Cannoli Filling # 1: (Will fill 8 large cannoli):
Cream drained ricotta until
For filling, place sugar and cornstarch in
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.
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.
Beat Ricotta cheese with powdered sugar and vanilla.
Add chocolate chips.
Fill shells.
Dip ends in nuts and top with powdered sugar.
Crust.
Preheat oven to 350\u00b0F.
Make crust by combining the graham crackers with the butter and 1 tbs sugar.
Stir so that all is coated with butter, but keep it crumbly.
Press the crumbs onto the bottom of an 8 inch pie dish.
Bake for 5 minutes and set aside until you are ready to fill.
Filling.
Mix ricotta cheese, confectioner sugar, milk & pudding mix together with a blender until pudding like. Pour into pie crust and refrigerate for 4 hours.
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!
To Make The Apple Filling: In a large skillet over
To Prepare Filling: Beat together cream cheese, honey
br>Top pie with meringue (recipe to follow).
After meringue
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Combine shortening, salt and vanilla.
Blend.
Add sugar and cream well.
Add beaten egg and mix thoroughly.
Sift flour and baking powder.
Add to the first, alternately with milk, blending well.
Chill dough.
Roll dough 1/8-inch thick on floured board. Cut into 3-inch cookie.
Place one cookie on ungreased cookie sheet.
Add 1 teaspoon of Date Filling (recipe to follow).
Cover with another cookie.
Press together with a fork.
Prick top of each cookie with a fork.
Bake at 375\u00b0 for about 15 minutes.
Heat oven to 400\u00b0.
Mix thoroughly shortening, brown sugar and eggs.
Stir in water and vanilla.
Sift together and stir in flour, salt, soda and cinnamon.
Drop with teaspoon on ungreased baking sheet.
Place 1/2 teaspoon Date Filling on dough; cover with another 1/2 teaspoon of dough.
Bake until lightly browned, 10 to 12 minutes.
Makes 5 to 6 dozen.
*Examples:
Chocolate cake mix, cherry pie filling; lemon cake mix, peach pie filling.
Cream together shortening and butter.
Add sugar gradually. Add eggs.
Beat well and add flour gradually.
Spread mixture in 13 x 9-inch greased pan saving 1/2 cup of dough.
Spread 1 can apple pie filling and top with drops of remaining dough and bake at 350\u00b0 for 40 minutes.
When cake is still warm, spread with powdered sugar.
egrees.
Lightly spray 12 cannoli tubes with spray oil.
aking the cannoli shells set
r day ahead to make Cannoli Cake.
Preheat oven to
Chocolate Cannoli Shells:
In a medium
f dough around a metal cannoli tube, overlaping the ends and