Cheater Cannoli

I’ll bet that you love cannoli. I’ll also bet that you have never made them. I agree. Who wants to fry those tubes in deep hot oil? I thought this was my brilliant idea until I read up on cannoli and found out that starting in the 1930’s people that were as lazy as me had started making them with pizzelles.

Cheater Cannoli poppopcooks.com

First you are going to need a pizzelle iron.  You can find them at Bed Bath and Beyond or Kohlers or click on the link for amazon. We have always had one. Sometimes the grandkids help me make a batch of pizzelles and they take home a bag of them, covered in powdered sugar. Plug in the iron and set it at about 3/4 of the way from lowest to highest. Wipe off the cooking surfaces and spray them with oil. spray again for each batch. Melt the butter in the microwave or on the stove. Mix the flour and the baking powder in a bowl and set aside. Put the eggs and the sugar in another bowl and whisk together or do it with a hand held mixer for 2-3 minutes until it thickens up. Slowly add the butter and the vanilla mixing as you go. Add the flour mixture to the egg mixture and mix it all together. You can over mix this so just get it smooth. Add a dollop of the dough to each hot spot. You will make some too big and some too small until you get the size right for your pizzelles. The pizzelle iron that  these links take you to has a light that tells you when the pizzelles are done.

Cheater Cannoli poppopcooks.com

When they are done lift them out with a fork and right away wrap them around Cannoli tubes set them on a mopeen, er, towel with the seam side down and a weight on the top like the cooks fork and the honing steel you see in the pic.

Cheater Cannoli poppopcooks.com

It just takes a couple of minutes to cool off and keep their shape as you are cooking up the next pair.

Cheater Cannoli poppopcooks.com

When you are done making your tubes. You make the filling. It’s super easy. Just mix the powdered sugar and the ricotta cheese together. Add some extras if you want. The most common is chocolate chips then comes ground up pistachios. You can add just about anything. We’ve seen them with cherries, raisons, chopped up walnuts and on and on. Or, you could just use the filling with nothing else added.

IMG_0316

Enjoy! With some espresso and some samboca.

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Course Breakfast, Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Cannoli
Ingredients
Filling
Course Breakfast, Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Cannoli
Ingredients
Filling
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. First you are going to need a pizzelle iron. You can find them at Bed Bath and Beyond or Kohlers or click on the link for amazon. We have always had one. Sometimes the grandkids help me make a batch of pizzelles and they take home a bag of them, covered in powdered sugar. Plug in the iron and set it at about 3/4 of the way from lowest to highest. Wipe it off the cooking surfaces and spray them with oil. Respray for each batch. Melt the butter in the microwave or on the stove. Mix the flour and the baking powder in a bowl and set aside. Put the eggs and the sugar in another bowl and whisk together or do it with a hand held mixer for 2-3 minutes until it thickens up. Slowly add the butter and the vanilla mixing as you go. Add the flour mixture to the egg mixture and mix it all together. You can over mix this so just get it smooth. Add a dollop of the dough to each hot spot. You will make some too big and some too small until you get the dollop size down pat. The pizzelle iron that these links take you to has a light that tells you when the pizzelles are done.
  2. When they are done lift them out with a table fork and right away wrap them around Cannoli tubes. Set them on a mopeen, er, towel with the seam side down and a weight on the top like the cooks fork and the honing steel you see in the pic. It just takes a couple of minutes to cool off and keep their shape as you are cooking up the next pair.
  3. When you are done making your tubes. You make the filling. It's super easy. Just mix the powdered sugar and the ricotta cheese together. Add some extras if you want. The most common is chocolate chips then comes ground up pistachios. You can add just about anything. We've seen them with cherries, raisons, chopped up walnuts and on and on. Or, you could just use the filling with nothing else added.
  4. Enjoy! With some espresso and some samboca.
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Poppop’s Eeeeasy homemade bread

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The best part about this recipe is that when you come in after a busy day and you want some fresh, warm, out of the oven, homemade bread, it’s ready in minutes. But, to have the dough on hand you first you have to make it. But, it’s easy!

