Ingredients
- Potato Mixture:
- 3 large eggs
- 2 1/2 kgs fresh sweet potatoes , boiled, drained, peeled and mashed (or 6 cups)
- 2/3 cup granulated sugar
- 2/3 cup butter or margarine, melted
- 1/3 cup heavy cream
- 1 teaspoon vanilla
1/2 teaspoon each of ground nutmeg and allspice
Topping:
- 1 cup packed light-brown sugar
- 1/3 cup all-purpose flour
- 1 cup finely chopped pecans
- 1/3 cup butter or margarine, cut in small pieces
For garnish:
- 12 pecan halves
Instructions
- Heat oven to 180 C (or 350 F).
Grease a shallow 2 liters baking dish.
Potato Mixture:
- Beat eggs in a large bowl.
- Stir in potatoes until blended.
- Add remaining ingredients; mix well.
- Spread evenly in prepared baking dish.
Topping:
- Mix sugar, flour and nuts in a medium-size bowl.
- Work in butter with hands until well blended. Bake 60-70 minutes until topping is browned and bubbling.
- Garnish with pecan halves.
Cooking time (duration): 90
Diet type: Vegetarian
Number of servings (yield): 12
Meal type: lunch
Culinary tradition: USA (Southern)
My rating:5 stars: ★★★★★
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Posted: December 8th, 2009
Categories:
lunch
Tags:
all-purpouse,
allspice,
boiled,
brown,
butter,
casserole,
cream,
drained,
eggs,
flour,
margarine,
mashed,
nuteg,
pecans,
peeled,
potato,
praline,
sugar,
sweet,
topping,
vanilla,
yam
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Ingredients
Shells:
- 2 cups all-purpose flour
- 30 grams Crisco
- 50 grams sugar
- 1 egg
- 10 tbsp. of water (or white wine preferred)
- 1/2 tsp. cinnamon
Filling:
- 2.5 cups of milk
- 1 cinnamon stick
- 2 cups of sugar
- 0.5 cup of cornstarch
- 1 tsp. vanilla
Instructions
Shell making:
- Mix all the ingredients together except the egg till they form a small ball.
- Add the egg to the mix and slowly add the water/wine till you get the dough.
- Refrigerate the dough for about ~3 hours.
- Roll it thin.
- Use a cup or a glass to cut the rolled dough.
- Wrap the cut circles around the tube and seal the edge with some water.
- Fry the cannoli shells in the tubes in oiluntil deep golden brown.
- Pull the tubes from oil and slide the shell off the tube.
- Place the shells on paper towel to soak up extra oil and cool down.
Filling:
- Heat sugar, milk, and cinnamon, leaving a little milk out to mix with the cornstarch.
- Add cornstarch/milk mixture when milk comes to a boil.
- Mix until thick while stirring continuously.
- Refrigerate for about 20 minutes.
- Add the vanilla and stir it with the mixture.
Finishing:
- Use a cake decorator’s bag to fill the shells, and dip the ends of the filled cannoli shells into the nuts or chocolate mixture.
Enjoy!
Variations
You can use ricotta cheese instead of cream to fill the cannolis.
Cooking time (duration): 240
Number of servings (yield): 12
Meal type: dessert
Culinary tradition: Italian
My rating:5 stars: ★★★★★
Posted: November 7th, 2009
Categories:
Dessert
Tags:
cannoli,
chocolate,
cinnamon,
corn starch,
cream,
crisco,
egg,
filling,
flour,
milk,
nuts,
shells,
sugar,
vanilla,
water,
wine
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- GhD 