipes, are the lightest pancakes you can imagine Ingredients 2 cups ricotta (about 1 pound) 4 large eggs, separated Grated zest of 1 lemon Pinch of salt Dash of pure vanilla extract 2 tablespoons sugar 1 cup all-purpose flour 8 tablespoons (1 stick) unsalted butter, melted, plus additional butter as necessary to cook the pancakes Maple syrup, warmed 1. Set an overproof platter or a baking sheet with a cooling rack on top of it into the oven and turn oven to 200 degrees. 2. Beat the ricotta and egg yolks together in a large mixing bowl with the lemon zest, salt, vanilla, and sugar. Stir in the flour and 7 tablespoons of the melted butter, working the batter just until homogenous and smooth. 3. Whip the egg whites with a whisk or handheld mixer until they hold a stiff peak. With a rubber spatula, gingerly fold half of the whites into the batter, then fold in the remaining half. Don't worry if the resulting batter is lightly striped with whipped whites-they keep the pancakes light and airy. 4. Heat a largecast-iron or nonstick skillet or griddle over medium-low heat for a minute or 2, then grease the pan with a teaspoon or more of the remaining butter. When the butter starts to sizzle, turn the heat up a touch and ladle in 3 ý-to 4-inch pancakes. 5. After a couple of minutes, when the bottoms of the pancakes are somewhere between mottled and uniformly brown, flip them and cook another 2 minutes on the second side. Transfer finished pancakes to the platter in the oven and repeat with the remaining batter. 6. Serve the pancakes on plates with warmed maple syrup on the side.

Here's one....but there is another with lemon zest in it that I can't find......and the Dilly casserole bread is delicious! Linda C Cottage Cheese Pancake (4 servings) 1 c Cottage cheese 6 Egg 6 tb Flour 6 tb Vegetable oil Whiz all ingredients up in the blender until smooth. Spoon onto hot griddle and turn as you would any other pancake - you know, when the bubbles appear, etc. This bread was from a pillsbury bake off years ago: Ingredients: 2 to 2 2/3 cups Pillsbury BEST® All Purpose Flour 2 tablespoons sugar 2 to 3 teaspoons instant minced onion 2 teaspoons dill seed 1 teaspoon salt 1/4 teaspoon baking soda 1 pkg. active dry yeast 1/4 cup water 1 tablespoon margarine or butter 1 cup small curd creamed cottage cheese 1 egg 2 teaspoons margarine or butter, melted 1/4 teaspoon coarse salt, if desired Preparation Directions: 1. In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well. 2. In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120 to 130°F.). Add warm liquid and egg to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. 3. By hand, stir in remaining 1 to 1 2/3 cups flour to form a stiff batter. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light and doubled in size, 45 to 60 minutes. 4. Generously grease 1 1/2 or 2-quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes. 5. Heat oven to 350°F. Uncover dough. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent overbrowning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool 15 minutes. Serve warm or cool. 6. 1. FOOD PROCESSOR DIRECTIONS: In small bowl, soften yeast in 1/4 cup warm water (105 to 115°F.). In food processor bowl with metal blade, combine 2 cups flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and 1 tablespoon margarine. Cover; process 5 seconds. Add cottage cheese and egg. Cover; process about 10 seconds or until blended. 2. With machine running, pour yeast mixture through feed tube. Continue processing until blended, about 20 seconds or until mixture pulls away from sides of bowl and forms a ball. (If dough does not form a ball, add additional flour, 1 tablespoon at a time.) 3. Carefully scrape dough from blade and bowl; place in lightly greased bowl. Cover; let rise. Continue as directed above. High Altitude (3500-6500 ft) Bake at 375°F. for 35 to 40 minutes.

I'd love to see your recipe. Since we're Hungarian, we call it kals (or nut roll). DH likes it moist, so I developed this recipe, which is pretty close to my grandmother's, but it's missing...something. And I can't figure out what. So I'd love to compare this to somebody else's that may turn up that missing "magic" ingredient :-) 1 package active dry yeast 1/4 cup warm milk 2 tablespoons sugar 1/2 cup (1 stick) butter, room temperature (save the butter wrapper) 2 eggs 1/2 cup sour cream 1 teaspoon vanilla 1/2 teaspoon salt 4 cups flour (approximately) 1 egg, beaten with a little water (for egg wash) Filling (either homemade or canned) 1. Combine the yeast, milk and sugar in a small bowl. Let stand until foamy (about 10 minutes). 2. Cream the butter in a large mixing bowl. Add the eggs and mix thoroughly. Add the sour cream and vanilla and mix. Add 1 cup flour and the salt and mix (up to this point, IÂm using an electric mixer). Add the yeast mixture and another cup of flour and mix (now IÂm using a wooden spoon). Add a third cup of flour and mix. If dough is still too sticky, add another 1/4 - 1/2 cup flour. 3. Turn out onto a floured board and knead for 5 to 8 minutes until dough is smooth and elastic, but it should still be soft. I usually end up using a total of about 3-3/4 cups flour, but it depends on the weather. 4. Grease a large bowl with the butter wrapper (Gram taught me that trick - she didnÂt waste anything). Put the dough into it, rub it around to coat, then flip it over. Rub it around again to coat the other side. Cover with plastic wrap and let rise in a warm place until doubled (usually 1-1/2 to 2 hours). 5. Punch down the dough and divide in half. Roll one half of the dough out to about 12" x 16" x 1/4" thick. This dough is pretty soft, so I roll it out on a floured cloth. Spread filling of your choice over the dough, staying about 1 inch away from one short side of the rectangle. Fold up the edges slightly on the long sides to contain the filling. 6. Roll up the dough, jelly roll style, ending with a 12" long roll. Using a cloth helps. Lift up with edges of the cloth, and let gravity help get the rolling started. Brush the 1" bare spot with egg wash and pinch the seam together to seal. The filling tends to want to explode out while baking, so seal the roll at the seam as best you can. It still tastes good if it blows out, so itÂs really no big deal. Repeat with the other half of the dough and filling. 7. Place the filled rolls, seam side down, on a large greased baking sheet. Poke about five times with a fork and let rise, covered, for about 45 minutes. 8. Preheat oven to 350°F. Brush rolls with egg wash. Bake 40 to 45 minutes until top is golden brown. Traditionally, the fillings are walnut or poppyseed. Bill doesnÂt like walnuts, so I usually make one poppyseed and one apricot roll. One can of canned filling is enough for one roll.

Thank you for all your suggestions. Sometimes, you just need another perspective to get inspiration. I'm heading out to the store in a bit and am going to pick up some jumbo shells. I'll use the cottage cheese as a filling instead of ricotta. That's a great idea. I'm going to make the chili-cheese puff too. My husband is crazy about green chilis, so this will be sure to please him. Since it's just the two of us, I'll halve the recipe. Ginger, how did you know I would want a roll recipe? I like to have homemade sandwich rolls on hand for lunches. Your recipe sounds wonderful, especially with the horseradish addition. Never even thought of that. But wouldn't horseradish make a dull sliced turkey sandwich zingy? Teresa, I'm also going to give your bread recipe a try. I love the dill rye bread I get at the grocery store. But homemade is always better. My husband is on a low sodium diet, so it's better if I can make my own breads, rolls, etc. That way I can cut the salt content in half. Thanks for all your ideas. In this case, my brain just needed a jump start.