Ingredients
- Servings: 1
- 1 (32 ounce) container ricotta cheese
- 2 eggs
- 6 tablespoons sugar
- 1 (1.5 fluid ounce) jigger whiskey
- 1 pastry for a 9 inch double crust pie
Recipe
Preparation Time: 10 mins
Cook Time: 1 hr
Ready Time: 1 hr 10 mins
- preheat oven to 375 degrees f (190 degrees c). on a lightly floured surface, roll out one crust, and place in a 9 inch pie plate. roll out top crust, and cut into lattice strips; set aside.
- in a large bowl, blend ricotta, eggs, sugar, and whiskey. pour into pie crust. top with lattice strips in a woven pattern. seal and crimp edge.
- bake in preheated oven for 1 hour, or until crust is golden brown and filling is set.
Ingredients
- Servings: 8
- 1 (8 ounce) package cream cheese, softened
- 1/3 cup strawberry preserves
- 1 1/2 cups frozen whipped topping, thawed
- 1 (9 inch) prepared graham cracker crust
- 1 cup fresh strawberries
- 2 teaspoons sugar
- 2 teaspoons grenadine syrup
Recipe
Preparation Time: 15 mins
Ready Time: 2 hrs 15 mins
- in a bowl, mix the cream cheese and strawberry preserves. fold in the whipped topping. scoop the mixture into the prepared pie crust, and set aside.
- in a blender or food processor, blend the strawberries, sugar, and grenadine syrup until slightly chunky. spread over the cream cheese mixture. chill in the refrigerator at least 2 hours before serving.
Ingredients
- Servings: 1
- 1 (9 inch) pie crust, baked
- 2 (8 ounce) packages cream cheese, softened
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 cups sliced peaches, drained
- 1/4 cup raspberry preserves
- 1 teaspoon lemon juice
Recipe
Preparation Time: 15 mins
Ready Time: 15 mins
- combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. mix until smooth. spread bottom of baked pie shell. chill several hours or overnight.
- before serving, top cream cheese layer with drained peach slices. mix raspberry preserves with lemon juice until well combined. spoon over peaches. garnish with mint sprigs.
Ingredients
- Servings: 6
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons honey
- 1/2 (8 ounce) package mild cheddar cheese, shredded
- 1 (6 ounce) package dried mixed fruit, chopped
- 1 cup chopped pecans
Recipe
Preparation Time: 10 mins
Ready Time: 3 hrs 10 mins
- in a medium bowl combine cream cheese and honey; beat until smooth. stir in cheese and chopped fruit; mix well.
- form into a ball and roll in chopped nuts. chill for at least 3 hours.
Ingredients
- Servings: 1
- ladyfingers
- 5 eggs, separated
- 3/4 cup sugar, divided
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup confectioners' sugar for dusting
- syrup
- 1 cup sugar
- 1 cup boiling water
- 1/2 cup strong brewed coffee
- 1/4 cup
- filling
- 1 (8 ounce) container mascarpone cheese
- 2 cups confectioners' sugar
- 1/4 cup dark
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- topping
- 2 (1 ounce) squares semisweet chocolate, grated
- 1/8 cup confectioners' sugar for dusting
Recipe
Preparation Time: 45 mins
Cook Time: 20 mins
Ready Time: 5 hrs
- preheat oven to 350 degrees f (175 degrees c). line baking sheets with parchment paper.
- in a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. in a separate bowl, whip egg whites (with clean beaters) to soft peaks. gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. fold the egg yolk mixture into the egg whites. gently fold in the flour and 1 teaspoon vanilla. the batter should be thick and pale yellow.
- trace two 9 inch circles the parchment paper using a cake pan as a guide. spread or pipe batter to completely fill inside the lines of the circles. batter should be about 1/2 inch tall.
- load the remaining batter into a pastry bag fitted with a half inch tip or hole. draw parallel lines another piece of parchment that are 3 inches apart. pipe the batter back and forth just between the lines in a compressed s motion, until you run out of batter. this is the part that wraps around the outside of the cake. (it helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) there may be extra.
- bake in preheated oven 10 to 15 minutes, until firm but not browned. remove from the oven and dust generously with confectioners' sugar. set aside to cool.
- to make the syrup, stir together 1 cup sugar, boiling water, coffee and 1/4 cup until sugar is dissolved. set aside.
- to make the filling, combine mascarpone, 2 cups confectioners' sugar, dark and 1 teaspoon vanilla in a large bowl. whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. gradually whisk in the heavy cream. whip with an electric mixer until soft peaks form. stop whipping when the mixture shows the first sign of graininess.
- to assemble, line the sides of a 9-inch springform pan with parchment or waxed paper. place one of the ladyfinger rounds in the bottom of the pan. brush generously, but do not soak completely, with syrup. place the 3-inch high ladyfinger strips around the inside edge of the pan, so that the sides are completely covered. brush generously with syrup.
- spread half of the filling mixture over the first ladyfinger round in the pan. place the remaining ladyfinger round on top of the filling. soak the second ladyfinger round with syrup until it cannot take any more. spread the remaining filling over that and smooth the top. sprinkle with grated chocolate. refrigerate at least 4 hours.
- to serve, remove the sides of the pan and carefully remove the parchment or waxed paper from the outside of the cake. dust with confectioners' sugar just before serving.
Ingredients
- Servings: 6
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 5 eggs, beaten
- 3 cups shredded muenster cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). lightly grease a 9 inch pie pan.
- heat oil in a large skillet over medium-high heat. add onions and cook, stirring occasionally, until onions are soft. stir in spinach and continue cooking until excess moisture has evaporated.
- in a large bowl, combine eggs, cheese, salt and pepper. add spinach mixture and stir to blend. scoop into prepared pie pan.
- bake in preheated oven until eggs have set, about 30 minutes. let cool for 10 minutes before serving.
Ingredients
- Servings: 12
- 1 1/2 cups milk
- 3 egg yolks
- 2 tablespoons vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 5 tablespoons melted butter
Recipe
Preparation Time: 10 mins
Cook Time: 20 mins
Ready Time: 30 mins
- in a large bowl, mix together the milk, egg yolks and vanilla. stir in the flour, sugar, salt and melted butter until well blended.
- heat a crepe pan over medium heat until hot. coat with vegetable oil or cooking spray. pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. when form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. repeat with remaining batter.
- fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.
