Sweet Ricotta Peach Cookies Recipes

PEACH RICOTTA MINI LOAVES

Peach Ricotta Mini Loaves image

I am a great fan of my mini loaf pans, and so adapted this recipe I found while watching the Sugar tv show to make mini loaves. So cute! (And perfect for passing along to friends and neighbours, too.) You'll notice the lack of spice; the idea is for the peach flavour to come through, but feel free to add some cinnamon or nutmeg if you wish.

Provided by Lennie

Categories Quick Breads

Time 50m

Yield 4 loaves

Number Of Ingredients 11

Ingredients

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups brown sugar, packed
1/2 cup ricotta cheese (the creamy kind sold in a tub)
1/2 cup canola oil
2 eggs
1 1/2 teaspoons pure vanilla extract
1 (14 ounce) can peach slices, well drained (fresh peaches can also be used, see instructions for details)
2 teaspoons turbinado sugar (approximate measure)

Steps:

Preheat oven to 350F; spray 4 mini loaf pans with a light spray of nonstick cooking spray (or use 1 9x5 loaf pan, if you wish, but you'll need to bake the one loaf longer, likely about 50 minutes) and set aside.
Sift, through a sieve, the flour, baking powder, baking soda and salt into a mixing bowl; set aside.
In another mixing bowl, blend together the brown sugar, ricotta, oil, eggs and vanilla; set aside.
Open tin of peaches and drain very well; set aside 8 slices (which you will need to garnish top of loaves).
Dice remaining peach slices to make one cup; if using fresh peaches, you will need one cup diced peaches (peel peaches first) plus the slices for garnish.
If your diced peaches seem wet (they likely will), pat dry with paper towel.
Add flour mixture to ricotta mixture all at once and stir just until flour is incorporated; do not overstir.
Stir diced peaches into mixture.
Divide mixture between the 4 mini loaf pans and smooth tops.
Place two peach slices atop each, then sprinkle top of each with turbinado sugar, approximately 1/2 tsp per loaf pan.
Bake in preheated oven for 35-40 minutes, until tops are golden brown and a tester inserted in centre of loaves comes out clean.
Let cool in pans for 20 minutes, then remove loaves from pans and let cool completely on a rack.

Nutrition Facts : Calories 900.1, Fat 34.4, SaturatedFat 5.5, Cholesterol 108.7, Sodium 667.9, Carbohydrate 133.7, Fiber 2.2, Sugar 72.1, Protein 14.8

SWEET PEACH CREPE FILLING

Sweet Peach Crepe Filling image

Delicious, rich, light peach and cream filling for crepes! Serve with iced coffee, orange juice, or water. Can be served hot or cold.

Provided by Brian Muir

Categories Desserts Fillings Fruit Fillings

Time 12h45m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups ricotta cheese
1 cup confectioners' sugar
2 teaspoons ground cinnamon
1 ½ teaspoons vanilla extract
1 teaspoon ground nutmeg
1 (21 ounce) can peach pie filling
1 tablespoon lemon juice

Steps:

Drain ricotta cheese in cheesecloth placed over a bowl, 12 to 24 hours.
Combine drained ricotta, confectioners' sugar, cinnamon, vanilla extract, and nutmeg in a large bowl. Refrigerate immediately.
Spread peach pie filling into the bottom of a nonstick pot and add lemon juice. Cook over medium-low heat, stirring with a heat-resistant rubber spatula, until steam or bubbles begin to form. Use the spatula to roll filling together into the middle of the pan, and spread again. Repeat this process until filling is the consistency of honey.
While filling is still hot, scrape into a container and allow to cool, 20 to 30 minutes.
Take the cream filling out of the refrigerator. Combine fruit mixture with cream in a separate bowl, 1 spoonful of each at a time, until the consistency is that of cake frosting. Refrigerate until ready to serve.

Nutrition Facts : Calories 141.3 calories, Carbohydrate 23.4 g, Cholesterol 11.8 mg, Fat 3.1 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 1.9 g, Sodium 56 mg, Sugar 19.9 g

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