Tagged Cristina Acosta recipe

Cottage Cheese Yogurt Breakfast Pie by Cristina Acosta

Resilient Pie Recipe: Cottage Cheese Yogurt Pie

Raise chickens and cows and you’ll need some good recipes to use up your eggs and milk. During the 1980’s I owned a small  ranch east of Bend, Oregon. Twenty acres of volcanic rimrock, juniper tree lined ridges and flood irrigated grasslands were topped with a collection of small sun-bleached wood buildings garnished with eighty years of bailing wire and cast off ranching equipment. I bought the old ranch and discovered about 100 feral chickens lived in rafters and pecked around the old milking barn. Without an actual chicken coop to corral the eggs, I carried a bucket of water to test the eggs I found trailing the chickens. If the eggs lay flat submerged on the bottom of the bucket, they were fresh. If the eggs tipped up, I pitched them towards the barn cats.

Mrs. Creasy down the road left gallon glass jars of fresh raw milk from her Jersey cows in her porch refrigerator with a money can nearby. Neighbors made proper change before taking a warm gallon or two home.

With eggs and cream to spare, I adapted a vintage pie recipe from scratch to accommodate abundance or less. I often made this pie recipe in the evening so it could chill before cutting – it makes a lovely breakfast pie served with fresh or cooked berries. You can use yogurt or sour cream as desired; full, low-fat or nonfat dairy as desired. Adjust sweeter as desired. Etc. If you are short an egg, or have an extra, no worries.  This resilient recipe does well with change. Make it yours.
2 cups cottage cheese
1 cup yogurt
4-6 large eggs
1 cup light brown sugar
1 tablespoon vanilla extract.
Zest and juice from one small lemon (About 3-4 T juice, 2-3 t zest)
Mix all of the ingredients on med to high in a blender or food processor.

Crust Is Optional!!
Pour mixture into a graham cracker OR cookie crust OR No Crust! And cook.

  • No crust option: Shallow ceramic or glass ovenproof pie pan or brownie pan and butter the inside. While the oven is preheating, place a larger pan with about an inch of water in it. Place your crustless pie pan in that water bath.
  • OR Pour into a graham cracker crust. Bake at 375 degrees for 50-70 min. A test knife in the middle should barely come clean.
    If you are cooking small dishes, reduce baking time about 10-15 min.

Topping: Fresh or cooked fruits are delicious. I made the marion berry topping in a skillet.

Fruit Topping:

2 cups of fresh or thawed berries, peaches, cherries, etc.

1 cup water or juice (orange juice is good with berries)

2 T. flour or 2 t. cornstarch blended in a little liquid, then added to the pan.

Sugar or other sweetener as desired, such as: 1/4 C. to 1/2 C. brown or white sugar, 1/4 C. honey or stevia to taste.

Add all ingredients in a saucepan or skillet and bring to a boil, stirring as the mixture thickens. When it’s thick, remove from heat and chill. It will set up even more.

Quick Master Scone Recipe with Dairy Free Options

Quick scones to make for a special morning breakfast. These scones are beautiful to look at, they taste wonderful and the scent of baking scones filling the house is enough to get most anybody to the breakfast table. This is my master recipe that you can alter to make a variety of types of scones.

If you want to make dairy free scones, substitute non-hydrogenated shortening or lard for the butter and plain or vanilla soy milk (or other type of milk) for the cow milk.
Some of my favorite scone variations are: Cherry Pecan (with dried tart cherries), Wild Blueberry, Cranberry Orange Scones (orange zest & dried cranberries), Lemon Poppyseed (with lemon zest), Chocolate Orange Nut (with orange zest, chocolate drops & nuts). Experiment and have fun with this recipe.

Time: 10 – 15 minutes to prepare, 15 minutes to bake    Yield: About 8 – 10 scones (depending on how you cut the dough)
Tools: Hand held pastry cutter, OR a food processor OR 2 dinner forks
standard size flat baking pan (one that fits in your oven), oven, spatula, 2 bowls. Optional: Vitamix

  • 2 cups flour (I use unbleached white mostly, sometimes I’ll substitute 1/2 cup of whole grain flour — more than 1/2 cup makes for a very heavy scone)
  • 1/3 Cup dry milk
  • 2 teaspoons baking powder
  • 1/4 cup brown or white sugar
  • 1/2 t. sea salt
  • 6 tablespoons butter
  • 2 eggs
  • 1/2 cup milk
    • 1 cup frozen or fresh blueberries (wild are best as they are small)
    • 1/2 cup dried fruits such as: raisins, chopped apricots, pitted cherries, sweetened cranberries, etc.
    • 1/2 cup chopped nuts such as: pecans, walnuts, almonds, hazelnuts
    • 1/2 cup chocolate chips
    • 1 teaspoon (more or less to taste) of spice such as: cinnamon, nutmeg, mace, coriander, ginger
    • 2 Tablespoons poppy seeds
    • 2 Tablespoons fresh orange or lemon peel zest (don’t scrape off the white part of the rind as it will be bitter).

Optional Topping: Mix 1/2 cup powdered sugar with 1 Tablespoon of liquid to make a glaze. Suggested liquids are: espresso, orange juice, fruit / chocolate / or maple syrup, milk, water


  1. Preheat oven to 425 degrees.
  2. Spray a baking pan with release or grease it with butter/shortening.
  3. In a Vitamix or by hand using a fork and a bowl: beat together until frothy – eggs, milk
  4. In a large dry bowl mix together the dry ingredients: flour, baking powder, sugar, sea salt.
  5. Using a pastry cutter, food processor or 2 dinner forks, cut the butter into the dry mix until the mix resembles coarse meal and there aren’t any chunks of butter much larger than 1 grain of rice.
  6. Add any fruits, nuts and/or spices to this mix.

Then. . . .

  1. All at once add the wet mixture to the dry mixture and stir just until the dry mix is saturated. Don’t over mix or the scones won’t rise.
  2. Dust a little flour onto a clean counter and after flouring your hands, pour the batter on to the counter (it should be almost like a very wet biscuit dough).
  3. Sprinkle a little flour on the dough and knead it for about 5 – 10 strokes. To knead the dough, pat it down til it’s easy to grab the far edge. Bring that edge over the front edge of the dough (by your belly) and make push it together hard with both hands. Do this a few more times, turning it until the dough is easy to pat into a shape.(Sprinkle on more flour if dough is too sticky).
  4. Pat dough into a circle about 1″ thick.
  5. Just like you’d cut a pie, cut the dough into wedges.
  6. Transfer the dough to the pan (with a pancake spatula) and spread them on the baking pan at least 1/2″ apart so they won’t grow into each other as they cook.

Bake the scones at 425 until browned. About 15 minutes.

Pour glaze on when the scones are cool enough to eat. (optional)