Originally Posted by Gretchen
I cannot conceive of this being baked. And what would happen to it. There is no binder like eggs.
I have this recipe, it's by Mollie Katzen,from her cookbook Still Life with Menu.
I use to watch her program and she has some great things..It says right in the recipe that when taken from the oven it will look suspiciously loose, but will firm as it chills. You let it cool completely in the pan, then turn it out on your serving tray and frost with the ricotta..All vegitarian recipe..She also wrote the Moosewood cookbook and The Enchanted Broccoli Forest.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna