8 egg yolks
3/4 c. sugar
1/2 tsp. salt
3/4 cube butter
1 oz. carton sour cream
1/2 c. white wine
1/2 tsp. lemon extract
1/2 tsp. baking powder

Beat egg yolks, wine, melted butter, sour cream begin with 4 1/2 cups flour, baking powder and salt. Keep adding flour until you have a soft non-sticky dough. Roll very thin and cut in 3 inch squares. Roll around cannoli tins or sticks. Seal with egg white and fry in deep oil until a golden brown. Keep turning, take off tins and roll in granulated sugar. (Will keep for several weeks.)

FILLING:

Whip 1 pound ricotta cheese until it looks like whipping cream. Add 1 egg, 1/2 pint whipping cream and beat again. Fold in 3/4 cup maraschino cherries, 2 almond Hershey bars, 1 flat can pineapples, drained. Fill cannoli just before serving. Filling can be made early and refrigerated.