large mixer bowl, beat ricotta cheese and sugar on med
br>Beat cream cheese and ricotta cheese in a large bowl
Blend ricotta, honey and vanilla extract in a food processor until smooth; transfer to a bowl.
Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.
Divide ricotta mixture among 6 wineglasses.
Top with pear slices and serve.
n a small bowl, mix ricotta with garlic and parmesan.
large bowl, beat drained ricotta until very smooth.
Gradually
owl, blend by hand the Ricotta, eggs, vanilla and sugar.
Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
In a separate bowl, mix 3 tablespoons cornstarch with 1/2 cup milk.
In a mixing bowl, beat eggs and Ricotta cheese well, then add milk, sugar and vanilla.
Beat with beaters.
Add cornstarch and milk mixture to mixing bowl.
Put into an unbaked 9-inch pie crust.
Bake 10 minutes at 400\u00b0.
Lower the temperature to 375\u00b0 and bake another 45 minutes or until brown or until testing with a knife to see if it comes out dry.
Remove from oven and sprinkle with a little cinnamon.
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.
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.
arge electric mixer bowl, combine ricotta and eggs (beat in one
In a mixer, beat cream cheese and sugar until combined.
Add ricotta cheese and sour cream and whip until smooth.
Mix in eggs, vanilla and anise extract.
Slowly add in flour and mix well at high speed three minutes.
Pour into a greased and floured spring form pan.
Bake at 425 for 15 minutes.
Reduce heat to 350 and bake one hour until set and starting to brown.
Toothpick will come out clean when inserted in center.
Cool completely. Refrigerate at least 4 hours before serving.
Place Ricotta in mixer; mix.
Add sugar and flour.
Add one egg at a time alternating with cream.
Add vanilla.
Butter a 13 x 9-inch glass baking dish and sprinkle with graham cracker crumbs. Make sure bottom and sides are well covered.
Pour mixture into dish.
Sprinkle cinnamon on top.
Bake at 350\u00b0 for 20 minutes, then reduce temperature to 300\u00b0 for about 1 hour or until done (knife comes out dry).
Once cooled, store in refrigerator.
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.
To make crust, mix flour and salt in medium bowl.
Cut in butter until mixture looks like coarse crumbs.
Stir in egg yolk and water.
Roll out, place crust in 10\" glass pie plate and flute the edges.
For filling, combine ricotta cheese, flour, salt, lemon and orange rinds and vanilla.
Beat in eggs and add sugar gradually.
Pour filling into crust and bake at 350\u00b0 until firm and light brown (approximately 1 hour and 20 minutes).
Preheat oven to 350\u00b0F Coat two 9-inch pie pans with vegetable oil cooking spray.
Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and alcohol if using. Pour into prepared pans.
Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
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.
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs , one at a time.
Add lemon juice, vanilla, cornstarch, flour, and butter and mix well.
Fold in sour cream.
Pour into BUTTERED 10 inch springform pan.
Put cake in cold oven (Do not preheat).
Heat oven @ 325 degrees and bake for 1 hour.
Turn oven off and leave cake in there for 2 hours. DO NOT open the oven door during this time while its cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.
he eggs, lemon extract, milk, ricotta, flour and lemon zest, and
he minced garlic, basil, parsley, ricotta, Parmesan, turkey, and 1 Tbsp