Okay, as it first appeared in the school cookbook and at your own
risk...................

Fruit Pizza
Pat one roll of sugar cookie dough (from your grocery's refrigerated
section) into pizza pan. Bake until golden brown.
Make glaze while cookie bakes. One cup water, 3 tablespoons cornstarch and
1 cup sugar. Cook until thick. Add 3 tablespoons strawberry jell-o. Cool.
Mix 8 ounce package cream cheese with 1 cup powdered sugar. Whip until
creamy.
Spread cream cheese over cooled cookie.
Slice 3 bananas. Arrange on cream cheese.
Spread glaze over bananas.
Arrange on top of glaze: 1 small can mandarin oranges, 1 can *well drained*
crushed pineapple, sliced fresh strawberries, sliced kiwi and any other
fruit of the season.
Sprinkle with coconut (optional).
Refrigerate until serving.

Okay, I have another recipe that I'm thinking about trying. It can also be
made with lemon, substituting 2 teaspoons of lemon zest for the pumpkin.
I'd like that, I think, but I'm not so sure about the pumpkiny spices then.
Anybody ever made anything like this?

Sweet Baked Ricotta with Pumpkin
2 cups ricotta (drained, if necessary)
2 large eggs
1/2 cup sugar
1/2 cup flour
1/2 cup canned pumpkin
2 tablespoons molasses
Pinch each: cloves, cinnamon, nutmeg, ginger.

Combine all ingredients in food processor or blender.
Pour into 8 inch springform pan.
Bake 45-50 minutes at 425 degrees.
Let cool on wire rack, then chill, covered for at least three hours.
Serve cold.

Judy

"Judy" wrote in message:

Okay, as it first appeared in the school cookbook and at your own
risk...................

Holy crap, that's A LOT of sugar! I have a sweet tooth, but this is insane.

Fruit Pizza
Pat one roll of sugar cookie dough (from your grocery's refrigerated
section) into pizza pan. Bake until golden brown.

Or, use your favorite sugar cookie recipe. Bet it'll taste better with
from-scratch sugar cookie, unless the rest of the stuff overwhelms the
crust, in which case, going to all that trouble is not worthwhile.

Make glaze while cookie bakes. One cup water, 3 tablespoons cornstarch
and
1 cup sugar. Cook until thick. Add 3 tablespoons strawberry jell-o.
Cool.

Substitute with rum glaze? Water, a little brown sugar, a little rum (or
maybe a lot) and red food coloring.

Mix 8 ounce package cream cheese with 1 cup powdered sugar. Whip until
creamy.

Wouldn't this work even without all that powdered sugar? Maybe cut that in
half?

Arrange on top of glaze: 1 small can mandarin oranges, 1 can *well
drained*
crushed pineapple, sliced fresh strawberries, sliced kiwi and any other
fruit of the season.

I think that I'm more likely to use just fresh fruits, and maybe just pick
things that aren't overly sweet.

Sweet Baked Ricotta with Pumpkin

Interesting recipe. I'm not at all sure about the pumpkin in it, but then
I'm not a big fan. I'm pretty sure that cloves, cinnamon and ginger will
combine okay with lemon, not sure about nutmeg. Also, the consistancy would
be different if the pumpkin was omitted altogether, wouldn't it?

Suja

"Suja" wrote in message
...

"Judy" wrote in message:

Okay, as it first appeared in the school cookbook and at your own
risk...................

Holy crap, that's A LOT of sugar! I have a sweet tooth, but this is
insane.

I believe that's what I said...........

Fruit Pizza
Pat one roll of sugar cookie dough (from your grocery's refrigerated
section) into pizza pan. Bake until golden brown.

Or, use your favorite sugar cookie recipe. Bet it'll taste better with
from-scratch sugar cookie, unless the rest of the stuff overwhelms the
crust, in which case, going to all that trouble is not worthwhile.

It's going to overwhelm it. Have you ever made the refrigerated roll sugar
cookies? They're actually pretty good.

Mix 8 ounce package cream cheese with 1 cup powdered sugar. Whip until
creamy.

