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Cooking: Take the gun, leave the cannoli.

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WUVIE
Hulbert, OK
(Zone 7a)

November 9, 2007
4:16 PM

Post #4175436

It's that time of year again, when I drag out all the recipes
I have, ponder which ones to make, and get in an all-out mood
for Italian cooking and more!

In going over my recipes for Pizzelle, Cannoli was naturally next
on the list. I was just curious as to whether any of you have a favorite
recipe? With or without ricotta?

This was on the internet, I'm hoping someone may be able to
shed some light with an opinion. Looks pretty good to me!

http://allrecipes.com/Recipe/Cannoli-2/Detail.aspx

Scallionboy
New York, NY

November 9, 2007
8:58 PM

Post #4176330

I'd be curious what you'd use to make anything resembling an authentic cannoli filling without ricotta.
WUVIE
Hulbert, OK
(Zone 7a)

November 9, 2007
10:08 PM

Post #4176528

Hello Scallion,

I was wondering the same, as I did come across a recipe
for one without ricotta. Perhaps it has something to do with
lactose intolerance? Far off guess, I'm sure.

LOL
Scallionboy
New York, NY

November 10, 2007
1:57 AM

Post #4177258

Not a big cannoli fan, and I've had them all. Now if you used farmer cheese and a soft wrapper and a fruit compote . . . Oh. Right. You'd have a blintz. Lucky you. I never remember to eat blintzes. But they are definitely the real deal. Probably not a real common item in the Sooner state, however.
WUVIE
Hulbert, OK
(Zone 7a)

November 10, 2007
2:01 AM

Post #4177276

Indeed. Around here, it's a bag of pork rinds and beef jerky.

Sigh.
Scallionboy
New York, NY

November 10, 2007
8:50 AM

Post #4177987

One thing you can be sure of, you'll never find pork rinds served with blintzes.
WUVIE
Hulbert, OK
(Zone 7a)

November 10, 2007
8:47 PM

Post #4179560

In our area, a blintz would be something related to weather.

*grin*

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