Friday, July 2, 2010

Cheese Breakfast Pie

(by Helen Dickey---we like this cold or hot)

crust:
Make a rather dry crust out of Hodgson Mills buckwheat flour plus shredded
coconut plus Spectrum organic palm oil shortening and a little water and pat
into a greased glass pie dish. I don't measure, but I think it is about 1/2
cup flour, 1/2 cup coconut, two tablespoons shortening and less than a
tablespoon water. Pat so bottom and sides are mostly covered.

filling (whisk):
15 oz container of ricotta cheese
3 eggs
1/2 cup cream
1/2 teaspoon vanilla
1 Tablespoon confectioner's sugar
1 Tablespoon Hodgson Mills buckwheat flour

Bake 375 until light brown on top and set.

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