advance of making the cannoli shells set the ricotta in
Chocolate Cannoli Shells:
In a medium
Mix flour, shortening, salt and sugar.
Add enough wine (can use water if desired) to make a stiff, but workable, dough.
Roll into a ball and let stand 1 hour.
Roll out dough 1/8-inch thick. Cut into 5-inch squares and wrap the dough around a short cannoli tube so that the opposite corners meet.
Fry in deep fat one at a time until golden brown.
(Will fill 8 large cannoli):
Cream drained ricotta until
n a bowl to make cannoli dough. Wrap in plastic wrap
efrigerate.
To make the cannoli cream, whip the ricotta with
For the Parmesan cannoli: In a non stick skillet
egrees.
Lightly spray 12 cannoli tubes with spray oil.
ne corner. Pipe filling into cannoli shells so pumpkin filling extends
ith a third of the Cannoli filling. Top with the top
In a large bowl, beat ricotta, powdered sugar, cream, allspice and cinnamon until combined. Stir in lemon zest and chocolate chips. Transfer to a piping bag fitted with a large plain tip.
Fill brandy snap cannoli shells with cannoli filling. Coat ends in crushed pistachio.
In a medium microwave-safe bowl, combine the mashed potatoes and green peas. Microwave 4-5 minutes. Stir in cheddar cheese until cheese melts.
Fill cannoli shells with mashed potato mixture, dividing evenly.
Spread bacon on a plate. Dip tips of cannoli into the bacon bits.
Place on serving platter.
xtract in a bowl. Whip cannoli cream until smooth using an
Beat cream cheese and lemon curd until smooth. Transfer to a piping bag fitted with a large plain tip. Pipe into cannoli shells. Chill until ready to serve.
Dust with powdered sugar to serve.
Prepare Cannoli Pastry Shells; set aside.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Combine Ricotta cheese, whipping cream, powdered sugar and vanilla in blender until mixture is quite thick.
Fold in coarsely chopped chocolate and citron.
Stuff into cannoli shells shortly before serving.
Sprinkle with powdered sugar and decorate with half a candied cherry at either end, if desired.
Makes 6 servings.
lways better!).
Arrange the cannoli shells on a serving tray
Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.
Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
After filling is mixed well FOLD in chocolate chips.
Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
Chill for 1 - 2 hours to allow the filling to absorb the flavors.
Dust with powdered sugar before serving and enjoy.
Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).