Two things happened the other day, I found myself facing needing to use up some ricotta cheese that was in our fridge and I my friend Claudia from What's Cookin' Italian Style Cuisine posted one of her most requested cookie recipes, that uses ricotta (view Claudia's recipe here). I know baking with sour cream or ricotta means a soft, moist end product that is sure to "Wow!" folks. I decided to make her cookies which is actually a recipe from her Mom, even better as I love true 'family recipes.' These cookies are moist, cake-like, airy and fluffy with the wonderful flavor of lemon shining through. This is a wonderful Traditional Italian cookie, and can be made into so many other wonderful flavors, I can't wait to make more!! ~Enjoy! Diane
"Mom's Lemon Ricotta Cookies" (recipe can be doubled) recipe by: What's Cookin' Italian Style Cuisine Ingredients: 1 cup granulated sugar 1/2 cup butter, room temperature 1 cup whole milk ricotta cheese 2 large eggs 2 cups all purpose flour 1/2 teaspoon vanilla extract 1/2 teaspoon lemon extract 1 teaspoon baking soda pinch of salt 1 teaspoon lemon zest Directions:
Icing/Glaze: 2 cups powdered sugar drops of hot water to make a thin frosting 1/2 teaspoon grated lemon peel assorted candy sprinkles, for the tops of cookies Mix the water a little at a time until the frosting runs a small stream, add in peel. Dip cookies into the frosting and sprinkle with colored candies. Makes Approx: 3 1/2 dozen
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I found this awesome recipe over at Kristine's Kitchen. This is a bright and bursting full of flavor cake made with lemon and ricotta - such a perfect match! You can use her glaze or just simply dust with powdered sugar - either way, this cake is so moist and delicious. ~Enjoy! Diane
Lemon Ricotta Cake Ingredients: 1½ cups cake flour 2 tsp. baking powder ½ tsp. salt 2 tbsp. lemon zest, from about 2 medium lemons ½ cup (1 stick) unsalted butter, at room temperature 1 cup granulated sugar 3 eggs, at room temperature 1 cup ricotta cheese ¼ cup freshly squeezed lemon juice 1 tsp. vanilla extract ½ tsp. almond extract Optional: almond glaze/topping: 1 cup powdered sugar, sifted 3 tbsp. lemon juice ½ tsp. almond extract ½ tsp. lemon zest 2 tbsp. sliced almonds, for topping Directions Preheat oven to 350 degrees F. Spray a loaf pan with cooking spray. Place a piece of parchment paper on the bottom of the pan, letting it hang up and over the sides on the two ends. In a medium bowl whisk together the cake flour, baking powder, salt, and lemon zest. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated, about 1 minute. Add the ricotta, lemon juice, vanilla, and almond extract and beat on medium speed, scraping down the sides of the bowl as needed, about 2 minutes. With the mixer on low speed, add the flour mixture and beat until combined, 1-2 minutes. Pour the batter into the prepared cake pan. Bake for 50-60 minutes, until a tester inserted into the center of the cake comes out clean. Be sure to insert the tester all the way down to the bottom of the cake, as the top may be done but the bottom might still be wet/gooey. Let cake cool in the pan on a wire rack for 10 minutes and then remove from pan to cool completely before glazing or dusting with powdered sugar. Optional Glaze: Whisk together the powdered sugar, lemon juice, almond extract, and lemon zest in a medium bowl. Spoon glaze over the top of the cooled cake. Sprinkle with sliced almonds. Let glaze set for a few minutes before serving. Recipe by: Kristine's Kitchen Photos by: Diane Baker for Canning and Cooking at Home Blueberry-Ricotta Cake Ingredients: Nonstick vegetable oil spray 1½ cups all-purpose flour 1 cup sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 3 large eggs 1½ cups ricotta ½ teaspoon vanilla extract or vanilla bean paste ½ cup (1 stick) unsalted butter, melted 1 cup blueberries Directions: Preheat oven to 350°. Line a 9”-diameter spring-form pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl. Whisk eggs, ricotta, and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by ¾ cup blueberries, taking care not to crush berries. Scrape batter into prepared pan and scatter remaining ¼ cup blueberries over top. Bake cake until golden brown and a tester inserted into the center comes out clean, 50–60 minutes. Let cool at least 20 minutes before un-molding. I added candied orange peels as a garnish. Do Ahead: Cake can be made 2 days ahead. Store tightly wrapped at room temperature. Want to make candied citrus peels click my link: http://www.canningandcookingathome.com/dianes-food-blog/candied-orange-peels Recipe Adapted from: Alison Roman for Bon Appetite Photos by: Diane Baker for Canning and Cooking at Home I love when people make homemade lasagna because it always seems like such hard work, smells so good and tastes SO great! All that layering and getting everything to fit so nice, creating a taste explosion. As a tribute to the great lasagna makers out there - I give you - the lasagna "roll-ups." These are faster and easier to make. I made this recipe using ricotta, parsley and a mix of cheeses. My next adventure will be adding thinly sliced cooked carrot with some nice cooked spinach rolled in with the ricotta and maybe sweet basil strewn across the top with still the awesome gooey mozzarella cheese. The best part? If you have a picky eater at home, you can add or leave out anything they don't want in "their" roll ups. Enjoy ~ Diane Meatless Lasagna Roll Ups Ingredients: 1 (28-ounce) jar spaghetti sauce, divided *more sauce if preferred 1 (2-pound) container ricotta cheese 1 cup mozzarella cheese, divided 1 1/2 cup grated Parmesan cheese (I used a 6 cheese blend with Parmesan in it) 3 eggs, beaten 1 tablespoon chopped fresh parsley 1 teaspoon salt 12 to 14 lasagna noodles, prepared according to package directions Directions: Preheat oven to 375 degrees F. Lightly coat a 9x13 baking dish with olive oil (I use a paper towel just to smear around inside and on bottom of dish) Pour half the spaghetti sauce over the bottom of the baking dish. In a large bowl, combine ricotta cheese, 1 cup Parmesan mix cheese, 1/2 cup of the mozzarella cheese, beaten eggs, parsley, and salt until well blended. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up. Place roll-ups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining cheeses. Bake 35 to 40 minutes, or until heated through. Recipe Adapted from: Mr Food Photos by: Diane Baker for Canning and Cooking at Home |