Food is not just a job for Amber. In fact, she’s been experimenting with food since an early age. In the Test Kitchen blog you can read about all her adventures, from canning jams and jellies, to making bread from a wild sourdough starter, to trying out new ethnic cuisines. She is excited to share her creativity and expertise with you.
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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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This past weekend was glorious! We had perfect weather for catching up on our yard work. We spent all of Saturday afternoon weeding and tending to our overgrown “problem” areas. Ryan’s mom, Becky, was even so kind as to come over and play with our toddler so that he could be outside, too – without getting too close to the clipping shears and other dangerous tools.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Every year, I like to challenge myself to try new recipes or techniques for outdoor cooking. This year, recipes that use cedar planks or salt blocks are popping up everywhere. 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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