2 2/3 cups ricotta cheese

3 (8 ounce) packages cream cheese, softened

2 egg yolks

¾ cup sugar

2 teaspoons grated lemon rind

1 teaspoon cinnamon

1 tablesoon vanilla

16 (8-inch) flour tortillas

Melted butter

Fresh Strawberries, blueberries or peaches for topping

Combine cheeses, egg yolks, sugar, rind, cinnamon, and vanilla.  Mix well.  Soften tortillas and place 1/16 amount of filling on each tortilla.  Fold 2 sides in and over to enclose filling.  Brush top with melted butter.  Bake on cookie sheet at 350 degrees for about 20 minutes until light brown.  Serve topped with fresh fruit.  These can be prepared ahead and frozen.  Makes 16 servings.

2/3 cup brown sugar

1/8 cup of water

1 cup chopped pecans or walnuts

5 tablespoons melted butter or margarine

2 packages buttermilk biscuits (tear apart in quarters)

1 teaspoon cinnamon mixed with ¼ cup sugar

Mix brown sugar, water, pecans, and butter together.  Spread in 9 x 13 inch pan.  Place quartered biscuits on top of mixture.  Sprinkle cinnamon sugar on top.  Bake at 375 degrees for 20 minutes.  Turn upside down on a serving dish immediately.

4 tablespoons unsalted butter, cut into pieces
2 tablespoons brown sugar
1/4 teaspoon salt
1 cup flour
4 large eggs
Grated peel of 1 orange
Vegetable oil, for frying
1/2 cup granulated sugar
3/4 teaspoon ground cinnamon

In a medium saucepan, combine 1 cup water, the butter, brown sugar and salt over medium -high heat until it just begins to boil. Using a wooden spoon, stir in the flour until incorporated; remove from heat. Stir for a minute, then beat in the eggs, 1 at a time, until the dough is glossy and smooth. Stir in the orange peel.

Fill a large saucepan with enough oil to reach a depth of 1 inch; heat until a deep-fry thermometer registers 350 degrees. Working in batches of 10, drop in rounded teaspoonfuls of the dough and cook, turning, until golden brown, about 5 minutes per batch; using a slotted spoon, transfer to paper towels to drain.

In a brown paper bag, combine the granulated sugar and cinnamon. Working in 4 – 5 batches, add the fritters and shake to coat.