Recipes

[Carol1229]

I bought this book a while back and have dog eared SO many pages in it. This is one wonderful cookbook.

This cookbook is one of the reasons I'm so disturbed about companies downsizing their cake mixes........all of the recipes are based on an 18.25 ounce cake mix. I know 1 3/4 ounce less mix doesn't sound like a lot but it would definitely have an effect on the outcome of some of these recipes for sure.

Take this one for instance........

I was lucky enough to have a Duncan Hines White cake mix in the freezer that was 18.25 ounces so that's what I used here. The reason I say that the smaller size mix will affect the outcome is-you remove 1/2 cup of the mix and set it aside to add to the filling, then use the rest of the dry mix for the crust. Taking away that 1 3/4 ounces is going to leave you with less mix so you'll of course have less to use as the crust....and what will happen when you add that egg and melted butter? Will it be crumbly like this was? I don't think so........less mix to absorb that liquid would leave you with something entirely different than what you should have.

I lined the pan with foil instead of greasing it, which made it super easy to lift the bars out and cut them on a cutting board. I also refrigerated them overnight before cutting them.

I'm SO glad I had the right size mix to make these. Not only do they go together quickly-the end result? OH MY GOODNESS.

The melt in your mouth creamy filling on top of that slightly crisp crust is amazing-combine that with the mini chocolate chips and salted pistachios and you have all of the wonderful flavor of a Cannoli in an easy to eat bar.

Thank GOODNESS I took a good majority of these to Robin and Ray's yesterday-they'd be WAY too tempting in my refrigerator!

I will be looking for other brands of cake mix that give me the 18.25 ounces I need to make recipes like these-what a shame it had to come to this.

I'm including a clickable link to Camilla's book under the recipe title....check it out! It's one FANTASTIC cookbook I know I'll be using again and again.

If you love Cannoli but don't have the time to make the shells and filling? This is the bar for you.

Carol



Remove 1/2 c. of the cake mix; set aside.

Mix remaining cake mix, melted butter and 1 egg in a large mixing bowl with an electric mixer on medium speed for 1-2 minutes or until blended.

Press mixture in the bottom of a prepared pan; set aside.

In a large mixing bowl. combine ricotta cheese, sweetened condensed milk and almond extract; beat on medium speed of an electric mixer for 1 minute or until blended.

Add the reserved 1/2 c. cake mix and the remaining 3 eggs; beat on medium speed for 1-2 minutes or until blended and smooth.

Stir in chocolate chips and chopped pistachios.

Spread ricotta mixture evenly over prepared crust. Bake @ 350 degrees for 45-50 minutes or until center is just barely set when pan is jiggled-do not overbake.

Transfer pan to a wire rack and cool completely. Chill bars at least 4 hours or overnight.

Cut into bars. Store in refrigerator. Makes 3 dozen bars.