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        Yesterday, I used Bette Hagman's recipe for ricotta pastry to make
bear claws from a batch of fresh figs a friend gave me.  I am very
impressed with this pastry recipe.  It made a most delicious crust! (I'm
sure it's also loaded with calories, but oooooooh what delicious calories.)
 
         It is suggested as a fruit pie crust.  Surely, I will find a good
batch of peachies before the season runs out and make an equally delicious
pie!   If anyone has found any other tastey uses for this dough recipe,
please let me know.
         If you try this recipe, however, do use  the plastic wrap as
directed in the recipe.  The dough is difficult to handle, especially if it
gets warm.  I found the only way to get it into the pan was to turn it
upside down with the plastic and then peel if off.
        Happy eating!
 
 
                                    Nina :)
                                '89FX3/Coupe (SAM)