Tuesday, March 29, 2011
Using up the Ricotta
(Yum number 1, a darling Easter basket)
If you remember, last week I made a Ricotta Cheesecake.
Mister and I were pretty happy with it, and we'll serve it again at Easter.
But I had about a cup of ricotta left over. I checked on allrecipes.com, and tried to come up with something that would only require one cup of ricotta.
Nothing doing. I leafed through one of my favorite cookbooks, The Cake Mix Doctor, and, inspired by the Basic Yogurt White Cake, I came up with this:
One Recipe, Many Cakes (Yums 2, 3, and 4)
one box white cake mix
one box instant vanilla (sugar and fat free) pudding
one cup Ricotta cheese
1/2 cup water
1/2 cup oil
one generous tsp or more of vanilla
(I love vanilla, so just tip it in!)
about 1/4 or a little less sugar
(I just drizzled it in the bowl a bit)
Toss it all in the mixer and blend it up for a while. Two or three minutes.
Divide between 3 smaller loaf pans that have been oiled and floured.
In one pan I mixed in some mini chocolate chips.
In one pan I zested an orange and mixed it in.
In the final pan I added nothing, but as you see, the possibilities are endless.
Bake at 350 degrees until done. The ricotta makes it bake a lot slower. Mine took about 30-35 minutes. I kept checking.
The beauty of this recipe is that for Mister and I, 2 empty nesters, we end up with 3 smaller cakes rather than one big one. We can freeze the extra ones and have them later.
Hopefully this will also help me, with my passionate sweet tooth, to control how much cake I am eating at once.
I'll have to let you know on that one!
(Yum number 5, a bone china cat mug just given to me)
Have a wonderful day!
Joining Laurie for Yum-Top 5!