Wouldn't this work even without all that powdered sugar? Maybe cut that
in
half?

The first time I made it I discovered that I had no powdered sugar. (I was
dumbfounded. How could that have happened?) But according to my OLD Joy Of
Cooking, you can substitute a lesser amount of granulated sugar - which is
what I did. I think *I* would like it with a stronger cream cheese taste
myself.

Someone along the way bought me a newer version of Joy Of Cooking but I am
so glad that I kept the old one. It has all kinds of stuff in it that they
left out of the updated editions.

Sweet Baked Ricotta with Pumpkin

Interesting recipe. I'm not at all sure about the pumpkin in it, but then
I'm not a big fan. I'm pretty sure that cloves, cinnamon and ginger will
combine okay with lemon, not sure about nutmeg. Also, the consistancy
would
be different if the pumpkin was omitted altogether, wouldn't it?

That's what I think. However, the recipe says it can be done. I'm guessing
that the pumpkin bakes to about the same consistency as the ricotta so it
would only make a small change in the overall volume and not in the
firmness.

I think I'm going to try it later this week. I would prefer the lemon
version, I think, but we have some company coming and he *loves* anything
with pumpkin in it. So I think that version gets made first.

Judy

"Judy" wrote in message
...
Okay, as it first appeared in the school cookbook and at your own
risk...................

Fruit Pizza
Pat one roll of sugar cookie dough (from your grocery's refrigerated
section) into pizza pan. Bake until golden brown.
Make glaze while cookie bakes. One cup water, 3 tablespoons cornstarch
and
1 cup sugar. Cook until thick. Add 3 tablespoons strawberry jell-o.
Cool.
Mix 8 ounce package cream cheese with 1 cup powdered sugar. Whip until
creamy.
Spread cream cheese over cooled cookie.
Slice 3 bananas. Arrange on cream cheese.
Spread glaze over bananas.
Arrange on top of glaze: 1 small can mandarin oranges, 1 can *well
drained*
crushed pineapple, sliced fresh strawberries, sliced kiwi and any other
fruit of the season.
Sprinkle with coconut (optional).
Refrigerate until serving.


Those fruit pizza's are delicious! I too like a bit more of the cream
cheese taste though, but it sounds like a great recipe.


td

"Judy" wrote in message:

Fruit Pizza

Thought I'd give you an update. I made Mandelbrot per Lia's suggestion.
The cream cheese is whipped with a little powdered sugar (more than I
thought I'd need) and a little rum extract. I used currant fruit preserves
and rum for the glaze, but added a mixed fruit preserve to it, because it
turned out to be sooo tart (wasn't just me; Rajesh agreed). I prepped the
pineapples and grapes yesterday, and toasted the walnuts. That's all the
patience I had. Still have to do the mango, kiwi, bananas and Asian Pear.
If the whole thing ends up looking nice, I'll post pictures.

Anybody ever made anything like this?

I just did! Word of warning. Unless you really, really, really, really
like molasses, you may want to go easy on it. The mix tasted damn good
before I added the molasses, and after, I couldn't taste anything else.
Ended up upping the amount of spices. It's chilling in the refrigerator.
Also, I checked the consistency of the pumpkin and the ricotta base before
it was added. The pumpkin was definitely denser and thicker than the
ricotta; if you go the lemon route, you may end up having to add a teensy
bit of extra flour.

Suja

In article ,
Suja wrote:
Thought I'd give you an update. I made Mandelbrot per Lia's suggestion.

Speaking of mandelbrot, did you go to that bar mitzvah yet?
--
Melinda Shore - Software longa, hardware brevis -

Prouder than ever to be a member of the reality-based community

"Melinda Shore" wrote in message:

Speaking of mandelbrot, did you go to that bar mitzvah yet?

It's tomorrow. Depending on how tonight goes, I'm not sure we'll make it.
Starts at 9:00, and this is not the sort of thing where you want to be
fashionably late. Will definitely try, though.

