Cannoli

Posted by Penny Moline on Wednesday, January 20, 2016 Under: Desserts
Flour 2 cups
Sugar, granulated 2 Tablespoons
Cinnamon 1/4 teaspoon
Wine 1/4 cup
shortening 3 Tablespoons
Egg, slightly beaten 1 each
 
Vegetable oil for frying as needed
Beaten egg white or milk as needed

Cut shortening into flour until the mixture resembles coarse crumbs
fold in sugar and cinnamon
gradually add wine; a few drops at a time
add slightly beaten egg
form into a ball, cover and let rest in a cool place one to two hours
divide into quarters

On a slightly floured surface, roll out dough as thin as possible about the thickness of a dime ( great use of a pasta roller if you have one)
Take a piece of cardboard and cut out an oval shape 4 to 5 inches long
place cardboard on dough and cut shape with a knife
loosely wrap each each oval piece around a metal tube.  Seal the edges with beaten egg white or a dab of milk
Deep fry in vegetable oil at 400 degrees remove when golden brown, about 2 minutes
drain on paper towels
cool briefly before removing from forms
let cool completely before filling

In : Desserts 

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Previous post: Philly Steak...

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let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cannoli

Posted by Penny Moline on Wednesday, January 20, 2016 Under: Desserts
Flour 2 cups
Sugar, granulated 2 Tablespoons
Cinnamon 1/4 teaspoon
Wine 1/4 cup
shortening 3 Tablespoons
Egg, slightly beaten 1 each
 
Vegetable oil for frying as needed
Beaten egg white or milk as needed

Cut shortening into flour until the mixture resembles coarse crumbs
fold in sugar and cinnamon
gradually add wine; a few drops at a time
add slightly beaten egg
form into a ball, cover and let rest in a cool place one to two hours
divide into quarters

On a slightly floured surface, roll out dough as thin as possible about the thickness of a dime ( great use of a pasta roller if you have one)
Take a piece of cardboard and cut out an oval shape 4 to 5 inches long
place cardboard on dough and cut shape with a knife
loosely wrap each each oval piece around a metal tube.  Seal the edges with beaten egg white or a dab of milk
Deep fry in vegetable oil at 400 degrees remove when golden brown, about 2 minutes
drain on paper towels
cool briefly before removing from forms
let cool completely before filling

In : Desserts 

Next post: Rice Pudding
Previous post: Philly Steak...

« Back to posts

let me know what you think of the recipes and how I can improve my site.. These are my favorite recipes... and I hope you love them as much as I do... Please let me know... and if there is something you would like to know about cooking... I will do my best to answer questions for you...If I don't know. I will find out!

Cooking with Passion


Penny Moline A little about myself to get started..I got my first job cooking at the age of 14..at the snack bar across the street from my high school.. I am a graduate of an ACF (American Culinary Federation) Culinary Arts program...I have a degree with honors in Culinary Arts.... I have been teaching at a local college since 2002.( Oh and I was lucky enough to get to go to Paris and take a pastry and danish class too). During the 2002 winter Olympics I was the Executive. Pastry chef at the only fine dining restaurant in the media center. That was so exciting. I have worked in fine dining restaurants, and worked for a manufacturing rep company.. I was the product specialist for Kitchenaid and Weber grills...and got to do the training on my two wonderful products. Tough job...but someone got be be lucky enough to do it! Everything I have done... I have loved! Teaching has been the greatest. What a dream job. I have students that want to learn all they can about cooking. Our school is a production based program, which allows the students to get a lot of hands on training. We run a restaurant that serves fresh bread of the day, soup, salad, (and salad bar), an ever changing entree and dessert daily. So the students not only makes bread from scratch once or twice like some schools they make it more than a dozen times before their rotation is changed. I know we are doing a great job as the local police eat there almost daily. Plus...my program is full and we now have a waiting list to get in. Not too shabby I would say. Several of our students have won national and local cooking and baking awards... what can I say? I love to cook.... I really love my job...and I would like to feed the world with one recipe at a time! I It is really rewarding to love what you do...and to have passion for it. You don't have to make pretentious food to make good food. You just need to use fresh ingredients...and use what is in season. Most importantly...you need to love to eat...and then the passion for cooking is there...Don't let cooking intimidate . you...YOU CAN COOK...and remember this KISS (keep it simple silly).. Let me know what you think! My email is chefpennymoline@gmail.com

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