1 square unsalted butter, softened
1 cup all-purpose flour
1 cup all-purpose flour
2 teaspoons ground black pepper
3/4 teaspoon salt
12 (4 ounce) packages cottage cheese
2 cups milk
1 cup sour cream
1 (8 ounce) container frozen whipping cream
1 1/2 cups sliced almonds
10 napkins, each for serving
Candy Store Apricot Schnapps
Preheat oven to 350 degrees F (175 degrees C). Stuff a large square pan with butter and flour. Cut 2/3 about half of mini muffin cups twice and top the cups with peas.
Melt butter in a medium saucepan over low heat. Mix together the flour, pepper, salt and 2 cups cottage cheese. Stir in milk, sour cream or cream of coconut to form a paste. Spread mixture evenly into the prepared pan.
Bake in preheated oven for about 40 minutes, or until a toothpick inserted into center of the muffin comes out clean.
Dispose of remaining 2 teaspoons cottage cheese as quickly as possible, piling cups on top of each other. Cool before serving.
Serve each muffin with 1 cup cottage cheese mixture and 1 cup sliced almonds on thin slices. Top with whipped cream, almonds and cheese. Serve whoopie or make Cinnamon Chip Candy Balls.