Place ricotta cheese in strainer. Drain for about
Stir Ricotta cheese by hand or mixer until granular.
Mix eggs, sugar and cream with flour.
Combine with Ricotta cheese. Add almonds and vanilla; mix well.
utter the inside of the pie plate.
heat 3 tablespoons
ll ingredients in 9-inch pie plate and press firmly and
n a Pam sprayed glass pie plate, arrange the spinach mixture
(200 degrees C). Remove pie crust from the freezer.
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a pie plate.
Beat ricotta cheese into lightly beaten eggs in a large bowl until smooth. Stir pumpkin, brown sugar, evaporated milk, pumpkin pie spice, vanilla extract, and salt into the cheese mixture until smooth; pour into the pie crust.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Brown pie shell to lightly brown.
Remove from oven.
Puree 3 bananas and place in mixing bowl with Ricotta cheese, cream cheese, eggs, light cream, ground cinnamon, ginger and honey.
Mix and blend well.
Slice 3 bananas into thin rounds and place slices into pie crust.
Pour banana and cheese filling over sliced bananas.
Preheat oven to 350\u00b0.
Bake for 45 minutes or until browned.
Shut oven off; leave pie in oven with door open for 5 to 10 minutes to settle.
Serve warm or chilled with whipped cream topping.
b>Ricotta cheese and butter on low to medium heat.
(Sometimes the Ricotta
Dissolve cornstarch in 1/2 cup milk.
Combine cornstarch and milk with ricotta, remaining 1 cup milk, eggs, vanilla, and sugar. Mix until well blended. Pour filling into unbaked pie shell.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a knife inserted into center comes out clean. Sprinkle top with cinnamon, and cool.
arge electric mixer bowl, combine ricotta and eggs (beat in one
ixture into a 9-inch pie plate; using your fingertips, distribute
leo.
Spray 9-inch pie plate with Pam and press
am, cheese, Ricotta cheese, salt and pepper. Line a 10-inch pie plate with
Preheat oven to 325\u00b0.
Shape your own pizza dough into 12-inch circle.
Thinly spread a simple tomato sauce evenly on top.
In a medium size bowl, mix together the Ricotta cheese, Parmesan cheese, Mozzarella cheese and milk.
Apply this evenly over sauce; it will be lumpy.
Sprinkle over and around Ricotta mixture the following:
tomatoes, basil, garlic, salt and pepper.
Cook for approximately 25 minutes on rack in center of oven.
Bake cake mix as directed.
Cool down and cut in half.
(You can use a 9 x 13-inch pan.)
Beat Ricotta cheese with approximately 1/2 cup of sugar.
Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
Take whipping cream whip and add sugar to taste.
Spread on top and sides of cake.
Refrigerate. Best if made the day before.
Mix all ingredients well and pour into unbaked pie shell. Bake in a 350\u00b0 oven for 1 hour.
Place the cheese in a strainer; drain for about 1 hour or until most of liquid has drained.
Preheat oven to 425\u00b0.
Combine all the ingredients except the egg whites; mix well.
Beat the egg whites until firm, fold into batter until smooth.
Pour into pie crusts.
Bake 15 minutes and reduce oven to 350\u00b0; bake additional 25 minutes or until knife in center comes out clean.
Cool on racks, then chill.
The flavors improve a day after baking.
onsiderably.
Now add the ricotta cheese to the milk and stir
Blend everything together and pour into pie shell.
Bake at 350\u00b0 for 1 hour.
Serves 8.
Good luck.