Easter Ricotta Pie

Easter Ricotta Pie Emory Ann Kurysh

Ingredients:

(For the pie crust) 1 ½ cup all-purpose flour ½ tsp salt ¼ cup coconut oil ⅛ cup butter, cold 10 tbsp cold water (approximately)

(For the filling) 2 cups ricotta cheese 4 large eggs ⅓ cup granulated sugar 1 tsp lemon zest Squeeze of lemon juice

Steps:

Preheat oven to 350°F. 1. For the crust- combine flour and salt in a medium bowl. Add the coconut oil and butter. Mix well. Then add water one tablespoon at a time. The dough should mostly form a ball, with some flakier chunks that don’t quick stick. (Crumbly over sticky preferred.) Transfer dough to floured surface. Using a floured rolling pin, roll out the dough to just cover a 9” pie pan. Trim edges. For the filling- combine all ingredients into a large bowl. Mix well. Then pour filling evenly onto prepared crust. Bake in oven for 45-50 minutes or until surface of pie feels firm to the touch. Remove and let cool. Refrigerate until ready to serve. Top with powdered sugar or whipped cream if so desired!

Best Chocolate Chip Muffins

Kitchen: Emory Ann Kurysh

Ingredients 2 ¼ cups all-purpose flour 1 tbsp baking powder 1 tsp baking soda ½ tsp salt 2 eggs ½ cup unsalted butter, melted 1 cup granulated sugar 1 tbsp vanilla extract ¾ cup milk 1 tsp lemon juice 1 cup semi-sweet chocolate chips

Steps Preheat oven to 400°F. Makes 2 dozen. Line muffin trays with 24 cupcake liners. In a medium bowl, add flour, baking powder, baking soda, and salt. Mix well. In a separate large bowl, combine eggs, butter, sugar, vanilla, milk, and lemon juice. Fold in dry ingredients. Add chocolate chips and stir until just combined. Pour batter into liners, filling them half full. Bake in oven for 12-15 minutes or until toothpick comes out clean. Enjoy these soft and sweet muffins while they’re still warm, or keep in an airtight container for up to a week.

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Simple Plain Bagels Emory Ann Kurysh

1 ½ cups all-purpose flour 3 tbsp granulated sugar 1 ½ tbsp active dry yeast 1 tsp salt 1 ½ cups warm water 2 ½ cups all-purpose flour 16 cups water Oil, to grease

Makes 1 dozen. Combine first four ingredients into a large bowl. Slowly add 1 ½ cups of warm water. Beat for 3 minutes either by hand or with a mixer on low speed. Add the remaining 2 ½ cups of flour. Mix by hand, making sure to scrape the sides of the bowl. Transfer to a floured surface and knead until a soft dough forms. Then place dough in a medium bowl and let rest for 15 minutes. Divide dough into 12 balls. Poke a hole in the centre of each ball using your finger. Work into a nice, even, smooth shape of a bagel. Repeat 11 more times. Cover and let rise for 20 minutes. In the meantime, boil 16 cups of water. Preheat oven to 375°F. Turn boiling water down to medium-low. Once bagels have risen, put a few in the water for 5 minutes, turning them over halfway through. Remove and put onto greased baking sheet. Bake for 30-35 minutes. Let cool before eating.