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Cranberry Hot Cakes
Chef:  Gwen Pease - Castleton, NY          Category:  Breads

1 cup quick oatmeal
1 cup yellow corn meal
1 cup all purpose white flour
1 cup powdered non fat milk
2 tablespoons sugar
1 teaspoon salt, optional
2 cups tap water
2 eggs, beaten
1/4 cup corn oil
2 cups cottage cheese, small curd
1 cup whole cranberry sauce
1/2 cup pecans, chopped
8 oz. cream cheese
1/2 cup sugar
1/2 cup cranberry juice
1/4 teaspoon vanilla

Directions: Combine oatmeal, corn meal, flour, powdered milk, sugar and salt. Beat in water, eggs and oil. Bake 6 inch cakes on hot, greased griddle. Blend cottage cheese, cranberry sauce and pecans. In separate bowl, beat cream cheese, sugar and cranberry juice. Stir in vanilla. Serve 2 cakes on each plate. Cover the bottom cake with cottage cheese mixture and the top cake with cream cheese mixture. Serve immediately. Makes 4 servings of 2 cakes each.

Notes: Nice special breakfast or brunch serving. Different and nutritious.