Cottage cheese dishes in a slow cooker. Curd pie with cookies in a slow cooker Marble pie with cottage cheese

Recently, I stopped buying various sweets in the store, as they contain many harmful substances. And since my family simply cannot live without sweets, I started making sweets myself. For example, yesterday I baked cookies with cottage cheese and banana in a slow cooker for the first time. My family liked these cookies so much that I had to make them again today.

Making cottage cheese cookies with banana is very easy. Even a novice housewife can handle its preparation. Plus, you don't have to worry about your cookies burning. I generally gave up the oven a long time ago, since I bake everything only in a slow cooker. Cottage cheese cookies with banana in a slow cooker turn out delicious, moderately sweet, tender and aromatic. I generally love baking with bananas and these cookies are amazing. They are no worse than the most expensive store-bought cookies. It seems to me that every housewife should definitely try to bake these wonderful cookies.

Ingredients for cottage cheese cookies

1. Banana – 1 piece
2. Granulated sugar – 4 tablespoons
3. Paste cottage cheese – 150 grams
4. Vanillin – 1 pinch
5. Chicken egg – 1 piece
6. Flour – 1.5-2 multi-cups
7. Soda – 1/3 teaspoon
8. Vinegar
9. Powdered sugar - for sprinkling

1. Take a ripe and sweet banana and make banana puree from it. This can be done using a blender or using a regular fork.

2. In a deep bowl, mix banana puree and cottage cheese. The cottage cheese must be pasty and not grainy.

3. Mix banana puree with cottage cheese until smooth. You can also blend these two ingredients in a blender.

4. Place one chicken egg and vanilla into the curd-banana mixture. Mix everything well.

6. At the very end, add slaked soda with vinegar or baking powder. Gradually add wheat flour.

7. Knead the dough. The dough should be soft and tender. Place the banana and curd dough in the refrigerator for 15 minutes.

8. Take some dough and form it into a ball. Then lightly press the ball with your palm so that it takes the shape of a cake. To prevent the dough from sticking to your hands, you can grease your hands with vegetable oil or cold water. Place the cottage cheese cakes in a multicooker pan. Bake cookies on the “Baking” setting for 35 minutes on one side and 30 minutes on the other.

9. Remove the cottage cheese cookies with banana from the slow cooker and sprinkle them with powdered sugar. Bon appetit!

The recipe for cottage cheese cookies made in a slow cooker is popular due to its crumbly dough and delicate curd filling.

And it won’t be difficult to prepare; besides, it’s impossible to “forget” about it and thereby ruin the baked goods, because the multicooker stands guard over your kitchen and emits a signal as soon as it’s needed.

The finished cookies turn out very tasty and crumbly. Moreover, it cannot be taken away from its delicious curd aroma, which invites everyone nearby to try the high-calorie baked goods.

And to make the unbrown top more attractive, you can, if you wish, cover it with glaze - sugar or chocolate. But the cookies are already delicious and don’t need any other flavoring additives.

Cottage cheese cookies in a slow cooker

For the test:

• Creamy margarine – 200 grams;
• Granulated sugar – 1 cup;
• Chicken yolks – 2 pieces;
• Baking powder – 1 teaspoon;
• Wheat flour - 2-3 cups.

For filling:

• Cottage cheese – 200 grams;
• Condensed milk – 100 grams.

Preparation:

Grind creamy margarine, chicken yolks and sugar until smooth in a deep bowl.

Add wheat flour with baking powder to the base and knead the dough. Place the finished bun in the refrigerator for a few minutes.

Mix the filling very thoroughly so that it is homogeneous. Also, for this you can use a mixer or blender, which will definitely guarantee the desired result and give it an airy and porous consistency.

Roll out the dough and cut out circles from it, in the center of which we place the filling. There should be a sufficient amount of it so that it is felt in the baked goods, and not the dough itself. We combine the cookies as shown in the photo.

Place in an oiled multicooker pan, set the “Baking” mode and set for about 20 minutes.

Turn the cottage cheese cookies over in the slow cooker so that both sides are browned. This time 10 minutes will be enough.

The finished cookies must be cooled before serving.

If you like to cook baked goods in a slow cooker, you can find it on our website.

Number of servings – 7;

The total number of cookies is about 30 pieces.

Multicooker model – Polaris PMC 0508AD; Power 700 W.

Cooking in the kitchen in a multicooker is simple and convenient, since it does almost everything itself; just select the desired mode. Recipes for baking from cottage cheese in a slow cooker are varied. The dishes in it turn out tasty and aromatic, but in the oven the crust may turn out to be overdried, the edges burnt, and the central part undercooked.

Cottage cheese is one of the most useful products; it helps the human body receive the substances necessary for normal life. Calcium, which is contained in large quantities in cottage cheese, is required for bone tissue; it is involved in important processes in the body.

Cottage cheese desserts will be enjoyed at family tea parties, as well as on the holiday table. Both adults and children love such dishes. Recipes, as a rule, include accessible ingredients, and the preparation is understandable to everyone. Almost all recipes for baking cottage cheese in a slow cooker are easy to prepare. The casserole in it turns out high, the crust of the curds becomes crispy, but the quality of the filling does not suffer - it remains soft and tender. The multicooker does not require much oil consumption.

