Italian Dessert RecipiesCannoliShells: Filling:
3 cups flour 3 cups ricotta cheese
1/4 cup sugar 1 /14 cup sugar
1 tsp. cinnamon 2 tsp. vanilla
1/4 tsp. salt 1/2 cup citron finely chopped
3 tbs. shortening 1/4 cup chocolate pieces
2 eggs well beaten
2 tbs. white vinegar
2 tbs. cold water
Have 18 Cannoli tubes cut into 6 inch lengths.
Mixfilling ingredients together and place in refrigerator to chill.
Shells: Put in bowl, sift together, flour, sugar, cinnamon and salt.
Cut in shortening, stir in beaten eggs.
Blend in vinegar and water a tbs. at a time.
Knead 2 minutes, wrap in wax paper and chill for 30 minutes.
Set out a sauce pan and heat 1 qt. oil to 360.
Using a cardboard oval 6 in. X 1 1/2 in. as a pattern,
Cut out Cannoli shells and wrap loosely around tubes.
Seal with egg white.
Fry for 8 minutes, a few at a time.
Cool slightly and remove tubes andlet cool completely.
Fill with ricotta filling – dust with confectionery sugar.
AliceItalian Rum Cake2 - 3 1/2 oz. pkg. Instant vanilla pudding
2 - 3 1/2 oz. pkg. Instant dark and sweet pudding
7 cups milk
2 tsp. rum extract
1 1 lb. Pound Cake
1 8 oz. Container of Cool whip
Line bottom of 13 X 9 X 2 pan with cake sliced ¼ in. thick.
Make vanilla pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Put another layer cake.
Make chocolate pudding using 3 1/2 cups milk and 1 tsp. rum extract.
Let pudding set 5 min., then pour over cake.
Top with cool whip.
Let set overnight.
Keep refrigerated.
- RitaItalian Cheesecake1 lb. Cream cheese
1 lb. Ricotta cheese
1 lb. sour cream
1 1/2 cups sugar
3 tbs. flour
3 tbs. cornstarch
1/2 cup melted butter
4 eggs
4 tsp. vanilla
4 tsp. lemon juice
Mix ingredients in order, beating well after each addition until smooth.
Pour batter into greased and floured 10" spring form pan.
Bake at 300 for 1 hour.
Shut off oven and leave cake in for 1 hour.
Cool on rack.
Refrigerate.
- EvelynTorta di RicottaCrust
Grease 9" plate
1-cup flour
1/4-cup butter
1/4-cup sherry
1/4 tsp. salt.
Filling
4 oz toasted almonds
2 eggs
1/2-cup sugar
1 tsp. vanilla
1 lb. Ricotta
4 oz. Candied cherries
4 oz. Candied pineapple
Beat eggs and sugar.
Add vanilla and ricotta.
Stir in almonds, cherries and pineapple.
Bake at 325 for 1 hour
- DeniseItalian Ricotta CheesecakeCrust
1 1/2 cups ground butter cookies
1/4 cup melted butter.
Press on bottom and sides of greased 11 X 7 pan.
Filling
3 yolks
1 lb. Ricotta cheese
2/3 cups evaporated milk
1/2-cup sugar
2 tbs. flour
1/4 tsp. salt
Mix all ingredients together.
Beat 3 egg whites until foamy.
Add 1/4-cup sugar.
Beat stiff. Fold into Filling.
Pour over crust.
Bake at 300 for 45 minutes.
Cool.
Refrigerate
- DebbieMom's Ricotta Cheese PieCrust
1-cup flour
1/4 tsp. Salt
1/4-cup water
1/4-cup soft butter
14 tsp. anise
Greased 10" plate
Filling
4 eggs
1-cup sugar
2 lbs. Ricotta cheese
1 tsp. Anise
2 tsp. Vanilla
3 tsp. Lemon juice
Bake at 400 for 15 minutes
Then bake at 350 for 45 minutes.
- RitaItalian Cheese Pie3 cups ricotta cheese
3 eggs beaten in separately
1 1/2 tsp. vanilla
3/4-cup sugar
2 level tbs. flour
1/2 cup half and half
Put ingredients in order.
Mix well.
Pour in 9" greased pie pan.
Bake at 350 for 45 minutes to an hour.
Sprinkle with cinnamon.
Ready when knife in center comes out clean.
- MarieSpumoni Cake1 yellow cake mix
4 eggs
1-cup sour cream
3/4-cup oil
1 pkg. instant vanilla pudding
1/2 cup chopped nuts
1 8 oz. Chopped cherries
2 oz. Unsweetened chocolate melted
4 drops each red & green food color
1/2 tsp. almond extract
Beat 1-5 med. 2 minutes
Divide into 3 bowls.
1. Add nuts & green
2. Add cherries & red
3 add chocolate & almond.
Grease Bundt pan well
Pour 1, then 2, and then 3.
Don't swirl.
Bake at 350 for 1 hour
Cool 10 Min.
Remove Cool
Sprinkle with confectionary sugar.
- DebraItalian Ricotta Cheese Pie 1 cup flour
1 tsp. baking powder
2 tbs. sugar
1/4 cup butter
1 egg
Filling:
1 tbs. flour
1 lb. ricotta cheese
3/4-cup sugar
1 cup milk
1 tsp. vanilla
3 egg yolks
3 egg whites
Crust: Mix flour, butter, egg, sugar and baking power.
Roll out and put in 10-12 inch pie plate, flute the edges.
Filling: Beat egg whites stiff, set aside.
Beat yolks, sugar, ricotta, flour, milk, and vanilla.
Fold in beaten egg whites and pour into crust.
Bake in oven at 375 for 10 Minutes,
Then lower heat to 325 for 1 hour.
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