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Ricotta Cakes with Raspberry

7/14/2013

2 Comments

 
Picture
Picture
Ingredients for 10 cakes:

3/4 lb. ricotta
10 tbsp. flour
2 tbsp. sugar
1 egg
½ tsp. baking powder
Raspberry
Oil for frying

 Mix all ingredients together then add raspberry and mix it gently. Put two tbsp. of oil in a large skillet over medium-high heat. When the oil is hot, carefully drop large spoonful of cake mix into the pan and form round cakes using a spoon. Reduce the heat to medium and cook, undisturbed, until cakes are browned on the bottom, 3-4 minutes. Turn them over and cook for another 4 minutes.  Adjust the heat as necessary. Transfer cooked cakes to paper towels to drain. Add 1
tbsp. oil to the pan and repeat the process. Serve with fresh raspberries and syrup.
Sincerely yours,
Nellie
2 Comments

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  • Home
  • About Us
  • Vegetable Soup
  • Soup
    • WeightWatchers ZERO POINTS VEGGIE SOUP, Our Way
    • Chilled Soup
    • Bean/Barley/Pea/Lentil Soup
    • Crock Pot Soup
    • Children love soup !
    • Seafood Soup
    • Meat Soup
    • Chicken & Turkey Soup
  • Stock
    • Beef Stock
    • Cilantro Stem Broth
    • Chicken Stock
    • Corn Broth
    • Discard Broth
    • Mushroom Broth
    • Shellfish Stock
    • Tomato Broth
    • Vegetable Stock
    • Vegetable Stock with Lemon Grass
  • Sides and more...
  • How To
  • DESSERT Blog
  • Blog