- 4 large eggs (no substitutes)
- 1 1/4 cups milk
- 2 tablespoons sour cream
- 1/4 cup butter, melted (for best flavor, no substitutes)
- 3/4 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour
- 1 to 2 tablespoons sugar
- 1 1/4 teaspoons baking powder
- 2 (7 1/2- to 8-ounce) packages curd-style farmer cheese
- 1 (15- to 16-ounce) container ricotta cheese, any type
- 2 large eggs or 1/2 cup egg substitute
- 2 to 3 tablespoons sugar
- 2 tablespoons lemon juice
- sour cream
- plain or vanilla yogurt
- applesauce
- sliced fresh strawberries or other fruit
- Preheat the oven to 350 degrees. Butter a 9 by 13-inch baking dish or coat it with nonstick cooking spray.
- In a blender or a food processor (fitted with a steel blade), combine all batter ingredients. Process until very smooth, scraping down the sides of the container once or twice. Measure out 1 1/2 cups of the batter, and pour it into the bottom of the prepared baking dish. Bake at 350 degrees forabout 10 minutes, or until it is set.
- Meanwhile, combine all the filling ingredients in a large bowl, and mix them well. When the bottom layer has set, remove it from the oven and spread the filling over it, smoothing the top. Give the remaining batter a brief stir to resuspend the ingredients; then very slowly pour it over the cheese filling so the filling is completely covered. Carefully return the casserole to the 350 degree oven, and bake an additional 35 to 40 minutes, or until the top is puffed and set.
- Let the casserole rest for about 10 minutes before cutting it into squares. Serve with your choice of accompaniments.