The Hot Handle

A blog interspersed with occasional gluten free recipes.

Please note: If you have a family member who requires a gluten free diet, be sure to use a cast iron skillet that has never previously touched gluten....and if it has, scrub it all down completely and re-season, to be on the safe side.

Looking for information on Celiac Disease? There are many good sites, but here is one to get started with:

Monday, October 8, 2012

Maple Baked Ricotta

The trees in New England are looking great right now!

I love ricotta.  It isn't unusual for me to purchase ricotta, forget about using it, then decide I need to use it right away before it expires.  I need an EASY recipe for doing this!

The last time I had this problem, about a week ago, I researched and found a recipe for caramelized ricotta pudding.  Seemed easy enough.  Except that when I went to caramelize the sugar, something went wrong.  It didn't get caramel colored, and instead of being a nice gooey mass at the bottom of my custard cups, it was a solid brick of white. 

Enough of that.

The ricotta custard itself, however, was quite tasty. 

Hmmmm.....why not just bake the ricotta like a custard or pie filling, and leave it at that?  If I added a bit of flour, and used the right amount of eggs, it would be nice and firm to cut and serve in squares. 

The twist in this recipe comes with using maple syrup as the sweetener.  If you don't have real maple syrup, the kind from real maple trees, try substituting honey and call this Honey Baked Ricotta. 

I can see this as a dessert, but also a breakfast item, or a snack.

Maple Baked Ricotta

Preheat the oven to 350.
Spray an 8x8" square glass baking pan with GF cooking spray.

Take one 15-oz package of ricotta, and
place it in a mixing bowl with
1/4 cup of REAL maple syrup,
2 Tbs gluten free flour,
3 eggs, and
1 tsp vanilla.

Blend with a hand mixer until nice and smooth.

Pour the mixture into the pan.

Dust it with cinnamon and nutmeg.

Bake 30 minutes.

Cool.  Refrigerate.

Cut into 6-9 squares.

Serve drizzled with more maple syrup
(And maybe some whipped cream, like we used!)

Hubby really loved this.....we each had two helpings!