by Deborah Perugi | Mar 31, 2024 | Dolci, Easter, Recipes
I saw this on TicTock on brazzitrattoria. Great for easy Easter dessert! This is his picture. My cake is in the oven!
6 eggs
1 1/2 tsp. vanilla
1 1/2 tsp corn starch
2 cups sugar
3 pounds (48 oz) ricotta cheese
Grease springform pan with spray or butter
Set oven to 400 degrees
Mix six eggs
Add vanilla and mix again
Add corn starch and sugar and mix
Add ricotta and mix again well
(if you use a 2 lb. carton of ricotta, cut the rest of the ingredients by 1/3)|
(converts to: 4 eggs, 1 t. vanilla, 1 t. cornstarch, 1 1/3 c. sugar, 2 lb. carton ricotta
Add 1-2 t. grated lemon if desired
Pour into pan and bake at 400 for ten minutes, then reduce temperature to 350 degrees.
Bake 1 hour then turn off oven and let rest in oven for another hour
by Deborah Perugi | Mar 15, 2014 | Breakfast, Easter, Recipes
I found this old recipe card written by Pam and given to me many years ago. Makes one loaf. —Deb
1 package yeast
1/4 c. warm water
1/4 c. scalded mllk, cooled
2 1/2 c. flour
1/4 c. sugar
1/2 t. salt
1/4 c. butter
1 T. pignoli
1/2 t. anise seed
1/4 c. citron (chopped
1/4 c. white raisins
1 egg
Dissolve yeast in warm water. Add cooked milk and set aside.
Place flour, sugar, salt in cuisinart bowl and pulse, add butte: pulse, add anise seed, pignoli, citron and raisins: pulse, add egg and yeast mixture: pulse. When a ball is formed, knead 20-40 seconds, place in greased bowl and cover in saran wrap and wet towel. Let rise in oven until doubled (1 – 1 1/2 hours).
Punch down and shape into 1 round (slightly flat) ball per recipe. Place 2 loaves on opposite corners of greased baking sheet. Cut an X on top with knife. Let rise again until doubled. Brush with egg wash.
Bake 350 degrees for 35 minutes.
