TWISTS ON A DISH

THE SE­CRET TO EASY HOME­MADE CAN­NOLI? STORE-BOUGHT SHELLS. STUFF THEM WITH ANY OF THESE SU­PER-TASTY FILL­INGS TO MAKE THEM YOUR OWN.

Rachael Ray Every Day - - Contents - BY CHARLES GRAYAUSKIE

Six tasty ways to stuff can­noli at home

START HERE

First, choose your twist. In a medium bowl, gen­tly fold 1 cup fresh ri­cotta, 1∕3 cup con­fec­tion­ers’ su­gar, and the FOLD IN in­gre­di­ents. Spoon the ri­cotta mix­ture into a gal­lon-size re­seal­able plas­tic bag, push­ing the mix­ture down into 1 corner of the bag. Snip a 1∕2-inch hole in the corner. Pipe the ri­cotta mix­ture into 4 store­bought can­noli shells that are about 5 inches long. Add the GAR­NISH WITH in­gre­di­ents. Dust with con­fec­tion­ers’ su­gar. Makes 4.

FROM LEF T PUMP­KIN- PEPITA CRUNCH

FOLD IN 1∕2 cup canned pure pump­kin 1∕2 tsp. pump­kin pie spice GAR­NISH WITH salted roasted pepi­tas

MOCHAC­CINO SUN­DAE

FOLD IN 1 tsp. un­sweet­ened co­coa pow­der 1∕4 tsp. in­stant es­presso GAR­NISH WITH chopped maraschino cher­ries

SPIKED LEMON

FOLD IN 2 tbsp. limon­cello (lemon liqueur) GAR­NISH WITH lemon zest

DARK CHERRY– CHOCO­LATE

FOLD IN 1∕4 cup drained Luxardo cher­ries, chopped 1∕4 cup finely chopped dark choco­late GAR­NISH WITH grated dark choco­late

ZESTY FRUIT & NUT

FOLD IN 1∕4 cup chopped dried cran­ber­ries 1 tsp. orange zest 1∕2 tsp. pure vanilla ex­tract GAR­NISH WITH chopped roasted salted pis­ta­chios

TROP­I­CAL RUM CAKE

FOLD IN 2 tbsp. pineap­ple jam 2 tbsp. golden raisins, chopped 2 tsp. rum 1∕4 tsp. ground all­spice GAR­NISH WITH toasted sweet­ened shred­ded co­conut chopped dried pa­paya

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