| T O P I C R E V I E W |
| lovelady |
Posted - Feb 28 2009 : 3:53:30 PM
I have a big container of ricotta cheese that I need to use this week. Does anyone have any ideas for ways to use it up besides lasagna? I originally bought it to make a delicious manicotti recipe from Southern Living, but I accidentally bought 3 times more than I needed. Does it freeze well? It doesn't really seem like it would, but I have never done it. Any help would be greatly appreciated, I would hate to waste it. Thanks! |
| 24 L A T E S T R E P L I E S (Newest First) |
| Annab |
Posted - Mar 28 2009 : 03:17:09 AM
Aahh so noted
Thanks! |
| Clarice |
Posted - Mar 27 2009 : 4:32:02 PM
"The icing was too thin and not whipped"
AnnaB, your icing is sooo easy to fix. Just add more confectioner sugar, a little at a time till you get the consistency you like. This kind of thing is soo hard, if you just miss a little in measuring or there is a lot of moister in the air or just a bad recipe ;) But for too wet frosting add more sugar, too dry add more liquid. Clarice
Storybook Woods
http://storybookwoods.typepad.com/storybook_woods/ |
| Annab |
Posted - Mar 27 2009 : 4:20:49 PM
So I used the recipe lovelady provided. The cookies turned out ok, but I need practice on how to bake using real butter. The icing was a flop, but tasted great anyway. Again, the butter.
The cookies ended up very cakey ----unlike what I had remembered they were supposed to look and taste like.
The icing was too thin and not whipped
Oh well, practice makes perfect!
|
| Clarice |
Posted - Mar 27 2009 : 08:55:12 AM
Good day Ladies,
I used a 9' round cake pan. But a little bigger or smaller would work. I have a heart shaped silicone pan I use. The recipe is here
http://storybookwoods.typepad.com/storybook_woods/2009/03/lemon-ricotta-cake-w-strawberry-sauce.html
Enjoy Clarice @ Storybook Woods
http://storybookwoods.typepad.com/storybook_woods/ |
| Farmers Daughter |
Posted - Mar 27 2009 : 07:33:39 AM
Sharon~ Thanks for the recipe and the link to the storybook woods site. |
| suethequilter |
Posted - Mar 27 2009 : 05:51:51 AM
I make my own ricotta and I freeze it all the time to use for later. Thaw it in the frige. overnight to use the next day.
life is good
Farmgirl#172 |
| Calicogirl |
Posted - Mar 23 2009 : 10:35:32 AM
Toni,
Here is a link
http://storybookwoods.typepad.com/storybook_woods/
She doesn't mention the size pan, but you could probably ask her. Clarice is very good about that :)
~Sharon
By His Grace, For His Glory |
| lovelady |
Posted - Mar 23 2009 : 10:06:28 AM
Sharon,
You are right, that does sound wonderful! A very spring-y dessert, too. The lemon-ricotta cookies I made were soo good, I think I am definately going to have to make this when I get some more ricotta cheese. Was there a picture of it on the blog so you could tell about what size cake pan she used? I think I'll go try to check it out. Thanks so much for the recipe!! |
| Calicogirl |
Posted - Mar 23 2009 : 08:53:43 AM
Toni,
I just found this recipe on StorybookWoods blog and it sounds wonderful :)
Lemon Ricotta Cake w/ Strawberry Sauce
Cake
1 cup ricotta
1/2 cup sugar
3 eggs
1 TBL vanilla
the zest from one lemon
a pinch of salt
1/2 cup flour, white or whole wheat pastry
1 TBL. baking powder
Pre-heat oven 325
In a electric mixing bowl mix together ricotta, sugar, eggs, lemon peel, vanilla and salt. The add flour and baking powder. Pour batter into a greased cake pan and bake till center when inserted with a skewer comes clean, about 25-35 minutes.
Strawberry Sauce
Take one cup of fresh or frozen strawberries, add 1/4 cup of sugar. Simmer till strawberries have collapsed and juices are running. Taste and see if you need more sugar. Add that and simmer a minute or two more. Cool and then refrigerate
~Sharon
By His Grace, For His Glory |
| Annab |
Posted - Mar 16 2009 : 3:15:16 PM
Oh WOW
I love lemony, so the zest will be great!
