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Healthy Mediterranean Cooking at Home

Category Archives: cheesecake

Cauliflower Antipasto Salad

Ingredients

For the salad
1 medium cauliflower, cut into small florets
8 ounces fresh small mozzarella balls
1-16 oz jar roasted red peppers, drained and cut into small cubes
4 ounces salami slices
4 ounces pepperoni slices
1 small red onion, diced
2 celery stalks, diced
8 oz pepperoncini, drained and sliced into rings
4-5 oz oil cured olives

For the dressing
1/2 cup olive oil
Juice of 1 lemon
1 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
1 clove garlic minced

Directions

Place the cauliflower florets in a large microwave-safe bowl. Add 2 tablespoons of water, cover with plastic wrap, and microwave for 3-4 minutes or until as tender as you’d like. Drain and dry on paper towels.

Cut the pepperoni and salami slices into quarters.

Add the remaining salad ingredients to the bowl with the cauliflower.

To make the dressing:

In a small bowl, whisk together the olive oil, lemon juice, salt, oregano, basil, rosemary, and garlic until well combined. Taste and add additional lemon, herbs, or salt as desired.

Pour the dressing over the cauliflower salad and toss to coat.

Cover the bowl and refrigerate for 2 hours to allow the flavors to develop before serving.

Pesto & Fresh Tomato Pizza

Pizza Dough
Make the dough one day ahead.
2 1’2 cups bread flour
1 teaspoon instant yeast
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon Kosher salt
1 cup warm water

Topping
1/2 cup good quality store-bought or homemade pesto (Link to my recipe)
6 ounces fresh mozzarella cheese
2 vine-ripened tomatoes
1/4 teaspoon salt
1/4 cup grated Parmigiano-Reggiano
Freshly ground black pepper

Directions
Place all the ingredients in an electric mixer bowl. Using the paddle attachment, mix the ingredients until they come to a ball around the paddle. Switch to the dough hook and knead the dough for 5 minutes. Coat the inside of a plastic ziplock bag with olive oil cooking spray. Place the dough in the bag, seal, and place in the refrigerator until the next day.
Remove the bag from the refrigerator an hour before you want to make the pizza.

Cut the tomatoes crosswise into 1/8-inch-thick slices and place on a paper towel-lined plate to drain the juices. Sprinkle lightly with the salt and cover with more paper towels.
Cut the mozzarella into thin slices and place on paper towels to drain, This will prevent a soggy crust.

Set an oven rack in the bottom position and preheat the oven to 500°F.
Oil a large pizza pan and spread the dough in the pan so that it touches the edges of the pan. Spread the pesto evenly over the pizza dough
Bake on the bottom rack for 5 minutes.

Remove the pan from the oven; and then top the pizzas with the mozzarella cheese, followed by the tomato slices and Parmigiano-Reggiano. Season with a few grinds fresh black pepper. Place the pizzas back in the oven and bake until the crust is crisp and golden, about 10 minutes more. Cut into slices and serve immediately.

Mini Cheesecakes

Makes 12 mini cheesecakes

Crust
1 cup almond flour
1/2 tablespoon brown sugar or brown sugar substitute (I use monk fruit)
1/4 cup salted butter, melted

Cake
16 oz cream cheese, room temperature
1/3 cup granular sugar or granular sugar substitute (monk fruit)
2 large eggs
2 teaspoons lemon extract
1 teaspoon vanilla extract

Topping
Sugar-free fruit jelly or jam (I used cherry)

Directions

Preheat oven to 350°F
Line a standard muffin pan with cupcake liners.

In a medium mixing bowl combine the almond flour and the brown sugar. Add the melted butter to the bowl and mix until the almond flour is coated and the mixture is the texture of wet sand. Place about 1 tablespoon of the crust mixture in the bottom of each muffin cup,. Use a spoon to press the mixture down into the bottom of each muffin liner.
Bake the crusts for 5 minutes.

