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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Real Vanilla 'Creme'

I use full fat ricotta because it just wasn't the same using any lower fat variety. And as you may notice, I use a vanilla bean. I do realize they are super expensive, but the flavor you get from just one bean will make you a convert as well. This Creme is great simply spooning it into your mouth or as a dip from an apple, peach, fresh berries to your fingertips.


For 1 Batch(es)


  • 1 (15-ounce)tub ricotta cheese
  • 1 3/4 cup(s) plain, or flavored, yogurt
  • 1 vanilla bean, split and scraped *
  • 1 tablespoon(s) honey
  • Fresh fruit of your choice, if desired

Real Vanilla 'Creme' Directions

  1. Place the ingredients in your food processor bowl. Process until very smooth, about 2 minutes. Refrigerate 1 hour before serving. Serve in small, ?-cup dessert bowls or ramekins.
  2. * Slice vanilla bean in half lengthwise. With the blade of a knife, scrape the seeds from the pod into the cheese mixture. You can also use 1 teaspoon pure vanilla extract.