Ricotta Cake

Ricotta Cake

1 box yellow cake mix
2 pounds whole milk ricotta
¾ cup sugar
4 large eggs
¼ teaspoon anise oil (I used ¼ teaspoon anise extract mixed with ¼ teaspoon vanilla extract)

Preheat the oven to 350 degrees.

Grease and flour a 13-by-9-inch cake pan. Prepare the cake mix according to the directions on the box, and pour it into the pan.

Now, in a large bowl, blend together the ricotta, sugar, eggs, and anise oil (or use the anise and vanilla extract substitution I chose) until well mixed. Pour this over the cake mix, but don’t mix it into the batter.

Bake for 1 hour. Let sit about 30 minutes before slicing so it can firm up a bit. — 

Taralli all'Uovo

Taralli all'Uovo
Egg Taralli - light, crispy and sweet! A very old tradition to make at Easter time!

TARALLI:Ingredients
6 Eggs
1 1/4 Lbs Flour
1/2 Tsp Baking powder
1/4 Cup Olive oil
1/4 Cup White wine
ICING:
1 Lb Sugar
3/4 Cup Water
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Directions/Steps

In the bowl of a stand mixer put all the liquids. Mix well.
Add the flour and mix well until all the ingredients are well amalgamated.
Cut a chunk of dough about the size of a baseball and pass it the pasta roller attachment of your stand mixer. Repeat the process 20 times for each piece to ensure that the dough is well mixed and all the air bubbles are removed. If you are not using a stand mixes, you need to knead the dough VERY WELL.

Roll the dough into an 8 inch round stick and about 1/2 tick. Unite and press both ends to form a round tarallo. Make all your taralli.

Take a few taralli at the time and boil them in water. When you place the taralli in the boiling water they will sink to the bottom of the pan and may tend to stick to the bottom. With a wooden spoon, move them gently to remove them from the bottom. When they come up to the surface, remove them from the water and put them on a white cloth to dry.


Take each Tarallo and with a sharp blade make an incision of about 1/4"+ on the outside edge of the Tarallo. Then place the cut Taralli on a flat oven grill rack and bake them for 7 mins. at 475F. Then lower the temperature to 420F and continue baking them for an additional 30 mins. until they turn lightly

After you have baked all your taralli, make your icing by melting the water and sugar in a pot over the stove, stir and let the water boil. Once the water boils, continue stirring and, once you stop stirring and the bubbles do not disappear from the surface (about 5 mins.), the icing is ready. Put 5 spoons of liquid in a steel bowl, add 4 taralli at the time and tumble them with a wooden spoon several times until they get coated with the icing. Pour the taralli on a wood board. Repeat the process for the remaining taralli and pour them on top of the other taralli. Leave them to dry for several hours until the icing is completely dry and turns white.

Traditional Hot Cross Buns

• 2 packages (1/4 ounce each) active dry yeast
• 2 cups warm whole milk (110° to 115°)
• 2 eggs
• 1/3 cup butter, softened
• 1/4 cup sugar
• 1-1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 6 to 7 cups all-purpose flour
• 1/2 cup dried currants
• 1/2 cup raisins
• 1 egg yolk
• 2 tablespoons water
• ICING:
• 1-1/2 cups confectioners' sugar
• 4 to 6 teaspoons whole milk
• Directions

1. In a small bowl, dissolve yeast in warm milk. In a large bowl, combine eggs, butter, sugar, salt, spices, yeast mixture and 3 cups flour; beat on medium speed until smooth. Stir in currants, raisins and enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until dough is smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
3. Punch down dough. Turn onto a lightly floured surface; divide and shape into 30 balls. Place 2 in. apart on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, 30-45 minutes. Preheat oven to 375°.
4. Using a sharp knife, cut a cross on top of each bun. In a small bowl, whisk egg yolk and water; brush over tops. Bake 15-20 minutes or until golden brown. Remove from pans to wire racks to cool slightly.
5. For icing, mix confectioners' sugar and enough milk to reach desired consistency. Pipe a cross on top of each bun. Serve warm. Yield: 2-1/2 dozen.

