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Post by :tezz290
Category :Learning Kitchen
Author :Unknown
Date :February 2012
Read :2947
Click below to download : Italian - Italian Lemon Ice (Format : PDF)
Italian - Italian Lemon Ice
2 C. Water2/3 C. Sugar
1 C. Lemon Juice (use juice of 2 lemons, add reconstituted juice to yield one cup)
Zest of 2 lemons, cut very fine.
Heat water and sugar to boiling; simmer for 5 additional minutes. Remove from heat; stir in lemon juice and zest then cool to room temperature. Divide evenly among 3 Ice Shaver cups and freeze until firm.
Shave frozen mixture in Ice Shaver; scoop into small cups; serve with a spoon or a straw.
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1/3 cup frozen pineapple-orange-strawberry juice concentrate, thawed 3 tablespoons orange juice 1 cup light ricotta cheese 1/2 (8-oz.) pkg. cream cheese, softened 1 large jar of lemon curd 2 (3-oz.) pkg. ladyfingers, split 1 pint (2 cups) fresh strawberries, sliced 1/2 pint (1 cup) fresh raspberries In small bowl, combine juice concentrate and liqueur; blend well. Set aside. In large bowl with electric mixer, beat ricotta cheese and cream cheese at medium speed until smooth. Add lemon curd and beat until well blended and fluffy. Line bottom of 12x8-inch (2-quart) baking dish with half of ladyfingers, cut side up. Brush ladyfingers
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15 ounces ricotta cheese 4 eggs 1 tablespoon vanilla 1 1/2 cups all-purpose flour 1/2 cup granulated sugar 2 tablespoons baking powder 1/2 teaspoon salt cooking oil for frying sifted powdered sugar or granulated sugar or cinnamon/sugar In a large bowl beat ricotta cheese with an electric mixer on medium speed until smooth. Add eggs and vanilla; beat until combined. Add flour, granulated sugar, baking powder, and salt. Beat on low speed until just combined. Let batter stand for 30 minutes. Drop batter by well-rounded teaspoonfuls, four or five at a time, into deep hot fat (365 degrees). Cook 2 1/2
Italian - Italian Doughnuts
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