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	ALMOST INSTANT CHOCOLATE MOUSSE 1 cup semisweet chocolate chips 1 egg 2 teaspoons vanilla 1 cup heavy cream Sweetened whipped cream PLACE chocolate, egg, and flavoring in blender and chop. Heat cream until small bubbles appear at edge. Do not boil. With machine running, pour in hot cream. Blend until chocolate is melted and mixture is smooth. Pour into dessert dishes and cover with plastic and chill. Serve with whipped cream dollops. AMISH WHOOPIE PIES 2 cups sugar 4 cups all-purpose flour 1/2 teaspoon salt 2 teaspoons soda 1 cup shortening 1 cup cocoa 2 teaspoons vanilla 1 cup cold water 2 eggs 1 cup thick sour milk CREAM together the sugar, salt, shortening, vanilla, and eggs. Stir together the flour, soda, and cocoa, and add this to the first mixture alternately with the water and sour milk. Add slightly more flour if the milk is not thick. Drop the batter by teaspoons onto a greased cookie sheet, and bake the cookies at 400 degrees until done. Let them cool, then put them together with the following filling. Filling: 1 egg white 2 tablespoons milk 2 cups icing sugar (as needed) 3/4 cup Crisco or margarine 1 tablespoon vanilla Marshmallow Creme 2 tablespoons flour Beat the egg white, before adding the remaining ingredients. Beat the mixture well. A few drops of peppermint flavoring may be used in place of the vanilla. If you are using them for themed parties, you can add a few drops of food coloring to color the filling! ie. orange for Halloween, green for X-mas, red for Valentines Day, pink for Easter and so on! CARAMEL APPLE DIP 8 ounces cream cheese, softened 1 1/2 cups brown sugar 1 teaspoon vanilla 1/2 cup honey roasted peanuts, chopped Sliced apples CREAM brown sugar and cream cheese together. Mix in remaining ingredients. Serve with sliced apples. If you want to slice apples earlier than serving, squeeze an orange over apples to prevent browning. CHOCOLATE FONDUE With this recipe, it’s fun to do two fondues and serve them side-by-side; one with white chocolate and the other with your choice of milk, semisweet or sweet chocolate. 12 ounces milk chocolate, semisweet chocolate pieces, sweet cooking chocolate or white chocolate ¾ cup light cream 1 to 2 tablespoons cherry brandy, orange-flavored liqueur or 2 teaspoons powered instant coffee Dippers IN a heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in brandy. Pour into dessert fondue pot to keep warm. Have Each Of Your Guest Bring A Different Dipper: Angel food cake squares, strawberries, whole miniature cream puffs, mandarin orange segments, banana slices, coconut macaroons, marshmallows, etc. CHOCOLATE PEANUT BUTTER NO-BAKE COOKIES 2 cups sugar 1/4cup cocoa 1/2cup milk 1 stick butter or 1/2cup 1 tsp vanilla 3 cups quick cooking oats 1/2cup peanut butter MIX Sugar, Milk, Butter and cocoa in saucepan cook over medium heat until it starts to boil, boil it for one minute then remove from heat and add vanilla, peanut butter, and oats, stir well and drop into teaspoons full onto a sheet of waxed paper and let cool :) CINNAMON VANILLA PULL-APART BREAD A great recipe that is a GREAT quick & inexpensive recipe to do! It's super easy, very inexpensive and VERY delicious! This is a BIG HIT! 1 tbsp. vanilla 2 tbsp. cinnamon 1/2 cup white granulated sugar 1 can (12 oz) golden refrigerated buttermilk bisquits (found in a can in the refrigerator section) 1/4 cup of butter HEAT oven to 400 degrees. Spray loaf pan with a non stick cooking spray. In small bowl combine cinnamon, vanilla and sugar. mix well. Separate dough into 10 biscuits, cut each into quarters. Dip each piece into melted butter. Roll into cinnamon, vanilla & sugar mixture. Arrange in prepared loaf pan. Bake 20-25 mins. until done. Cool for 2 mins before serving. Serve Warm. Serves 10. DESSERT CHEESECAKE BALL 1 8oz pkg cream cheese, softened ½ c. softened butter (no substitutes) ¼ tsp vanilla extract ¾ c. confectioner's sugar 2 T. brown sugar ¾ c. mini chocolate chips (must be mini) ¾ c. finely chopped pecans (optional) Graham crackers or Graham Cracker Stix IN a mixing bowl, beat the cream cheese, butter & vanilla until fluffy. Gradually add sugars, beat until just combined. Stir in chocolate chips. Cover and refrigerate two