|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
1 - 10 of 26 for home made cannoli shells
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Combine flour, shortening, ... least before filling shells. Filling will ... days in refrigerator. Blend and beat until creamy and fill your cannoli shells.
Sift flour with ... ovals. Wrap around cannoli forms. Seal edge ... cannoli form, holding shell carefully. Cool shells before filling. Mix ... not mix after set.
Mix all ingredients ... squares. Shape onto cannoli sticks. Fry in ... towels. Gently remove pastry from cannoli sticks. Cool and fill with Italian cream.
Mix together as if it were bread, then refrigerate until well chilled. Work with small sections of dough. On floured surface (foil seems to work ...
Sift flour with ... 6 inch long Cannoli form or dowel, ... is used. Cannoli shells can be made a day or ... pistachios; sprinkle tops with confectioners' sugar.
Mix flour, shortening, ... squares. Wrap around Cannoli Shell Forms. Moisten edges ... ingredients except whipping cream. Whip cream and fold in. Fill shells.
Sift dry ingredients. ... 6-inch stick or cannoli form. Wrap dough ... citron, and chocolate chips. Fill shells. Sprinkle with confectioners sugar. Makes 24.
Combine flour, cocoa, ... loosely around a cannoli tube, overlap opposite ... remove tube from shell by pushing gently ... before filling. Cannoli shells can be kept ... and filled as needed.
Mix, roll out on board, cut into squares and wrap around tubes using egg white to hold together. Heat oil and deep fry 2 or 3 at a time until golden ...
Sift flour with ... wrap around a cannoli form, sealing edge ... fill cannolis (a pastry bag is helpful). Sprinkle them with powdered sugar. 25 servings.
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