The calendar may say its’ Spring but the weather has been less than kind. We have had four Nor’easters in the past month, essentially one a week. It’s been snow one day and sunshine the next. I am so ready for Spring and birds and flowers.
But today it’s time to plan some baking for next weekend, it’s Easter. My husband’s favorite guilty pleasure this time of year is Hot Cross Buns. So today I will busy in the kitchen baking them. The last batch I made I had a bit of an icing fail but they tasted delicious.
The original recipes is from the King Arthur Flour website. Here is the link:
My other Easter or Spring time favorite is Pineapple Ricotta Pie.
PINEAPPLE RICOTTA PIE
1 Tbsp. Unsalted Butter (soft)
1/4 cup fine graham cracker crumbs
1/2 cup sugar
2 Tbsp. cornstarch
One 15 oz container ricotta
2 large eggs
1/2 cup heavy cream
1 Tsp grated lemon zest
1 tsp vanilla extract
One 20 oz can crushed pineapple in syrup
1/4 cup sugar
1 Tbsp. cornstarch
2 Tsp fresh lemon juice
16. Preheat the oven to 350
17. Spread the butter over the bottom and sides of a 9 inch pie pan or spring form pan. Slightly more on the sides and less on the bottom.
18. Add the crumbs – turn the pan to coat the bottom and sides evenly.
19. In a large bowl stir together the cornstarch and sugar.
20. Add the ricotta, eggs, cream, lemon zest and vanilla.
21. Beat until smooth.
22. Pour into the graham cracker prepared pan.
23. Bake for 50 minutes or until the pie is set around the edges but the center is still slightly soft.
24. Cool to room temp on a wire rack.
26. Drain the pineapple well and reserve 1/2 cup of the syrup.
27. In a medium saucepan stir together the sugar and cornstarch.
28. Stir in the 1/2 cup pineapple syrup and the lemon juice.
29. Cook stirring until thickened – about 1 minute.
30. Add the pineapple and stir in.
31. Remove from heat and allow to cool slightly
32. Spread the pineapple mixture on top of the pie.
33. Allow to chill in the fridge for at least one hour or more