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.
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.
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.
For the ricotta:
In a heavy saucepan,
For the tomato sauce, heat oil
rap and refrigerate for 30 mins.
Meanwhile, for the ricotta filling, process
Place ground meat in pot, add oil, garlic powder, salt and pepper.
Brown ground meat.
Add beans and tomatoes.
If making mexican add chili powder.
Simmer for 1 hour.
Top with either sour cream for mexican or parm cheese for italian.
ime until encorporated, then add ricotta, lemon juice and zest until
75\u00b0F.
For the Tofu Ricotta (see also my recipe #279343):
For the crust, sift flour, powdered
beat ricotta cheese and sugar on med-high speed for 3 minutes
For the tapenade, place the anchovies
Set aside. Brown the mild Italian Sausage and rinse in the
Let cheeses come to room temperature.
In a bowl, beat eggs; add cheeses and Italian seasoning.
Mix well.
Cook noodles until soft.
Layer noodles in a 9 x 13-inch baking dish.
Add sauce and cheese.
Continue to layer until the pan is almost full.
Top with 1 pound Mozzarella cheese.
Bake at 350\u00b0 for 45 minutes to 1 hour.
lmond and vailla extracts and ricotta. Mix until blended together.
ach addition.
Beat in ricotta and vanilla.
Combine flour
hinner dough results in dry cookies.
Cut out flowers or
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.
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. =).