Rickys Recipes

Lemon Crumb Cake
1 cup butter, softened, divided
·       2-1/2 cups flour, divided
·       1 pkg. (3 oz.) Lemon Flavor Gelatin
·       1/4 cup packed brown sugar
·       1 tsp. Baking Powder
·       1/4 tsp. baking soda
·       3/4 cup granulated sugar
·       3 eggs
·       2/3 cup Sour Cream
2 tsp. lemon zest
·       Melt 1/2 cup butter. Mix 1-1/4 cups flour, dry gelatin mix and brown sugar in medium bowl until blended. Stir in melted butter; set aside. Mix remaining flour, baking powder and baking soda until blended.
·       Beat remaining butter and granulated sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating well after each. Blend in sour cream and lemon zest. Gradually beat in baking powder mixture.
·       Spoon into 9-inch round pan sprayed with cooking spray; top with gelatin mixture.

Bake 350 degrees for 40 to 45 min. or until toothpick inserted in center comes out clean. Cool completely

Creamy Cheesecake Caramel Flan

Prep 15 m Cook 1 h 15 m Ready In 8 h

Ingredients
·       3/4 cup white sugar
·       1 (8 ounce) package cream cheese, softened
·       5 eggs
·       1 (14 ounce) can sweetened condensed milk
·       1 (12 fluid ounce) can evaporated milk
·       1 teaspoon vanilla extract
Directions

Preheat oven to 350 degrees F (175 degrees C).
In a small, heavy saucepan (I use 10" cast iron skillet) over medium heat, cook sugar, stirring, until golden. (I warm the baking dish before this step) Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
In a large bowl or electric blender beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan.
Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or longer. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

SPINACH PIE SPANAKOPITA
Oven 350 degrees

4 Pksg Frozen Chopped Spinach (Birdseye Chopped)
1 small – med onion
about 24 oz Feta Cheese
2 Pks Farmers Cheese (This is found in the dairy dept near cream cheese)
4-5 eggs
Salt & pepper to taste
Dill   to taste (about 1/8 teaspoon) If you don’t like dill you can omit it but it adds nice flavor
Olive oil
Butter- melted about 1 stick
½ lb filo dough
Pan size about 15-17” x 12x2
Filo is in the frozen foods department (if you are going to use in a day or two put in refridg.) The dough can get mushy when it’s not defrosted properly or if left out too long. Follow instructions on package for defrosting.   I take it out of the refridg. when I start putting the mixture together. I only use ½ the package but you can use as much as you like.
Sauté the onions in olive oil until lightly brown. Defrost spinach and drain (squeeze) add to sauté onions let it cook a little till all water evaporates.   Add seasoning salt, pepper, dill. Take off stove to cool.
In a bowl – beat eggs with fork.   Add feta, cheese, add the spinach (after it has cooled).
I mix melted butter ½ stick with about ¼ cup of oil.   Brush bottom of pan with butter mixture then place one layer of filo on bottom, brush that layer with butter. Place about 5 or more layers on bottom then add ½ of the spinach mixture. Place filo on top and butter (about 3 or more layers). Then add the rest of spinach mixture. Place about 5 more layers of filo for top.
With a knife you can make a few small cuts on top. Place in oven 350 degrees until the dough is a light brown. About ½ hour. I cut this into 8 pieces and freeze it. When you defrost it make sure you spray you pan so it doesn’t stick.

Best Scones!
·       1 3/4 cups all-purpose flour
·       4 teaspoons baking powder
·       1/4 cup white sugar
·       1/8 teaspoon salt
·       5 tablespoons unsalted butter

·       1/2 cup dried currants or raisins
·       1/2 cup milk
·       1/4 cup sour cream
·       1 egg
·       1 tablespoon milk
Directions
Preheat the oven to 400 degrees F (200 degrees C). Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the currants. Mix together 1/2 cup milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones! With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Whisk together the egg and 1 tablespoon of milk. Brush the tops of the scones with the egg wash. Let them rest for about 10 minutes. Bake for 10 to 15 minutes in the preheated oven, until the tops are golden brown, not deep brown. Break each scone apart, or slice in half. Serve with butter or clotted cream and a selection of jams - or even plain.