Italian Ricotta Apple Cake Recipe

 

RICOTTA APPLE CAKE

The Apple and Ricotta Cake is a soft dessert made with apples and ricotta cheese, a variation of the classic apple cake.

A very soft cake thanks to the presence of ricotta cheese that makes the apple pie even more delicious and fragrant at the right point, made with healthy and wholesome ingredients, ideal for breakfast or a tasty snack.

A quick dessert with Ricotta cheese that will appeal to young and old alike.

Let's see now how to prepare the Apple and Ricotta Cake in a short time!

RECIPE :

Prep. Time: 25 minutes

Cooking Time: 40 minutes

INGREDIENTS:

• 1½ cups + 1 tbsp of flour
• 9 oz of Ricotta cheese
• 1 cup of granulated sugar
• 3 eggs
• 4 tbsp of butter
• 3 apples
• 1 cup of milk
• 1 tbsp of baking powder
• icing sugar to taste

DIRECTIONS:

To prepare the apple and ricotta cake first prepare 2 apples, wash and peel them, cut them into small pieces and set aside. In a large bowl break the eggs, add the sugar and with electric whisk start to whisk for a few minutes.

Then add the warmed melted butter, milk, and ricotta cheese and stir gently.

At this point add the sifted flour together with the baking powder and mix until you get a homogeneous mixture.

Now add the apples and mix well with a wooden spoon.

Grease a 9.45 inches hinged mold and pour in the mixture.

Cut the other apple into thin slices and decorate the surface of the cake (always leave some empty space to allow the cake to rise in order to ensure a good cooking inside).

Bake the cake in a static oven preheated to 356 F for 40 minutes (always do the test with the toothpick for cooking).

Let cool, then turn the cake upside down and sprinkle with powdered sugar.

Cut into slices and serve your apple and ricotta cake.

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The Perfect BURGER Recipe

 

The Perfect BURGER by The DUDE

BURGERS & DOGS What’s more American than Hamburgers and Hot Dogs? Answer: Nothing! Not even Apple Pie! Doesn’t even come close. Americans probably eat 100 times more Burgers than Apple Pie. This is true of the beloved Hot Dog too, and the reasons The Dude Loves both.    Hot Dogs are one of the easiest things you can ever want to make, and The Dude, Walter, Donny, and Brandt all love them. Bunny too, especially Bunny. Get it? Bunny likes Hot Dogs. “That Slut, she Kidnapped herself,” says Walter.    Donny, as we all know really loves a good In-N-Out Burger, and Carneys too, or Chili Dogs at Pinks. Dude most of the time goes out for a Burger, but he likes makin em at home too. But when it comes to Chili Dogs, Dude prefers them at home, especially since he makes his awesome Cowboy Chili once or twice a month and often has Chili on hand. So the Dude besides making Burritos and Tacos, always makes a good number of Chili Dogs too.    And when Dude makes some tasty Chili he usually invites Walter and Donny over for a couple Dogs before they head over to the Bowling Alley. Walter and Donny do appreciate The Dudes tasty Chili Dogs before or after a good night of throwing Gutters but hopefully mostly Strikes. “Fwehh I’m on fire tonight. Mark it Dude,” (says Donny after throwing a Strike). It’s Good Old Fashion American Fun; Chili Dogs, Beer, and Bowling.    Yes Hamburgers & Hot Dogs, Frankfurters, Weenies, or simply Dogs, millions of each are eaten every day of the week. They are part of the American Fabric, Dudes World, mine and yours, Achievers too.    Cooking them? The Hot Dogs? The Easiest way is to boil them. You can cook them in a frying pan with a little oil, which browns them nicely and is super easy. This is the way Dude most often does them, but he’ll occasionally boil them too, especially when he’s gonna throw on some Cowboy Chili & Cheese. What’s better than that?    Now the Burger, that’s a little more complicated. You’re are dealing with raw meat here. Ground raw meat at that, and you need to cook the Burger according to the way you like them; rare, medium, well done, whatever? A Hot Dog is already cooked and all you’re doing is heating it up and adding Chili or “What Not.”    The single most important thing with a Burger is that the meat is fresh! “Super Fresh” at that, Dude says. What kind of meat? Well chopped-meat, Ground Beef. Ground Chuck or Ground Sirloin are most popular. And you usually want to get ground beef that has a fat content of between 15 and 20% fat. Twenty percent fat is better for tastier juicy Burgers.    Dude wants you to know the most important thing after freshness when it comes to Burgers is to keep it simple. Don’t mix flavorings like spices and other things into the meat. The only seasonings you need when making a Burger is Salt & Black Pepper on the outside of the beef patty. After the Burgers are cooked, you can add; Mustard, Ketchup, slice raw or sautéed onion, maybe sliced tomato, and lettuce. And of course, a slice or two of Cheese thrown on top is always great. Being a Californian, Dude likes to make a California Burger at times, with a slice of ripe Tomato and Avocado, or a New Mexican, with some good Green Chili Sauce.    But Dudes favorite is a plain ole Cheeseburger or, you guessed it, Chili Cheeseburger now and then, though most often Dude reserves the Chili for the Dogs. And yes, Bacon is always great. After these aforementioned items, if you want more, then you are going overboard and killing a good thing. Keep it simple Dude says. You want to taste of the Beef, and embellished by either a little mustard, Ketchup, onion, and maybe lettuce and tomato, yes, The California Burger, it’s okay.    Burger Size? Dude doesn’t like burgers that are too thick as some like them. The best size is about a half-inch to ¾” thick and round to fit a Burger Bun perfectly or just slightly going out past the bun, just a little. And the best Burgers are cooked on a Flat Top surface in their own fat. Forget about cooking on a hot grill that leaves hard burnt surfaces and you lose the tasty fat when in falls through the grill slots. That’s lost forever! Sad! “The tastiest Burgers gotta be cooked in their own fat,” says the Dude.    At home, The Dude says cooking your burgers simply in a frying pan with a bit of oil added in, is the best and tastiest way to go.    And when serving your burgers at home, you might want to serve some nice pickle spears on the side, along with some Potato Chips. That’s The Dudes favorite way, with some Chips and a couple Sour Pickle Spears on the side. Yummm!!! 

