Cannoli Filling # 1: (Will fill 8 large cannoli):
Cream drained ricotta until
For filling, place sugar and cornstarch in
For the Parmesan cannoli: In a non stick skillet
FOR THE CAKE: Begin early in
lour and almond extract. Cool for 5 mins. Drop well-spaced
f the oven and bake for about 30-35 minutes (DO
For the Filling: Beat Cream Cheese, powdered sugar,
For the Salmon:
Season salmon
king the cannoli shells
To Make Filling: Combine ricotta cheese, 1 1/
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.
br>To make the pineapple cannoli filling, in a food processor, puree
inutes.
Fill shells with cannoli filling, piping into a star shape
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!
with Kitchenaid) mix on low for 1 minute. Scrape sides down
wo hours or overnight.
For the filling: combine all of the
For the pastry, sift flour and
FOR THE CRUST:
1.<
For the dough, combine the yeast
For the berries:
Combine all