Suja

Suja wrote:

It's tomorrow. Depending on how tonight goes, I'm not sure we'll make it.
Starts at 9:00, and this is not the sort of thing where you want to be
fashionably late. Will definitely try, though.


Maybe, maybe not. Until the wedding we attended in August, I would have
said you were correct. If the invitation says 9:00a, be there at 9:00a.


But then everything got turned on its head at the wedding. The
invitation was for 4 events: The Shabbat service before the wedding
called an aufruf (Saturday morning), a pre-wedding informal party light
dinner (Saturday night), the wedding (Sunday), and a brunch on Monday
morning.


It's the aufruf that pertains to bar mitzvahs. The invitation said
9:00a. Jim and I showed up then and were surprised at how few people
were there, certainly no one in my family. The service went until
1:00p. It included preliminary Shabbat blessings and service, 2
separate young people being called to the Torah (their bat mitzvah
ceremonies), 2 separate couples being called for a special blessing for
their marriage (my cousin and his bride were 1 of them), plus closing
remarks. Somehow other people knew when to arrive and leave. Jim and I
sat there for the whole thing. By the time 1:00p rolled around, the
sanctuary was brimming.


From that experience, I'd say that if you have to be a little late,
don't worry about it. You're probably fine.


After, Jim and I figured that it was over and that we should leave. In
the lobby, I recognized an uncle and a few cousins, went over to do the
requisite kissing, and learned of the brunch after the service. If we'd
gotten to our car in the time I originally wanted, we'd have missed it.
It was a whole buffet lunch and more kissing.


--Lia

"Suja" wrote in message
...
Anybody ever made anything like this?

I just did! Word of warning. Unless you really, really, really, really
like molasses, you may want to go easy on it. The mix tasted damn good
before I added the molasses, and after, I couldn't taste anything else.
Ended up upping the amount of spices. It's chilling in the refrigerator.
Also, I checked the consistency of the pumpkin and the ricotta base before
it was added. The pumpkin was definitely denser and thicker than the
ricotta; if you go the lemon route, you may end up having to add a teensy
bit of extra flour.

Thanks! I still think it's going to be made this weekend. Although I just
got back from the grocery store and *didn't* come home with any ricotta.
Fortunately, I have to take my mom out for a haircut tomorrow and there's
bound to be a grocery store (or six) between here and there.

I'm still leaning toward the lemon myself. If the houseguest arrives son
Sunday - as we're thinking he will but he hasn't said that yet - then it'll
have to be the pumpkin.

Judy

Suja wrote:

Thought I'd give you an update. I made Mandelbrot per Lia's suggestion.


I'm curious. Who here had heard of mandelbrot before I mentioned it?
I'm don't know if it's my location in suburbia or something about the
people I'm meeting, but the folks I run into have never heard of it,
and, when I describe it to them, decide it's an exotic weird Jewish
biscotti-- which it is, Jewish biscotti I mean, not exotic or weird.


Today I ate at my favorite Brazillian barbecue. This is a great concept
in that you help yourself, then pay by weight. It's like a salad bar
but with hot food too. Then the skewer man serves the meat course by
slicing to your order. Anyway, I put sweet plantanos and collards on my
plate. The Brazillian guys behind me spoke to me in Portuguese. I'm
pretty sure they were asking "are you next" because I'd stepped out of
line, and they didn't want to butt ahead. I answered in English.


They were floored that I was American. (I know from past experiences in
the restaurant that "American" is the polite word for "not from Brazil.)
(Something about my looks makes me pass for anything from Italian,
Cuban, even Irish.) Then they started apologizing all over, and I
assured them it was O.K., that I could handle a being spoken to in
Portuguese. In the midst of the awkward apologies, it came out that
they were confused because they'd never seen an American familiar with
sweet plaintains and collards sauteed with onions before. Maybe it's
weird food. I thought it was ordinary. (Good ordinary.)


So tell me. Is mandelbrot exotic, ordinary, weird, special, something
in between? I never had it growing up, but my mother doesn't bake, and
the grandmother that did was bigger on hamentaschen.


--Lia