Mom makes a Lochshen Krugel thatÂs sweet with raisins. This isnÂt an especially sweet noodle pudding. I found the recipe years ago when I was making a lot of homemade cottage cheese when I was milking my first Jersey cow. I adapted it with the Ricotta later when I started milking the goats. Sue if you can find it in your area you may want to try goats milk ricotta if youÂre lactose intolerant. A lot of people tell me that they can drink the goats milk and eat milk products from the goats milk that canÂt tolerate cowÂs milk. Maybe you wonÂt have to be noble. NOODLE PUDDING 8 oz wide noodles 1 lb dry Cottage Cheese or Ricotta 2 eggs, beaten 1 Tbsp sugar 1/4 c. butter or margarine, melted 1/2 c. sour cream 1 tsp salt 1/8 tsp pepper to taste Cook and drain noodles according to package instructions. Mix with remaining ingredients. Pour into greased 1-1/2 quart casserole and bake in 375* oven for about 45 min until firm in center. * Note - make sure the noodles are covered with the mixture or the noodles will be crunchy. INCREASED SAUCE **1-1/2 lbs Ricotta **3 eggs **1-1/2 Tbsp sugar **6 Tbsp butter **3/4 c. sour cream ** 1-1/2 tsp salt **Pepper to taste ** Note increase - If you 1/2 again the "sauce" it will be less dry and a creamier finished product. But you will have to bake it 15-20 min. longer.** Hope that's not confusing. Mike

There is always Tiramisu. Home Cookin Chapter: Recipes From Thibeault's Table ======== This is my recipe. I have been making it this way for many years Most Tiramisu recipes are made with raw eggs. This one starts with cooked custard 1 Custard recipe (follows) 1 500g tub of mascarpone cream cheese 1/2 Cup whipping cream 1 Cup fresh strong espresso 1/4 Cup cognac or rum 1 Package ladyfingers ground chocolate 1/2 Pint whipping cream Creme Anglaise (optional) Custard 1/2 Cup sugar 3 Tablespoons flour 1/4 Teaspoon salt 1-1/2 Cups hot milk 3 egg yolks 1 Tablespoon butter 1 Teaspoon vanilla . Combine sugar, flour and salt in saucepan. Gradually stir in hot milk. Cook over low heat stirring until mixture comes to a boil. Continue cooking for 1 minute. Beat egg yolks slightly. Gradually stir in about 1/2 of thickened sauce. Add this mixture back into saucepan with remaining sauce. cook an additional 2 to 3 minutes. Remove from heat and blend in butter and vanilla. Place plastic wrap on surface and refrigerate. Cool completely. Beat Mascarpone cheese with whipping cream. Add cooled custard and mix well. Dip ladyfingers into coffee and cognac mixture and place one layer in bowl of choice. Cover with half of cheese mixture. Repeat with another layer of ladyfingers and finish with cheese mixture. Prepare one day ahead. Before serving cover with whipping cream and ground chocolate. To serve. prepare a Creme Anglaise recipe and pour some on to plate, place two scoops of tiramisu on the sauce and drizzle with warm chocolate sauce. Add a few fresh strawberries or raspberries Home Cookin Chapter: Recipes From Thibeault's Table ==================================== Carmelized Pears with Tiramisu Cream This scrumptious dessert from HeartSmart Cooking for Family and Friends will make dinner guests think you're a professional chef, and the fact that it's low-fat makes it even more attractive. http://www.canada.com/vancouver/features/tasteofbc/recipes/carmel_pears.html Ingredients: 4 medium pears, firm but ripe (preferably bartlett or bosc) 2/3 cup (150 mL) granulated sugar 2 tablespoons (30 mL) chopped candied ginger 1 lemon, sliced very thin Filling 1/2 cup (125 mL) part skim ricotta cheese, drained (see note) 2 tablespoons (30 mL) granulated sugar 1/2 teaspoon (2 mL) vanilla extract 2 teaspoons (10 mL) dark rum, coffee liqueur or extra-strong coffee 2 tablespoons (30 mL) chopped bittersweet or semi-sweet chocolate 1 tablespoon (15 mL) icing sugar, sifted . Preparation: Cut pears in half lengthwise. Scoop out cores (a melon baller works well). Sprinkle 2/3 cup (150 mL) granulated sugar over bottom of large heavy frypan that will hold all the pears in one layer. Cook, uncovered, on medium-high heat for 2 minutes or until sugar begins to brown and melt, stirring occasionally (be careful not to let burn). Remove frypan from heat. Add pears cut side down. Sprinkle with ginger and arrange lemon slices over top. Place over low heat and cook for about 10 minutes. Cover and remove from heat; let rest for 30 minutes. Meanwhile, prepare filling: In small bowl, combine ricotta cheese, 2 tablespoons (30 mL) granulated sugar, vanilla and rum. Place chopped chocolate in strainer to remove any chocolate "dust" (this prevents the ricotta from discolouring). Stir chocolate pieces into filling. To serve, place a pear half, cut side up, on each plate. Spoon about 1 tablespoon (15 mL) cheese mixture on to each half. Drizzle pear and plate with any syrup remaining in frypan. Arrange a cool lemon slice on each and dust with icing sugar. Makes 8 servings. Note: Put ricotta cheese in sieve set over bowl and let drain for 1 hour before using. Home Cookin Chapter: Recipes From Thibeault's Table Fresh Strawberries with Black Pepper and Vanilla Mascarpone =========================================================== Source: Gordon Ramsay Some foods are natural partners, and in the same way that fresh ginger accentuates the flavour of melon, black pepper brings a real kick to strawberries. 750g fresh strawberries, hulled and sliced in half 2 tbsp icing sugar 125g mascarpone cheese 2 vanilla pods, split, seeds removed Coarsely ground black pepper . 1 Place the strawberries in a fruit bowl and dust with icing sugar. Leave to stand for 30 minutes to allow the juices to bleed. 2 Mix the mascarpone with the vanilla seeds and season with a pinch of pepper. 3 Divide the strawberries between four serving plates and place a generous spoonful of the mascarpone on top. Season with more black pepper to taste and serve. Home Cookin Chapter: Recipes From Thibeault's Table Chicken with Pesto and Mascarpone Sauce ======================================= Adapted from a recipe by V. Little 2 Tablespoons Olive oil 1 small onion finely chopped 1 clove of garlic, minced 4 slices pancetta, chopped 1 cup fresh bread crumbs 1/2 cup parmesan cheese 3 tablespoons parsley, chopped zest from small lemon 1 egg 4 large Chicken breasts 1/2 cup white wine 1/2 to 1 cup chicken broth 2 to 3 tablespoons mascarpone 2 tablespoons homemade pesto . Saute the onion and pancetta in the olive oil until golden. Add the garlic, and stir for 30 seconds. Remove from the heat. When cool empty the mixture into a food processor along with the bread crumbs, parmesan cheese, parsley, egg and lemon zest. Pulse until well combined but not pureed. Stuff mixture until the skin of chicken breasts. Rub with a little olive oil and roast in a shallow roasting pan at 400F until done. Remove chicken from pan. Add 1/2 cup white wine to pan and simmer until reduced to a 1/4 cup. Add 1/2 the e chicken broth and simmer for a few minutes. Add the mascarpone and stir until well blended. Stir in the pesto. Add more chicken broth if you like a thinner sauce. Serve over the chicken.