All baking recipes should be cooked at moderate temperatures, otherwise they will lose their tenderness and refined taste.

Casserole recipe

When hearing the word casserole, many people have negative associations with the unattractive dish they served in kindergarten. In fact, when prepared correctly, the recipe for cottage cheese casserole in a multicooker turns out airy with an appetizing cottage cheese aroma; its taste can be made vanilla, berry, or add cinnamon for piquancy.

Kefir can be replaced with sour milk or fermented baked milk. If there is no soda, just add baking powder in the same volume. Some housewives prefer margarine instead of butter.

Cooking process

Kefir is poured into a prepared container or small pan, semolina is poured in a thin stream, stirring. All ingredients are thoroughly mixed and left to swell for about half an hour. If the described sequence is followed, no lumps will form.

• Separate the whites and yolks, beat the whites until foamy, slowly adding sugar.
• Grind the yolks with a fork with cottage cheese, add soda. Some modern housewives use a blender or food processor for thorough mixing.
• The swollen semolina is added to the well-mixed curd mass and mixed again.
• Proteins are added to the resulting mass gradually, 1 tablespoon at a time. But the dough is not stirred, but carefully transferred with a spatula so as not to disturb the airy consistency. It affects the splendor of the future dish.
• The multicooker cup is greased with butter, and the curd mass is placed in it.
• The lid is closed and the “Baking” mode is set for 50 minutes. If you have a 3D heating system, after cooking you just need to let the casserole cool for 10 minutes. If the multicooker is a heating element, that is, it heats only on one side, after cooking the casserole is turned over and the “Baking” mode is turned on again for 40 minutes.

The casserole can be served warm or cold and makes a good afternoon dessert or hearty snack.

Cupcake recipe

Cottage cheese cake in a slow cooker - ideal for serving for breakfast. Adults like to eat it with coffee, and children with tea or juice. Cooking will not take much time. Cottage cheese cake is also appropriate on the holiday table, and it is easy to prepare even in a hurry.

Ingredients

For preparation you need:

• 200 g cottage cheese;
• 3 pcs. eggs;
• 150 g butter;
• 2 cups of flour;
• a glass of granulated sugar;
• baking powder;
• 2 tablespoons sour cream;
• powdered sugar;
• cocoa.

For the recipe you will need a mixer to get a homogeneous dough consistency.

Cooking steps

Marble pie with cottage cheese

The recipe for curd marble pie in a slow cooker is very simple. There is no need to constantly monitor heating and timely shutdown. The device does all the important little things for baking delicious pies.

Ingredients

To prepare the chocolate dough you will need:

• 100 g margarine;
• a bar of dark or milk chocolate without additives;
• 140 g sugar;
• 2 pieces eggs;
• vanilla sugar;
• salt;
• baking powder;
• 120 g flour.
• For the cottage cheese filling you will need:
• 300 g cottage cheese;
• one egg;
• 70 g sugar;
• vanilla sugar.

Cooking steps

The curd filling goes well with chocolate dough. You can lay it out in two ways:

• Alternating cottage cheese and chocolate dough in small portions.
• First put the dough, then the curd filling and the dough again on top.

The sequence is:

Baking with cottage cheese in a slow cooker can be prepared daily - it’s quick and tasty, and you can always add different toppings: berries, nuts, fruits. Everyone will love these recipes.

Cookies are a completely versatile dessert that you can always treat to unexpected guests, have breakfast or just have a snack. And homemade cottage cheese cookies in a slow cooker will give you doubly warmth and tenderness. To prepare it, you don’t have to be an experienced cook: our recipe with photos will help you.

Of course, a multicooker is not a bread maker, and you still have to knead the dough for cottage cheese cookies by hand. But in this device, according to many housewives, it turns out tastier than in the oven, and it gets ready much faster. You can bake it in a Redmond, Panasonic, Polaris, Scarlet, or any other multicooker that has a baking mode in the control panel.

How to bake cottage cheese cookies in a slow cooker - recipe with step-by-step photos

Products:

Preparation. First of all, melt margarine (butter) over low heat or in a water bath and pour into a container in which you will mix all the ingredients.

Add the egg and cottage cheese, mash well. You can grind these products with a spoon; using a mixer at this stage is not necessary, and there is no particular need.

Then squeeze lemon juice into it, add vanilla sugar, soda and flour.

Knead the dough until it becomes soft and elastic.

Roll it into a ball: it should not stick to your hands or the work surface on which you are cutting it.

Sprinkle each circle with sugar on top - literally a couple of pinches per piece will be enough.

Then fold each piece in half twice and dip it in sugar again.

Place the resulting preparations into a greased bowl. Bake in the “Baking” mode for 30 minutes with the lid closed.

So easily and simply you will get the most delicate and airy curd cookies that simply melt in your mouth! Bon appetit!

P.S.: If this master class was useful to you, you can say “thank you” to its author by writing a comment or clicking the button of your favorite social network under the publication.

Author's photos of Alla Nikiforova were used in the design of the master class. Copying is prohibited!