In a large mixing bowl, using a hand mixer, beat the cream cheese until fluffy.
Add eggs, lemon extract, vanilla extract and sweetener and mix until all ingredients are well combined and smooth. Divide the cheesecake mixture evenly between all 12 wells in the muffin pan. I use an ice cream scoop to measure equally. If using a silicone muffin pan, place it on top of a baking sheet.

Bake for 30 minutes or until the cheesecakes are set. They will still be a little jiggly in the center.
Allow the cakes to cool in the pan on the counter for 20 minutes. Place a teaspoon of jam on top of each mini cake.
Chill for up to 24 hours before serving.

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Makes 12 Cakes

Ingredients

For the crust
1 cup finely ground pecans
2 tablespoons brown sugar or brown sugar substitute for baking
3 tablespoons butter melted

For the cheesecake
8 oz mascarpone cheese softened to room temperature
15 oz container whole milk ricotta cheese
1/2 cup granulated sugar or sugar substitute for baking
2 eggs
1/2 teaspoon vanilla extract

For the strawberry topping
1 cup sliced strawberries
½ teaspoon lemon juice
2 teaspoons granulated sugar or sugar substitute for baking

For the blueberry topping
1 cup blueberries
½ teaspoon lemon juice
2 teaspoons granulated sugar or sugar substitute for baking

Directions

Preheat the oven to 325 degrees F.

Place paper cupcake liners into 12 muffin cups. In a small bowl, stir together the crust ingredients. Evenly divide the mixture among the 12 muffin cups, about 1 tablespoon in each. Press the crust mixture firmly into the bottom of each muffin cup. Set aside.

In a large bowl of an electric mixer, beat together the softened mascarpone cheese, ricotta cheese, sugar, eggs, and vanilla until smooth. Using a muffin scoop fill the muffin cups to the top.

Bake for 40 minutes until the cakes are slightly puffed and the mixture looks set.

Allow the mini cakes to cool in the muffin tin completely. As they cool, a small indentation will form in the top of each little cake.

Place the pan with the cakes still in the pan in the refrigerator to chill.
Arrange the mini cakes on a serving platter. Fill the indentations on each little cake with the fruit topping. Fill half of the mini cakes with strawberry topping and the other half with the blueberry topping.

To make the fruit topping:
In one small saucepan place the strawberries, lemon juice, and sugar. Simmer on low for 15 minutes, stirring occasionally. Take off the heat and allow to cool. Pour into a storage container and chill.
Repeat the same process for the blueberry topping.


Italian Hazelnut Ricotta Cheesecake

Ricotta cheesecake is tops in our family and I have shared several versions with you over the years. This version is especially suited for a holiday or for when you have guests. It makes a beautiful presentation. It can also be adjusted for special diets.

Ingredients

1 1/2 cups hazelnuts
2 tablespoons unsalted butter at room temperature
1/2 teaspoon cinnamon
32 oz whole milk ricotta cheese
4 oz cream cheese
4 large eggs
1 1/2 cups sugar or equivalent sugar substitute for baking
3 tablespoons all-purpose or low carb or gluten-free flour
1 tablespoon hazelnut flavored syrup
Strawberry Sauce, recipe below

Directions

For the crust:

Heat the oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Coat the inside of the springform pan with cooking spray.
Process the hazelnuts until finely ground in a food processor. Combine the hazelnut flour, butter, and cinnamon in the processor until the mixture is crumbly.
Pat the mixture onto the bottom and sides of the pan. Bake the crust until golden, 10-12 minutes; cool on a wire rack.

For the cheesecake:

In the food processor fitted with a metal blade, process ricotta until very smooth. Add cream cheese; process until smooth. Add eggs, one at a time, processing until incorporated. Add sugar or sugar substitute, flour, and hazelnut syrup. Process until smooth, scraping down the sides as needed. Pour filling into cooled crust; smooth top.

Place the pan in a larger pan and add water to reach halfway up the sides of the springform pan. Bake the cheesecake in the water bath for 1 hour. Turn off the oven and let the cheesecake finish baking in the turned off oven with the door closed for 30 minutes.

