2 eggs a cup flour 2 ½ teasp baking powder dash salt
¼ cup sugar 1 cup whole milk ricotta 1 teasp vanilla
10XX sugar for dusting or cinnamon sugar or honey. Oil, store in a glass jar when done. 2: in a pan. Beat eggs, add dry ingredients and mix. Add ricotta and vanilla and continue on low speed until combined. Heat oil 375* and scoop small melon ball scooper with dough. Cook about 3 minutes and drain.
1 Tbsp yeast 1 cup warm water mix and proff. Addd 1 1/2 c water. Mix 5 1/2 cups flour 1 tsp salt. Mix & Put on board and make well in center and put in the water mixed with yeast and work until mixed and add more flour as needed. Mix and knead. Put in large greased bowl, cover with saran and let rise 1 12 hours. Punch down & Knead a little and cut in half to line pan. Roll & put in spring pan & trim edges. Put in mozzarella layer, meat of some sort, provolone, salami, more mozzarella,ham, cappicola, etc. layering to top of pan. Mix 6 eggs, parsley, 1/2 cup Parmesan and pour over top of mix. Roll other piece and put on top. Trip excess and brush top with egg wash.
Ricotta Cheese Cookies
2 Sticks Of Butter At Room Temperature
2 Cups Of Sugar
1 (15 oz) Container Of Full Fat Ricotta Cheese
2 Teaspoons Vanilla Extract
2 Eggs, Lightly Beaten
Dash Of Salt
1 Teaspoon Baking Soda
1 Teaspoon Finely Chopped Lemon Zest
4 Cups All-Purpose Flour
1 Cup Powdered Sugar
1- Preheat oven to 350 degrees F. 10 Min
2- Mix all the ingredients together until combined. (The dough will be moist.)
3- Drop by a teaspoon onto a lightly greased cookie sheet.
4- Bake for about 10 minutes until firm, turning the tray around halfway. (The cookies will be golden on the bottom, but will remain white on top.)
5- Mix in enough lemon juice with the powdered sugar to make a glaze that can be brushed on.
6- Lightly coat the tops of each cookie with the glaze and sprinkle with the colored sprinkles.
7- Let dry fully before storing.
2 cups flour put in food processor and add 1 cup cake flour or all regular 2 Tbl sugar 1 ½ tsp salt Process 20 seconds. Frozen or very cold butter shred or grate on grater. (2 sticks) pulse until slightly mixed Mix 1 egg and 1 yolk in dish w/fork and add thru tube & pulse 2 or 3 times. Add a little cold water until it holds. Chill dough on wax paper & mold flat and cover and chill 1 or 2 hrs. (Rustic dough) Cut 2/3 and put 1/3 back in fridge. Roll from center out and chill. Chill cheese cake pan & put in dough and put back in fridge
2 cups flour, 2 eggs, 1/3 cup shortening 1/4 cup shortening 1/4 cup warm water, mix & knead and let rest 1/2 hour. Cut all meats and cut or shred cheeses. Ricotta, Romano, Parmesan, provolone, soprasotto, salami, cappicolla, etc.
Mix 4 to 6 eggs. add cheese and meat. Roll dough and grease 9 x13 dish or pan and add crust and, filling. Top with lattice and brush top with egg wash. Bake 400* for 20 - 25 min or until firm.
CliPupa Con L’Uova
In mixer combine shortening and sugar and mix until light and fluffy. Add eggs, extracts and zest. Combine flour, baking powder and salt. Mix into wet ingredients by hand one cup at a time until you have a soft dough that is easy to handle. Break off a golf ball-size piece of dough and form into 9-10 inch long rope, fold rope in two, form a double twist with the ends and wrap around egg. Place on parchment-lined baking sheet, 9 cookies per sheet. Bake at 400 degrees for 15-20 minutes until firm and pale golden, but not brown. Cool on rack. Combine icing ingredients and whisk until smooth. You want a thin icing, not thick. Use a silicon pastry brush to brush cookies with icing, then sprinkle with non-pareils. You can adjust the flavor of the dough with combinations like almond and orange, or lemon and vanilla if desired.
Recipe: Easter Artichoke Pies
Easter Artichoke Pies
Torte di Carciofo per Pasqua
For the Dough:
3 and 1/3 cups sifted flour 1/4 cup extra-virgin olive oil
1 egg /4 tsp salt
For the Filling:
8 fresh medium artichoke hearts, diced
1 small yellow onion, peeled and minced
1 and 1/2 cups well-drained ricotta cheese
1/3 cup freshly grated Parmigiano-Reggiano cheese
Extra-virgin olive oil
1/2 cup chopped fresh parsley
Salt and freshly ground black pepper
Directions: Prepare the Dough:
Mix together flour, olive oil, egg, salt, and 3/4 cup cold water in a large bowl until dough just holds together (it should be fairly dry).
Divide dough into 2 balls, using two-thirds of dough for bottom crusts and one-third for top crusts.
Roll out dough for bottom crusts on a floured surface until very thin and almost transparent.
Cut out eight 6 and 1/2-inch circles.
Wrap bottom crusts in plastic and set aside.
Roll out dough for top crusts on floured surface and cut out eight 5-inch circles.
Wrap top crusts in plastic and set aside.
Prepare the Filling:
Heat 2 tbsp olive oil in a pan over medium heat.
Add onions and cook until slightly golden, about 6–8 minutes.
Remove from heat and allow to cool.
Mix together ricotta cheese, parsley, Parmigiano-Reggiano cheese, and sauteed onions in a large bowl. Season to taste with salt and pepper. Preheat oven to 375°F.
Place bottom crusts on a lightly oiled and floured baking sheet.
Spoon 1 and 1/2 tbsp filling on each bottom crust and spread evenly, leaving 1 and 1/2-inch of crust exposed around edge.
Divide artichokes between pies, arranging on top of filling, then spoon another 1 and 1/2 tbsp filling on top of each and add top crusts.
To form pies, fold edges of bottom crusts over edges of top crusts.
Pinch to seal, and then fold over again to create a slightly thicker edge.
Brush tops with a little olive oil.
Slit top of each pie 4 times in a crisscross pattern to allow steam to vent during baking.
Bake until slightly golden, about 25-30 minutes. Serves 8.