"Take It With a Pinch of Salt"

After five years of rolling out of bed and getting the beans ground and giving out copies of recipes, I decided the time had come to create a little recipe book.

For recipes of our favorite dishes, such as Ruby Red Grapefruit Marmalade, Pumpkin Apricot Muffins or many others, get our recipe book.

Call or contact us to receive yours.

... Chris de Diesbach

These are very light. Don't overcook.

Ingredients:
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
zest and juice of 1 lemon
1 1/2 cups cake flour
1 tbsp. backing powder
1/2 tsp. salt

Preparation:
Whisk ricotta, milk, egg yolks, sugar, lemon and lemon zest. Sift flour and baking powder. Combine together. Whisk the egg whites until frothy, then beat until beaks form. Add the salt and fold into batter.

Great served with a raspberry syrup or just with a warm raspberry maple syrup and a sprig of mint, but drizzle something fun on them.

My grandson Roc always says when he visits, "Shall we have pancakes Grandma?" - God I love him!