Remove the pan from the oven, remove the foil and cool to room temperature on a wire rack, then refrigerate. When well chilled, remove the cheesecake from the springform pan, cut into wedges and serve with the Strawberry Sauce.

Quick Strawberry Sauce

Ingredients

1 cup sliced fresh strawberries
2 tablespoons honey
1 teaspoon hazelnut flavored syrup

Directions

Combine the ingredients in a microwave-safe dish. Heat in the microwave for one minute. Remove the bowl from the microwave and stir well. Cover and refrigerate. Serve a little of the sauce over slices of the ricotta cheesecake.

Polish Easter Nut Bread

My mother-in-law made this bread every year for the holidays. I remember what it tasted like and that it took her several days to make this traditional bread. She also made about 8 loaves to share with the family. The recipe was in her head and never written down. I looked at a number of Polish recipes for Easter Nut Bread but none of them seemed to be like hers. Her version was round, not long like most photos I saw on the internet. So I created a version of this bread that tastes like hers but with a lot less work.

Dough Ingredients

This dough is very tender and delicious, not at all heavy or dense.

3 cups bread flour
1/4 cup granulated sugar
1 teaspoon kosher salt
2 1/2 teaspoons instant yeast
1/2 cup water
1/2 cup heavy (whipping) cream
1 large egg
4 ounces (1 stick) unsalted butter, room temperature

Directions

Combine the flour, sugar, salt, and yeast in the bowl of electric mixer fitted with the paddle attachment. Mix for a few turns to evenly distribute the ingredients. Add the butter cut into cubes and the egg, water, and cream. Mix until combined and the dough begins to stick together. Switch to the dough hook and knead the dough for about 7 minutes. It should be smooth and soft.

Put the dough in a large buttered bowl and cover it with a towel. Let it rise in a warm place for about 1 1/2 hours, until doubled.

While the dough is rising, prepare the walnut filling:

Ingredients

10 ounces walnuts
4 ounces (1 stick unsalted butter)
1/2 cup brown sugar
2 large eggs, divided
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon

To make the walnut filling:

Put the walnuts in a food processor until finely ground.

By hand or in a mixer, cream the butter and the brown sugar until smooth. Stir in one egg, vanilla extract, and cinnamon. Add the ground walnuts and mix until incorporated. Set aside.

To make the pastry:

Place the risen dough on a lightly floured board and roll it into a 20- by 15-inch rectangle.

Spread the walnut filling evenly over the dough. From the long end, roll up the dough, pinching the ends to the sides to seal it. Pull the dough to a length of 25 inches and twist the roll into a circle. Place it on a large parchment-lined baking sheet.

Let the dough rise for about 1 1/2 hours until doubled.

Preheat oven to 325 degrees F. Lightly beat the remaining egg and brush it on the dough. Bake the walnut roll for 40 to 45 minutes, until it is a dark golden brown color and registers 200 degrees F on an instant-read thermometer.

Let the walnut roll cool for 15 minutes and then slice it yo serve it warm. The pastry can also be reheated in a 350 degree F oven.


For me, holiday baking doesn’t just include what would be served on the holiday itself, but it also includes breakfast breads and desserts for the days surrounding the holidays. That is because I usually have family or house guests visiting for several days over a holiday. So I plan ahead and bake several breakfast items that can be heated and served and have at least one or two desserts on hand. Here are recipes for a few favorites that are all easy to make.

Lemony Ricotta Pie

Ricotta pie or cheesecake are very popular in our family.

Crust
2 cups almond flour
1 tablespoon sugar
4 tablespoons melted butter

Filling
4 large eggs
2 cups whole milk ricotta cheese
½ cup sugar
1 tablespoon honey
1 teaspoon lemon extract
¼ teaspoon kosher salt

Garnish
Candied lemon and orange peel

Directions

For the crust:

Preheat the oven to 325 degrees F.

Combine the crust ingredients and press into the bottom and sides of a 9 inch pie pan.

Bake for 10-15 minutes until a light golden brown. Remove from the oven.

