I'm looking for a recipe for a cake with white cheese in it? (like Brick, Monterey Jack, Farmer's, Muenster)?

Question

When I was growing up in the 1970's, I had a friend whose mother was from Latvia. She used to make a cake that had shredded white cheese in it. You could use Brick cheese, Monterey Jack, Farmer's, Muenster - any hard white cheese. It was otherwise basically a white cake (with sugar, flour, eggs, etc.). Does anybody have a similar recipe? It was so-o-o-o delicious!

Oh, and I should add that it was sweet, not savory. Thanks.

Answer 1

A shot in the dark:
Bolo de Queijos
(Savory Cheese Loaf)

Ingredients:
3 large eggs
1 tablespoon milk, more if needed
3 tablespoons olive oil
2 tablespoons minced herbs, such as chives, parsley, cilantro, or oregano
Black pepper, to taste
1 cup plus
2 tablespoons
cake flour
1 1/4 teaspoons baking powder
4 ounces Queijo São Jorge, Manchego, or Parmigiano-Reggiano cheese, grated on the medium holes of a box grater
4 ounces creamy, mild feta cheese, or other fresh cheese, drained and crumbled into 1/2-inch pieces
One 1/8-inch-thick
slice (1 ounce) presunto or prosciutto, cubed

Method
1. Preheat the oven to 350°C (180ºC). Line a 4-by-8-inch rectangular loaf pan with parchment paper and set aside.
2. In the bowl of an electric mixer, beat the eggs on medium until thick and lemon yellow, about 3 to 5 minutes. Add the milk, olive oil, herbs, and pepper and mix until combined.

3. In a small bowl, sift the flour and baking powder together. Add the Queijo São Jorge and feta and toss to coast. Fold the flour-and-cheese mixture into the egg mixture until no traces of flour can be seen. Add a bit more milk if the dough appears dry. Fold in the presunto.

4. Spoon the batter into the pan and smooth the top with a spatula. Bake for 40 minutes or until golden brown. Remove to a rack and let cool in the pan until just warm to the touch before turning out. Serve warm or at room temperature.

Answer 2

CREME DE MENTHE CAKE

1 white cake mix

Mix cake mix according to package directions and add 3 tablespoons green creme de menthe. Bake as per package directions in bundt pan or 13"x9" pan.

ICING:

1 can Hershey's chocolate fudge sauce

Spread fudge sauce on cooled cake.

TOPPING:

1 med. container Cool Whip
3 tbsp. creme de menthe

Add creme de menthe to Cool Whip and spread on top of chocolate sauce.
Refrigerate.

As garnish melt 2 tablespoons of chocolate sauce and drip over top of Cool Whip after you spread on cake and cake has been refrigerated awhile. Refrigerate until ready to serve. This is a very pretty cake to serve at Christmas time.

Answer 3

Check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 4

Coffee cake & other items
====================
www.coffeeday.com/freshnground/receipes/pecan_cake.htm
www.coffeeday.com/freshnground/receipes/cake.htm
www.indianfoodforever.com/puddings/index.html
www.indianfoodforever.com/drinks/index.html
www.heavenlyhawaiian.com/roasted_coffee_k.html
www.geocities.com/lunarlooneys/FamilyRecipes/FavoriteFamilyRecipes.html
www.nhlbi.nih.gov/health/public/heart/other/syah/syahrecp.htm
www.opticourier.com/recipe/all/all.htm
www.autocrat.com/pages/receipes.asp
bakingbits.com/board/?topic=topic4
www.online-receipes.com/cake.php
www.online-receipes.com/all.php
www.geocities.com/Heartland/Ranch/5906/Club_Menu.htm
www.worldofchristmas.net/christmas-recipes/index.html
www.texmextogo.com/Recipes_tortilla.htm
southernfood.about.com/od/pizzarecipes/r/bln407.htm
www.howtocook.us/category/chinese-receipes
www.santa-at-home.com/pages/cooking.shtml
weightlossinternational.com/newsletter/dr-atkins-receipes.html
www.indianfoodforever.com/masala
www.indianfoodforever.com/drinks/index.html
www.handibazaar.com/cooking.htm
www.ruchiskitchen.com
www.indianmirror.com/cuisine/cus3.html
www.kubergroupindia.com
www.seattleindian.com/seattle/cooking.asp
www.crispyfoods.com
www.howtocook.us/category/south-indian-dishes
www.howtocook.us/spicy-chicken-saute.html
www.indianfoodforever.com/vegetables/index.html
www.bestindiancuisines.com
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www.kovaicity.com/south-indian-receipes/indian-sambar.html
www.kovaicity.com/south-indian-receipes/indian-kootu.html
www.my-spaces.org/receipies/cooking-receipies.php

