Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Cannoli Alla Siciliana #2 Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
2 Cup(s) All-Purpose Flour
2 Tablespoon(s) Shortening
1 Teaspoon(s) Sugar
1/4 Teaspoon(s) Salt
3/4 Cup(s) Wine, Marsala Burgundy or
Chablis
Vegetable oil
3 Cup(s) Ricotta
1/2 Cup(s) Confectioners sugar
1/4 Cup(s) Cinnamon
1/2 Square Unsweetened
chocolate grated -or-
1/2 Tablespoon(s) Cocoa, both optional
1/2 Teaspoon(s) Vanilla
3 Tablespoon(s) Citron peel, chopped
3 Tablespoon(s) Orange peel, candiedchopped
6 Glace cherries, cut up
Directions:
From: Wendy Lockman <wlockman@ra1.randomc.com>Date: Fri, 15 Mar 1996
18:50:23 -0500 To make cannoli shells it isnecessary to have 3 or 4
metal tubes, preferably made from very lighttin, about 7-inches long
and 1 1/8 inches in diameter. The edges shouldnot be soldered. (Old
aluminum chairs cut up work great)SHELLS: Combine flour, shortening,
sugar and salt, and wetting graduallywith wine, knead together with
fingers until rather hard dough or pasteis formed. Form into ball,
cover with cloth and let stand about 1 hour.Cut dough in half and roll
half of dough into a thin sheet about 1/4inch thick. Cut into 4 inch
squares. Place a metal tube diagonallyacross each square from one point
to another, wrapping dough around tubeby overlapping the two points and
sealing overlapping points with alittle egg white. Meanwhile heat
vegetable oil in large deep pan fordeep frying. Drop one or two tubes
at a time into hot oil. Fry gentlyuntil dough is a golden brown color.
Remove from pan, let cool andgently remove shell from metal tube. Set
shells aside to cool. Repeatprocedure until all shells are
made.FILLING: Mix ricotta thoroughly with sifted dry ingredients. Add
vanillaand fruit peel. Mix and blend well. (A little grated pistachio
may beadded if desired). Chillin refrigerator before filling shells.
Fill coldcannoli shells; smooth filling evenly at each end of shell.
Decorateeach end with a piece of glace cherry and sprinkle shells
withconfectioners sugar. Refrigerate until ready to serve.These are
best if they are filled just before you company arrives.From: Polly-O
Cooking with Cheese Recipe Book p.reynolds,
GEnieMC-RECIPE@MASTERCOOK.COMMASTERCOOK RECIPES LIST SERVERFrom the
MasterCook recipe list. Downloaded from Glen's MM RecipeArchive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 244
Calories From Fat: 97
Total Fat: 11.2g
Cholesterol: 20.3mg
Sodium: 127.1mg
Potassium: 117.9mg
Carbohydrates: 27.6g
Fiber: 2.3g
Sugar: <1g
Protein: 9.7g


Scale this recipe to Servings [?]