Ricotta Pancakes with Lemon Curd and Strawberries

1 C. sliced strawberries
2-3 Tbsp. sugar
3/4 C. flour
2 Tbsp sugar
1/4 tsp. salt
1 Tbsp. baking powder
1 C. ricotta cheese
2 eggs
2/3 C. milk
1 tsp. lemon zest
2 Tbsp lemon juice

In a small bowl combine strawberries and 2-3 tablespoons of sugar. Set aside. Meanwhile prepare your pancakes. In a mixing bowl combine flour, sugar, salt and baking powder. In a separate bowl whisk together ricotta, eggs, milk, lemon zest, and juice. Stir wet ingredients into dry until just combined - mixture will be slightly lumpy. do not overmix. Top with a thin layer of store-bought or homemade lemon curd (recipe follows) and a large spoonful of the strawberries and juice.

On a preheated griddle, place a scant 1/4 cup of batter onto griddle for each pancake. Cook on both sides until golden in color.

Makes about 6 pancakes.

1/3 C. sugar
1 egg
2 1/2 Tbsps unsalted butter, melted
1/3 C. lemon juice
zest of 1 large lemon

Whisk egg and sugar until combined. Add in remaining ingredients. Place in microwave for 1 minute. Stir. Continue microwaving in 30 second intervals until mixture is thick enough to coat the back of a spoon. Place in refrigerator. Will keep for about 3 weeks.

Recipe is from Sara Johnson - rhrecipes.blogspot.com

Fruit Sauces

These recipes are from Sweets to the Sweet by Susan Branch.  To buy this book, which is adorable, please visit www.susanbranch.com.

Delicious sauces to put on waffles, pancakes, french toast, german pancakes, and ice cream.

Strawberry Sauce:

Makes 2 Cups

20oz. bag frozen, whole strawberries

1/2 C. water

1/2 C. sugar

Coarsely chop 2/3 of the berries - set aside the rest.  Put chopped berries, water, and sugar in a stainless steel saucepan and bring to a boil - reduce heat to medium and continue to cook 15 min.  Stir in whole berries and heat through.  Serve warm.

Apple Sauce:

Makes 2 Cups

3 lg. green apples (granny smith)

1 C. water

1 Tbsp. sugar

1 tsp. cinnamon

Peel, core, and coarsely chop apples.  Put all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium and continue to cook 10 minutes, stirring often.  Serve warm.

Blueberry Sauce:

Makes 1 1/3 Cups

12oz. bag frozen blueberries

1/3 C. water

1/3 C. sugar

1 tsp. lemon rind

Place all ingredients in a stainless steel saucepan and bring to a boil.  Reduce heat to medium - cook 5 min. Gently strain out berries and continue cooking liquid 5 more minutes.  (this helps to keep berries intact.)  Reduce berries to juice and heat through.  Serve warm. 

Raspberry Sauce:

2 c. fresh (or frozen) raspberries

2 Tbsp. currant jelly

1-2 Tbsp. sugar

1 tsp. cornstarch

Crush the raspberries and force through sieve to remove seeds.  Put the raspberry juice, along with the jelly, into a small saucepan and bring to a boil.  Add sugar to taste; simmer 2 minutes.  Mix the cornstarch with 1 Tbsp. cold water till smooth; slowly whisk mixture into sauce.  Cook, stirring, 5-7 min. till thickened.  Chill.

Angel Food and Jello Dessert

1- 11oz. or 13oz. Angel food cake
1- 6oz. pkg vanilla pudding
1 1/2 C. vanilla ice cream
1- 6oz. pkg. strawberry jello
2 C. unsweetened frozen strawberries

Break up angel food cake in 9x13" pan, or trifle bowl. Make vanilla pudding according to directions on pkg. Add vanilla ice cream Pour over cake and refrigerate. Make strawberry jello - use only hot water. Mix strawberries into jello. Let gel, NOT set. Pour over cake mixture and refrigerate. When ready to serve, spread cool whip or whipped cream on top.