Cannoli

A cannoli is a Sicilian pastry dessert that is an essential part of the of the cuisine of Sicily.  They are fried tube- shaped pastry shells filled with a sweet, creamy filling.

For traditional cannoli’s, the filling is made of ricotta cheese or even sweetened mascarpone.  The cheese is blended with a combination of vanilla, chocolate, pistachio, Marsala wine, rosewater or any other of assorted flavors. The shell is made of flour, butter, sugar, and a number of other ingredients. The dough is then rolled into ovals and wrapped around a dough ring and fried. Following the frying process, the shells are stuffed using either a spoon or a pastry bag.

Cannoli’s originated in Palermo and surrounding areas. They date back to when Sicily was controlled by the Arabs. Originally, the pastries were made for the Carnevale, the festival season that occurs immediately before lent. It was thought that the cannoli might have been a fertility symbol during the season. However, now cannoli’s are enjoyed year round throughout Italy and the United States.

Ingredients

• Shells:
• 3 cups all-purpose flour
• 1/4 cup white sugar
• 1/4 teaspoon ground cinnamon
• 3 tablespoons shortening
• 1 egg
• 1 egg yolk
• 1/2 cup sweet Marsala wine
• 1 tablespoon distilled white vinegar
• 2 tablespoons water
• 1 egg white
• 1 quart oil for frying, or as needed
• Filling:
• 1 (32 ounce) container ricotta cheese
• 1/2 cup confectioners' sugar
• 1 cup chopped candied citron
• 4 ounces semisweet chocolate, chopped (optional)

Directions

1.     In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.

2.     Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.

3.     Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hour before serving.

4.     To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in the chopped citron and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

Chocolate Molten Lava Cake

Decadently, rich filled cakes have been around for hundreds of years. They first became popular in the nineteenth century. Pain au chocolate, was possibly an ancestor of chocolate molten cake and was popular in the early twentieth century. The first molten cakes were served in trendy restaurants and featured in upscale publications. It is uncertain were this particular dessert first originated from.

The first time I tried this dessert I fell in love. If you love chocolate then I would definitely recommend trying this dessert. The dessert is nice and crisp on the outside like a brownie but once you cut into and get to the middle a delicious chocolate mixture oozes out.

• 5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
• 1/4 cup (1/2 stick) unsalted butter
• 1 tablespoon brandy
• 2 large egg
• 2 large egg yolk
• 5 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons instant espresso powder or instant coffee powder
• Large pinch of salt
• 1 tablespoon all-purpose flour
• 1/2 cup chilled whipping cream

Preparation

Generously butter four 3/4-cup soufflé dishes or custard cups. Arrange on baking sheet. Stir chocolate and butter in heavy small saucepan over low heat until smooth. Remove from heat; stir in brandy. Cool 10 minutes, stirring occasionally.

Using electric mixer, beat eggs, yolks, 4 tablespoons sugar, vanilla, 1 teaspoon espresso powder and salt in medium bowl until very thick ribbon falls when beaters are lifted, about 6 minutes. Sift flour over batter; fold in flour. Fold in chocolate mixture. Divide batter among dishes, filling completely. (Can be made 1 day ahead. Cover loosely; refrigerate. Let stand at room temperature 30 minutes before baking.)

Preheat oven to 400°F. Bake cakes until tops are puffed and dry and tester inserted into center comes out with moist batter still attached, about 15 minutes. Cool cakes 5 minutes.

Beat cream, 1 tablespoon sugar and 1/2 teaspoon espresso powder in small bowl until firm peaks form. Top cakes with whipped cream and serve warm.

Cherry Cobbler

Cobblers originated in the west as pioneers traveled across the country in the nineteenth century. With having no capability of baking while traveling, the groups had to devise a plan in order to cook the dishes they enjoyed in Dutch ovens over a campfire.  Cobblers were the Dutch version of an oven baked pie. Where the dish got its name is not certain but it is said it is possible it got its name from the look the dough provided, which is similar to cobblestones. It perceives the look of cobblestones due to the fact that the dough is dropped in spoonfuls on top of the fruit giving it a rough appearance.  The original dish was a thick crust with a fruit filling.

