BLUEBERRY MARTINI WITH BLUE CURACAO RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 loaf pans.
• Sift together the flour, baking powder, ground ginger, and salt in a bowl; set aside. Cream together the butter and 2 cups sugar in a separate large bowl; beat in the eggs. Stir in the lemon zest and orange liqueur. Add the buttermilk. Add the flour mixture while whisking gently. Pour the mixture into the prepared loaf pans.
• Bake in the preheated ovens until a toothpick or small knife inserted in the crown comes out clean, about 50 minutes. Remove from pans and move to a cooling rack.
• Whisk together the lemon juice and 3/4 cup sugar until the sugar dissolves. Gently drizzle the mixture over the hot loaves. Allow the loaves to cool completely before serving.

Steps:

• Heat your oven to 350 degrees F.
• In a 12-inch skillet, cook the sausage for about 10 minutes, until browned.
• In a bowl, combine the ricotta, egg, and Italian seasoning.
• Pour 1/3 of the marinara sauce into the bottom of a 9 inch by 13 inch baking pan. Layer 5 of the lasagna noodles over the sauce.
• Spread 1/3 of the ricotta mixture over the noodles. Sprinkle with 1/3 of the sausage mixture.
• Top with 1/3 of the mozzarella and provolone slices (8 ounces total combined).
• Repeat two more times with the sauce, noodles, ricotta mixture, sausage, and cheeses. Top everything with the grated Parmesan.
• Cover the casserole dish with foil that has been sprayed with spray oil. Bake the lasagna for 30 minutes covered. Remove the foil and bake for 30 minutes more. Remove from the oven and let rest for 15 minutes. Slice and serve.