hours. Place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least an hour. If you choose, just before serving, roll cheese ball in pecans. Serve with graham crackers. (You may add other flavors such as toffee chips, peanut butter chips, etc. along with the chocolate chips...but chop them into smaller pieces.) Makes 2 cups. EASY PETIT FOURS 1/4 cup mixed berry cream cheese spread 12 Oreo white fudge covered cookies 5 strawberries, halved 1 square semi-sweet baking chocolate, melted SPREAD 1 tsp cream cheese onto each cookie; top each cookie with 1 strawberry half. Drizzle each strawberry-topped cookie with melted chocolate. FRUIT SUSHI 1 firm, ripe honeydew or cantaloupe melon 1 fresh pineapple and/or papaya, peeled and julienned Frozen mango-banana "Nice Cream" (recipe below) 4 Tbsp. balsamic syrup PEEL halve and seed melon. Using a potato (veggie) peeler, obtain thin, long and straight slices from the flesh. Lay melon strip down and place a few julienned pieces of pineapple and papaya at one end. Roll strip and secure with a toothpick if necessary. Continue. To serve, place fruit sushi around 4 individual servings of Nice Cream and drizzle balsamic syrup over the top. Nice Cream: Using a Champion Juicer, alternately feed frozen pieces of banana and peach through (using the blank strainer attachment). Frozen fruit may be blended using a food processor or blender, but some water may need to be added for the blending. Freeze until firm. INDIVIDUAL BERRY TIRAMISUS This is very easy to make. It is festive and makes a wonderful finale to any special dinner. We also made it alcohol free, kid friendly, and best made ahead of time to make it suitable for a family dinner. 12 ounces frozen mixed berries 10 ounces frozen raspberries in syrup 10 ounces frozen strawberries in syrup 1 cup sugar, divided 1 cup heavy cream 16 ounces softened mascarpone cheese 2 teaspoons pure vanilla extract 48 ladyfinger cookies 1/2-pint fresh washed strawberries 1/2-pint fresh washed raspberries 1/2-pint fresh washed blueberries COMBINE the frozen berries and half of the sugar in a medium saucepan. Cook over medium heat for 15 minutes, stirring frequently. Cool to room temperature. Whip the heavy cream until soft peaks form. Whip the mascarpone cheese with the remaining sugar and vanilla extract until very soft and creamy. Fold in the whipped cream and set aside. Break the lady finger cookies into bite sized pieces and evenly distribute in 8 serving dishes or glasses. Spread the cooled berry mixtures evenly on top of the cookies, making sure to soak the cookies well with the sauce. Top with mascarpone mixture. Refrigerate for at least 3 hours and up to 12 hours. Garnish liberally with the fresh berries and serve chilled. Serves 8. Preparation Time: 20 minutes Cooking Time: 15 minutes Chilling Time: 3 hours Total Time: 2 hours, 35 minutes MARGARITAVILLE PARTY PIE This frozen pie is great for summer especially with grilled foods. You can also use frozen strawberries. 1-1/2 cups crushed pretzels 1/4 cup white sugar 2/3 cup butter, melted 1 (14 ounce) can sweetened condensed milk 1/4 cup fresh lime juice 1/4 cup tequila 1/4 cup orange liqueur 1 cup sliced fresh strawberries 2 cups frozen whipped topping, thawed 2 drops red food coloring 2 drops yellow food coloring MIX crushed pretzels, margarine, and sugar. Press into the bottom of a 9-inch pie pan, also coat the sides. In a bowl mix tequila, orange liqueur, condensed milk, and lime. Pour half of the mixture in another bowl. Add strawberries and a few drops of red food coloring to one half. Fold in 1cup whipped cream. To other half, add only a drop or two of yellow food coloring and 1 cup whipped topping. Spoon into crust, alternating colors. Freeze for 4hours or overnight. Makes 1 9-inch pie (serves 8). MIDORI-HONEYDEW MOUSSE This mousse combines two special ingredients, the melon flavored Midori liqueur and sweet flower scented honeydew. Working with unflavored gelatin is surprising easy and this mousse is almost foolproof. A large food processor or blender makes this recipe faster and easier to prepare, but it can be prepared with excellent results in smaller batches in smaller equipment. 