Results 1 - 10 of 18 for cannoli dough

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Optional items: pepperoni, ... etc. Thaw bread dough to room temperature. ... oregano and garlic. Mix well. This may be used in lasagna, stuffed shells, etc.

Combine flour, shortening, ... until a hard dough is formed. Form ... least 3 days in refrigerator. Blend and beat until creamy and fill your cannoli shells.

In bowl sift ... make a firm dough. Knead until ... squares. Put metal cannoli tube diagonally on ... corners of dough over to meet in middle. Press to seal.

In a cup ... tablespoons flour. Divide dough into 4 pieces. ... inch square. Place cannolis form diagonally on ... edge with water. Fry until light brown.

Sift dry ingredients. ... a time, until dough clings together. Refrigerate ... 6-inch stick or cannoli form. Wrap dough ... confectioners sugar. Makes 24.

Sift flour with ... into port. When dough is stiff enough ... 6 inch long Cannoli form or dowel, ... pistachios; sprinkle tops with confectioners' sugar.

Sift flour with ... a time, until dough begins to cling ... ovals. Wrap around cannoli forms. Seal edge ... chips. Let set overnight. Do not mix after set.

Mix flour, butter, ... stiff but manageable dough. Knead for ... squares. Place a cannoli tube from corner ... covered and refrigerated, for up to 3 days.

Mix together as ... small sections of dough. On floured ... approximately 5x5 inch. Wrap around a seasoned bamboo stick wrapping from one diagonal corner to another.

Sift flour with ... a time, until dough begins to cling ... wrap around a cannoli form, sealing edge ... Sprinkle them with powdered sugar. 25 servings.

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