For the filling:

In a large mixing bowl, whisk the eggs. Add the sugar and honey and whisk. Add the ricotta, salt and lemon flavoring.

Whisk until thoroughly mixed. Pour into the pie pan over the baked crust.

Return the pie to the oven and bake for about 60 minutes until the filling is completely set.

Remove the pie from the oven and set on a cooling rack.

Decorate the top of the pie with pieces of candied lemon and orange peel.

When cooled to room temperature, refrigerate until serving time.

Easy Pecan Sticky Buns

Ingredients

Sticky Syrup
3 tablespoons butter, melted
1/4 cup plus 2 tablespoons brown sugar
2 tablespoons maple syrup
1 cup large pecan halves

Dough
2 cups self-rising flour
1 cup heavy cream

Cinnamon Filling
4 tablespoons softened butter
1/2 cup brown sugar
1 teaspoons ground cinnamon
½ cup chopped pecans

Directions

Preheat the oven to 425°F.

Lightly grease a glass 9″ round cake pan or pie pan.

To make the syrup:

Melt the butter in the glass pan in the microwave. Add the brown sugar and maple syrup.

Stir well and spread evenly over the bottom of the pan. Place the pecan halves over the syrup in a single layer.

To make the dough:

Stir together the flour and cream to make a smooth dough. Turn it out onto a lightly floured work surface.

Gently roll the dough into a 12″ x 8″ rectangle.

To make the cinnamon filling:

Combine the brown sugar, cinnamon and chopped pecans in a small mixing bowl.

Spread the softened butter over the entire surface of the dough.

Roll the dough into a log. Position it so the seam is facing down.

Slice the log into 10 pieces, and place them in the prepared pan.

Bake the buns for about 20 minutes, until they’re bubbly and lightly browned on top.

Remove the buns from the oven, and immediately turn them out onto a serving plate.

Scrape any leftover syrup from the pan onto the buns.

To serve later, cool completely, then wrap well and store at room temperature for up to a couple of days.

Reheat in a 325 degree oven. Freeze for longer storage.

Adapted from a King Arthur recipe.

Jumbo Blueberry Muffins

Makes 6 muffins

Ingredients

3 cups all-purpose flour (lightly scoop, don’t pack down)
4 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, at room temperature
1 cup granulated sugar
1 cup buttermilk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 and 1/2 cups fresh or frozen blueberries
Chopped walnuts and coarse sugar for sprinkling on top

Directions

Preheat oven to 425 F degrees. Spray a jumbo 6-cup muffin tin with non-stick spray. Set aside.

In a large bowl, gently toss together the flour, baking powder, salt and cinnamon. Set aside.

In a medium bowl, whisk together the eggs and sugar until combined. Add the buttermilk, oil, and vanilla and whisk.

Fold wet ingredients into dry ingredients and mix together with a spatula. Avoid over mixing. Fold in the blueberries.

Pour batter into prepared muffin tins, filling all the way to the top. Top with a sprinkle of walnuts and coarse sugar.

Bake at 425 F degrees for 5 minutes.

Reduce the oven temperature to 375 F degrees and continue to bake for 25-30 minutes until the tops are lightly golden and a cake tester comes out clean when placed into the center of the muffins.

Allow to cool for 10 minutes and remove to a wire rack to cool.

Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well for up to 3 months.



You most likely have some favorite recipes that you like to cook with June’s wonderful produce. I certainly do but I also like to try out new ideas. My weekly CSA share began on Memorial Day weekend and so I have plenty of June produce to experiment with at this time. Here are a few of my ideas. Give them a try.

Green Peppers

Shrimp and Bell Peppers in Orange Sauce

Ingredients

1 pound Gulf shrimp (wild caught), peeled and deveined
2 bell peppers, cut into 1 inch cubes
1 large sweet onion, cut into 1 inch cubes
1 tablespoon olive oil
1 tablespoon honey
1 cup orange juice
2 tablespoons cornstarch
Sea salt and fresh ground pepper, to taste

Directions

Preheat a large sauté pan over medium-high heat. Add 1 tablespoon of olive oil and the peppers and onions to the pan. Season with salt and pepper. Cook 5 minutes or until tender. Remove the vegetables to a bowl.