Answer 5

could not find that , but here are some other Latvian recipes

Latvian Kringel (Coffee Cake)
This is the traditional Latvian birthday cake, when shaped as a pretzel. Served also on other family occasions, or as the centre piece in a dessert smorgasbord.

1/2 tsp. Spanish saffron, very finely crumbled or ground
1/4 cp. boiling water
2 Tbsps. yeast
1/2 cp. warm water
1 tsp. sugar
4 1/2 cps. flour
2 cps. table cream, warm
1/2 lb. butter
1/2 - 1 cp. sugar
3 egg yolks
1 1/2 cps. golden raisins
1/2 tsp. ground cardamom
1 tsp. salt
1 lemon, grate rind and keep juice to put in dough
1 orange, grate rind only (you can then eat the orange!)
1/2 cp. whole or slivered almonds (for decoration)
1 egg, beaten with about 1 Tbsp. water (for decoration)
icing sugar (for decoration)

Preparation ahead of time:
Take eggs and butter out of fridge, and let come to room temperature. Crumble saffron into 1/4 cp. boiling water and let stand. Warm cream (on extremely low heat in a saucepan).
Grate the orange rind and lemon rind, reserving the lemon juice for the kringel dough. Into the 1/4 cp. of warm water mix the teaspoon of sugar, and sprinkle yeast on top of water. Let stand (about 10 minutes) until bubbled up.
Mixing the dough:
In a large bowl, combine warm cream with yeast mixture and add half of the flour. Mix well. Cover and let rise for half an hour in a warm place.
Meanwhile, cream butter with sugar. Add egg yolks one at a time. Whip until light.
Add raisins to remainder of flour. Add butter/sugar/egg mixture to risen dough/yeast/flour mixture. Now, in a very large bowl, mix together everything (except the items used for decoration). Mix until dough is smooth. Cover and let rise again in warm place until doubled in bulk (about 1 hour).
Place risen dough on floured board and knead until smooth and elastic.
Possible shapes:
The traditional shape is a large pretzel shape. This is the way it is usually presented as a birthday "cake", or for a formal occasion.
Pretzel shape: grease a cookie sheet. Stretch dough into a long, fat roll with tapered ends. Place the centre of the roll onto the middle of the long side of the cookie sheet. Make a pretzel shape by twisting the ends into the centre and placing them on the middle of the cake. Smooth and even out the "pretzel" until the two pretzel holes are about the size of a cup.
Loaf shape: grease a cookie sheet. Cut dough into 3 even parts. Roll into strands and make a large plump braid. Alternately just place dough into 2 loaf pans.
Cake shape: grease and flour a large Bundt cake tin (or two smaller ones) and place dough in it.
Preparing cake for baking:
Brush surface of dough with beaten egg/water mixture. Sprinkle or decorate with almonds. Let rise again. Meanwhile preheat oven to 350 degrees F.
Baking and presentation:
Bake until golden brown (about 35 - 45 minutes). Let cool in/on pan. If you have them, place paper doilies on a large platter and place kringel on them. Dust with icing sugar. Garnish imaginatively: with candles, bows, candies, flowers, etc. Enjoy!
http://www.angelfire.com/al2/LatvianStuff/Kringel.html

Latvian Saffron Bread (Klingery)

2 cups milk
1 cup sugar
Grated rind of one lemon
1 tsp. salt
4 saffron fibres
1/4 tsp. cardamom (ground)
1/2 cup flour
2 env. dried yeast (2 Tbsp.)
1/2 cup warm water
1 tsp. sugar
1 lb. butter, softened
1 cup sugar
4 eggs
1 egg yolk
9-1/2 cups sifted flour
2-1/2 cups raisins
1 egg white
1/4 cup blanched slivered almonds
Powdered sugar


Heat milk to boiling point, remove from heat, add sugar, lemon rind and salt. Stir until sugar dissolves and milk cools a little. Soak saffron in 1 tablespoon of the warm milk for 5 minutes and then strain into the rest of the warm milk. Add 1/2 cup of flour and cardamom and beat until well mixed
DISSOLVE yeast in warm water and stir in sugar. When yeast becomes active, add it to milk mixture and stir well.

