Ricottafilledbrowniesquares Recipes

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BLUEBERRY RICOTTA SQUARES



Blueberry Ricotta Squares image

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

1 cup all-purpose flour
¾ cup white sugar
1 ¼ teaspoons baking powder
⅓ cup milk
¼ cup shortening
1 egg
½ teaspoon lemon extract
1 ½ cups blueberries
2 eggs, beaten
1 ¼ cups ricotta cheese
⅓ cup white sugar
¼ teaspoon vanilla extract

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



Ricotta-Filled Brownie Squares image

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

1/2 cup butter
1/3 cup cocoa powder
2 large eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup ricotta cheese
2 tablespoons butter, softened
1/4 cup sugar
1 large egg
1 tablespoon flour
1/2 teaspoon vanilla

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



Charred Broccolini with Homemade Ricotta image

Provided by Molly Yeh

Time 45m

Yield 6 servings

Number Of Ingredients 13

1 pound broccolini, ends trimmed, outer layer of stems peeled
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Freshly ground black pepper, plus more for serving
2 cloves garlic, peeled and grated
1 lemon, for zesting
Ricotta (recipe follows)
Crushed red pepper flakes, for serving, optional
Flakey sea salt, for serving
Lemon wedges, for serving
8 cups (1920 grams) whole milk
1 teaspoon kosher salt
1/4 cup (60 grams) lemon juice (from 1 lemon)

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



Blueberry Ricotta Squares image

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

1 cup flour
3/4 cup sugar
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup shortening
1 egg
1/2 teaspoon vanilla
2 eggs
1 1/4 cups ricotta cheese
1/3 cup sugar
1/4 teaspoon vanilla
1 1/2 cups blueberries

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



Strawberry-Filled Ricotta Crepes image

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

1 cup milk
⅔ cup unbleached all-purpose flour
½ cup ricotta cheese
4 large eggs
2 tablespoons white sugar
1 teaspoon vanilla extract
¼ teaspoon salt
⅛ teaspoon almond extract
nonstick cooking spray
1 teaspoon unsalted butter, or as needed
1 cup sliced fresh strawberries

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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