Text 19388, 75 rader
Skriven 2011-12-25 01:24:10 av Janis Kracht (1:261/38)
  Kommentar till text 19345 av Dale Shipp (1:261/1466.0)
Ärende: Happy Holidays
======================
Hi Dale,

> The Shipp Family                ////////|\\\\\*\\
> ////*////|\\\\\\\\\
> wish you and your family          //////////|*\\\\\\\\\
> //*////////|\\\\\\*\\\\
> Happy Holidays             /////////*//|\\\\\\\\\\\\
> |||
> |||
> (artwork from MetroNet)

Looked great here, but quoting it doesn't do it justice so I clipped it :)

Merry Christmas Dale and Happy Holidays to all :)

===Cannoli===
This dessert is a favorite for any holiday dessert.

TIPS for Great Cannoli:

Use whole milk Ricotta and let it drain in a colander for about 2 hours,
covered in the refrigerator before starting.  Make sure you use Confectioner's
sugar, not granulated sugar.  Fill the cannoli shells just before serving. 
When wrapping the shells on the tubes, don't wrap them overly tightly or they
will break when you try to remove them.

Filling:
2 pounds ricotta cheese
1 1/2 cups confectioners sugar
4 teaspoons vanilla
1/4 cup chocolate chips
1/4 cup chopped citron candies (optional)

Shells:
1 1/3 cups flour
1/4 teaspoon salt
2 Tablespoons vegetable shortening
1/2 teaspoon sugar
5 Tablespoons white wine
Chopped pistachios, or shaved chocolate (optional)

Place the flour in a mound on a pastry board and make a well in the center. Put
the salt, shortening, sugar and wine in the well.  With a fork, stir in the
center and keep stirring until most of the flour is absorbed.  Knead with hands
until smooth.  Divide the dough into two balls.  Roll one ball at a time, to a
thickness of a noodle.  Cut into 3 1/2 " squares (about 20-22 squares).  Use 5"
long cannoli tubes.  Place the tube diagonally on the dough square and wrap
around the tube, overlapping the 2 points.  Moisten the point with water and
press the points together to close the cannoli shell.  Don't wrap the shells
too tightly or they will break after frying when you try to remove them.

Deep fat fry one or two shells at a time in 2 " of vegetable oil heated to
400X, turning carefully with tongs.  Fry for 30-45 seconds or until golden
brown.  Drain the fried shells, and cool on absorbent paper towels.

To remove the shells from the tubes, hold the end of the tube with a pot holder
and gently push the cannoli from the tube with a fork.  Cool the tubes before
wrapping again with the remaining dough.  After all the shells are cooled,
store the empty shells in a tightly sealed tin container until you are ready to
fill them.

Combine all the ingredients for the filling and mix well.  Store covered and
refrigerated until you are ready to fill the shells.

To fill the shells, spoon the filling into each shell with a small spoon or
metal spatula.  Sprinkle the ends of the filled cannoli with chopped nuts,
candies, shaved chocolate or a dusting of confectioners sugar.  Our favorite is
shaved chocolate.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)