1 - 10 of 18 for cannoli dough

Result Page: 1  2   Next

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.

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.

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

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

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.

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

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

Result Page: 1  2   Next

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.11s