Cream butter in a large bowl and gradually beat in sugar. Beat in eggs, one at a time, keeping the mixture fluffy, then beat in egg yolk.

Add milk and yeast mixture to butter mixture and combine. Gradually add flour,(reserving 2 tbsp.,) add raisins and mix well. Sprinkle 2 tablespoons flour on dough and cover bowl with plastic wrap or waxed paper, sealing as tightly as possible.

Refrigerate dough for 6-12 hours.

Remove bowl from refrigerator and turn dough out on to a floured board. Wrap 1/3 of the dough in foil and freeze for future use. Knead remaining dough until pliable.

Shape by hand into a long roll and twist this into a figure 8 or pretzel shape. Lay bread on center of a large greased baking pan.

Whisk egg white until foamy, paint upper surface of loaf with egg white and sprinkle with almonds. Cover with a damp cloth and set aside for 1 to 1 1/2 ours at room temperature or until dough has nearly doubled.

Preheat oven 350 degrees F.

Put loaf on center rack of oven allowing plenty of room for bread to rise. Bake for 35 to 50 minutes. Test that dough is cooked by inserting a skewer, making sure it comes out clean. Crust should be golden brown. Before serving, dust with powdered sugar. Serve as an accompaniment with dessert or butter slices and serve as a sweet bread.

Comments from olga :
Traditionally this almond-covered raisin bread is served on birthdays but it may be served on any day that provides an excuse. The amounts given for the dough will yield enough to make one large loaf and two smaller ones; it freezes very well for future use.
http://foodgeeks.com/recipes/recipe/20253,latvian_saffron_bread_klingery.phtml

Kringel with cardamon (Estonian/Latvian)
Kringel is a traditional party cake that appears to have originated in Germany and was passed on—at least in Estonia and Latvia—via the German landed class that dominated the two nations for nearly seven centuries. To follow is one recipe for the Estonian version:

Required ingredients:
1 1/2 packages of active dry yeast
1/2 cup warm water
glaze
2 cups milk, scalded and cooled to lukewarm, 1 egg (beaten)
2 cups sugar
slivered almonds
1 teaspoon salt
powdered sugar
1 teaspoon crushed cardamom
5 egg yolks
8 to 9 cups sifted white flour
1 cup melted butter

Dissolve the yeast in the warm water. Stir in the milk, sugar, salt, cardamom, eggs—and enough flour (about two cups) to make the batter. Beat until the dough is smooth and elastic. Add about 3 cups of flour and beat; the dough should be quite smooth and glossy. Add melted butter. Beat again until glossy. Stir in remaking flour until a stiff dough forms. Turn out on a floured board, cover with a bowl and let rest for 15 min.
Then knead until smooth and satiny. Place in a lightly greased mixing bowl, turn dough to grease top, cover lightly and let rise until about double in bulk. Punch down and let rise until almost doubled. Turn out on a floured board and form into two braided loaves or a pretzel shape. Glaze the kringel with the beaten egg, add almonds and bake at bout 325 degrees for about an hour; be sure not to over bake if you like it soft and slightly chewy.
When you take the finished product out of the oven, sprinkle with powder sugar.
http://www.balticsww.com/cookbook.htm

Latvian Janis’ Cheese

Ingredients:
4 - 5 lbs. dry cottage cheese or ricotta
10 quarts milk
1 tsp. yellow food colouring (optional)
2 - 3 Tbsp. oil
cheese cloth
5 - 6 oz. butter
6 eggs
1 Tbsp. caraway seeds
1 Tbsp. salt
1 - 2 tsp. lemon juice (may be unnecessary)