1/2 cup Midori liqueur 3 envelopes unflavored gelatin 1 large cubed honeydew melon 1/2 cup sugar Freshly squeezed juice of 1 large lemon 1/2 cup heavy cream Additional sweetened whipped cream (optional) Melon balls (optional) PLACE the Midori in a small heavy saucepan and sprinkle the gelatin over it. Let the gelatin sit for a minute to soften, then place the pan over low heat. Cook, stirring constantly, until the gelatin is dissolved. Remove the pan from the heat and cool to room temperature. In small batches, puree the melon until smooth and add the pureed melon to a large bowl. With a whisk, beat in the Midori mixture, sugar, and lemon juice until smooth and well mixed. With chilled beaters in a clean bowl, whip the heavy cream until soft peaks form. Fold the whipped cream into the honeydew mixture. Spoon into a serving bowl or individual serving dishes. Chill for at least 2 hours before serving with the sweetened whipped cream and melon balls if desired. Serves 8. Preparation Time: 20 minutes Cooking Time: 5 minutes Chilling Time: 2 hours Total Time: 2 hours, 25 minutes MIXED FRUIT PARFAITS 3 ounces softened cream cheese 8 ounces berry yogurt 1 tablespoon sugar 1 tablespoon lemon juice 2 cups whipped topping 2 cups blueberries 3 peeled and sliced peaches or nectarines 2 cups sliced strawberries 2 cups halved grapes 1/2 cup crumbled sugar cookies MIX together the cream cheese, yogurt, sugar, and lemon juice. Fold in whipped topping. Put the blueberries in six parfait glasses. Add a spoonful or two of the whipped topping mixture. Add the peaches to each glass. Add the whipped topping again. Repeat with strawberries and grapes. Sprinkle the sugar cookies on top. NO-COOK BERRY TIRAMISU This cool summer dessert is quick and easy to make…it can be on your table in less than 10 minutes. With no cooking involved it will also help to keep your kitchen cool. It is also great made in advance which makes it even easier on the host or hostess. Raspberries are best with this tiramisu, but you can use any summer berries or fruit. For a non-alcoholic dessert, use a coffee flavored syrup instead of the liqueur and reduce the sugar to 2/3 cup. 1 cup softened mascarpone cheese 1 cup powdered sugar 1/4 cup sour cream 1/4 cup coffee liqueur 2 teaspoons pure vanilla extract 36 ladyfinger cookies 1 pint washed raspberries, divided 1/4 cup grated bittersweet chocolate 1 cup sweetened whipped cream or whipped topping BEAT the mascarpone, powdered sugar, sour cream, coffee liqueur, and vanilla until smooth. Set the mixture aside. Crush or finely chop the ladyfinger cookies and set aside. Set aside 6 raspberries for a garnish. Using eight ounce dessert glasses or large goblets, layer the ingredients evenly in each glass, starting with half of the mascarpone mixture, then half the cookies, then half the raspberries, then the remaining mascarpone mixture, the remaining cookie crumbs, and the rest of the raspberries. Top with the sweetened whipped cream, grated chocolate, and reserved raspberries. Serve immediately, or chill for up to 8 hours before serving. Serves 6. Preparation Time: 10 minutes Total Time: 10 minutes NONFAT CHOCOLATE SAUCE Serve this chocolate sauce over fresh fruit, a frozen dessert, or a slice of bread. It will satisfy your most intense chocolate craving. 1/2 cup skim milk 1 tablespoon strong brewed coffee* 1/2 teaspoon cornstarch 1/4 cup unsweetened cocoa powder 1/4 cup brown sugar *If you do not have any brewed coffee, dissolve 1 teaspoon of freeze-dried decaffeinated coffee granules in 1 tablespoon of water. IN a small saucepan, combine the milk, coffee, and cornstarch and stir until the cornstarch dissolves. Stir in the cocoa and brown sugar and bring to a simmer over medium heat. Cook for about 5 minutes, stirring, until the sauce thickens and is no longer cloudy. Set aside to cool. Use when cool or cover and refrigerate for up to 2 days. Serves 8. 