Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
Italian Easter Ricotta Pie
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serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
CRUST
1 2/3 cup flour
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butter or margarine
1/4 cup shortening
2 eggs, beaten
FILLING
1 carton (15 ounce size) ricotta cheese
1 cup sugar
1 tablespoon flour
1/4 teaspoon grated lemon peel
1/4 teaspoon orange peel
1 dash salt
4 eggs
2 teaspoons vanilla extract
1/3 cup semisweet chocolate chips
1/3 cup diced citron
1/8 teaspoon cinnamon
1 dash nutmeg
directions
In a bowl, combine the flour, sugar, salt, and baking powder; cut in butter and shortening until mixture resembles small crumbs. Add eggs; stir until moistened and mixture forms a ball. Cover and chill for one hour. On a lightly floured surface; roll out dough to a 10 inch circle.
Place in a 9 inch pie pan and flute edges. Refrigerate.
For filling; beat the ricotta, sugar, and flour in a mixing bowl. Add peels and salt; beat until smooth. In another bowl, beat eggs until thick and lemon colored; about 5 minutes. Slowly fold into ricotta mixture. Gently mix in remaining ingredients. Pour into the crust. Bake at 350 degrees F for 55-60 minutes or until pie tests done.
added by
fundwell
nutrition data
519 calories, 25 grams fat, 61 grams carbohydrates, 14 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
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