Cooking question...
I have gone through the archives looking for all of the recipes ya'll have posted on this page. I am planning on making a batch of at least three or four of them to share at our next monthly support meeting. Being November, the focus, of course is good tasting food that is good for you.
But.... I need to ask how you make the cottage cheese pancakes. I tried to make some last night. The bottom burned before the top was set and it just didn't taste too great. I turned the heat down, and tried again but they still burned on the bottom.
Actually, I didn't find this recipe here, but it seemed close to what I remember ya'll posted. Maybe you could post the recipe again??? And any pointers on cooking them would be great!
Oh, and Molly I tried your pumpkin muffins with the cream cheese frosting - OMG!
They are so moist and dense. I shared a couple to friends at work. They loved them and requested I make a batch for the break room. If I hadn't told them they wouldn't have know they were healthy!
Have you tried making a pumpkin roll with this recipe? I think I will try - and use Melissa's frosting as the filling.
We finally got our first 'Norther' this week. Temps dropped from 95 to about 70 during the day and down to a wonderful 55-60 at night. I love this time of year!
- Kerdeeya
Oooh, a pumpkin roll! You ARE good! You get to be the first one to try this and let us know any tips for making it work out great. I had a 'donut' with them today...had made them in a mini-bundt pan without filling the hole all the way. It baked into a donut shape and was fun to eat. I am going to freeze some to keep at work so that when they have their donut feasts I can defrost one and they won't feel bad eating their donuts in front of me.
Melissa makes more cottage cheese pancakes than I do but I make them too and use either soy flour or whole wheat flour. If you make them in a smaller size they aren't so difficult to finish up to flip. Larger and they tend to get all runny on the top when it is time to flip. They also make up into waffles beautifully! I took a pretty picture of mine but the computer ate it. Thin the recipe out with a little more milk and you make crepes. What a fun, versatile recipe. I've even seen it over on bariatric eating with savory seasonings in it for a dinner side. (onion powder or flakes, dried parsley...etc.)
You are so nice to put together recipes for your local friends!
Molly
AH HAH!!! I KNEW I did them right... mine came out dense and moist and I thought I had screwed them up... I figured... NOTHING THAT COMES OUT LIKE THIS COULD EVER BE CALLED A MUFFIN!!!
I'm taking a bunch to work tomorrow and we'll find out if my co-workers like them, too.
Thanks for the recipe, Melissa!!! 
Make sure you are only using 1/4 cup of cottage cheese and not 1/2 cup that the original recipe called for, otherwise they get too mushy..
as for burning them.. well I make 2 and they are decnet size but I used a medium-hot pan and I spray it with Pam cooking spray and then cook and flip it several times actually..
I love the pumpkin pies/muffins so much also they are great! I eat 2, i such a hog.
I have a new waffle iron on layaway...my other one is a belgian waffler and this new one will make more dense waffles. Can't wait to try it out! Besides, the newer one will hold less syrup.
Glad you mentioned the difference in the cottage cheese...I have two printouts from you and they list the different amounts and now I know why. LOL! I agree that the lower amount works a lot better.
BTW...I know you are not a chocolate fanatic like I am but have you tried making chocolate pancakes yet? I added I think 2 tablespoons (?) cocoa powder and an extra splenda one time. It was pretty good but I still like the regular best. Just thought it would be a fun dessert idea sometime.
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