Cherry Cobbler is one of my favorite desserts that my whole family even enjoys to eat. So I thought this would be a great recipe to share. I recommend mine with the canned cherries but whatever is optional.

Cherry cobbler with canned cherries.

Ingredients:

·         2 cans (16 ounces each) sour red cherries in juice or water

·         3 tablespoons cornstarch

·         3/4 cup sugar

·         red food coloring, a few drops, optional

·         3 tablespoons butter or margarine

·         2 teaspoons grated lemon peel

·         1/4 teaspoon almond extract

·          Topping:

·         1 cup all-purpose flour

·         3/4 cup sugar

·         1 teaspoon baking powder

·         1/2 teaspoon salt

·         1/2 cup milk

·         1/4 cup shortening

·         1 teaspoon vanilla extract

·         1 egg

Preparation:

Drain cherries; reserve 1 cup of the liquid. In a medium saucepan, combine cornstarch, 3/4 cup sugar, food coloring (if used), and reserved liquid. Bring mixture to a boil over medium heat, stirring constantly and boil for 1 minute. Remove from heat. Add butter, lemon peel, almond extract, and drained cherries. Stir mixture gently until butter is melted. Pour fruit mixture into a 9-inch square baking dish; set aside.

In a large bowl, sift flour, sugar, baking powder, and salt. Add milk, shortening, and vanilla; beat with an electric hand-held mixer at high speed for 2 minutes, scraping sides of bowl occasionally.

Add egg and beat 1 minute longer. Spoon over fruit in the baking dish. Bake at 350° for 35 to 40 minutes, or until cake topping springs back when pressed gently with finger. Serve cherry cobbler with whipped topping or ice cream.

Cheesecake

The origin of cheesecake is believed to have originated in ancient Greece. It is said that cheesecake was being served to athletes during the first Olympic Games held in 776 BC. The recipe consisted of crushed cheese, wheat flour and one egg. It’s not exactly that same recipe as used today but definitely a cheesecake. The conquering roman armies introduced it to Western Europe and Great Britain. In 1000 AD it was said to have flourished throughout all of Europe. The origin of cheesecake was brought over to America by the immigrants. However, their cake relied on cottage cheese.

The modern version was created in 1872 with American dairymen who were said to be trying to recreate French Neufchatel cheese. Instead of recreating it they came upon a richer and creamier cheese, Cream Cheese.

The origin of cheesecake was created by Arnold Reuben, owner of the legendary Turf Restaurant. Once perfected he started to serve it at his restaurant, becoming extremely popular among his patrons.  

Ingredients

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

Directions

1.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan.

2.     In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.

3.     In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.

4.     Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Carrot Cake

According to the food historians, carrot cake was descended from medieval carrot puddings enjoyed by people in Europe. It was said that in 20^th Century carrot cake was reintroduced as a “healthy alternative” compared to other traditional deserts.  In Europe during the Middle Ages, when sweeteners were scarce and expensive, carrots were used in sweet cakes and desserts because they were much easier to come by. The popularity of carrot cake was most likely revived in Britain because of the rationing during the Second World War.  In the United States in the early 1960’s carrot cake became available in restaurants and cafeterias. At first carrot cake was not readily available but, people liked it so much that it became a standard item on the menu. In 2005, the American based food network rated carrot cake, with its cream-cheese icing as number five of the top five fad foods of the 1970’s.

Ingredients

 
• 6 cups grated carrots
• 1 cup brown sugar
• 1 cup raisins
• 4 eggs
• 1 1/2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup crushed pineapple, drained
• 3 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 4 teaspoons ground cinnamon
• 1 cup chopped walnuts

Directions

1.     In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, and then stir in raisins.

2.     Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.

3.     In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.

4.     Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.