Make em, Enjoy em, and always Abide, says our Hero, The DUDE.

   

Dudes BACON CHEESEBURGER

Abide in It !

  The DUDE BURGER Dude says this is Thee Classic Burger. His rendition of an In-N-Out Double-Double that he and Donny developed follows this one (The Dude Burger). As for taste and what not, Dude likes them both. When he’s experimenting a little; throwing on some Green Chili, Bacon, or Cowboy Chili, Dude uses this one. Dude says, try em both. You’ll like. INGREDIENTS for 4 DUDE BURGERS: 1 ¼ Lb. Fresh Good Quality Ground Beef (15-20% fat) Salt & Pepper 4 or 8 slices good quality American or Cheddar Cheese 4 Hamburger Buns 2 tablespoons vegetable oil Ketchup (Heinz is the Best)

OPTIONAL INGREDIENTS: Sliced raw Onion or sautéed Onions, Bacon, Mustard, Pickles, Lettuce, Tomato  

DUDE BURGER COOKING INSTRUCTION:

Divide the Ground Beef into 4 equal parts. Shape Beef into Patties about ½ inch thick. Heat a frying pan (Skillet) over medium heat for 3 minutes. Add oil, and heat 15 seconds. Turn flame up to high. Add raw beef patties. Cook 2 minutes. Season burgers with Salt & Pepper, turn the heat down to medium, cook for two minutes.. Turn heat back up to high. Turn burgers over to other side. Cook for two minutes until Burgers are about medium well, which is the Best way to cook a burger. Cook a little less if you want a medium Burger and less still if you want your cooked Burger Medium Rare. BURGER NOTES: To cook your Burgers on the back-yard grill, it usually takes about 6 minutes to cook a Half-Inch Thick Burger depending on the heat of the grill, about 4 minutes on the first side and then you turn the burger over and cook it two three minutes on the second side. Also, make sure not to make the common era of flipping your burger several time. You need to flip it once to get the best results. Yes, just once. That’s it, 1 Tim, and as Roberto Duran would say, “No Mas!” A good trick for you to know, which most home cooks do not know is that you can use a knife to poke into the center of the burger to see how much it is cooked in the center. If you look into the center and see it is rarer than you would like it to be cooked, then you will know that you have a few more minutes to cook it. This is a great trick to know for all cooking, so get in the habit of doing it as it is one of the greatest pieces of cooking knowledge you’ll ever get. This is particularly good method to use when cooking chicken or turkey to look inside to see if the bird is cooked through or if it is still a little raw and you’ll need to cook it more. As we have laid out instructions to cook a Burger on an outdoor grill as many like to cook them this way. We will reiterate that personally, we feel cooking a Burger cooked in a pan or a Flat-Top-Grill where the Burger can cook in its own fat is the Best way. It gives the burger more flavor, and the burger gets evenly browned, but if you want to cook the burgers on an outdoor grill, that’s your choice and your prerogative as the Stranger would say.   Note: The above recipe is for 4 Dude Burgers. If you want just one then just use a ¼ of the amount of ground beef, Hamburger Buns, and Cheese. To make 2 Burgers, cut the ingredient amounts in-half.

