east 4 hours-for the best texture. Put the flour, sugar
xtract in a bowl. Whip cannoli cream until smooth using an electric
For cannoli cream, in a medium bowl, stir together ricotta cheese, sugar, and vanilla.
In a small chilled bowl, beat the whipping cream with an electric mixer on medium speed until soft peaks form (do not over-beat.)
By hand, gently stir the whipped cream and about half of the chocolate pieces into the ricotta mixture. (If desired, mixture can be made up to 2 days ahead; refrigerate, covered.).
To serve, divide strawberries among 8 dessert dishes.
Spoon cannoli cream over the berries.
Sprinkle with remaining chocolate pieces.
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
or with a little whipped cream (recipe follows) or cinnamon on top
br>Add Bailey's Irish Cream (optional). Otherwise, you can use
aucepan, cook and stir the cream cheese and salsa over medium
Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
Enjoy!
large bowl, whip the cream with the confectioners' sugar until
In a medium size bowl mix together first 4 ingredients til smooth.
In a seperate bowl mix together graham cracker crumbs and melted butter. Take 2 wine glasses or other fluted stemware and place 1/4 of the crumb mixture in the bottom of each glass making a well in the center. Then add 1/4 the cannoli cream mixture on top. Repeat this one more time. Then garnish with chopped fruit and shredded chocolate.
Chill til ready to serve.
an electric mixer works best), beat cream cheese and mascarpone until well
instructions.
WITHOUT ICE CREAM MAKER (general instructions for all
icotta and 2 tablespoons of cream in medium bowl to blend
sing raw eggs of original recipe).
Blend sugar, salt and
1. Mix flour, soda, salt and cream of tartar in mixing bowl.
2. Cream shortening. Add sugar a little at a time and stir until light and fluffy. Add eggs and beat well.
3. Add flour mixture alternately with bananas, a small amount at a time, and beat after each addition until smooth.
4. Put in well-greased loaf pan and bake in 350 oven for 1 hour until done.
ube pan (Bundt is best for this recipe).
Combine sugar, oil
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
basmati) rice is the best with this recipe).
REDUCED FAT METHOD
Mix all ingredients in saucepan.
Cook over medium heat, stirring constantly until mixture gathers on stirring spoon and forms dough. This will take about 6 minutes.
Dump onto waxed paper until cool enough to handle and knead until smooth.
Store in covered container or plastic bag.
Food coloring may be added. (After cleaning, your stainless steel pans will shine because of the cream of tartar!) Makes about 2 pounds of play dough.
Mash cheese in a bowl.
Add flavoring and coloring.
Mix in sugar.
Combine and knead with hands until like pie dough.
Roll in balls the size of marbles.
Place one side in small amount of granulated sugar.
Press sugar side in mold.
Unmold at once. (Soft flexible rubber molds are best for this recipe.)