Thanks for the recipe! |
| lovelady |
Posted - Mar 16 2009 : 04:44:51 AM
No problem, Anna! Here is a link for the recipe I used. http://allrecipes.com/Recipe/Ricotta-Cookies-III/Detail.aspx. I also added about a tablespoon of lemon zest to the cookies, and did not use the frosting they had. I just made a glaze with lemon juice and powdered sugar. They were great! |
| Annab |
Posted - Mar 16 2009 : 03:21:11 AM
That would be for the ricotta cheese cookies
sorry for loosing this in the shuffle |
| lovelady |
Posted - Mar 02 2009 : 5:45:58 PM
Michele, great minds!! That is where I got the recipe for the cookies. Tomorrow's muffins came from recipezaar.com. Do you ever use that one? |
| vintagediva1 |
Posted - Mar 02 2009 : 5:34:17 PM
You could try allrecipes.com You can search for recipes using ingredients you have so there should be something there for ricotta But I like the cannoli idea, too.
Michele
Love that good ole vintage junk |
| lovelady |
Posted - Mar 02 2009 : 5:24:11 PM
OK, I made the ricotta cookies today and they are awesome! Very light and cakey. I put lemon zest and extract in them and glazed some with lemon juice-powdered sugar glaze. Now they are in the freezer! Tomorrow...Blueberry cheesecake muffins! |
| lovelady |
Posted - Mar 01 2009 : 4:46:17 PM
Anna,
I'll share any recipe I have, but which one are you talking about? |
| Annab |
Posted - Mar 01 2009 : 3:51:24 PM
Toni,
My x husband's mom made these once and I never asked for the recipe. (They were Italian)
Would you be willing to share? (the recipe I mean ha ha) |
| lovelady |
Posted - Mar 01 2009 : 11:39:36 AM
Thanks for the ideas! I found a recipe for some ricotta cookies that I am going to try to make. They look like they would freeze well, since I have to wait until Lent is over to eat them. I may also try to put it in some muffins and see how they come out. My sister-in-law is going to have a baby any day now, so I think I will use the rest in some baked ziti or something for her to put in the freezer. I am also going to use Jennifer's idea and make some calzones tomorrow for supper. Those sound yummy! Cannoli sounds like my kind of thing, too, but we'll have to wait until Easter to try it. Thanks again! |
| Calicogirl |
Posted - Feb 28 2009 : 8:27:22 PM
Here is some info I found online:
http://www.ochef.com/594.htm
~Sharon
By His Grace, For His Glory |
| Calicogirl |
Posted - Feb 28 2009 : 8:17:19 PM
I second the blintzes and cannoli :)
~Sharon
By His Grace, For His Glory |
| kristin sherrill |
Posted - Feb 28 2009 : 5:50:10 PM
You can also make deserts with it. Cheese cake and blintzes are good. Also just add a little honey and eat it with some biscuits or scones. Crepes, too. Just have fun with it.
Kris
Turn your face to the sun and the shadows fall behind you. Maori proverb |
| ddmashayekhi |
Posted - Feb 28 2009 : 5:23:22 PM
Cannoli will help you use up a lot of that ricotta. Have fun eating it@
Dawn in IL |
| Contrary Wife |
Posted - Feb 28 2009 : 4:13:06 PM
mmmmyum!
Teresa Sue
Farmgirl Sister #316
Planting Zone 3
"Learn the rules so you know how to break them properly." The Dalai Lama |
| Woodswoman |
Posted - Feb 28 2009 : 4:10:23 PM
I have used it to make calzones-I just used pizza dough-divided it up and rolled it out, then made the stuffing with whatever I had-the ricotta, mozzerella, parmesian, plus spinich, or sometimes sausage, etc.
Bake at 350 until it looks done!
Jennifer
Farmgirl Sister #104
"Nature brings to every time and season some beauties of its own".
-Charles Dickens |