31 calories per serving. DUMP CAKE 1 box yellow cake mix 1 large can mandarin oranges 1 can cherry pie filling Butter PREHEAT oven to 350 degrees. Drain oranges (keep juice). Mix oranges and pie filling in bottom of 13x9 pan. Pour dry cake mix over fruit mixture. Dot with butter. Pour juice from oranges over cake mixture. Put in the oven for about an hour until the edges are brown. PUMPKIN DIP 8 oz. Cream Cheese 2 cups powdered sugar 15 oz. (sm) can pumpkin 1 tea. cinnamon 1/2 tea. cloves MIX all together until creamy. Refrigerate. Serve with gingersnaps, butter biscuit cookies or graham cracker sticks. PUMPKIN PIE CAKE This is a GREAT, EASY recipe for those who hold home demo cooking or kitchen parties to make up during the FALL & Holiday Seasons! Guests LOVE this recipe! This can be made up ahead of time. 1 Large can pumpkin 1 cup of sugar 3 eggs, slightly beaten 1 (13 oz.) can evaporated milk 1 1/2 tsp. cloves 1 1/2 tsp. cinnamon 1 tsp. ginger 1 box yellow cake mix 3/4 cup melted butter 1 cup chopped nuts MIX the pumpkin, sugar, eggs, evaporated milk, cloves, cinnamon, ginger and pour into well greased 13 x 9 inch pan. Sprinkle over top the following: cake mix (dry, right from the box), and pour over that the melted butter. Sprinkle nuts over top of all. Bake at 350 degrees F. for 50 minutes. RASPBERRY BARS 3/4 cup butter or margarine, softened 1 cup firmly packed brown sugar 1-1/2 cups all-purpose flour 1/2 tsp. baking soda 3/4 tsp. salt 1-1/2 cups quick-cooking oats, uncooked 1 (10-oz.) jar raspberry preserves BEAT butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Combine flour and next 3 ingredients; add to butter mixture, mixing well. Press half of crumb mixture into a greased 13-x9-inch pan. Spread raspberry preserves over crumb mixture. Sprinkle remaining half of crumb mixture over preserves. Bake at 400 degrees for 20 minutes. Cool on a wire rack; cut into bars. Makes 32 bars. SIMPLE BLACKBERRY SORBET Most frozen dessert recipes require tons of ingredients or a pricey ice cream maker. Not this one! With only three ingredients and a freezer you can make this easy sorbet. It is even surprisingly low in fat. Very cool and refreshing, it is the perfect finale to any summer picnic, barbecue, or cookout. 4 cups blackberries 2 cups sugar 2 cups buttermilk LIGHTLY mash the blueberries in a large bowl. Mix in the sugar and let the berry mixture macerate at room temperature for 30 minutes. Pour the berry mixture into a food processor and process until smooth. Pour the berry mixture through a fine meshed sieve to remove the seeds. Discard the seeds and anything else that will not go through the sieve. Place the berry mixture in a 9 X13 metal pan. Mix in the buttermilk until smooth. Cover tightly and freeze for 8-10 hours. Using a large spoon, break the mixture into large chunks and place into a medium bowl. Beat the mixture until smooth, letting sit for a few minutes at room temperature if needed. Cover and freeze for at least three hours before serving. Makes 8 servings. Preparation Time: 15 minutes Sitting Time: 30 minutes Freezing Time: 12 hours Total Time: 12 hours, 45 minutes STRAWBERRIES, ROSES AND CHAMPAGNE A great salad for any special occasion, the strawberries and roses make for a gorgeous, yet very easy to prepare dish. The champagne and roses gently accent the natural sweetness of the strawberries for a dish she will never forget. Make sure to use organic rose petals especially grown to be eaten. Your local florist, grocery store, farmer's market, or even garden should have some pesticide and chemical free roses. Sparkling grape juice can be used in place of the champagne if desired. 4 cups sliced strawberries 1/3 cup dry chilled champagne 20 rose petals TOSS the strawberries and champagne together. Chill until ready to serve if making in advance. Before serving, toss with the rose petals. Serve in pretty clear dishes. Serves 4. Preparation Time: 5 minutes Total Time: 5 minutes TEMPTATION SHERBERT This sherbert, made with the succulent Temptation, or Orange-Fleshed Honeydew Melons, is very sweet and refreshing. If you cannot find Temptation melons, a large cantaloupe can be used. 1 small seeded and cubed Temptation melon 2 tablespoons lemon juice 3 cups half-and-half 1/2 cup superfine sugar 1/4 cup honey 1 teaspoon pure vanilla extract PLACE the melon and lemon juice in a blender or food processor and puree until smooth. Place the melon in a large bowl and whisk in the half-half-half, sugar, honey, and vanilla, stirring until the sugar dissolves. Place the mixture in your ice cream machine and freeze according to the manufacturer's directions. Makes 2 quarts . Preparation Time: 10 minutes Total Time: 10 minutes THREE CHOCOLATE DIPPED STRAWBERRY RECIPES: TIPS: Strawberries must be dry when dipping. The California Strawberry Commission recommends