BLUEBERRY RICOTTA SQUARES
A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
Provided by AuntieJ
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
- In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g
RICOTTA-FILLED BROWNIE SQUARES
I know, another brownie recipe, but I checked and there aren't any yet using ricotta cheese. They're simple, moist and quite delicious. The original recipe came from Silvia Maynard, Fort Worth, Texas.
Provided by sugarpea
Categories Bar Cookie
Time 1h
Yield 16 brownies
Number Of Ingredients 14
Steps:
- Melt butter and stir in cocoa.
- Set aside to cool slightly.
- Beat eggs, sugar and vanilla until light and fluffy.
- Add combined dry ingredients and mix well.
- Add chocolate mixture and stir thoroughly.
- Pour half of the batter into a greased 8" square pan.
- Layer will be very thin but smooth to edges.
- Drop Ricotta Filling on top and smooth to edges.
- Drop remaining brownie batter by spoonfuls over Ricotta Filling to cover.
- Don't worry if ricotta is not entirely covered.
- Bake at 350° for 35-40 minutes or until toothpick tests clean.
- Let cool and cut into 2" squares.
- Ricotta Filling: Combine all ingredients and beat until creamy.
Nutrition Facts : Calories 178.8, Fat 9.9, SaturatedFat 6, Cholesterol 59.8, Sodium 134.7, Carbohydrate 20.5, Fiber 0.7, Sugar 15.8, Protein 3.4
CHARRED BROCCOLINI WITH HOMEMADE RICOTTA
Provided by Molly Yeh
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat a cast-iron skillet or griddle over high heat until smoking. In a medium bowl, drizzle the broccolini with olive oil and season with salt. Toss to coat. Place the broccolini on the hot pan or griddle but do not crowd (if using a 12-inch cast iron you can do two batches) Allow to sear, undisturbed, for 3 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until the edges of the florets are a deep brown and the stems are tender and bright green with charring on the edges. Turn off the heat. Return the broccolini to the bowl. Season with a couple turns of black pepper. Add the grated garlic and lemon zest and toss to coat. Season to taste.
- To serve, spoon some Ricotta (recipe follows) in the center of a plate. Arrange the broccolini around the cheese, sprinkle with crushed red pepper flakes, if using, flakey salt and freshly ground black pepper. Serve with lemon wedges.
- Line a colander or large sieve with 1 layer of very fine cheesecloth (or 2 to 3 layers of more porous cloth) and set over a large bowl.
- To make the cheese, combine the milk and salt in a non-reactive pot over medium heat. Heat the mixture, stirring occasionally until it reaches 175 degrees F, 20 to 25 minutes. Turn off the heat and add the lemon juice. Gently stir with a wooden spoon or rubber spatula until chunks form and separate from the whey (this happens within 30 seconds or so). Don't stir too often or vigorously or the curds will break. Use a slotted spoon to transfer the curds into the prepared cheesecloth-lined sieve. Allow to sit and strain for 20 minutes. Serve immediately at room temperature or transfer the ricotta cheese into an airtight container and refrigerate until ready to serve.
BLUEBERRY RICOTTA SQUARES
Make and share this Blueberry Ricotta Squares recipe from Food.com.
Provided by ChefRaylene
Categories Dessert
Time 1h30m
Yield 16 squares
Number Of Ingredients 13
Steps:
- In small bowl, combine flour 3/4 sugar, baking powder and salt.
- Add milk, shortening 1 egg and 1/2 tsp vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute.
- Pour batter into greased 9x9x2" baking pan; spread evenly.
- Spread blueberries over batter.
- In medium bowl lightly beat 2 eggs with fork and add ricotta cheese, 1/3 c sugar and 1/4 tsp vanilla, beat until combined.
- Spoon ricotta mixture over blueberries and spread evenly.
- Bake at 350°F for 55-60 minutes, cool. 8. Cut into 16 squares.
- Note: You can use fresh or frozen blueberries, if you use frozen, partially thaw before using.
Nutrition Facts : Calories 168.1, Fat 6.9, SaturatedFat 2.8, Cholesterol 50.2, Sodium 96.8, Carbohydrate 22.5, Fiber 0.5, Sugar 15.1, Protein 4.4
STRAWBERRY-FILLED RICOTTA CREPES
Ricotta crepes adapted from the Star Tribune. Top with powdered sugar, maple syrup, or yogurt.
Provided by Sarah Dipity
Time 35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine milk, flour, ricotta cheese, eggs, sugar, vanilla, salt, and almond extract in a blender; process until smooth. Let sit for 15 minutes, or cover and refrigerate for 1 hour or longer.
- Heat an 8-inch omelette pan over medium heat for 1 to 2 minutes. Lightly spray the hot pan with nonstick spray and melt a little butter in it. Pour 1/3 cup batter into the hot pan. Wait a few seconds, then slowly tilt the pan in all directions until the bottom surface and part of the sides are coated. Cook until top surface is dry and the edges release easily with the tip of a pairing knife; this will happen quickly.
- Place 2 tablespoons sliced strawberries directly in the center of each crepe while still in the pan. Fold crepe into quarters and transfer to a plate to serve. Cook remaining batter the same way; be sure to stir the batter each time because it settles quickly.
Nutrition Facts : Calories 133.3 calories, Carbohydrate 15.1 g, Cholesterol 101.1 mg, Fat 4.9 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.2 g, Sodium 138.5 mg, Sugar 5.9 g
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