Ricotta Pie

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.

Ricotta Pie

Beat eggs.

Ricotta Pie

Ricotta Pie

Mix in sugar.

Ricotta Pie

Ricotta Pie

Stir in liqueur.

Ricotta Pie

Stir in cheese. Blend well.

Ricotta Pie

Turn into pie shells.

Ricotta Pie

Ricotta Pie

Bake 45-50 minutes or until set in center. Cool 20 minutes. Press in desired toppings, like malted milk balls. Serve warm or cold.

Ricotta Pie

Peppermint Bread

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.

Peppermint Bread

Stir until yeast is dissolved.

Peppermint Bread

Mix in about 1C flour.

Peppermint Bread

Mix in 1C milk.

Peppermint Bread

Peppermint Bread

Mix in sugar. Blend well.

Peppermint Bread

Add eggs.

Peppermint Bread

Mix in sour cream and another 1C flour. Mix in 1C milk.

Peppermint Bread

Peppermint Bread

Add remaining flour to form a dough.

Peppermint Bread

Peppermint Bread

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.

Peppermint Bread

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.

Peppermint Bread

Peppermint Bread

Peppermint Bread

Spread on rolled-out doughs.

Peppermint Bread

Peppermint Bread

Roll up and pinch to seal the edge.

Peppermint Bread

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.

Peppermint Bread

Mini-Chip Scones

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.

Mini-Chip Scones

Mix dry ingredients including sugar. Cut in butter with fork.

Mini-Chip Scones

In separate bowl, mix juice and milk.

Mini-Chip Scones

Mini-Chip Scones

Pour over dry ingredients. Toss gently with fork until dough is formed.

Mini-Chip Scones

Work in chips.

Mini-Chip Scones

Mini-Chip Scones

Turn into greased, lined or nonstick muffin tin.

Mini-Chip Scones

Bake 20 minutes or until lightly browned. Do not overbake.

Mini-Chip Scones