Pillsbury's 1963 Cottage Cheese Cake

    In a world of  high tech living, 3D Smart phones with options like "gingerbread", 3D  enemy voice recognition, turbo light speed dial, and who knows what else, our lives have sped up so fast that we are forgetting what it was like to make and enjoy slow, comfort foods from our childhood.  We are also forgetting how to communicate with each other.  Ever notice how someone using their cell phone looks up as if you're pointing an AK-47 at their face when all you've done is say "hi"?  Let's go back in time a bit, shall we?  The year is 1963, it's a cool September morning.  Mom has spent the day tidying up the house and has picked out an interesting recipe from her Pillsbury Cookbook.  She's sure it'll be a winner for dessert!  When the kids come home from school and Dad walks in from work with his tender smile, the home smells of a wonderful aroma of freshly baked buttery cheese cake and Gilligan's Island resonates from the warm wooden console TV.   Wonderful food, cooked with  patience and love in the soft embrace of  home.  Those were special times.  Make something nice for your family to come home to.

                                                 
                                             Cottage Cheese Cake
3/4 C butter ( room temp.),  3/4 C sugar,  4 Eggs separated,  1 C all purpose flour,  3 Tbsp cold water,  2 C cottage cheese,  3 oz. cream cheese,  1/4 tsp. salt, 1 tsp. vanilla

• oven 375
• cream 1/4 C butter, add 1 Tbsp sugar, creaming well. Blend in 1 Egg yolk and beat well.  Add flour and mix until particles are fine.
• Sprinkle water over mixture and stir 'till dough holds together.
• Press into the bottom and sides of a 9" cake or spring form pan.  Butter the sides a little bit too.
• Bake at 375 - 10 minutes
• In large bowl, blend the 3 Egg yolks with remaining sugar and beat until thick and lemon colored.  Add remaining butter, creaming well.
• Put cottage cheese, cream cheese and salt in food processor and pulse 'till smooth.  ( They did not have food processors in 1963, I just like to mix it this way, you can mix it by hand if you want).
• Beat Egg whites till soft peaks form.  Fold all together gently but thoroughly.  Pour into partially baked crust.  
• Bake 325 for 50 to 60 min.  Let cool on rack.  Chill about 12 hours. 

Tomato Soup for the Soul

    This morning I went out to pick up an old maple bar stool just like the one my Grandmoma used to have.   I found it on Craig's list and just had to have it.  As a child, I would sit in the worn bar stool that swiveled as I watched my Grandmoma orchestrate an entertaining production of one of her concoctions.  She would tap her wooden spoon on the soup pot as if she were conducting some sort of symphony.  The steam and aroma of her blessed soups would swirl about the kitchen and  felt like a warm, comforting blanket,  a welcome home as she placed it before us in bowls of her  inexpensive china with rose borders.  A quick giggle and a twinkling in her eyes.  Her soup was her love to us.  The bar stool lovingly placed in my kitchen brought back memories of  my happy childhood spent with her.  A good, rainy day for memories and some Tomato Soup.

                              
                                         Easy Tomato Soup

1. Take some fresh, washed tomatoes from the garden.
2. Cut them up in large chunks and place in a blender with about 1/2 Cup water.
3. Puree until smooth.
4. Pour into large enough pot and add a hunk of butter ( about 2 T )
5. Add in some herbs, I like dried thyme, a little oregano, S &P  and I like to use Adobo seasoning, just shake some in.  
6. Simmer very low for the flavors to incorporate together for about 15 min.  
7. Make sure to add water or chicken broth to your desired thickness and add in a little milk, about 1/2 Cup.
8. Simmer a little bit and serve.  I like grated cheddar on top.
9. Curl up with your kitties and take a nap.