Convertible Cheese Cakes

4 eggs
1/2 cup milk
1 1/3 cups dry cottage cheese or ricotta cheese
1/2 cup flour, regular or gluten free
1 tablespoon sugar
1/2 teaspoon each baking powder, salt
1 teaspoon extract such as vanilla, lemon, almond or
orange

In a bowl briskly whisk eggs and milk. Stir in cheese,
then remaining ingredient

Cook's note: if you'll serve these cakes with a savory
sauce, reduce or omit sugar and substitue a teaspon of
mixed dried herbs for the extract.