216695 lemon homemade ricotta tomato crostini Recipes

ricotta cheese, eggs separated, salt, milk, plain flour, baking soda, blueberries (100g for the compote and 50g for the pancakes), caster sugar, butter, some butter for cooking the pancakes.

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

ricotta cheese, sweetened cocoa powder, fresh raspberries, honey, biscotti cookies

ricotta (preferably fresh), at room temperature, chopped fresh cilantro, garlic, chopped, kosher salt, vegetable oil, white onion, sliced into 1/2-inch-thick rings, sliced green chile peppers, drained, fresh spinach (about 1 lb), stemmed, ground cumin, corn tortillas, salsa verde , for serving

ricotta cheese, tblsp. sugar, shredded orange peel + more for garnish if desired, tblsp. orange juice, vanilla yogurt, assorted fruits for dipping

ricotta (depends on how many guest), chunk of good eating parmagano cheese, nutneg, cinnamon

ricotta cheese (about 1 cup), eggs, granulated sugar, all-purpose flour, baking powder, salt , optional, oil for frying, powdered sugar

ricotta cheese, baking powder, eggs, melted butter, sugar, flour, milk

ricotta cream, neufchatel cheese, softened, sugar, orange juice, tablesppon grand marnier or orange liqueur, grated orange zest

lemoin supreme cake mix or any kind you like, ricotta cheese, eggs, sugar, vanilla

ricotta cheese, granulated sugar, cornstarch, eggs, vanilla, brownie mix

ricotta cheese, mascarpone cheese, pure vanilla extract, sugar, salt, pre-pared pillsbury piecrust (in refrigerator section), cinnamon for garnish before baking

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).

ricotta, good dash of cinnamon, soak 3 tbsp of white raisins in vin santo or sherry for 30 min s, a good shaving of semi sweet chocolate or mini chocolate chips, tlsp of powdered sugar, tlsp of chopped toasted almonds .

ricotta cheese, granulated sugar, eggs lightly beaten, cornstarch, almond extract, heavy cream, cop finely chopped almonds

ricotta cheese, chocolate chips, powdered sugar or more to taste, grated orange peel, vanilla or orange extract ( optional ), sugar wafer ice cream cup cones, marachino cherries for garnish