Today I made Ricotta Pie!
2 eggs, 1/3C sugar, 32 oz part-skim ricotta cheese, 3T any fruit liqueur, 2 graham-cracker pie shells, colorful fruit (berries or mango, for instance) or candy (jelly beans, gummy candies or gumdrops, for instance) or any other toppings (chocolate chips, nuts or dried fruit, for instance)
Preheat oven to 350F.
Mix in sugar.
Stir in liqueur.
Stir in cheese. Blend well.
Turn into pie shells.
Bake 45-50 minutes or until set in center. Cool 20 minutes. Press in desired toppings, like malted milk balls. Serve warm or cold.
Today I made Peppermint Bread!
3 envelopes dry yeast, 1/4C water, 2C skim milk, 2/3C sugar, 2C powdered sugar, 2T peppermint extract, 8 oz lowfat sour cream, 4 eggs, 7-8C flour, 4T skim milk
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in an extra-large bowl.
Stir until yeast is dissolved.
Mix in about 1C flour.
Mix in 1C milk.
Mix in sugar. Blend well.
Mix in sour cream and another 1C flour. Mix in 1C milk.
Add remaining flour to form a dough.
Divide dough in two. Knead a few minutes. Roll each into a ball. Place in two large, greased bowls. (For a little extra flavor, grease bowls with peanut butter instead of butter or oil.) Turn over once. Cover bowls with plastic wrap. Let rise two hours.
Punch down dough to make two large loaves or three medium loaves. Roll out each ball on a flat, floured surface, into two or three rectangles. In medium bowl, stir powdered sugar with extract and 4T milk until barely pourable.
Spread on rolled-out doughs.
Roll up and pinch to seal the edge.
Place in two or three large greased loaf pans. Let rise at least 6 hours in the refrigerator. Preheat oven to 325F. Bake loaves 40-50 minutes or until golden brown and inside is baked through.
Today I made Mini-Chip Scones!
3C flour, 1C sugar, 4t baking powder, 1/2t salt, 1/2C cold butter, 1C mini chocolate chips, 4T pineapple or orange juice, 1C milk
Preheat oven to 350F.
Mix dry ingredients including sugar. Cut in butter with fork.
In separate bowl, mix juice and milk.
Pour over dry ingredients. Toss gently with fork until dough is formed.
Work in chips.
Turn into greased, lined or nonstick muffin tin.
Bake 20 minutes or until lightly browned. Do not overbake.
Today I made Anise Ice Milk!
14 oz sweetened condensed milk, 2C skim milk, 1T anise extract
Mix milks together.
Stir in extract. Blend well.
Freeze until of desired consistency.