          

GOT ANY KAHLUA ?

aka The BIG LEBOWSKI COOKBOOK

AVAILABLE on AMAZON.com

Being TONY BOURDAIN

FOODPORN

TEE SHIRT

KING of BURGERS ?

It's WIMPY !!!!

        .

A Bit about FLorentine Steaks Bisteca Steak

 

BISTECA FIORENTINA

FLORENCE ITALY

FLORENTINE STEAK

TRATTORIA Dalle OSTE

FLORENCE ITALY

ANTHONY & DARIO

ANTHONY BOURDAIN Meets DARIO

The KING OF FLORENTINE STEAK

PANZANO, ITALY

A DAY With DARIO CECCHINI

PANZANO, ITALY

MACCELERIA DARIO

STEAK ITALIAN STYLE

SUNDAY SAUCE

COOK The PERFECT STEAK

ITALIAN STYLE  RECIPE

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"WANT a GREAT BISTECCA" ???

"MAMMA'S GOT The BISTECA"

TRATTORIA PANDOMONIO

FLORENCE, ITALY

DARIO CECCHINI

The KING of The FLORENTINE STEAK

Dario Cecchini

The MAD BUTCHER of TUSCANY

TEE SHIRT

Tira Mi Su Recipe Christmas NYC

 

Tira Mi Su

TIRA Mi SU

Tira Mi Su RECIPE alla MARA

TIra Mi Su INGREDIENTS

ESPRESSO, MARSCAPONE CHEESE, EGGS, SUGAR

ITALIAN SAVOUARDI BISQUITS

COFFEE LIQUOR (Kahlua or Tia Maria)

COCOA POWDER

In MARA'S KITCHEN

MAKING TIRA MI SU

TIRA Mi SU alla MARA

Who doesn't Love Tira Mi Su? Not many. This is a great, easy to follow for one of the Worlds Great Dessert recipes, "Everybody Loves Tira Mi Su" !!! Well almost everbody? Originating in Friuli, in North Eastern Italy, Tira Mi Su has become a World Standard Desser item, and is especially loved in the United States of Amaerica. Ever want to make it yourself? It's not hta hard. Here are two great recipes, the Video Recipe of Mara, above, and a wonderful easy to make Tira Mi Su Recipe from Best Selling Italian Cookbook Author Daniel Bellino Zwicke ...

Enjoy Tira Mi Su for Christmas this year, with one of these two great recipes. "Buon Natale"

TIRA Mi SU - RECIPE :

1 - 1/2 cups very strong coffee, cooled

1  Tbsp. Dark Rum

1  Pinch of Kosher Salt

⅓ cup Sugar

1  cup chilled heavy cream

1/2  cup mascarpone

3  large Egg Yolks

24  Ladyfingers

PREPARATION :

Step 1

Lightly oil a 9x5" loaf pan and line with plastic wrap, leaving plenty of overhang. Whisk coffee, rum, salt, and 1 Tbsp. sugar in a shallow dish until sugar and salt dissolve. Chill until ready to use.

Step 2

Whisk cream and mascarpone in a medium bowl just until smooth. Set aside.

Step 3

Pour water into a large saucepan to come 2" up the sides and bring to a simmer. Combine egg yolks, remaining ⅓ cup sugar, and 2 Tbsp. water in a medium heatproof bowl. Set bowl over pan and reduce heat to low so water is at a bare simmer. Using an electric mixer (or a large whisk and a friend to fill in when your arm cramps), beat mixture on medium-high until eggs triple in volume and are extremely pale yellow and mixture forms a slowly dissolving ribbon when drizzled over itself in bowl, 5–7 minutes. Remove bowl from heat.

Step 4

Using clean beaters (or whisk), beat reserved cream mixture until medium peaks form. Add egg yolk mixture and gently fold until no streaks remain.

