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Recipes
Cannoli Siciliani
By Mirella
To make shells, mix together the dry ingredients and cut in margarine until evenly blended
- Shells:
- 2 cups flour
- 2 tablespoons cocoa powder
- 1 pinch A pinch of salt
- 2 tablespoons margarine
- 1/4 cup 1/2 cup white wine
- extra virgin olive oil for frying
- cannoli molds (tubes for shaping shells during frying)
- Cannoli Filling:
- 1-1/2 lb fresh sheep’s milk ricotta cheese
- 1 cup sugar
- 1 cup bittersweet chocolate, grated
- Candied fruit, finely sliced and icing sugar to decorate
Vanilla Cupcakes
By Mirella
Vanilla Cupcakes In large bowl, whisk together flour, sugar, baking powder and salt
- Vanilla Cupcakes
- 2 cups sifted cake-and-pastry flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup milk
- 2 eggs
- 1 teaspoon vanilla
- Vanilla Buttercream Icing
- 1 cup butter, softened
- 5 cups sifted icing sugar
- 1/2 cup whipping cream
- 1/2 teaspoon vanilla
Butter Pecan Ice Cream
By Mirella
In a large bowl combine sweetened condensed milk, pecans, butter and maple syrup
- 1 can sweetened condensed milk
- 1 1/2 cups pecans, roasted cnd chopped
- 3 tablespoons melted butter
- 1 teaspoon maple syrup
- 4 cups of whipping cream (35%)
Strawberry Delight Squares
By Mirella
Kraft Recipe
- 1 1/2 cups graham crumbs
- 1/4 cup melted butter
- 1 1/2 packages cream cheese
- 2 tablespoons milk
- 1 cup thawed Cool Whip
- 2 cups boiling water
- 2 packages Strawberry Jello powder
- 1 1/2 cups cold water
- 4 cups sliced strawberries
Boston Cream Pie Cupcakes
By Mirella
Cupcakes: Preheat oven to 350 degrees
- Cupcakes:
- 1 1/2 cups all-purpose flour, plus more for tins
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup whole milk
- 6 tablespoons unsalted butter, softened, plus more for tins
- 3 large eggs
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- Vanilla Cream
- Makes 1 1/2 cups
- 2 large egg yolks
- 1/4 cup sugar
- 2 tablespoons plus 1/2 teaspoon cornstarch
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon pure vanilla extract
- Chocolate-Ganache Glaze
- Makes about 1 1/4 cups
- 2/3 cup heavy cream
- 6 ounces semisweet chocolate, finely chopped
- 1 tablespoon light corn syrup
Cream Cheese Pie Crust
By Mirella
Martha Stewart (see photos in my recipe box)
- 2 teaspoons cold water
- 1 teaspoon cold vinegar
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 stick cold unsalted butter, cut into small pieces
- 8 tablespoons cold cream cheese, cut into small pieces