Ricotta cheese pie for the asking

Recipe Finder

January 10, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Ricotta cheese pie offers a treat that is monumental in taste with easy preparation.

Blanche Stone of Baltimore requested the pie, and Anne Glassman of Baltimore responded.

Glassman's ricotta cheese pie

Serves 10

PASTRY:

2 cups flour

2 tablespoons dry sherry

2/3 cup butter or shortening

1/2 teaspoon salt

FILLING:

1 1/2 pounds ricotta cheese

1/4 pound toasted almonds, chopped fine

1 tablespoon chopped citron

1 teaspoon vanilla

4 eggs

1/3 cup granulated sugar

2 tablespoons powdered sugar

Sift flour and salt together. Cut in butter and gradually add sherry. If necessary add small amount of water to hold mixture firmly. Combine into a dough. Roll into a circular piece about 1/2 -inch thick to fit a 9-by-10-inch or a 10-inch pie plate. Butter plate before placing pastry in it. Cut balance of pastry into strips to use as a crisscross top.

Mix almonds and ricotta cheese thoroughly. Beat eggs and granulated sugar well and add vanilla and citron. Add to ricotta mix and stir until and smooth.

Place ricotta filling into prepared pastry and place lattice strips over top. Pinch edges lightly. Bake in 350-degree oven for 45 minutes or until mixture is firm but not dry and pastry is golden brown. Remove from oven and cool. Sprinkle with powdered sugar just before serving.

Frosty response

A no-bake frosting was the request of Mrs. Phy Bresse of Lumberton, N.C., and responses included one from Ellen Rhudy of Marriottsville. Some recipes referred to the frosting as no-cook marshmallow frosting.

Rhudy's no-cook frosting

Makes enough to frost 2 (9-inch) layers

2 egg whites

1/4 teaspoon salt

1/4 cup sugar

3/4 cup Karo light syrup

1 1/4 teaspoons vanilla

Beat egg whites and salt with electric mixer until soft peaks form. Add sugar, a tablespoon at a time, beating until smooth and glossy. Continue beating while adding Karo syrup a little at a time, until frosting peaks. Fold in vanilla.

Recipe requests

* M. Riley of Ellicott City wants a recipe for a casserole made with egg and sausage, rolls, milk and "maybe cheese."

* Brenda J. Appel of Baltimore is seeking an onion appetizer. "The onion is batter dipped, deep fried and is presented as a flower."

* Traci Herring of Severn wants a blueberry-peach jam recipe that "taste marvelous. This jam earned a blue ribbon for me at the local fair, but we lost the cookbook with the recipe when I was a teen-ager. I would appreciate help," she wrote.

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

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