Ricotta Cheese Bars Recipes

Steps:

• Heat oven to 350.
• Grease a 9x9 baking pan.
• In bowl,combine flour,1/2 cup of the sugar,baking powder,& salt.
• Add half and half,butter,1 beaten egg,and 1 tsp of vanilla extract.
• Spoon the batter evenly into pan.
• Then sprinkle blueberries over the batter.
• Combine the remaining beaten eggs, ricotta,& the 1/2 cup sugar,cornstarch,vanilla.
• Blend well.
• Spoon evenly over berries.
• Bake 55-60 minutes or until knife in middle comes out clean.
• Let cool well before cutting into bars.

Steps:

• Add milk to a thick bottom vessel and let it boil. Keep on stirring when skin forms. The milk has to reduce in quantity considerably.
• Now add the ricotta cheese to the milk and stir to avoid lumps.
• After a while the mixture will curdle. Need not worry.
• This also has to become thick reducing in quantity. Once it has reduced to half the original quantity add the sugar and melted butter and keep stirring for 3-5 minutes.
• The original recipe called for pouring the mixture in a stainless steel plate. So I did the same. I think baking tray should also be fine.
• Cover the plate with another stainless steel plate and keep it in a slanting position, so excess butter if any will drip out. This also was mentioned in the original recipe and I did the same, but there was no butter dripping. So it can be kept on a flat surface I guess.
• Keep it covered for 2 to 3 hours. Then cut into bite sized squares.
• I was able to cut mine into squares and also remove from the plate, but it was a bit gooey, sticky to the hands, so I transfered all the pieces to another plate add slivered almonds on top and pressed it gently, covered it with plastic wrap and put it in the freezer for 20-25 minute When I took it out from the freezer it was perfect. Then I stored it in the fridge. I got around 15-16 bite size squares.