Comments on: Being Frugal with Ricotta, Part 1

By: foodgal

foodgal — Wed, 06 Jan 2010 01:16:06 +0000

Shelly: There’s a recipe for torta di ricotta (“Obsessive Ricotta Cheesecake”) in Gina DePalma’s cookbook, “Dolce Italiano.” I have not tried that particular recipe, but everything else I’ve made from that cookbook is divine. It’s one of my fave baking books.

By: Shelly

Shelly — Tue, 05 Jan 2010 19:25:47 +0000

Happy New Year! and Thank You for your kind reply!
I’ll use that as a guide, and will be sure to enjoy their flavor and texture as well.
Next on my list are your Cinnamon-buttermilk muffins…
But with regard to ricotta, would you happen to know of any “Torta di Ricotta” recipe?

By: foodgal

foodgal — Mon, 04 Jan 2010 22:46:13 +0000

Shelly: One cup of flour weighs 5 ounces, according to the cookbooks I have on hand. I admit that I rarely weigh my flour. I usually just measure it by cups. First, I stir my big container of flour to make sure there are no clumps in it. Then, I spoon the flour into my dry measuring cup. I use the edge of a butter knife to level off the flour in my measuring cup. And voila! That’s it.

Hope you enjoy the muffins. They really are spectacular. Happy New Year!

By: Shelly

Shelly — Mon, 04 Jan 2010 19:08:35 +0000

Thank you for posting the recipe! I have some soon-to-expire ricotta cheese, and would love to give it a try.
I was wondering how you measure the flour for all your recipes, and would like to ask if you could please point out how much one cup should weigh.
Thank you for an enjoyable read!

By: melanie

melanie — Thu, 27 Aug 2009 13:28:35 +0000

These were delicious. I, too, was looking for a way to use ricotta leftover from making a pizza. I baked these muffins and took them to a video shoot and they disappeared in minutes— all except the one we used as a prop!