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• ¾ c butter, softened • 1 ½ c sugar • 15 oz whole milk ricotta cheese • 3 large eggs • 1 tsp vanilla • 1 large lemon, zested and juiced • ½ tsp baking soda • ½ tsp salt • 1 ½ c flour • Powdered sugar for dusting on top of cake 20 | THE COLONY NEWS | NOVEMBER 2024 | What's Cookin'? Instructions: 1. Trim the ends of asparagus, then slice at an angle to 2". Slice mushrooms into 4 pieces each. Trim scallions and slice at an angle into 1" pieces. 2. In a large sauté pan, heat oil over medium heat. Sauté asparagus for 1 minute. Add the mushrooms and scallions, sauté just until tender. Sprinkle on the sesame seeds, then smoked paprika and serve. Smokey Asparagus Stir-Fry Ingredients: • 1 lb asparagus spears • 8 sliced mushrooms • 4 sliced scallions • 1 tsp toasted sesame seeds • 2 tbsp avocado or peanut oil • ½ tsp smoked paprika Instructions: 1. Preheat oven to 350 degrees. Grease 9-inch springform pan using butter and powdered sugar. 2. In a large mixing bowl, cream together butter and sugar until combined. Add in the ricotta cheese and blend until light and fluffy, about 4-5 minutes. 3. Mix in the eggs, one at a time. Add vanilla, lemon zest and juice and mix to combine. Stir in baking soda and salt. Add in the flour and mix until just combined, scraping down the sides of bowl to fully incorporate all ingredients. 4. Pour the batter into the prepared springform pan. Bake for 45-55 minutes until cake is set and a toothpick comes out clean. 5. Let cool in pan for 15 minutes before removing the collar and base of the pan. Cool on a wire rack and dust with powdered sugar before serving. Can be made ahead. Refrigerate in an airtight container for up to a week or at room temperature for 3 days. Ingredients: Donna Matteucci submitted this Italian dessert, which can also be served at breakfast or brunch. This salad recipe was submitted by Kathy Sullivan. It was on a Costco package, and it was surprisingly good. Lemon Ricotta Cake By Joyce Hansen Instructions: 1. Preheat oven to 400 degrees. 2. Sift together dry ingredients. Using 2 forks or pastry blender, cut in butter to coat the pieces with flour. Mixture should look like coarse crumbs. Fold in blueberries, taking care not to mash or bruise berries or their strong color will bleed into the dough. Make a well in the center and pour in heavy cream. Fold everything together just to incorporate; do not overwork dough. 3. Press dough on a lightly floured surface into a rectangle about 12x3x1-1/4 inches. Cut squares in half then in half again to make 4 squares. Cut squares on a diagonal to make the classic triangle shape. Place scones on an ungreased cookie sheet and brush tops with cream. Bake for 15-20 minutes until beautiful and brown. Let scones cool a bit before applying glaze. 4. Mix lemon juice with confectioners' sugar and heat in microwave until dissolved. Whisk in butter and lemon zest. Nuke the glaze for 30 seconds. Whisk to smooth out any lumps, then drizzle over scones. Let set a minute before serving. Blueberry Scones w/Lemon Glaze Ingredients: Lemon Glaze: • 2 cups all-purpose flour • 1 tbsp baking powder • ½ tsp salt • 2 tbsp sugar • 5 tbsp unsalted cold butter, cut into chunks • 1 c fresh blueberries • 1 c heavy cream, plus more to brush scones • ½ c freshly squeezed lemon juice • 2 c confectioners' sugar, sifted • 1 tbsp unsalted butter • 1 lemon, zest finely grated This recipe was submitted by Rhea Frazier. She said she has made the recipe for years, and it never fails to please. Sounds good! Submit your favorite recipes with your name or that of the cook in case there are questions. Send them by email to xjkangas44@gmail.com, call (951) 461-8821 or text them to (714) 478-3780.

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