Add the shrimp to the pan. Cook about 3 minutes. Turn the shrimp over when one side turns pink. Cook the second side. Push the shrimp to one side of the pan.

Whisk the cornstarch and orange juice together. Add the honey.

Pour the mixture into the pan. Turn the heat up slightly. Bring the liquid ingredients up to a boil. Turn the heat back down to medium-high and push the shrimp into the sauce.

Add the peppers and onions. The sauce should have thickened and the shrimp should be completely cooked.

Corn on the Cob

Fresh Corn and Ricotta Cakes

Makes 8 cakes

Ingredients

2 cups fresh corn kernels
½ cup ricotta cheese
2 large eggs, beaten
1/4 cup chopped chives
1/3 cup self-rising unbleached flour
Olive oil
Fresh ground pepper, to taste

Directions

In a medium bowl combine the corn, chives, ricotta, eggs, flour and a pinch of black pepper.

Cover the bottom of a large skillet with a thin layer of olive oil. Using a 1/4 cup measuring cup, drop the corn mixture into the skillet. Do not crowd the cakes in the pan.

Cook the cakes on both sides until golden brown. Season with sea salt and pepper, to taste.

Serve with sour cream or a tomato salsa, if desired.

Basil

Pizza With Basil Pesto and Ricotta

Ingredients

1 lb pizza dough, at room temperature
1/2 cup prepared basil pesto
1 cup ricotta cheese
2 plum tomatoes, sliced thin
7 oz fresh mozzarella balls, sliced

Directions

Place the sliced tomatoes on paper towels to remove some of their moisture.

Oil a large pizza pan and stretch out the dough to fit the pan.

Spread the basil pesto over the dough.

Spread the ricotta over the pesto and layer the sliced tomatoes over the ricotta.

Place the pizza in the oven and bake for about 10 minutes. Take the pizza out of the oven and top with slices of fresh mozzarella. Return the pizza to the oven and bake for 10 minutes more or until the cheese melts and the crust is cooked.

Remove the pizza from the oven and let rest about 5 minutes before cutting into slices.

Blueberries


Blueberry Cheesecake Pie

8 servings

Topping Ingredients

1 pint blueberries, rinsed and drained
1/2 cup sugar
2 tablespoons fresh squeezed lemon juice
1/2 cup water

Crust Ingredients

1 1/2 cups amaretto cookie crumbs or crush your favorite cookies
1/3 cup butter, melted

Filling Ingredients

2 cups (Two 8 oz packages) cream cheese, at room temperature
2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract

Directions

To make the topping:

In a small sauce pan combine the blueberries, sugar, lemon juice and water. Place the pan over medium high heat. Stir until the mixture comes to a boil and reduce the heat to a simmer. Cook the blueberry mixture for 20 minutes or until it thickens and coats the back of a spoon.

Let the blueberry sauce cool to room temperature and store in the refrigerator until the cheese pie is ready.

To make the crust:

Select a pie pan whose inside top dimension is at least 9 inches and whose height is at least 11/4 inches. Preheat the oven to 350°F.

Make the crust by stirring together the butter and cookie crumbs. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.

To make the filling:

Beat together the cream cheese and sugar until smooth. Add the eggs and vanilla and beat until smooth.

Set the pie pan on a baking sheet and pour the filling into the crumb crust.

Place the cheesecake in the oven. Bake for 35 minutes or until an instant-read thermometer inserted into the crust 1 inch from the edge reads between 165°F and 170°F. The filling won’t look entirely set in the center.

Remove the cheesecake from the oven and set it on a rack to cool. Once the cake is cool, refrigerate it, covered, until completely chilled.

Just before serving, spoon a little of the blueberry topping over the cheesecake and cut into slices.