buying berries no more than a day ahead of when you want to dip them. Store the berries refrigerator, but allow them to warm to room temperature before dipping. After dipping, let chocolate set in refrigerator, but do not store the strawberries there. Eat within 48 hours. Since strawberries grow on the ground, they should be washed before they are eaten or dipped. Leave the green caps on and wash the berries gently with cool water flowing from the tap so as not to bruise the fruit. If you are going to dip berries in chocolate or vanilla, they need to be completely dry. Just a tiny drop of water in the melted chocolate can cause the whole batch to seize (curdle) and it will be impossible to melt the chocolate and use it again. After washing the berries, pat them dry with a paper towel and place them on a dry paper towel until needed. You can use other dry-surfaced fruit such as orange-sections (leave membrane on), dried fruit, citrus peel, apples (sliced or small whole), raspberries (do not wash and thread 3 to 4 on skewers) or bananas sliced in long pieces. White chocolate is great to use for a black and white effect. Let the first chocolate harden before dipping or drizzling with the other. Chocolate dipped strawberries are particularly delicious if injected with Grand Marnier or other liquor after the chocolate hardens. Use a hypodermic needle and syringe to inject the strawberries. If using apples, dip in chopped toasted nuts right after dipping. OTHER FRUITS: For kiwi, mango (is best when dry) or pineapple: Do not dip to avoid getting moisture into the chocolate. Instead place fruit on foil lined pan and streak or puddle chocolate onto fruit from a paper cone, squeeze bottle or a small plastic bag with its corner cut off. CLASSIC CHOCOLATE DIPPED STRAWBERRIES Tempered chocolate works the best for covering strawberries with, but is not necessary as seen in recipes 2 and 3 -- tempered chocolate dries with a glossy surface and will harden properly; sometimes chocolate that isn't tempered will not. Do not overheat any chocolate while melting -- if chocolate gets too hot, it will burn or become too thin and will drip off of the strawberries rather than adhere to them. If the chocolate becomes too thick to work with, add drops of vegetable oil, small amounts of vegetable shortening or cocoa butter (not butter or margarine as it contains water) and stir until it becomes the right consistency; do not turn up the heat thinking it isn't melting otherwise you'll burn it. Once chocolate has been used for dipping fresh fruit in or has added oil, it cannot be used to temper again. Instead, it can be melted and used in baking recipes or for dipping. 18 large fresh strawberries (washed and pat dry) with stems and green caps on 1 pound semi sweet (or any type) chocolate pieces, coarsely chopped toothpicks Styrofoam COVER jell-roll or any rimmed pan with parchment paper or foil. Optionally place Styrofoam block in the center. Insert a toothpick into the stem end of each strawberry or hold the stem. Dip the strawberry into the chocolate, coating 3/4 of the lower part of the berry, being careful not to cover the stem. Scrape the side of the bowl on the way out. (Leave the green cap and some of the red berry showing for a more decorative finished product). You may have to dip the strawberries twice for a thicker chocolate coating - wait until the first coating has hardened, then dip again. Place fruit on paper-lined pan. You can spear the free end of the toothpick into a piece of Styrofoam to allow the strawberry to dry upside down. Allow coating to set. If desired, after the chocolate hardens, dip the tip in a contrasting chocolate or white chocolate may be drizzled over the dark chocolate for a fancier look. After the chocolate hardens, remove the strawberries from the toothpicks. You can also refrigerate until chocolate is set, but remove as soon as chocolate is hardened, unless the weather or room is extremely hot. CHOCOLATE COVERED STRAWBERRIES (All ingredients should be at room temperature) 6 ounces bittersweet chocolate, chopped 1 tablespoon butter 3 tablespoons heavy cream 10 large strawberries with long stems LINE a baking sheet with foil or waxed paper. In the top of a double boiler set over hot water, melt the chocolate and