MMMMM----------------Meal-Master recipe exported by AnyMeal-----------------
     Title: Fruit-Meringue-Pie
Categories: pastries,cakes
  Servings: 1 pie

MMMMM----------------------------sponge mixture-----------------------------
    150 g  soft butter
    150 g  sugar
      3    eggs
    150 g  flour
      1 ts baking powder
MMMMM-------------------------------meringue--------------------------------
      4    egg white
    150 g  sugar
     50 g  almond leaves
MMMMM-------------------------------filling---------------------------------
    370 g  sour cherries;dripped off (
           -1 glass)
  1 1/2 tb cornflour
    1/4 l  cherry juice
    250 g  cream
      1 tb sugar
      1 pk stabiliser

Butter spring form with butter paper. Preheat oven to 200°.

MMMMM----------------------------sponge mixture-----------------------------
Stir butter, sugar and eggs until foamy, mix flour and baking powder and stir
in. Fill dough in in two spring forms and smooth down. Pre-bake for 15
minutes.

MMMMM-------------------------------meringue--------------------------------
Beat egg white until stiff and let sugar trickle in spoon by spoon. Beat
until stiff. Spread meringue base on pre-backed flan bases. Scatter almond
leaves over them. Bake for further 10-15 minutes. Let flan bases cool down on
a grid.

MMMMM-------------------------------filling---------------------------------
For the filling mix cornflour with some cherry juice. Bring remaining juice
to boiling point, stir in cornflour and boil up. Mix in sour cherries, let
cool down a bit and spread over one flan base.

Beat cream with sugar and stabiliser until stiff, spread over filling.
Cut second flan base in 12 pieces and reassemble on top of the filling. Let
cool down well.

MMMMM

---------- Recipe via Meal-Master (tm) v8.01

      Title: Cannoli
 Categories: Italian, Desserts
      Yield: 16 servings

----------------------------------FILLING----------------------------------
  1 1/2 c  Whole-milk ricotta cheese;      1 1/2 c  Milk chocolate;
           - well drained                           - coarsely chopped
      3 tb Sugar                             1/4 c  Pistachio nuts;
  1 1/2 ts Cinnamon                                 - coarsely chopped

-----------------------------------DOUGH-----------------------------------
      1 c  All-purpose flour                        - or dry white wine
      1 tb Sugar                               2 c  Vegetable oil
      1 tb Butter or lard                           Colored sprinkles
      4 tb To 5 Tbl sweet Marsala wine

  In a bowl, combine all the filling ingredients and mix well. Refreigerate,
  covered, until ready to fill the cannoli shells.

  To make the dough, place the flour in a bowl or food processor. Add the
  butter or lard and sugar and mix with a fork, or pulse, until the mixture
  resembles coarse meal. Slowly add the 1/4 cup of wine and shape the mixture
  into a ball; add a little more wine if the dough appears too dry. It should
  be soft but not sticky. Knead the dough on a floured surface until smooth,
  about 10 minutes.  Wrap the dough and refrigerate for 45 minutes.

  Place the chilled dough on a floured work surface. Divide the dough in
  half.  Work with 1 piece of dough at a time; keep the remaining dough
  refrigerated. Roll the dough out to a very thin long rectangle about 14
  inches long and 3 inches wide, either by hand or using a pasta machine set
  to the finest setting.  Cut the dough into 3-inch squares. Place a cannoli
  form diagnoally across 1 square. Roll the dough up around the form so the
  points meet in the center.  Seal the points with a little water. Continue
  making cylinders until all the dough is used.

  In an electric skillet, heat the vegetable oil to 375F. Fry the cannoli 3
  or 4 at a time, turning them as they brown and blister, until golden brown
  on all sides. Drain them on brown paper. When they are cool enough to
  handle, carefully slide the cannoli off the forms.

  To serve, use a long iced tea spoon or a pastry bag without a tip to fill
  the cannoli with the ricotta cheese mixture. Dip the ends into colored
  sprinkles, arrange them on a tray, and sprinkle confectioner's sugar over
  the tops.  Serve at once.

  NOTE:  If you prefer, you can fry the cannoli in a deep fryer. Be sure to
  fill the cannoli just before serving - any sooner will make the shells
  soggy.

  This recipe from CIAO ITALIA by Mary Ann Esposito

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