Step 5

Working one at a time, dip ladyfingers into chilled coffee mixture and let soak just long enough for them to soften, 1–2 seconds per side. Lay 8 cookies in prepared pan (it’s okay to smush them in a bit). Spread one-third of filling over. Layer another 8 soaked ladyfingers on top and spread half of remaining filling over. Repeat layers one more time with remaining ladyfingers and filling. Cover pan with plastic wrap; chill tiramisù until firm, at least 6 hours and up to 12 hours (longer is better; you’ll get cleaner slices and the layers will be fully set).

Step 6

Invert a small platter or a large plate over top of loaf pan, hold together tightly, and flip them over so plate is underneath. Set on a work surface and carefully remove pan. Peel away plastic wrap from tiramisù; discard. Generously dust tiramisù with cocoa powder. Serve in slices, dusting with more cocoa powder if desired.

Step 7

Do Ahead: Tiramisù (without cocoa powder) can be made 3 days ahead. Keep chilled.

"MERYY CHRISTMAS" toa All, From NEW YORK'S # 1  Independent FOOD BLOG 

MEMORIES of ITALIAN FOOD

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NEW YORK ITALIAN

In GREENWICH VILLAGE

RISTORANTE CARBONE

COFFEE MUG

Zuppa Inglese Italian Rum Cake Recipe

 

Zuppa Inglese

ITALIAN RUM CAKE

ZUPPA INGLESE

ITALIAN RUN CAKE RECIPE  :

Rum
Maraschino or orange liqueur
2 cup  whipping cream
4 Tbs powdered sugar

2 Tbs unsweetened cocoa powder
2 Tbs chopped almonds
2 Tbs finely chopped candied orange peel
maraschino cherries and mint leaves for decoration (if desired)

Prepare Custard Filling and let cool completely. Prepare Sponge Cake in 9-10 inch spring form pan. When cooled, cut horizontally into 3 layers.

Whip 1 cup of the whipping cream till stiff peaks form adding 2 Tbs of the powdered sugar. Gently fold together the whipping cream and the cooled custard filling and divide the mixture into 2 equal portions. To one portion add the cocoa powder and nuts. To the other portion, fold in the candied orange peel.

Place the bottom cake layer back into the (cleaned) spring form pan and sprinkle with rum. Spread the cocoa mixture over. Place the second layer of cake atop and sprinkle with maraschino or orange liqueur. Spread the orange peel custard mixture and then top with top cake layer and sprinkle with remaining rum.

Cover and chill for 3 or 4 hours.

Meanwhile, whip the remaining 1 cup of whipping cream till stiff peaks, adding the remaining 2 Tbs of powdered sugar. Place the chilled cake onto a serving plate, releasing the sides of the spring-form pan and spread the whip cream over the top and sides of the entire cake. Decorate with maraschino cherries and/or mint leaves, if desired.

Custard Filling: 

Combine 1/3 cup sugar, 2 Tbs cornstarch and 1/4 tsp salt; blend in 1+1/2 c. milk. Cook and stir till bubbly. Cook and stir 2 minutes more. Gradually stir about half of the hot mixture into 2 beaten egg yolks; return to remaining hot mixture. Cook and still till bubbly. Cook and stir 2 more minutes. Cover the custard directly with clear plastic wrap (so that a film doesn’t form on the top) and let cool completely without stirring.

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SUNDAY SAUCE

"The SNEAKER"

by Bellino

On ETSY

.

Easy No Mayo Potato Salad Recipe

 

QUICK & EASY POTATO SALAD

NO MAYONNAISE POTATO SALAD

RECIPE

INGREDIENTS :

• 3 pounds red new potatoes
• ¼ cup red wine vinegar
• 3 tablespoons whole grain Dijon Mustard
• ½ cup olive oil
• 6 scallions, chopped
• ½ cup chopped parsley
• ¼ cup chopped dill
•  Salt and ground Black Pepper
• 
  

1. Place the potatoes in a large pot, and cover with water and add 1 tablespoon of Salt. Bring to a boil, and cook until the potatoes are tender, about 20 minutes. Drain and allow to cool. When cool, cut the potatoes in half.
2. Combine the vinegar and mustard in a large bowl. Slowly whisk in the olive oil.
3. Add the potatoes to the vinaigrette, and mix gently but thoroughly. Toss in the scallions, parsley and dill. Add Salt and Black Pepper to taste.

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