sondray

Cannoli Shells
2 cups flour
l/4 cup Marsala
2 TBSpn. shortening
l tsp sugar
1/4 tspn salt

Mix together and knead. Put mixture on moistened paper towels and then on a dry towel on top of that.
Let stand for l hour.

Make little circles out of dough (about 6 to 7 inches in diameter) Wrap circles around metal or wooden
tube (about the size of toilet paper roll), moisten tip with milk or white of egg. Then deep fry.

Cannoli Filling
1-1/2 cups of ricotta
1/2 cup confectionary sugar (put more if you like it sweeter after you taste it)
1 tsp. vanilla
Chocolate chips (as many as you desire)
2 shakes of cinnamon
crush handful of walnuts or pistachios (peeled of course) set aside

When you fill the cannoli press the tips of the cannoli in pistachio nuts or walnuts whichever you like. Cut maraschino cherries red or green in fourths or 1/2 and after you press the end of the cannoli which is filled with the ricotta place the cherry on it. If you use pistachio nuts then use a red cherry and if you use walnuts then use a green cherry so that you have the Italian colors.

Then when you serve them sprinkle confectionary sugar on them so they look nice. Do not fill cannoli until you are ready to serve. (filling will soften shell if filled ahead of time). You can add the chocolate chips after you mix the ricotta or just add one or two after you fill the cannoli.

Cannoli Pie
1 lb ricotta cheese
1 tbsp flour
3 eggs
3/4 cup sugar
2 tbsp finely minced candied fruit peel
or 1 tsp orange or lemon zest
1 tsp cinnamon
1-10 oz jar maraschino cherries, well drained
1 cup mini chocolate chips
or 1 large chocolate bar with almonds, finely chopped
1 unbaked pie shell (9 in)

Mix first 4 ingredients in mixer until smooth; fold in fruit peel, cherries and chocolate chips. Pour into unbaked pie shell. Sprinkle pie with cinnamon. Bake at 350 degrees for 50-60 minutes. Chill before
serving.