Cranberry Cheese Cake With Cornflake Pie Shell |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 10 |
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From 1930s handwritten cookbook from Neligh Ne. Uses canned cranberries and lemon pie filling. It is a two layer pie. I think the cranbery can measuremnt might be off, but posting it here as written. Ingredients:
1 cup corn flakes, crushed |
2 tablespoons brown sugar |
4 tablespoons butter, melted |
1 1/4 ounces knox gelatin |
4 tablespoons water, cold |
1 (8 ounce) box lemon pie filling, cooked |
1/3 cup brown sugar |
1/4 cup milk |
2 eggs, separated |
1 3/4 cups milk |
1 lb cottage cheese |
1/8 teaspoon salt |
1 teaspoon vanilla |
1 lb cranberry sauce, whole |
2 tablespoons brown sugar |
1/2 cup nuts, chopped |
Directions:
1. PIE SHELL:.
2. Mix cornflakes, brown sugar, and melted butter together for the pie shell.
3. Press mixture into pie pan.
4. Chill while making filling.
5. FILLING:.
6. Soften gelatine in cold water.
7. Mix lemon pie filling, brown sugar, and 1/4 cup milk in a saucepan.
8. Beat 2 egg yolks with the 1-3/4 cups milk together.
9. Add to lemon pie mixture.
10. Cook over medium heat, stirring constantly until mixture comes to a boil.
11. Remove from heat; add gelatine mixture; stir until gelatine is dissolved.
12. Combine cottage cheese, salt, and vanilla; blend with cooked pudding.
13. Fold in stiffly beaten egg whites; pour into pie shell.
14. Chill 4 hours.
15. GLAZE:.
16. Glaze the top with a mixture of the cranberry sauce, brown sugar, and nuts.
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