"This recipe makes two sweet rice pies and traditionally served on Easter by many Italian families but can be made anytime!!"
Ingredients:
Crust
2 1/2 cups all purpose flour
1 tablespoon baking powder
1/4 cup butter
1/2 cup white sugar
3 eggs
1/2 teaspoon vanilla extract
Filling:
1 cup water
1/2 cup uncooked white rice
1 quart milk
1 (15 ounce) ricotta cheese
1 1/2 cups white sugar
1 tablespoon lemon juice (I always use vanilla not too much on lemon in this)
6 eggs
Stir in flour and baking powder together in a bowl;set aside. In a second large bowl,cream butter and 1/2 cup sugar until light and fluffy. Beat in 2 eggs,one at a time, and stir in vanilla. Gradually beat in flour mixture to make a soft dough. Divide the dough in half and shape into two balls. Working on a lightly floured surface,roll out each ball to fit two 10 in pie plates. Line the pie plates with crust,and refrigerate until needed.
Bring water to boil and in a saucepan, and stir in the rice. Reduce the heat to medium-low,cover,and cook for 20 minutes, Stir in milk. Continue cooking,stirring frequently,until mixture thickens. Set aside to cool.
Preheat ovent 325
Meanwhile,beat ricotta cheese,1 1/2 cups sugar,lemon juice and 6 eggs together in a mixing bowl until smooth and frothy. Stir in the cooled rice mixture until evenly blended. Pour into the pie shells.
Bake pies in preheated oven until the filling is set and tops are golden brown about 90 minutes. Let cool.
*On these I also use the frozen pie crusts sometimes and do the same as in ricotta recipe I bake them @ 350 or 325 for about 10 minutes and take out of oven and fill them. If you use the frozen ones with no strips on top you will need a cherry in the rice ones to tell the difference between rice and ricotta pies!!
Buon Appetito
Mangia!!
Have a wonderful day and remember to cook for your soul!
Have a blessed Easter everyone!!
Thank you
Felicia
Saturday, April 16, 2011
Ricotta Pie (Easter Favorite)
Some of you have been asking for a recipe for Ricotta Pie
Filling:
3lbs Ricotta Cheese
12 Eggs
2 cups White Sugar (Reg Sugar)
2 teaspoons Vanilla Extract
1/4 Miniature Semisweet Chocolate Chips
Crust:
4 cups all purpose flour
5 teaspoons baking powser
1 cup white sugar (Reg sugar)
1/2 cup shortening
4 eggs,lightly beaten
1 teaspoon vanilla extract
Directions:
Beat the 12 eggs,2 cups sugar and vanilla or lemon exract together. Stir in ricotta cheese and chocolate chips. Set aside (if you don't want to use the Chocolate Chips that is fine just omit)
Preheat oven to 325 Grease two deep dish pie plates
Combine the flour,baking powder, and 1 cup of the sugar together.Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of balls to fit into the pie plates. Do make the crust too thick it will expand during the cooking and get too thick for the pie. Do not flute the edges of the dough. Roll out other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cut outs on top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut outs. Brush top of pies with milk for shine. Place foil on the edges of the crust this prevents the crust edges to burn.
Bake @ 325 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes until the knife inserted in center of pie becomes clean.
Enjoy this Ricotta pie recipe it is delish!!
*I actually sometimes use the frozen pie crusts I bake them @ 350 for about 10 minutes just so they get a little color and cook take out let them cool.
*When I use the frozen crusts I don't use anything on top they come out perfectly fine it makes it easier the crust isn't that hard but sometimes so short on time!
Buon Appetito
Mangia!
Have a wonderful day and remember to cook for your soul!!
Happy Blessed Easter to you all!!
Felicia
Filling:
3lbs Ricotta Cheese
12 Eggs
2 cups White Sugar (Reg Sugar)
2 teaspoons Vanilla Extract
1/4 Miniature Semisweet Chocolate Chips
Crust:
4 cups all purpose flour
5 teaspoons baking powser
1 cup white sugar (Reg sugar)
1/2 cup shortening
4 eggs,lightly beaten
1 teaspoon vanilla extract
Directions:
Beat the 12 eggs,2 cups sugar and vanilla or lemon exract together. Stir in ricotta cheese and chocolate chips. Set aside (if you don't want to use the Chocolate Chips that is fine just omit)
Preheat oven to 325 Grease two deep dish pie plates
Combine the flour,baking powder, and 1 cup of the sugar together.Cut in the shortening and mix until the mixture resembles coarse crumbs. Mix in 4 of the eggs and 1 teaspoon of the vanilla. Divide dough into 4 balls and chill (if needed).
Roll out 2 of balls to fit into the pie plates. Do make the crust too thick it will expand during the cooking and get too thick for the pie. Do not flute the edges of the dough. Roll out other 2 balls of dough and cut each into 8 narrow strips for the top of the crust. Alternately you can use cookie cutters and place the cut outs on top of the pies.
Pour the filling evenly into the pie crusts. Top each pie with 8 narrow strips of dough or cookie cut outs. Brush top of pies with milk for shine. Place foil on the edges of the crust this prevents the crust edges to burn.
Bake @ 325 for 20 to 30 minutes then remove foil. Continue to bake for another 25 or 30 minutes until the knife inserted in center of pie becomes clean.
