Place ricotta, eggs and buttermilk in a large bowl. Beat together with an electric mixer until smooth.
Add melted butter and baking
Using a pastry cutter or 2 forks cut remaining chilled butter into granola. Crush into a coarse
PREP TIME 10 Minutes COOK TIME 40 Minutes SERVES 8 Guests
rozen Sangria Slush Ingredients
1 bottle Vinho Verde
1 cup(s) Sugar
4 cup(s) Central Market Organics Italian Pomegranate Soda
4 lbs Fresh Mandarins, divided use
1 bunch Fresh Rosemary
Bake for 35 to 40 minutes, or until top is golden brown and toothpick inserted into middle comes out clean.
1 Chefstyle Dual Cone Juicer
1 Instant Ace Nova Blender
16 oz H‑E‑B Fall Harvest Baking Mix
4 oz Salted Butter, half of butter melted, half chilled and cut into cubes
Kitchen & Table Gunmetal Aluminized Steel 8" Round Cake Pan
Kitchen & Table Borosilicate Mixing Bowl
Preheat oven to 350ºF. Grease a 9-inch round cake pan.
8 oz Whole Milk Ricotta Cheese
1 cup H-E-B Granola
2 Large Eggs
3/4 cup Buttermilk
mix and beat just until smooth. Pour into prepared pan.
texture. Sprinkle over the top of batter.