Makes 4 (1 1/4-cup) servings
Active Time: 15 minutes
Total Time: 30 minutes
1 1/2 tablespoons butter
1 1/2 teaspoons ground ginger
1 medium onion, diced
4 large carrots (about one pound), peeled and grated
1 1/2 teaspoons coarse salt (or 3/4 teaspoon table salt)
2 cups low-sodium chicken stock
1 cup water
1 1/2 tablespoons granulated sugar
8 Oz Orland Farmstead Creamery Fromage Blanc
1.Melt butter in a medium saucepan, over medium heat. Add ginger and cook until
fragrant, about 15 seconds.
2.Add onion, carrots, and salt and stir to combine; reduce heat to medium-low and cook
for 5 minutes.
3.Add chicken stock, water and sugar; bring to a simmer until vegetables are soft, about
4. Add Orland Farmstead Creamery Fromage Blanc, reserve a ¼ cup for garnish
5.Transfer carrot mixture to a blender and cover or use a hand blender. Blend until
pureed, about 30 seconds.
6.Divide the hot soup among serving bowls, and dollop 1 tablespoon of Orland Farmstead Creamery
Fromage Blanc in the center of each bowl. Use a toothpick to create sunrays by gently spreading the Fromage Blanc outward on the surface of the soup.
½ Cup + 1 Tablespoon Butter (not margarine)
1 Cup Flour
1 Teaspoon Sugar
Mix the above ingredients and press into a greased 9x12 pan. Bake at 350° for 12-13 minutes, cool.
8 ounces Orland Farmstead Creamery Fromage Blanc
1 Cup Powdered Sugar
1 package Dream Whip – prepare according to package directions and fold into Fromage Blanc mixture.
Spread over cooled crust
1 Quart Fresh Blueberries
1 Cup water
1 Cup Sugar
3 Tablespoons Cornstarch
Boil 1 Cup of Blueberries and 2/3 Cup of water then simmer for 5 minutes. Remove from heat and add sugar, cornstarch and remaining 1/3 Cup of water. Fold into remaining blueberries and cool. Cool slightly then spread over cheesecake filling.
1/2 cup (1/4 lb.) butter, cut into chunks
6 ounces unsweetened chocolate, finely chopped
1 1/2 teaspoons vanilla
2 1/4 cups sugar
5 large eggs
1 cup all-purpose flour
1/2 teaspoon baking powder
8 ounces Orland Farmstead fromage blanc