"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Torta Ricotta Italian Recipe

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This recipe for Torta Ricotta Italian, by , is from My Family's Best! A Collection of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Theresa Geragotelis
Added: Thursday, January 12, 2006


15 oz ricotta cheese
3/4 c. powdered sugar
1 tbsp. flour
1 egg

1 c. crushed rice chex cereal
2 c. flour
1 c. sugar
1 tbsp. baking powder
11/4 c. milk
1 tbsp. salt
1 c. butter
2 eggs
1/2 tbsp. almond extract

Combine filling ingredients and set aside. Preheat oven to 350. Grease a 13 x 9 baking dish. Combine cereal, flour, sugar, baking powder and salt. Cut pieces of butter into cereal mixture to form course crumbs. Combine milk, eggs, and extract and add to cereal mixture. Mix well. Remove one cup of mixture and pour remaingin batter into pan. Drop spoonfuls of filling over batter and spread evenly. Spoon reserved batter in small mounds over filling. Bake 55 minutes to one hour or until golden brown.




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