Ann has a talent for dreaming up simple and flavorful recipes. Her tastes are wide-ranging and she enjoys fine dining as much as discovering and experiencing the best fast food. Over her years of working as a recipe developer and food editor, she has compiled an impressive library of recipes that she continually mines for ideas and inspiration.
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This typical Italian dessert is quick to prepare with purchased cannoli cones.
Dietary Fiber: 1g
Instead of making a traditional cannoli, make this recipe as a deconstructed cannoli.Make it as a dip and serve with a waffer cookie. I used my waffle cone griddle to make waffers, then I cut them in sixths. I would also suggest mixing the ricotta cheese, sugar, orange peel & cinnamon ahead of time and then folding in the whip cream portion of the recipe. The flavors seem to meld better.
1. The ricotta should be dried. I place mine on a doubled piece of cheescloth in a strainer. I add a small dish and some weight on the cheese so it forces water out into a bowl, about 4 hours all refrigerated. Reserve the liquid.2. I use 1 and 1/2 cups of powdered sugar. It's smoother.3. I also "food process" the cheese, sugar, cinnamon and vanilla with a metal blade. The results are extremely smooth.If it were too stiff after adding the heavy cream you can adjust with the reserved liquid.SimplyVincenzo.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1386
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Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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