Old Fashioned Custard Pie

Old Fashioned Custard Pie

1 unbaked pie shell (I use Marie Callendar's deep dish)
3 large eggs
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2-2/3 cups of milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Beat your eggs slightly, then add sugar, salt, nutmeg, and milk. Beat well and poor into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg

Fast & Easy Skillet Burrito's

Ingredients

1. Serves: 6
2. 1 pound lean ground beef  (can use ground turkey or chicken)
3. 1 package McCormick® Burrito Seasoning Mix
4. 1 can (16 ounces) pinto beans, drained and rinsed
5. 1 cup salsa
6. 1 cup water
7. 4 flour tortillas (6-inch), cut into thin wedges
8. 1 cup shredded Cheddar cheese
9. Desired Toppings to serve with 

Instructions

1. Brown meat in large skillet on medium-high heat. Drain fat.
2. Stir in Seasoning Mix, beans, salsa and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.
3. Stir in flour tortilla wedges. Sprinkle with cheese. Cover. Let stand 5 minutes or until cheese is melted. Serve with desired toppings.

Luscious Strawberry Trifle

Ingredients

1. 2 Quarts Fresh Strawberries
2. 2 Cups Water
3. 3/4 Cup Granulated Sugar
4. 3 Tablespoons Cornstarch
5. 3 Tablespoons Water
6. 1 Teaspoon Lemon Juice
7. 1 10-Inch Angel Food Cake
8. 2 8-Ounce Packages Cream Cheese at Room Temperature
9. 1/2 Cup Powdered Sugar
10. 1/2 Teaspoon Vanilla
11. 2 Cups Heavy Cream, Whipped

Instructions

1. 1. Wash the berries and remove the stems. (Save one or two whole berries for garnish if you like.) Place 1/2 of the berries in a heavy bottomed sauce pan. Add the water and sugar and stir to combine. Cook the berries over medium heat, stirring occasionally, until the liquid starts to boil.
2. 2. Combine the cornstarch and 3 tablespoons water. Pour this mixture into the pan with the berries, stirring constantly as the liquid in the pan thickens. Stir in the lemon juice and remove from the heat. Stir in the remaining berries and set aside to cool.
3. 3. Combine the room temperature cream cheese with the powdered sugar and vanilla. Beat with an electric mixture until light and fluffy. Fold in the whipped cream. Cover and refrigerate until ready to assemble the trifle.
4. 4. Line the bottom of a trifle bowl with cake slices. Slice the Angel food cake into pieces approximately 3/4-inch thick.
5. 5. To assemble the trifle, spread 3/4 cup strawberry glaze over the cake in the bottom of the bowl. Top with 1 cup of the cream mixture. Smooth the top. Repeat with additional layers of cake, strawberry glaze and cream filling, ending with the cream filling. Garnish with 1 or 2 whole berries, if desired.
6. 6. Chill a minimum of 2-3 hours before serving.

Lasagna Rolls

Ingredients

1. 1 (28-ounce) jar spaghetti sauce, divided ( I use 28 oz. of my own homemade  sauce)
2. 1 (2-pound) container ricotta cheese
3. 2 (8-ounce) cups mozzarella cheese, divided
4. 1/2 cup grated Parmesan cheese (I use percorino romano cheese)
5. 3 eggs
6. 2 tablespoon chopped Fresh parsley
7. 1 teaspoon salt
8. dash of black pepper
9. 12 to 14 lasagna noodles, prepared according to package directions

Instructions

1. Preheat oven to 375 degrees F. Pour half the spaghetti sauce over the bottom of a 9- x 13-inch baking dish.
2. In a large bowl, combine ricotta cheese, 1 cup mozzarella cheese, the Parmesan cheese, eggs, parsley,  salt  and pepper until well blended.
3. Spoon cheese mixture over lasagna noodles, distributing evenly, and roll up tightly. Place rollups seam-side down in prepared baking dish; top with remaining sauce. Sprinkle with remaining mozzarella cheese.
4. Bake 35 to 40 minutes, or until heated through.