Directions:
1. Drain off any liquid in the cottage cheese. Put it through a Cuisinart or blender to make sure it is finely ground. Use a large Dutch oven or stock pot. Put oil in pot, add milk. Heat to boiling. Then add cottage cheese and keep stirring.
2. If milk mixture doesn`t curdle within about 5 minutes, add the lemon juice. When curdled, strain off all liquid. Place cheese mass in cheese cloth (gauze) and wring out any remaining moisture.
3. Melt the butter in the pot, put in the cheese mass and heat until hot. Meanwhile beat eggs together with salt and caraway sees. Gradually add beaten egg mixture to heated cheese mass.
4. Mix well and keep on stirring until it all balls up and becomes a bit stretchy. Remove from heat and pack into a number of small round-bottomed bowls. (Alternately, shape into small cheese wheels, and wrap in cheese cloth.) Cover, and keep cool.
http://cookbook.rin.ru/cookbook_e/recipes/50139084.html

Here is a greek stuffed bread recipe

Bread Stuffed With Green, Cheese, Peppers And Olives

Serving Size: 8

4 pkgs. Dry Yeast
1/2 tsp. sugar
3 1/2 cups semolina flour (may take an additional 1 cup)
6 cups bread flour – unbleached (may take an additional 1/2 cup, plus extra for rolling)
1 1/4 cups whole-wheat flour
1 ¼ cups mixed-grain flour (mixture Of Barley, Rye, And Oats)
2 tsp. salt
1/4 cup olive oil -- fruity
1/4 cup Grape Must Syrup -- Or Molasses*

Filling:
1 lb Onions (to yield 1 cups cooked onions)
3 TBSP. olive oil
1 tsp. sugar
1 1/4 lbs. curly Endive (or any greens of your choice, steamed, drained and chopped)
1 cup roasted sweet pepper (*from 1 1/4 lb sweet peppers)
1/2 lb Greek olives, pitted and roughly chopped
1 cup feta cheese
3 cloves garlic
1/4 cup Italian parsley (flat leaf parsley)
1 cup fresh dill, chopped
2 TBSP. fresh mint, finely chopped
1 tsp rice (optional, or cracked wheat)

To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water (just above body temperature, to your finger). Stir in sugar and leave in a warm undisturbed place to prove.

Mix the semolina flour, or unbleached bread flour with the whole wheat and mixed-grain flours, adding the salt. Pour onto a work surface, making a hollow in the center. When the yeast is frothy and doubled in bulk, pour it into the center, with the olive oil, molasses, and 1 cup warm water. Mix together to make a cohesive dough, adding more water as needed.

Knead the dough, keeping the work surface, the hands and the dough floured, until the dough is velvety and elastic - about 25 minutes. Cover with a damp cloth and leave to rise until almost double in bulk - about an hour.

Make the filling, so that it can cool before use. Sauté the chopped onion in the olive oil, adding little splashes of water if they stick. When burnished gold, sprinkle the onions with the sugar and cook until they caramelize.

Assemble the greens and roast peppers, chopping them roughly. Drain all the cooked vegetables very thoroughly. If necessary rinse the olives. Make herbed cheese by mixing the feta with the garlic, parsley, dill, and mint.

When the dough has risen, punch it down and divide into two slightly unequal pieces. Pat or roll each piece into a circle about 3/4-inch thick. Place the larger circle on an oiled or non-stick baking sheet. Cover both halves and leave to rise in a warm place for about 30 minutes .If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or cracked wheat. Layer the fillings, in order of preference, on the dough, leaving a border of 2-21/2 inches all around the edge. Lay the second circle gently over the filling. Moisten the outer edges of the bottom and roll them around and over the edges of the top.
Press to seal. Cut a few diagonal slits in the top for escaping steam and leave the dough to rise until almost doubled in bulk - about 1 hour. Bake in an oven preheated to 350 degrees for 1 hours, or until there is a hollow sound when the hot loaf is tapped on the bottom.

NOTES: *To roast peppers: In a large shallow roasting pan, spread the pepper slices so they are not more than 3-4 deep. Sprinkle with 1 teaspoon sugar, 4-6 tablespoons fruity olive oil, and salt and pepper to taste, and mix these in. In an oven preheated to 375 degrees, roast them uncovered for 1 or more hours until the edges of some of some turn brown and crunchy. After the first 30 minutes, stir frequently so they do not burn or stick to the bottom. Don't be surprised by the loss of volume.

*Grape must syrup is a honey-like syrup, and is used as a sweetner before the introduction of sugar. This is called "petimezi" in Greek and "vino cotto" in Italian and can be found in the respective groceries.
http://www.bread-bakers.com/archives/recipe/text/b3q96-2.txt