Bread plait & Cheese pie

Oh My! That pie looks so soft, fluffy and delish (short for delicious :D) So who made the above Mene? :)

... heya pam - i have to admit: it was my work - both of that pies above were made by myself.

Unfortunately there is no chance to send anything to anyone - because the picture was taken in 2006 and the pies were eaten pretty soon after that still was made. LOL. You like to get the recipe of one of that ones?

btw: today we made christmas-cookies all the day :)

A recipe for one of the cookies you made today mene or a link to a recipe that looks similar to the cheese pie pictured above (I'm sure it would be too long to type out). I love trying something different. :D

mene I agree with Pam these look delish!!!!!! I too would love the recipe! I love cooking -

new project Pam - photo's of things we've cooked????? LOL

Palmina

Palamina I'm scared mine won't look as good as his! :S

We are so inventive here tonight: baked macaroni and cheese with stewed tomatoes and more cheese on top (comfort food at it's best but.....

I need ideas and recipes Mene!!!

And I'll watch for a photo op with cooking Palimina (I may be one of the last entries ;)

ok, pam and palmina ... here it goes:

Please be careful with the receipe because i used the "google translation service" to get a translation of that. Of course i have tested that: in german measurements and rules :) I am not really sure if it will work propperly in your measurements.

What else is important and i do not know? The weights. So i gave it in european gramms. Also i do not know what kind of packages u use for backing powder or vanilla sugar... be careful what u use ...

OK - finally here it comes:

Shortcrust (doug?) for : 330 g flour; 125 g sugar; 130 g butter; 2 eggs; 1 packet of baking powder; 2 packet vanilla sugar;

For the topping: 1 kg curd(?), skimmed Level 250 g sugar 2 packet vanilla sugar 2 packet vanilla pudding 150 ml sunflower oil 600 ml milk 5 eggs abrashioned(?) shell of a lemon

And go: 1)separate the eggs stir the protein with an electric mixer stiff. 2)For the dough work the ingredients of a dough. 3)Then use a spring form (11inches) and grease it. Be sure that the dough is evenly distributed to the top edge to please hoist, as the curd mass rises high. 4)The ingredients for the topping mix well and set the fluid mass in the previously shaped "platform bed" 5)The proteine carefully fold (in?) under the mass above. 6)Turn on the oven at 200 degrees Celsius (392 Fahrenheit?) and well bake one hour. 7)after the half-time back with a knife edge between dough mass and cheese to groove-round - this prevents the Cheesecake to cave in later. 8)After 45 minutes put an aluminum foil on the surface, if you like them very bright, but otherwise go on regularly. And please leave until after cooling before you plunge that pie. 9)Keep the pie until completly cold out.

Now ... Eat:)

Anyway - i hope this will work and you will not get a black mass with lots of steam - lol.... Maybe we can share a picture of the results - otherwise i'll try to make some phase shots of my own work?

Maybe this will be the very first transatlantic spreaded cheesecake ever :)

cheers - mene :))

Thank you so much Mene!!!!!! I'll do some research to figure out what what must be changed so it will match our measuring system. :D

hi pam, sorry for my absence.... troubled waters around me(us).... any new from the bakery-research? .... grins.... mene

Not yet Mene. :) The vanilla sugar is new to me so I'll have to check around town to see if it's available here.

The measurements we use are metric (cup size, spoon size) so will have to convert the weights you listed. The packets size will also cause a problem.

It may take awhile but I'm hoping I can figure the above out. :)

1 kg curd(?) Mene what is the German name for this please?

...LOL.... hey Pam - "Curd" is called here a milk product: "quark" (=curd cheese). I took that out of the translation help LEO.org

The non-metric measurements i took to make it easier for you (thought you use the british sytsem)- but if you use metric sytems in Canada it seems to be more convenient.

Vanilla sugar: just try to get some of that what is shown in the new picture... Me i think vanilla is pretty much essential for that cake.

...your personal baking coach: mene :))

Please give me a link to a picture of the cheese Mene. I wondered if it is a dry cottage cheese that we see for sale here.

Still smiling here over the "...your personal baking coach: mene :))" :D

hey pam here is your personel baking coach fooling around :) Any news since last time???

I did some reserach as well and got this receipe in your measurements...

Hope this will work fine! Maybe palmina can do the verification down under? I think the cake must be turned upside down then... right? - lol cheers mene...

heya - last but not least.... the ultimate "quark" pictures. In german it means "Käse" - unfortunately in english it seems to be called "dry cottage cheese". Does that sound like a pun??? lol.... have fun - mene

Do you use tsp/tblsp in cooking Mene? I'm going to need the measurements of the Vanilla sugar in the topping (I can't find packets here so will have to grate) and the measurement or weight of the Vanilla pudding packets (BTW is it instant pudding re just add cold milk, or is it the pudding that has to be cooked)?

hi pam - yes we do use a tsp amount too. For a self made vanillasugar you can use a one vanilla and maybe 2 tsp sugar.

Ok, in this receipe they use a 1/4 ts of Vanilla... As far as i have understand that it should work fine! Best is: the measurements are in the british rules!

If nothing else helps i will send you some as an xmas gift to help you out :))

For the pudding: if i use that that pudding have to be able to be baken at 375(F) deg. For that cheesecake i do not use any pudding ...

BTW... the next baking ones are for you ... :D yours ... mene

hi there, i ever thought that cake now is really eaten - lol Unless.. "antiquarks" would cause a fine spicey taste i guess :))

That recepe in german will coming soon as a scan out of a book - i'm hope for ...

greetings to saskatchewan und moi schwowe by a spam tired michel... :)

I would like to have some of these too!

And thanks for the recipe :-))