butter, stirring constantly until the chocolate melts. Add the cream and stir until mixture is smooth. Let the mixture cool to tepid (100 degrees F - body temperature). Holding each strawberry by the stem, dip into the chocolate mixture allowing the excess chocolate to drip back into the pan. If necessary, add additional cream to the chocolate to achieve desired coating consistency. Transfer the coated strawberry to the lined sheet and repeat process. Allow the chocolate to cool and then chill the strawberries until chocolate is set, about 20 to 30 minutes. WHITE AND CHOCOLATE COVERED STRAWBERRIES 1-2/3 cups (10-oz. pkg.) HERSHEY'S Premier White Chips 2 tablespoons shortening (do not use butter, margarine, spread or oil) 1 cup HERSHEY'S Semi-Sweet Chocolate Chips 4 cups (2 pt.) fresh strawberries, rinsed, patted dry and room temperature COVER tray with wax paper. Place white chips and 1 tablespoon shortening in medium microwave-safe bowl. Microwave at High (100%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at High an additional 30 seconds at a time, just until smooth when stirred. Holding by top, dip 2/3 of each strawberry into white chip mixture; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes. Repeat microwave procedure with chocolate chips in clean microwave-safe bowl. Dip lower 1/3 of each berry into chocolate mixture. Refrigerate until firm. Refrigerate leftover strawberries. Makes about 2 to 3 dozen berries. VARIATIONS: For double- and triple-dipped strawberries: After first coating of chocolate is set, dip into contrasting chocolate, leaving part of the first chocolate exposed. Repeat with third chocolate, if you wish, allowing each layer to set between dips. To drizzle strawberries with chocolate: Microwave chocolate in small plastic bag until melted; squeeze into one corner of bag. Lay strawberries close together on baking sheet. With scissors, cut a small hole in corner of bag, and move back and forth over strawberries, squeezing bag gently. NOTES: Microwave melting times vary with amount of chocolate and wattage of your oven; chocolate chips may still hold their shape during microwaving, so stir them half way through the melting time to check if they’ve liquefied; chocolate amounts are approximate; amount needed depends on size of strawberries, and whether or not they are single-, double-, triple-dipped or drizzled. TIRAMISU 1½ cups skim milk 8 ounces fat free cream cheese 2 tablespoons instant coffee 1 tablespoon water 1 package Jell-o vanilla sugar free instant pudding 2 cups lite Cool Whip 1 package Lady fingers 1 square Bakers' semi-sweet chocolate IN a blender, blend together 1/2 cup of the milk with the cream cheese until smooth. Blend in the remaining milk. Dissolve coffee in water. Add to blended ingredients. Add pudding mix and blend until smooth. Pour mixture into large bowl. Gently stir in Cool Whip. Cut lady fingers in half crosswise. Spoon a small amount of pudding mixture into parfait glasses. Line glasses with lady finger halves. Gently spoon pudding mixture into center of glass. Chill until firm. Decorate with grated chocolate. Serves 8. TUSCAN PUDDING Puddings are very popular throughout Tuscany and all of Italy. Unlike the American "Jell-O" pudding, Italian puddings are quite different and come in a wide variety of flavors and textures. This pudding is very traditional in Tuscan cuisine and makes a great finale to almost any Tuscan dinner. This pudding is eaten both uncooked and cooked and both variations are very good. Farmer's cheese or homemade soft cheese or yogurt cheese can be used in place of the ricotta with excellent results. 12 ounces ricotta cheese 4 egg yolks 1/2 cup sugar 2 teaspoons pure vanilla extract Zest of one small lemon 1/4 cup raisins 1/4 cup golden raisins 2 ounces ground blanched almonds 1 ounce minced candied orange peel PREHEAT the oven to 350 degrees and grease a medium mold or baking dish. Beat the ricotta cheese and egg yolks together until very smooth. Add the sugar, vanilla, and lemon zest and beat well until incorporated. Add the raisins, golden raisins, almonds, and orange peel. Mix well. Pour into the prepared mold. Bake for 30 minutes. Serve at warm, at room temperature, or chilled. Serves 6. Preparation Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes