East Texas Quarterly Magazine Summer 2014 | Page 23

tard mixture. Repeat layering in this
order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
Makes 10 to 12 servings.
STRAWBERRY SALAD
Ingredients:
Salad:
1 package ramen noodles, crushed, discard the inclosed flavor packet
1/4 cup sliced almonds
1/4 cup sunflower seeds
1/4 cup (1/2 stick) butter, melted
1 head romaine lettuce, washed and dried
One 5-ounce bag baby spinach
1 pint strawberries, hulled and thinly sliced
1 cup grated Parmesan
Dressing:
3/4 cup sugar
1/2 cup red wine vinegar
3/4 cup vegetable oil
1/2 teaspoon paprika
1/2 teaspoons salt
2 cloves garlic, minced

1 teaspoon kosher salt
3/4
cup
(1
1/2
sticks)
butter,
room
temperature,
plus
more
to
grease
the
baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract

Directions:
For the salad: Preheat the oven to 400 degrees. In a
small bowl, mix the ramen noodles, almonds,
sunflower seeds, and melted butter. Transfer to a
baking sheet and toast in the oven, stirring occasionally,
until browned, about 10 minutes. Remove from the
oven and set aside to cool.

Tear the lettuce and combine with the spinach,
strawberries, and cheese in a large salad bowl.
For the dressing: Dissolve the sugar in the vinegar.
Combine the oil, paprika, salt, garlic, and then add
to the sugar-vinegar mixture. Mix well and store in the
refrigerator until ready to serve.
Just before serving, sprinkle the crunchy topping
over the salad green and toss the salad with enough
dressing to coat the greens.
Makes 6 servings.
RICOTTA ORANGE POUND CAKE
WITH STRAWBERRIES
Ingredients:
1 1/2 cups cake flour
2 1/2 teaspoons baking powder

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