|by Anne Willan|
Designed for novice cooks as well as those who simply want to expand their repertoire, this cookbook features casserole recipes.
Tip: Try ricotta pie for more results.
1 - 9 of 9 for fruit ricotta pie
You can also ... a deep 9-inch pie pan with the ... dough. Force the ricotta through a fine ... add the candied fruit and blend well. ... into wedges to serve.
Mix Ricotta and cream cheese ... dish. Pour all the batter it. (It will look like it is too much.) Bake at 350 for 1 hour. Let cool and then add topping.
Press the graham ... Add the eggs, Ricotta cheese, sour cream, ... spring-form off. Pour the pie filling or fruit on top of the cheese cake before serving.
Boil rice and ... 3/4 cup sugar, ricotta cheese, egg yolks, cinnamon, citron fruit and orange rind; ... one 9 inch pie pan (you will ... 40 minutes to cook.
Cream Ricotta and sugar, add ... vanilla and candied fruit. Pour into ... consistency. Roll out to fit 9 inch pie pan. Save scraps to make lattice top (optional).
Combine: Cut in: ... well. Add to Ricotta, and stir ... citron or glazed fruit or cherries, and ... chocolate bar) and granulated sugar. Chill before serving.
Cook rice in ... eggs, sugar and Ricotta. Add vanilla, ... peel. Add mixed fruit. (Add 1/2 ... well. Pour into pie shells. Bake 1 ... some chips on top.
Mix like for pie dough. Roll two ... bottoms in pie pans. Fill with ricotta mixture. Bake at 350 degrees for 30 minutes or until brown. Makes 2 (9 inch) pies.
Blend cheese, fruit, sugar and ... as it absorbs the liquid from the fruit-cheese mixture. For a softer treat, lower the oven to 325 degrees.) Serves one.
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