Wednesday, July 27, 2011

Cannoli Cake ( Sargento® )

Cannoli Cake ( Sargento® )

4 eggs
2/3 cup sugar
1 cup all-purpose flour
1/2 cup (1 stick) butter or margarine, melted and cooled
1/4 cup chopped semisweet chocolate
1 recipe Ricotta Filling
1 recipe Whipped Cream Frosting
Fresh berries or candied cherries, for garnish
Ricotta Filling:
2 cups (15 oz.) Sargento® Part-Skim Ricotta Cheese
3 Tbsp. sugar
1-1/2 tsp. vanilla
1 cup whipping cream, whipped
1 cup semisweet mini chocolate chips
Whipped Cream Frosting:
2 cups whipping cream
2 Tbsp. confectioners sugar
1/2 tsp. vanilla

1.Beat eggs and sugar on medium speed in bowl with an electric mixer 5 minutes or until thick. Gently fold in flour and butter; pour into greased and floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes or until cake feels firm when touched in center. Cool in pan 5 minutes. Remove from pan and cool completely on wire rack.
2.To make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium speed in bowl with electric mixer 3 minutes. Fold in whipped cream and chocolate chips.
3.To make Whipped Cream Frosting: Beat cream on high speed in bowl with electric mixer until soft peaks form. Beat in sugar and vanilla.
4.Cut cake in half horizontally using sharp serrated knife. Cut each layer in half again horizontally. Place 1 layer on serving platter; spread with one-third Ricotta filling. Repeat procedure, ending with cake layer. No sooner than 6 hours before serving, frost sides and top of cake with all but 1 cup frosting. Decorate with remaining frosting, chopped chocolate and fruit. Refrigerate until serving time.

Helpful Tips
This recipe produces a very dense cake layer. The only leavening is the air incorporated into the eggs when beaten. For best results, eggs should be at room temperature before beating with sugar.

Thursday, July 21, 2011

Bacon Pear Salad

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Bacon Pear Salad


1/3 cup vegetable oil
3 Tbsp. lemon juice
cup (4 oz.) Sargento® Artisan Blends® Shredded Parmesan Cheese, divided
1 tsp. Worcestershire sauce
1 clove garlic
1/4 tsp. salt
1 large head romaine lettuce, torn
6 slices crisply cooked bacon, crumbled
3 pears, unpeeled and thinly sliced
1/4 cup minced fresh chives
Pepper (optional)


1.Blend oil, lemon juice, 1/2 cup cheese, Worcestershire sauce, garlic and salt in food processor or blender for 10 seconds.
2.Toss lettuce, bacon and dressing in large bowl. Arrange on salad plates; top with pear slices, chives and remaining cheese. Sprinkle with pepper, if desired.
Up-coming recipes from: Sargento® (everything is better with cheese- and wine too)

Cannoli Cake
Cheesy Hash Brown Casserole
Pesto Cheese DipEngine House Special
Red, White and Blueberry Cheesecake
Cheddary Chicken Pie
Classic Macaroni and Cheese
Italian Grilled Cheese Sandwich
Philadelphia Cheesesteak Sandwich