Italian Ricotta Cannoli Cheesecake

Ingredients:

• 7 oz pkg cannoli shells
• 3 tablespoons unsalted butter melted
• 2 tablespoons sugar
• 4 cups whole milk ricotta cheese
• 1 1/2 cups sugar
• 1/4 cup flour
• 1/2 cup whipping cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon orange zest
• 5 large eggs
• 1/3 cup mini chocolate chips
• Confectionery sugar for sprinkling
• ​Optional: Almonds

Directions:

• Preheat oven to 350 degrees
• Line a 9 inch spring form pan with parchment
• Crush cannoli shells  (food processor works best), add butter and 2 tablespoons sugar and continue to pulse until med-fine crumbs
• Press crumbs firmly onto bottom of pan and bake for 10 minutes then let cool
• Beat ricotta cheese, remaining sugar and flour in bowl of electric mixer (or hand mixer), on medium until well blended
• Add whipping cream, vanilla and zest; mix well
• Add eggs, 1 at a time, mixing just until blended after each addition 
• Pour over crust
• Bake for 1 hour and 15 minutes
• Sprinkle top with the chocolate chips delicately, pressing chips in lightly
• Continue to bake 10 more minutes or until center is almost set
• Run knife around rim of pan to loosen cake
• Cool before removing rim of pan
• Refrigerate for 4 hours or more
• Before serving sprinkle with confectionery sugar
• ​Top with whipped cream if desired
• Store leftovers in refrigerator

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Youvetsi Greek Style Lamb and Orzo

Ingredients:

• 3-4 pounds boneless leg of lamb w/ the fat trimmed off
• 1/2 cup butter or olive oil
• 1 finely chopped onion
• 4 whole (fresh) tomatoes, diced  or I use Giuseppe Russo whole peeled tomatoes (all the tomatoes from the can and 1/3 of the sauce
• Pepper
• Salt
• 1 pound orzo
• Feta cheese for serving

Directions:

• Preheat oven to 350 degrees Fahrenheit
• Cut meat into 5-6 serving pieces and place in a casserole dish or Dutch oven
• Add the butter, onion, tomatoes, salt, and pepper
• Mix the ingredients together on top of the lamb
• Cover the casserole dish and place it in the center of the oven. Bake it for 1 hour
• When the hour is nearly up, bring 6 cups of water to a boil
• Remove the casserole from the oven and add the boiling water
• Stir in the orzo
• Cover and return to the oven
• Bake for 30 minutes, stirring 2-3 times during the cooking process
• Remove from the oven and serve immediately
• Garnish each portion with some Feta cheese
• If you can’t find that particular cheese nearby, feel free to use Parmesan or Romano cheese, instead.

Yaourtopita Sweet Greek Easter Yogurt Cake

Ingredients:

• 3 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup butter
• 1 1/2 cups sugar
• 6 egg yolks, well beaten
• 1 cup (plain) Greek yogurt
• 6 egg whites

For the Syrup:

• 2 cups sugar
• 1 cup water
• Juice of 1/2 lemon

Directions:

• Preheat oven 350 Degrees 
• Sift flour, baking powder, and baking soda into a large bowl and set aside.
• Add butter and sugar to a large bowl and cream together with the mixer set on medium speed
• Beat in yolks one at a time. Beat in the dry ingredients and then the yogurt and set aside
• Beat egg whites into a medium bowl until stiff and then fold it into the mixture using a rubber spatula
• Pour batter into greased cake pan
• Place pan in the center of the oven and bake until a toothpick inserted in the center comes out clean
• Let the cake cool in the pan for ten minutes, and then turn it over onto a wire rack to let it cool the rest of the way

For the Syrup:

• Prepare the syrup just before serving
• Boil the sugar, water and lemon juice in a medium saucepan for 5-10 minutes
• Pour immediately over the cake

Kourlourakia: A Greek Easter Cookie

Ingredients:

• 9oz Butter
• 9oz Sugar
• 1/4 Tsp. vanilla extract (or more if you like vanilla like I do!)
• 2 Eggs
• 1-2 Egg yolks
• 4oz Milk
• 26oz Flour
• 1 Tsp. baking powder
• A handful of (white) sesame seeds)

Directions:

• Preheat oven to 355 degrees
• Mix butter, sugar and vanilla for 10 minutes with a hand or stand mixer
• Add in eggs and mix for 3 minutes
• Add in milk and mix for 2 minutes
• Add flour and mix - once the flour is well incorporated add baking powder and mix for a total of 5 minutes
• Take a handful of the mixture, about 3/4 of the size of an egg and roll in between your hands until it is about 6 inches long and twist
• Place twisted Kourlourakia on a baking sheet lined with parchment paper
• When you have twisted all the cookies, wash with egg yolks, add sesame seeds and bake for r 30 min