Enjoy this Ricotta pie recipe it is delish!!
*I actually sometimes use the frozen pie crusts I bake them @ 350 for about 10 minutes just so they get a little color and cook take out let them cool.
*When I use the frozen crusts I don't use anything on top they come out perfectly fine it makes it easier the crust isn't that hard but sometimes so short on time!
Buon Appetito
Mangia!
Have a wonderful day and remember to cook for your soul!!
Happy Blessed Easter to you all!!
Felicia
Sunday, April 10, 2011
Easter Sweet Bread!!!
Hi Everyone!! Spring is finally seeming to peek it's head out with some flowers blooming here and there I know my allergies are coming thru full speed ahead!! Easter is right around the corner so I was thinking maybe some of you might want to have a good old fashioned Easter Bread Recipe!!
6 to 7 cups Flour
1/2 cup sugar
2 tsp salt
2 pkg of Active Dry Yeast
1 cup milk
1 cup water
1/2 cup butter or margarine (I use butter)
1 egg
Put 4 cups of flour in bowl sprinkle dry yeast over the flour (sounds weird but it works)
Melt butter add cup of milk & water add to flour
Beat egg with 1/2 cup sugar.
Add to flour.
As you are working it add flour a little at a time. Dough should be sticky,but not wet. Smear butter over Dough. Let it rise for 3 hours. Need it,put it in tube pan, let it rise for one hour. Bake @350 for 45 min. You can drizzle with conf sugar frosting once it cools.
And some pretty little candy they sell in bakery section during this time of year.
*Icing is just confectonary sugar vanilla and milk you need to eyeball it the way you want it for this you would want it to be thin not a frosting thick any questions just ask me please!! thanks!!
Happy Easter!! Hoping to come back with a Ricotta and Rice Pie Recipe!!
Buon Appetito~
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!
Felicia
6 to 7 cups Flour
1/2 cup sugar
2 tsp salt
2 pkg of Active Dry Yeast
1 cup milk
1 cup water
1/2 cup butter or margarine (I use butter)
1 egg
Put 4 cups of flour in bowl sprinkle dry yeast over the flour (sounds weird but it works)
Melt butter add cup of milk & water add to flour
Beat egg with 1/2 cup sugar.
Add to flour.
As you are working it add flour a little at a time. Dough should be sticky,but not wet. Smear butter over Dough. Let it rise for 3 hours. Need it,put it in tube pan, let it rise for one hour. Bake @350 for 45 min. You can drizzle with conf sugar frosting once it cools.
And some pretty little candy they sell in bakery section during this time of year.
*Icing is just confectonary sugar vanilla and milk you need to eyeball it the way you want it for this you would want it to be thin not a frosting thick any questions just ask me please!! thanks!!
Happy Easter!! Hoping to come back with a Ricotta and Rice Pie Recipe!!
Buon Appetito~
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!
Felicia
Tuesday, April 5, 2011
Alfredo Sauce (You can use for any type of pasta)
Hi Everyone!!
Lots of people looking for Alfredo Sauce here is a quick recipe you can use for any type of pasta you can also add Chicken or Shrimp if you wanted or make it like a Primavera (lots of veggies)!!!
1 pint of heavy cream
1/2 (1 stick) unsalted butter,softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped Fresh Flat-Leaf Parsley,for garnish
To prepare alfredo sauce: Heat heavy cream over low medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot,cook pasta in plenty of boiled salted water. Quickly drain the pasta and add it to the saute pan,gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
If you wanted to you can add grilled or cooked chicken breast to this or grilled or cooked shrimp.
Also a great idea is when there are lots of fresh vegies in season add them to your alfredo and make a nice Alfredo Primavera!!
Any kind of pasta will do well with this alfredo sauce also!!
If you wanted to make it extra rich you can also add a few teaspoons of cream cheese to this yummmm!! Nice and Cheesey!!
Buon Appetito!
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!!
Lots of people looking for Alfredo Sauce here is a quick recipe you can use for any type of pasta you can also add Chicken or Shrimp if you wanted or make it like a Primavera (lots of veggies)!!!
1 pint of heavy cream
1/2 (1 stick) unsalted butter,softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped Fresh Flat-Leaf Parsley,for garnish
To prepare alfredo sauce: Heat heavy cream over low medium heat in a deep saute pan. Add butter and whisk gently to melt. Sprinkle in cheese and stir to incorporate. Season with freshly cracked black pepper. In a large stockpot,cook pasta in plenty of boiled salted water. Quickly drain the pasta and add it to the saute pan,gently toss the noodles to coat in the alfredo. Transfer pasta to a warm serving bowl. Top with more grated cheese and chopped parsley. Serve immediately.
If you wanted to you can add grilled or cooked chicken breast to this or grilled or cooked shrimp.
Also a great idea is when there are lots of fresh vegies in season add them to your alfredo and make a nice Alfredo Primavera!!
Any kind of pasta will do well with this alfredo sauce also!!
If you wanted to make it extra rich you can also add a few teaspoons of cream cheese to this yummmm!! Nice and Cheesey!!
Buon Appetito!
Mangia!
Have a wonderful day and remember to cook for your soul!!
Thank you!!
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