Cream margarine, eggs and Ricotta.
Add sugar, flour and baking powder.
Roll dough with hands into very small balls.
Place on ungreased cookie sheet.
Bake in 350\u00b0 oven for 10 to 15 minutes. Do not brown cookies.
Cream butter and sugar and salt.
Add eggs and ricotta cheese, vanilla and grated orange rind.
Sift flour, baking powder, baking soda together in another bowl.
Add to batter in three additions.
Preheat oven 350*.
Drop by teaspoon of dough on ungreased cookie sheet.
Bake 10 minutes until edges lightly browned.
Cool on racks.
Mix frosting ingredients. Spread on cool cookies.
Allow butter to soften.
Blend in Ricotta until creamy.
Add vanilla and mix well.
Add sugar gradually, beating until well blended.
Add egg and mix well.
Slowly stir in dry ingredients and blend well.
Drop from teaspoon on greased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
Melt butter; add sugar and eggs.
Mix until smooth.
Add dry ingredients and mix well.
Stir in Ricotta.
Drop by teaspoon onto ungreased cookie sheet.
Bake at 350\u00b0 for 10 minutes.
ime until encorporated, then add ricotta, lemon juice and zest until
Prepare marble cake mix as directed.
In separate bowl, mix Ricotta cheese, eggs, sugar and vanilla.
Pour cake mix in 9 x 13-inch pan.
Pour cheese right on top of batter.
Bake at 350\u00b0 for 1 hour or until done.
ach addition.
Beat in ricotta and vanilla.
Combine flour
Preheat the oven to 160 \u00b0C.
Divide the eggs and beat the egg whites until stiff.
In a second bowl cream the butter and the sugars. Add the egg yolks one by one.
Blend in semolina and ricotta cheese. Fold in egg whites carefully.
Pour batter into 3 greased baking tins of approximately 12 cm in diameter (I used stoneware).
Arrange cherries (if using canned ones please remember to drain well) and amarettini on top.
Bake for approximately 35 mins and enjoy. =).
lmond and vailla extracts and ricotta. Mix until blended together.
Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.
Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.
ight and fluffy. Add eggs, ricotta, lemon extract, zest and juice
large mixer bowl, beat ricotta cheese and sugar on med
br>Beat cream cheese and ricotta cheese in a large bowl
beating until incorporated. Add the ricotta cheese, lemon juice and lemon
Drop cookies, bake at 350\u00b0 10-12 minutes.
Frost with powdered sugar frosting.
Blend together sugar, baking powder, soda and flour.
Add Ricotta, eggs, margarine and extract.
Roll in small balls (1 inch).
Place on greased cookie sheet.
Bake at 350\u00b0 for 12 minutes.
Cookies will be white.
Frost with icing.
n the reaming flour and ricotta cheese.
Drop by rounded
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and ricotta cheese. Combine the flour and salt; blend into the ricotta mixture. Stir in the candied fruit and walnuts using a wooden spoon. Drop dough by rounded teaspoons onto ungreased cookie sheets. Top each cookie with a pecan half.
Bake for 12 to 15 minutes in the preheated oven, or until sides begin to brown. Remove and cool cookies on wire racks.
ime, then stir in the ricotta cheese and vanilla. Combine the
Preheat oven to 350\u00b0F degrees.
Mix everything together with a fork, pressing to mash ricotta cheese.
Spoon 5 cookies onto a silpat lined pan.
Bake for 10-12 minutes or until tops of cookies start to brown.