Warm up one cup of good water (bottled or filtered) in the microwave. It’s going to have to be warmer than body temp but not hot hot. The warmer the water the faster the dough will rise but if it’s too hot it will kill the yeast and it won’t rise at all. Put it in a medium sized mixing bowl and add a rounded tbsp. of yeast, a level tbsp. of salt (more or less), about a tbsp. of good olive oil (optional) and a pinch of sugar (optional). Whisk it up until the yeast and salt have dissolved then let it sit for five minutes or so until tiny bubbles (isn’t that an old song?) start to appear on the surface.

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Add two cups of flour. With a large cooks spoon mix and then fold in the flour until it wants to turn into dough.

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Add more flour if needed to be able to fold and then knead the dough just enough to get it mixed well and formed into a ball.

IMG_1879

Put a dry towel over the bowl . Some folks cover the dough tightly with plastic wrap . Some folks do it the old fashioned way with a towel . You’re the chef do it whichever way YOU chose. Place it in a warm spot where there are no drafts. On the counter top next to the stove works good.

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Let it sit until it has puffed up to about double in size, forty five minutes to 2 hours. There have been times when we have been in a crunch and have twisted off a wad of the dough after maybe ten minutes, when it just started to show a little life. It worked! Anyway, after it’s risen punch it down and take as much as you need for tonight’s supper. Have your oven preheated to 550 deg. Form your loaf any way you want it.

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It’ll be done when you tap on the bottom of the loaf and it sounds hollow when you tap it or when the crust is as dark and crusty as you like it.

cropped-076-e1429998868932.jpg

Put the rest in a plastic container that has a snap lid. It’ll waiting for you.

Then for the next few days you can grab some out of the fridge and put it in the toaster oven for some homemade, fast, warm and fresh bread right out of the oven with your dinner.

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You could double the amounts so there would be even more dough on hand.

 

 

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Poppop's Eeeeasy homemade bread BigOven - Save recipe or add to grocery list Yum
An easy to do, bread and pizza dough recipe
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Prep Time 10 minutes
Passive Time 1-2 hours
Servings
Ya neva know
Ingredients
Prep Time 10 minutes
Passive Time 1-2 hours
Servings
Ya neva know
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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This recipe is in your Shopping List
Instructions
  1. Warm up one cup of good water (bottled or filtered) in the microwave. It's going to have to be warmer than body temp but not hot hot. The warmer the water the faster the dough will rise but if it's too hot it will kill the yeast and it won't rise at all. Put it in a medium sized mixing bowl and add a rounded tbsp. of yeast, a level tbsp. of salt (more or less), about a tbsp. of good olive oil (optional) and a pinch of sugar (optional). Whisk it up until the yeast and salt have dissolved then let it sit for five minutes or so until tiny bubbles (isn't that an old song?) start to appear on the surface.Add two cups of flour. With a large cooks spoon mix and then fold in the flour until it wants to turn into dough. Add more flour if needed to be able to fold and then knead the dough just enough to get it mixed well and formed into a ball.
  2. Put a dry towel over the bowl . Some folks cover the dough tightly with plastic wrap . Some folks do it the old fashioned way with a towel . You're the chef do it whichever way YOU chose. Place it in a warm spot where there are no drafts. On the counter top next to the stove works good. Let it sit until it has puffed up to about double in size, forty five minutes to 2 hours. There have been times when we have been in a crunch and have twisted off a wad of the dough after maybe ten minutes, when it had just started to show a little life. It worked! . Anyway, after it's risen punch it down and take as much as you need for tonight's supper. Have your oven preheated to 500 deg. Form your loaf any way you want it. spray or rub a baking tin with oil. It'll be done when you tap on the bottom of the loaf and it sounds hollow or when the crust is as dark and crusty as you like it. Put the rest in a plastic container that has a snap lid. It'll waiting for you. Then for the next few days you can grab some out of the fridge and put it in the oven for some homemade, fast, warn and fresh bread right out of the oven with your dinner. You could double the amounts so there would be even more dough on hand.
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