I just love this stuff! I changed it to fit my needs by the ***** Clafouti 1/2 c non-fat milk 1/2 cup non-fat ricotta cheese ***I use non fat cottage cheese 2 large eggs ***use egg substitute 1/2 cup sugar *** Use 1 Tbl liquid sweetener OR 12 pkts Equal 1/2 cup all purpose flour 1 tsp vanilla ****I add a dash or two of nutmeg to the mixture 2 cups blueberries ***canned peaches works great, fresh strawberries, canned pears, etc etc etc Blend until everything is smooth **use my stink blender Spray Pam in 8 " pie plate Spread fruit in bottom of plate Pour blended mixture over the fruit Bake 30-35 mniutes until puffy and brown. Cool and serve warm!

Cheese Ball 8 oz. cream cheese 1/2 lb. sharp cheddar 1/2 C. chopped pecans 1 clove garlic mashed with 1/2 tsp. kosher salt 1 T. mayo MIx in blender. Chill. form into ball in roll in chopped nuts. Crab, cream cheese and chili sauce 8 oz. crab meat 8 oz. package cream cheese green onions sliced Sauce 1/2 C. chili sauce 1 tsp horseradish 1 tsp worcestershire sauce 1/4 tsp Tabasco sauce 2 T. lemon juice 1 tsp chopped chives 1/4 tsp. parsley 1 tsp salt Spread cream cheese in small pie plate. Cover with crab meat. top with sauce. Sprinkle with green onions. Serve with triscuits. Christmas pudding (I don't know where this name came from but that's what we call it) 8 oz. cream cheese 1 pkg. chipped beef 1/8 sp. pepper 2 tsp. milk 2 tsp. minced green onions 1/2 C. sour cream Mix together and place in 8" pie plate. Sprinkle with chopped walnuts. Bake 350 for 15 minutes. Serve with crackers Beef Cheese logs 1 8 oz. cream cheese, softened 1 T.mayo 1/2 tsp. Worcestershire sauce 2 T. chopped green olives (I like to use jalapeño stuffed) * 1 T. minced parsley 1 tsp. finely chopped onions 1/2 C. finely snipped dried beef Blend cheese with mayo and worcestershire. Add olives, parsley and onion. On waxed paper, shape into two rolls 1 1/2" in diameter. Chill until firm. Roll in chopped dried beef. Serve with crackers. *Can use pimento stuffed olives, too. I don't even like olives but I love this. This post was edited by georgysmom on Sat, Jan 10, 15 at 13:37