1 - 5 of 5 for italian cannoli

Mix all ingredients with beater until smooth. Chill until ready to use. Yield: slightly more than 1 1/2 cups filling, or enough for about 12 cannolis.

Combine flour, shortening, ... filling shells. Filling will keep at least 3 days in refrigerator. Blend and beat until creamy and fill your cannoli shells.

In a large ... until golden brown, remove gently and fill cannoli shells. Tip: Oil should be hot enough to brown a 1-inch bread cube in just under 1 minute.

In large bowl, ... vanilla and cinnamon. Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.

Sift dry ingredients. ... 6-inch stick or cannoli form. Wrap dough ... citron, and chocolate chips. Fill shells. Sprinkle with confectioners sugar. Makes 24.


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