MSDGA - Chef's Corner
~ a collection of member's favorite dishes ~
|
Cheesemaking Recipes |
Desserts |
Appetizers |
Other Dairy Products |
Breads |
Main Dishes |
1 c. All Purpose Flour
1/2 c. chopped pecans
2 Tbsp powdered sugar
1/2 c. melted goat butter
8oz. room temperature chevre
1 c. powdered sugar
9 oz container Cool Whip or whipped goat cream - divided
2 pkg instant lemon pudding (3.4oz each)
3 c. goats milk
Preheat oven to 350 degrees. Combine flour, pecans, 2 Tbsp. powdered sugar and
the melted butter. Pat mixture into the bottom of a 13x9x2 inch baking dish.
Bake in preheated oven for 15 minutes. Set aside to cool thoroughly.
Beat together chevre, and 1 c. powdered sugar. Blend in 1 c. Cool Whip. Spread
mixture over cooled crust
Beat together pudding mix and milk; spread over cheese layer. Cover pudding with
the remaining Cool Whip. Refrigerate.
1/4 lb shredded pecans (1 c)
11 oz softened chevre
1 tsp rosemary -minced
1 tsp coriander - crushed
50 flat leaf parsley leaves
Stir together cheese, rosemary, coriander and 1/ tsp pepper until combined well.
Form teaspoons of cheese mixture and roll between hands then roll in pecans.
Transfer to plate, top with a parsley leaf and stand back when you put it on the
table!