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Results 21 - 30 of 61 for cannolis
21. CANNOLI CAKE
Early in the day or day ahead: In large bowl, mixer on high, beat egg whites until soft peaks form. Beat at high speed, sprinkle 1/2 cup ...
22. CANNOLI FILLING
Whip all together in bowl until nice and creamy. Cover bowl and let "rest overnight". Fill shells, decorate with sprinkles on ends and ...
23. CANNOLI CAKE
In a double boiler or a thick-bottomed saucepan over low heat, combine cold milk and cornstarch and stir constantly until mixture has ...
Line unpricked pie crust with double thickness of heavy-duty foil. Bake in a 450 degree oven 10-12 minutes. Remove from oven; reduce oven ...
25. CANNOLI FILLING
Combine Ricotta cheese and confectioners' sugar thoroughly (hand mix), then add 1/4 teaspoon of vanilla and the chocolate chips and the ...
26. CANNOLI CREME
Adjust to taste. Buy cannoli shells. In bowl with mixer ... chips. Refrigerate for 3 hours. Fill shells. Sprinkle with chocolate sprinkles. Serve.
27. CANNOLI FILLING
Put the Ricotta in a ... knife, fill the cannoli first from one end and ... be assembled shortly before the meal. Recipe fills about 18 cannoli.
Mix thoroughly. Add little milk if dry (usually you won't need to).
29. CANNOLI CAKE
Mix together: Pour this mixture into a 9 x 13 inch greased pan. Then mix together: Beat until creamy. Pour Ricotta mixture gently over the ...
30. CANNOLI CAKE
In large bowl, with mixer at high speed, beat egg whites until soft peaks form. Beating at high speed, gradually sprinkle in 1/2 cup sugar, ...
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