3743 making cannoli Recipes

make and maintain your own sourdough starter, need a volume of at least 1 and 1/3 cups., there are several ingredient combinations for making wild, yeast sourdough, is to grate a raw potato. then add enough water to cover, enough flour to make a thin batter of about a cup and a, third in volume ., method is to use water that you ve boiled potatoes, in instead of the grated potato and water combination., you can also use flour , sugar and water. use 1 cup of, flour , a tbsp of sugar and enough water to make a, pancake consistency batter ., yet another is to simply mix together equal amounts of water, flour (whole wheat is best for this)., anything that provides food for the yeast and a good growing, environment will work. yeast needs sugar or carbohydrates, which it converts to sugar), and clear liquid., make your choice based on what you have handy and just because, what you d like to try. don tsp worry about whether or, not 1 set of ingredients will work better than another, because the chances are that they will all be equally, efficient in attracting wild (sour) yeast. there is no exact, recipe because there are so many other variables in each house, that will invite or dissuade wild yeasts from entering the, mixture. if at first you don tsp succeed, try, try again . the, most important thing is the method ., when you have decided on the ingredients you want , put them in, a glass container that will hold at least three times the, volume of the ingredients. mix lightly with a wooden or, plastic spoon as some metals will react to it. the working of, starter will mix itself ., leave the mixture undisturbed and loosely covered with a cloth, perforated plastic (to allow gases to escape) at warm room, temperature until it begins to froth or work and expand., this is a sign that wild yeasts have made themselves at home, what you re after. the new starter will rise up in, then fall again. when it has , it s ready for, use. (note: it will smell sour !), when you use it , always leave some in the container and add, flour and water back to equal what you ve taken out. most, recipes call for a cup of starter, so replace it with a half, flour and a half-cup of water and set it in a warm, place to work again ., you will probably see a liquid covering the top at 1 time or, this is called hooch , and it s exactly what it, sounds like , but don tsp drink it! actually, it s harmless, so, stir it back into the starter if the starter is thick, or if, either way ., keep sourdough in the refrigerator unless you use it at least, every third day. if you use it that often , you can leave it on, counter or any place where it s safe. if you can tsp, refrigerate it , you can keep it fresh by throwing out a cup of, it every second or third day and then replenish with flour and, water. wait until it works again before counting days ., a properly cared for starter can live indefinitely, but if you, leave it out without using it for too long, the yeast can, literally suffocate in its own waste products. if the starter, looks off color (grayish is normal) or turns pink, toss it and, start fresh ., what can you make with sourdough besides the traditional, bread , you can make biscuits, pancakes, pretzels, bagels, muffins , cornbread and even cookies! once you re comfortable, using it , you can experiment with your favorite yeast or, baking powder recipes. simply put , you substitute sourdough

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, any flavor fruit jam, egg white

make ahead cookie mix, white sugar, butter, vanilla extract, egg, chopped walnuts, raisins, maraschino cherries, chopped, maraschino cherries, halved

make ahead cookie mix, brown sugar, butter, vanilla extract, egg, semisweet chocolate chips, chopped walnuts

sugar, part-skim ricotta cheese, blanched slivered almonds, semi-sweet chocolate chips, amaretto liqueur, cannoli shells, sugar, unsweetened cocoa powder, maraschino cherries

ricotta cheese, sugar, cinnamon, semisweet mini chocolate chips, cannoli shells, chocolate, melted (optional), pistachios, chopped (optional)

cannoli shells (depending on size of shells), ricotta cheese, fresh orange zest, vanilla extract, almond extract (optional), dark semisweet mini chocolate chips, powdered sugar (more if you like it sweeter), nutmeg (optional), grand marnier (optional)

carton ricotta cheese, powdered sugar, vanilla, bittersweet chocolate or 1 oz semisweet chocolate, grated, bittersweet chocolate or 4 oz semisweet chocolate, chopped, shortening, cannoli shells, pistachios, finely chopped, whipping cream

good quality ricotta cheese, sugar, vanilla extract, almond extract, bittersweet chocolate chips, sugar, prepared cannoli shells

whole milk ricotta cheese, sugar, goat cheese, orange , zested, vanilla bean, cannoli shells , premade, bittersweet chocolate, melted

quick cooking oats (you will need about 1/2 cup total per serving, so the amount will depend on how many servings you want to make up--1/2 cup for 1 serving, or about 6 cups for 12...and anywhere in between), kosher or sea salt(about 1/2tsp per serving, so, again, adjust as needed), dry milk (about 1tsp per serving, adjust as above), various flavoring additions ie brown or white sugar, cinnamon, mini chocolate chips, dried fruits like blends, berries, apples, bananas(though these don tsp rehyrdate as well), i suggest starting with about 1tsp sugar per serving, 1/2t cinnamon, and about 3t of any of the dried fruits or chocolate chips, but, again, once you try it, just adjust to your preference. also, if you want to make 1 of the and cream type recipes, like peaches and cream, etc, just add another 1/2t dry milk to your ingredients

cannoli shells, fresh whole-milk ricotta, sugar, vanilla, egg, semi-sweet chocolate chips, dried tart cherry

cake flour, sugar (or equivalent), black walnut extract (or extract of your choice ( i used black walnut), boiling water (nuked in the microwave), firm tofu, drained and squeezed of liquid, sugar (or equivalent), pecans, toasted, finely chopped, vanilla extract, water , if necessary, to make creamier, cocoa , sifted ( turtle ) (optional), boiling water ( turtle ) (optional), caramel candies (i used werther s), nonfat milk, nonfat milk

make ahead creole-stuffed potatoes, chopped onion, chopped green pepper, butter or margarine, chopped tomatoes, potatoes, baked, milk, salt and pepper to taste, butter or margarine, paprika to taste, saute onions and green pepper in 2 tsp. butter or margarine in skillet. add tomatoes; simmer for 2 minutes. cut potatoes in half lengthwise; scoop out pulp; reserve shells. mash pulp with milk, salt and pepper. fold in tomato mixture; spoon into shells on baking sheet. dot with butter; sprinkle with paprika. chill, covered, for several hours if desired., make ahead to this point., bake in preheated 400* f. oven for 20 minutes.

sugar, part-skim ricotta cheese, amaretto liqueur, cinnamon, candied pistachios, chopped, toasted almond, sliced, brandy-soaked dried cherries (soak over night), semisweet mini chocolate chips, cannoli shells, crushed (or 6-8 amaretto cookies)

dried cranberries or dried cherries, chopped, amaretto liqueur, ricotta, homemade or store-bought, well drained (1 cup), sugar, mascarpone, homemade or store-bought, cold, toasted pistachio nuts, chopped, cannoli shells, homemade or store-bought , recipe follows, sugar, for garnish, whole milk, heavy cream, freshly squeezed lemon juice, salt , optional, egg roll wrappers, vegetable oil

whole milk ricotta cheese, sugar, goat cheese, orange , zested, vanilla bean, cannoli shells , premade, bittersweet chocolate, melted

half-and-half, divided, egg yolks, sugar, cinnamon, zest of 1 lemon, fresh ricotta cheese, vanilla extract, semisweet chocolate chips, candied fruit (or dried fruit), in 1/4 -inch dice, pistachio nuts, coarsely chopped, cannoli pieces (for garnish )