Zucchini

Yogurt-Zucchini Bread 

Ingredients

1 cup walnuts (4 ounces), chopped and toasted
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup plus 2 tablespoons sugar, divided
2 large eggs
1/2 cup vegetable oil
1/2 cup fat-free plain Greek yogurt
½ teaspoon pure vanilla extract
1 cup coarsely grated zucchini (about 1 medium zucchini)

Directions

Preheat the oven to 325°F.

Place the grated zucchini on a paper towel to drain while you prepare the other ingredients.

Butter and flour a 9 x 4 1/2-inch metal loaf pan.

In a large bowl, whisk the flour with the baking powder, baking soda and salt.

In a medium bowl, mix the 3/4 cup sugar with the eggs, vegetable oil and yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened.

Pour the batter into the prepared pan and sprinkle the top with the 2 tablespoons sugar.

Bake for about 1 hour and 10 minutes or until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

The zucchini loaf can be wrapped tightly in plastic and kept at room temperature for up to 4 days, or frozen in plastic and foil for up to 1 month.


We must give credit to Sicily for giving us some delicious desserts made with ricotta cheese. Ricotta is not a cheese but a creamy curd. The curd is cooked twice, so the name “ricotta means” re-cooked. The leftover hot whey of milk used for cheese making has milk solids and a protein called albumin, which solidifies under high heat. When the whey is reheated (re-cooked) the solid milk parts are skimmed off to drain, and this is called ricotta cheese.The foam of the whey when it is being recooked is called zabbina in Sicilian.

According to the food historian, Clifford Wright, Professor Santi Correnti, chairman of the history department of the University of Catania and a preeminent historian of Sicily, wrote that during the reign of the Sicilian King Frederick II, in the early thirteenth century, the king and his hunting party came across the hut of a dairy farmer making ricotta and, being ravenous, asked for some. The first depiction of the making of ricotta is found in an illustration in the medical treatise known as the Tacuinum sanitatis, from the eleventh century. (Pictured above.)

Ricotta is used in many Italian desserts, especially for the holidays. Here is one that we like quite a bit.

Amaretto Ricotta Cheesecake

Ingredients

Crust

1 cup almond flour
2 tablespoons sugar
2 tablespoons melted butter

Filling

2 pounds whole milk ricotta cheese
2/3 cup white sugar
1/3 cup all-purpose flour
6 eggs
1 tablespoon Amaretto liqueur
1/8 teaspoon salt

Directions

Preheat the oven to 300 degrees F (150 degrees C). Set a rack in the middle of the oven.

Combine the crust ingredients. Press evenly over the bottom and 1-1/2-inches up the sides of a 9-inch springform pan.

Place the ricotta in a large mixing bowl and stir it as smooth as possible with a rubber spatula.

Stir the sugar and flour together and then add to the ricotta. Mix thoroughly into the ricotta.

Stir in the eggs 1 at a time. Blend in the amaretto and salt. Pour batter into the prepared pan.

Bake in the center of the oven for about 1 1/2 hours tor 1 3/4 hours, until a light golden color.

Make sure the center is fairly firm and the point of a sharp knife inserted in the center comes out clean.

Cool on a wire rack. It will sink slightly as it cools. Cover, and chill until serving time.


fallflavorsheadWhat flavors do you associate with fall? For me the ones that immediately come to mind are apple cider, cinnamon, caramel, ginger, cranberry, pumpkin and nut flavors. Here are a few ideas on how to incorporate these flavors into your cooking.

flavors7

Apple Cider Sweet Potatoes

Serves 4-6

Ingredients

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 tsp fresh-ground black pepper
  • 1 cup apple cider
  • Parsley for garnish

Directions

Put the potatoes, apple cider and salt in a large saucepan. Bring to a boil. Reduce the heat, cover, and simmer, stirring once, until the potatoes are tender (25-30 minutes).

