Cannoli Shells from sugar

Cannoli Shells from Sugar

Tasting Comments:

Me: Sugar texture too pronounced when following recipe. Adding flour does not help as it changed the texture of the cookie, and thus doesn't "crisp" dry in about 3 minutes. Texture
is sticky, oily, and more of a candy than a cookie. Held their shape best when recipe followed to the "T."
Second Opinion: "this reminds me of a donut taste or something... cinnamon"
Third Opinion: Waiting for the verdict

Held their shape best when recipe followed to the "T." Like another respondant on the
epicurious board, I I ended up adding 4T of flour instead of 2T and it worked easier but the
cannoli didn't hold shape very well.

For "cannoli" shells
about twenty 6-inch squares parchment paper
3/4 cup sweetened flaked coconut, toasted and cooled
2 tablespoons all-purpose flour
5 tablespoons unsalted butter, cut into pieces and softened
1/2 cup granulated sugar
2 tablespoons firmly packed light brown sugar
1 tablespoon milk
four 3 1/2- to 4-inch-long cannoli forms (each about 5/8 inch in
diameter)

Make "cannoli" shells:
Preheat oven to 350°F. and lightly grease a heavy baking sheet.

Arrange 4 parchment squares on baking sheet. (Oil or butter makes parchment squares stick to baking sheet).

In a food processor blend together coconut and flour until coconut is ground fine. Add butter, sugars, and milk and blend until dough forms a ball, about 10 seconds. Spoon a well-rounded teaspoon of dough onto each of the 4 parchment squares and with slightly wet fingertips evenly pat into 2 inch rounds.

Bake cookies in middle of oven until very thin and golden brown, about 10 minutes. Immediately transfer cookies (still on parchment) to a rack and let stand until just firm enough to hold their shape, 30 to 45 seconds. Working with 1 cookie at a time and using parchment as an aid, quickly roll cookie around a cannoli form to make a cylinder. (If cookies become too firm to roll, return them on parchment on baking sheet to oven 1 minute to soften.) Cool formed cookies or a rack before removing cannoli form. Make more cookies in same manner with remaining dough, baking and forming cookies in batches of 4 and allowing baking sheet to cool completely between each batch. Cookies are fragile. Cookies keep in one layer in an airtight container at room temperature 4 days.

Mr. Tim’s Cheesecake in a 9” Spring form Pan

Okay, so here's yet another recipe from Aunt Dolly that is less that full of luster.

What am I doing wrong?

I haven't tasted of these recipes, (other than the spaghetti and I have made my preference
known about spaghetti sauces prior to cooking.) This latest recipe, which again, the Italian set here in my little circle simply raved about it.

I cooked it. I promptly decided I didn't like it. It was not firm. It was light and fluffy. (I like very hard and thick cheesecakes.) This was as fluffy as a quickie refrigerated recipe.

This is the last recipe I will cook of Aunt Dolly's... bless her. I can't wait to see her... but I'm taking
a set of cookies, a cake, and tuiles from my recipe collection.

So if you are interested, here is her friend's recipe for the cheesecake---just as it was given
to me.


Tasting Comments:

Me: Too thin, not baked thoroughly. Taste was delicious. Texture was disaster.
Even after letting it cook an additional 20 minutes at a higher temp... the cheese
cake never quite set as well as I had hoped. It set... but the whole cake was light.
and fluffu.
Second Opinion: I won't let anyone see it.

Mr. Tim’s Cheesecake in a 9” Spring form Pan

1^st set of Ingredients.

3 (8oz.) packages Philadelphia Cream Cheese

4 eggs

1 cup sugar

1 teaspoon vanilla

1 teaspoon lemon juice

2^nd Set of Ingredients

1 pint (16 oz.) sour cream

½ teaspoon vanilla

¼ cup sugar

26 Graham Crackers or 1 ½ cups crumbs

1 stick butter

¼ cup sugar

Place 1^st set of ingredients in an electric mixer. Beat for 20 minutes. Roll or crush

Graham Crackers to obtain 1 ½ cups crumbs. Mix with enough butter and ¼ cup sugar to create crust. Crust the 9”inch spring form pan and fill with 1set of ingredients to bake for 30 minutes at 350 degrees. While the first set of ingredients are baking….

Mix 2^nd Set of Ingredients for 30 minutes. Then pour over cake and continue to bake

For another 15-20 minutes.