Recipes

Ricotta Cheese and Parmesan Cheese Bake

This is one of my families favorite meals!  It's a beautiful and unique dinner to serve to guests.  It goes well with a Greek or chopped Salad.  I also like to make one with a filling of mozzarella cheese, pineapple, and chicken or ham with a ranch or alfredo sauce.

Filling
1/2 t. garlic salt
1 cup Ricotta Cheese
1 egg yolk for batter- save egg white for egg wash
1/2 c. parmesan cheese, grated
1 c. frozen spinach, drained, packed, and chopped
salt & pepper to taste


**Make bread dough.  I recommend sourdough, but wheat works well too.  Krusteaz boxed bread mix works well if you don't want to make it from scratch.  








Make bread dough as directed.  Cut dough in half, then press 1/2 dough into 8" greased spring form pan.  Mix filling until blended well. Be sure spinach is completely drained,  I press it between paper towels until almost dry.  Spoon into dough base.  Form second 1/2 into circle.  

Slice to be a criss-cross top.  Place 1/2 of the slices onto filling then add the second part, one piece at a time, lifting every other to create a lattice top.  

Beat egg white with one tsp. water and brush across lattice top.  This gives a beautiful glaze to the top.  You may also want to sprinkle parmesan and garlic on top. Let it rise for about 40 minutes, covered and away from any draft.  A warm location, near the stove as it preheats is a good idea:) Bake at 350 degrees for about 40 minutes, until crust is golden brown.

Finished Product

If rewarming, microwave only for a short time or it will be chewy.  Best way is in the oven

Zucchini~Carrot Bread

I am so excited!! My zucchini plant has produced some amazing organic squash for me.  I enjoy using this vegetable in lots of recipes.  This is my sons favorite.

Zucchini, Summer Squash, and Patty Pan from the garden

Ingreadients

1 3/4 cup granulated sugar

3/4 cup oil

1/2 cup applesauce

4 eggs

1/2 tsp. salt

1 3/4 tsp. baking soda

1/2 tsp. baking powder

2 tsp. cinnamon

1 1/2 cup shredded carrots

1 1/2 cup shredded zucchini (drain between paper towels until moist of the moisture is out to prevent cake from being "soggy" in the middle) I prefer NOT to peel zucchini since the skin has lots of nutrients

1/2 cup walnuts, if desired

1/2-3/4 cup mini choc. chips or chopped Hershey bar

                                                                                                      Preheat Oven to 300 degrees

Mix in order.  Bake in lightly greased rectangular pan for about one hour, or until toothpick comes out clean.  This can also be made into muffins, or mini bundt cakes.  Adjust time to about 18-22 minutes.  Makes 1 rectangular cake or 12-16 muffins, or about 8 mini bundt cakes.

This can be frosted with a cream cheese frosting if desired, or drizzled with a glaze.

Be sure to press the zucchini in between paper towel to keep it from getting mushy

Cream Cheese Frosting

1-8oz. package cream cheese

1 box powdered sugar

1 stick softened butter

2 tsp. vanilla

~~Using a mixer or beater, cream butter and cream cheese.  Slowly add powdered sugar, a little at a time.  Add vanilla extract and whip on high until light and fluffy.  Spread a thin "crumble" layer on the cooled cake and chill.  This will help the top layer to be free from crumbs.  After frosting, as an added decoration, you may grind up 1/8 cup walnuts and sprinkle on top.  

Orange Glaze

1 cup powdered sugar

2 tbsp. whole milk

1/4-1/2 tsp. Orange extract, if desired

~~Put powdered sugar in medium bowl, slowly whisk or beat in whole milk until smooth.  Add Orange extract if desired.  Drizzle or pour over cake or muffins. 

I LOVE using little bundt pans:)  They are great for a brunch or when bringing to one person!

************************************************************************************************************

Red, White, and Blueberry Muffins

Last year, my son was invited to Lake Havasu by his friend.  I sent these muffins along for the ride.  This year he was invited back with a request for a double order.  I'm so glad I could make them as a little thank you.  I hope you enjoy them as well.  These freeze very well, just let them cool completely first.

PREHEAT OVEN TO 400 degrees

Batter

3 c. unbleached all purpose flour

1 c. granulated sugar

1 tsp. salt

1 Tbsp. + 1 tsp. baking powder

1/2 c. vegetable oil; I like Canola

2 eggs

3/4 c. milk, I like buttermilk best but regular is ok

1 1/2 c. blueberries (fresh is best, if not, frozen, then canned)

Crumble Topping (optional, well; not in my house!)

2 1/4 c. unbleached all purpose flour

1 1/2 c. butter, cold

1 1/2 c. granulated sugar

2 tsp. cinnamon (optional)

Grease and flour muffin tins.  If using paper liners, you will need to spray with oil.  

Mix:  flour, sugar, salt, and baking powder and make a well in the middle.  In separate bowl, beat eggs, then add oil and milk.  Pour liquid into well.  Mix thoroughly.  Batter will be thick.  Fold in blueberries.  (If frozen or canned, rinse first, pat dry, then add a little flour to the bowl and cover berries in flour.  this will help them from "bleeding" the color throughout the batter.  Fill tins 3/4 full.  

Crumble Topping:

Mix flour, cold butter, sugar, and cinnamon with a mixer or pastry cutter/blender until it resembles peas.  Spoon on top and gently press onto batter.

Bake 18-22 minutes, until toothpick comes out clean.  

Makes about 12-16 muffins. Cool completely if freezing.  

The picture shows one without topping.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

This is one of my kids favorite snacks!  I love it because it's healthy.

Yummy Granola

1c. whole wheat flour, not pastry

1/2c. raw wheat germ

3 c. rolled oats

1/2c. coconut flakes, if desired

1/2 c. raw pecans, whole or chopped

1/4 c. raw macadamia nuts pieces

Mix dry ingredients, then in separate bowl, mix the following:

1/2 c. Honey (or substitute 1/3 c. Agave)

1 tsp. vanilla or almond extract

1 tsp. salt

1/4 c. water

1/2 c. Canola or vegetable oil

Preheat oven to 350 degrees.

In large bowl, Mix liquid ingredients, then add dry ingredients.

Spread out on cookie sheets so it is in a thin layer. 

Bake about 25 minutes. Use a spatula to turns over.

Bake about 20 minutes, or until it's to your desired crunchiness.

After granola is completely cooled, you may want to add craisins, 

chocolate, carob, or yogurt chips, and more.  Try it as cereal, or 

on yogurt or ice cream.