Recipes

[loriqvc]

I asked Katie about the recipe during the Monday night chat for YHJ, and she passed along the request to Jill during the show—Jill said on air that she would type up the recipe while she was taking some R&R time at the beach on Wednesday, but that obviously didn't happen. A couple of people also mentioned the recipe during the chat last night, but I didn't see any responses. I think we'll all probably just have to move on from this recipe...

[Nightowlz]

Jill also posted on her FB page if you want any of her recipes posted on QVC recipe pages you better copy & paste them now as they will be removed from Q.

[Nightowlz]

@beach-mom 

I guess Jill never did post the recipe that I could find. I did find a Ricotta Cake on her Pinterest page & wondered if she used that recipe & used lemon extract instead of vanilla extract which some did from the reviews posted about how good it is.

Here is the recipe from her Pinterest page if anyone wants to try it. Sounds yummy. The recipe is called Ricotti Cake which looks like a pound cake.

RICOTTA CAKE
makes one 9-inch loaf cake, about 10 servings
Source: Gina DePalma's | Dolce Italiano  

• 1 ½  cups all-purpose flour
• 2 ½  teaspoons baking powder
• 1 teaspoon salt
• ¾ cup (1½ sticks) unsalted butter, softened
• 1 ½  cups fresh whole-milk ricotta (*NOTE if ricotta is too wet, take the time to drain it)
• 1 ½  cups granulated sugar
• 3 large eggs (at room temperature)
• ½ vanilla bean (I use vanilla paste and used 1 teaspoon) *if you cannot find vanilla paste, you can increase your vanilla extract to ½ teaspoon)
• 1 ½  teaspoon pure vanilla extract
• Confectioner’s sugar, for dusting (you could go this route to make it pretty, but it does not need it)

Preheat oven to 350 degrees and position a rack in the center. Grease a 9-inch loaf pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.

In a medium bowl, add flour, baking powder, and salt and set aside. In an electric mixer fitted with the paddle attachment, cream together butter, ricotta, and sugar on medium speed until smooth and light, about 2 minutes. Beat in eggs, one at a time, it may look curled at this point, don’t worry about it, it will adjust once you add the dry ingredients. If using the vanilla bean - split it lengthwise and scrape out seeds with blunt side of a small knife, then beat them into batter along with vanilla extract. On low speed*, beat in dry ingredients to combine them, scrape down sides of the bowl, and beat batter for 30 seconds on medium speed. *You can also at this point fold the dry ingredients with a spatula into the batter.

Pour batter into prepared pan and use a spatula to smooth the top. Give the pan a few gentle whacks on the counter to remove any air pockets.

Bake cake for 15 minutes, and then turn the pan 180 degrees to ensure even browning. Lower the temperature to 325 degrees and continue baking until the cake springs back lightly when touched, the sides have begun to pull away from the pan, and a cake tester inserted in the center of the cake comes out clean, about 45 minutes more. (NOTE: sometimes the cakes take up to 60 min of cooking - specially if the ricotta was very wet and not drained before adding to the batter)

Allow cake to cool in pan on a wire rack for 15 minutes, than carefully invert it onto the rack to cool completely.

Dust cake lightly with confectioners’ sugar before serving it; the flavor is best on the next day. Any leftover cake may be wrapped in plastic and kept at room temperature for up to 3 days.

The cake also freezes beautifully, wrapped in plastic, and place in a large, seal-able plastic bag.

This cake is the perfect cake to give to host as gift or win your co-workers during the crazy-holiday frenzy that is soon to be upon us.  Or how about baking small ones and giving them out for holiday gift to your favorite people… which is what I’m totally going to do this year.

Here are a couple of the reviews which were posted:

I cannot tell you how many times I have made this ricotta cake since finding this recipe!! Everyone asks & loves this cake. I use lemon extract instead of vanilla & flour & sugar the loaf pan as mentioned in an older comment and it comes out perfect every time! And gets better as it sits! I’ve changed and also used almond extract & the vanilla but the lemon by far has the most comments & responses. Thank you - this is my go to cake and I usually do 5 at a time and wrap & freeze for company or gifts. I sprinkle with confectioner sugar when serving or before giving it to friends from freezer!

I’m so glad... it CasaP is the go to snack cake.. and I make it at least 2-3 times a month. A tip.. if the lemon one is your favorite, try adding grated lemon to the batter... I have done that in the pass, but with Lime, just to give it a kick

[beach-mom]

@Nightowlz - TY so much for posting this! I will definitely try it and let you know how it is received! 

It is weird how Jill never did post the recipe. I have no idea why of course, but I'm thinking it might be because someone else made it for her for that particular presentation. I guess she has too much going on now to do it, but she did have time before, especially since she knew people were asking for it! 

[SXMGirl]

Jill has the recipe posted on her FB page, Just Jill Bauer.

[Nightowlz]

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@SXMGirl wrote:

Jill has the recipe posted on her FB page, Just Jill Bauer.

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@SXMGirl 

Thanks. I will copy & paste it.

[Nightowlz]

Enjoy a little slice of Summer with this wonderful lemon pound cake! Many of you saw me make this during one of my QVC shows....It is easy to make and a delicious mix of slightly sweet and sour. Enjoyable!! 

Summer Lemon Pound Cake

 1 3/4 c. cake flour
 1/2 tsp. baking powder
 1/4 tsp. baking soda
 1/4 tsp. salt
 1 c. sugar
 3/4 c. ricotta cheese
 1 stick (1/2 c.) butter, softened
 4 eggs
Juice and zest from 1 lemon, separated 
1 tsp. lemon extract
1 tsp. vanilla

Lemon glaze:
1c. Powdered sugar
1/2c. Fresh lemon juice. 
(If too runny, add a little more powdered sugar...) 

1. Preheat oven to 325º F and lightly grease a 9x5-inch baking dish.
2. Whisk together cake flour, baking soda, baking powder and salt in a medium bowl until combined, then set aside.
3. In a small bowl, stir together ricotta, lemon juice and zest, and also set aside until ready to use.
4. In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color. 
5. Beat in eggs one at a time, then mix in lemon and vanilla extracts.
6. Alternate between wet and dry ingredients, beginning and ending with the flour mixture, and scraping down the bowl as needed.
7. Pour batter into greased loaf pan and place in oven.
8. Bake for 50-60 minutes, or until a toothpick inserted in center comes out mostly clean, but with a couple moist crumbs attached. Remove from oven and using a fork, poke holes into loaf. 
9. Mix together ingredients for glaze. Pour over pound cake. 
Let cake sit for about an hour to finish cooling….then dust with powdered sugar and additional lemon zest.

[SXMGirl]

@Nightowlz  Thanks for posting the recipe.  I tried but for some reason it just would not post for me.

[loriqvc]

@Nightowlz - Did you notice the "nanny filter" censoring in your post?  

[aroc3435]

@Nightowlz   Thank you for posting Jill's recipe.  Sounds like it might not be as heavy as some other of this type that I looked up.