Mash the potatoes with the cider until it is smooth. Add the butter and the pepper and heat just until the butter melts. Garnish with parsley.

pumpkin7

Pumpkin Ricotta Cheese Pie

Ingredients

Filling

  • 1 1/2 cups ricotta cheese
  • 1 cup mascarpone cheese
  • 1/3 cup of honey
  • 1 cup of pumpkin
  • 3 eggs
  • 1 teaspoon of pumpkin pie spice

Crust

  • 1/3 cup gingersnap cookie crumbs
  • 1 tablespoon sugar
  • 1/4 cup pecans
  • Pinch of salt
  • Butter

Directions

For the crust:

Place the crust ingredients, except the butter, in a food processor or blender and process until totally ground, but not powdery. Reserve 1 tablespoon of the crumbs for a topping.

Rub a little soft butter on the inside of a 9″ pie pan at least 1 1/2″ deep; use a deep-dish pan, if you have one.

If your pie pan isn’t at least 1 1/2″ deep, substitute a 9″ square pan.

Pour the crumbs into the pan, tilting and shaking the pan to distribute the crumbs across the bottom and up the sides of the pan.

Place the pan on a baking sheet, to make it easy to handle once you’ve added the filling.

For the filling:

Beat together with an electric mixer the ricotta, mascarpone, pumpkin, honey, eggs and pumpkin pie spice.

Continue to beat until creamy.

Pour the filling into the prepared crust and sprinkle the top with the reserved crumbs.

Bake at 350 degrees F for 50-60 minutes or until the top of the center of the cheese pie springs back to the touch.

Chill in the refrigerator prior to serving.

fruitdesserts11

Apple Bars

Makes 20 bars

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 eggs, lightly beaten
  • 1 ¼ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 medium Granny Smith apples, peeled and chopped (3 cups)
  • 1 cup chopped pecans or walnuts, toasted or cinnamon chips

Directions

Preheat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking pan; set aside.

In a very large bowl combine flour, sugar, baking soda, salt and cinnamon.

Make a well in center of flour mixture; set aside.

In a medium bowl combine the eggs, oil and vanilla. Stir in the apples and nuts.

Add the egg mixture to the well in the flour mixture, stirring just until moistened (batter will be thick).

Spread batter evenly in the prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted near the center comes out clean.

Cool in pan on a wire rack for 1 hour to serve slightly warm, or cool completely.

fruitdesserts4

Pear Crisp

6 servings

Ingredients

  • 5 cups thinly sliced pears
  • 2 tablespoons granulated sugar

Topping

  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter
  • 1/4 cup chopped nuts

Directions

Preheat the oven to 375 degrees F. Coat a 2-quart square baking dish with nonstick cooking spray.

Mix the sliced fruit with the granulated sugar and place in the prepared baking dish.

For the topping:

In a medium bowl stir together the oats, brown sugar, flour and cinnamon.

Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Stir in the nuts.

Sprinkle topping evenly over the fruit.

Bake for 30 to 35 minutes or until the fruit is tender and the topping is golden.

nutbread3

Cranberry Pecan Bread

Ingredients

  • 3/4 cup white whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cups buttermilk
  • 1/2 cup quick cooking oats, uncooked
  • 1/2 cup sweetened applesauce
  • 2 teaspoons pure vanilla extract
  • 2/3 cup fresh or frozen cranberries
  • 1/2 cup pecans, chopped
  • Cooking spray

Directions

Preheat the oven to 325°F (163°C).

Coat an 8″ x 4″ loaf pan with cooking spray. Set aside.

In a bowl, whisk together the flours, cinnamon, nutmeg, baking powder and baking soda.

In a separate bowl, mix the buttermilk, oats, applesauce and vanilla.

Add the dry ingredients to the wet ingredients and thoroughly combine them.

Mix in the cranberries and pecans. It should have a consistency a little thicker than pancake batter.

Pour the dough into the loaf pan.

Bake in the oven for 50 minutes, until a knife inserted into the loaf’s center comes out dry or an instant read thermometer registers 190 degrees F at the center of the loaf.

Remove the pan from the oven and let it sit for 20 minutes. Then remove the bread from the pan and let it cool before slicing.

nutbreadcover



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food, photography, & an occasional narrative

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Zhiguai Translations

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Our Recipes. Our Stories. Our City.

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