2 c. flour
2 tbsp. shortening
1 tsp. sugar
1/4 tsp. salt
3/4 c. Marsala, Burgundy or Chablis wine

Combine flour, shortening, sugar and salt and wet gradually with the wine. Knead together with fingers until a hard dough is formed. Form into a ball, cover with a cloth and let stand for about an hour. Cut dough in half and roll 1/2 of the dough into a thin sheet about 1/4 inch thick or less and cut into a 4 inch square. Place a metal tube diagonally across each square from one point to another, wrapping dough around by overlapping the other two points, sealing the overlapping points with a little egg white. Meanwhile heat vegetable oil in a large deep pan for deep frying. Drop 1 or 2 tubes at a time into the hot oil and fry gently on all sides until dough acquires a golden brown color.

2 lbs. of Ricotta (must be dry)
2 (8 oz.) pkgs. cream cheese
1 c. confectioners sugar
2 tsp. cinnamon oil
1 tsp. vanilla
2 oz. of miniature bittersweet chocolate morsels
Dash of orange flavoring

Beat cream cheese until very creamy. Beat Ricotta vigorously for 2 minutes. Blend the cheeses together and add sugar, cinnamon oil, vanilla and flavoring plus chocolate morsels. Cover and refrigerate for 1/2 hour at least before filling shells. Filling will keep at least 3 days in refrigerator.

2 lbs. Impastata
1 lb. confectioners sugar
2 drops cinnamon oil
1/2 c. chocolate chips
3 tbsp. chopped hazelnuts
2 tsp. vanilla

Blend and beat until creamy and fill your cannoli shells.