RECIPE: But I have made this REC: Sicilian Cake and it's TDF--yes I got some really good pineapple today...

RECIPE:
C

charlie

Well-known member
Sicilian Cake

Recipe By :Catherine Scorsese

Serving Size : 8

2 pounds ricotta cheese -- drained well

3/4 cup sugar

2 cups heavy cream

2 teaspoons vanilla extract

1/4 cup dark rum

1 20-oz can crushed pineapple -- drained well

3 packages ladyfinger cookies

Garnish With:

Chopped walnuts

Semisweet Chocolate Chips

Candied Cherries

In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple.

Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight.

Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.

NOTES : Cake must chill overnight -- ricotta must drain well

 
I think I've found my booklub night dessert. Thanks! do you use the fresh pineapple as is, or

do you cook it a bit? does the fresh keep the whipped cream from staying firm at all?

 
We ate the fresh pineapple out of hand Ang--it reminded me of these recipes-I'd use canned as stated

 
This is one recipe that's hard to stop eating it once you've made it. I've had it in a restaurant

but haven't made it myself. Must make it soon...

 
Here's the recipe, Charlie.

There are different versions of this - with and without cheese, but I like this one. It's VERY rich so small servings will do.

Scalloped Pineapple Casserole
courtesy of Perry Ellwood

1 cup sugar
6 tbl. all-purpose flour
2 cups grated sharp cheddar cheese
Two 20-oz. cans pineapple chunks, drained - reserve 6 tbl. juice (you can also use fresh if you prefer)
1 cup Ritz cracker crumbs
1 stick (1/2 cup) butter, melted

Preheat oven to 350 deg.
Butter a medium size casserole dish.
In a large bowl, stir together sugar and flour. Gradually stir in the cheese. Add the drained pineapple and stir until well combined. Pour into the casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, reserved 6 tbl. pineapple juice, and stir with rubber spatula until evenly blended. Spread crumb mixture over pineapple mixture. Bake 25-30 min. until golden brown.

cheezz
http://www.finerkitchens.com/swap/forum1/45407_REC_Scalloped_Pineapple_Casserole

http://www.finerkitchens.com/swap/forum1/45407_REC_Scalloped_Pineapple_Casserole

 
Charlie! I'm not ignoring you but I don't return home from vacation until the 22nd...will post then

 
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