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Pumpkin Sundried Cranberry Cannolis

Pumpkin Cranberry Cannolis

Yield: 10 Serving Ingredients 2 Cups Ricotta Cheese 6 Ounces 10 x Sugar 1 Teaspoon Vanilla Extract 4 Tablespoons Pumpkin Pie Mix 1 Cup Sun-Dried Cranberries (Craisins) ½ Teaspoon Cinnamon 2 Cups Whipped Cream

(1 cup heavy cream & 4 ounces 10 X sugar)

Method of Preparation 1) Whip heavy cream ingredients until firm, remove & reserve. 2) Combine ricotta cheese & 10 x sugar until smooth. 3) Add vanilla, pumpkin pie mix, cinnamon & sun-dried cranberries & blend. 4) Fold whipped cream into pumpkin ricotta mix. 5) Fill cannoli shells & enjoy.

Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Kazimi’s Restaurant

Assisted By Robert J. Manfre Executive Sous Chef, Kazimi’s Restaurant WNEP Home & Backyard Apple & Pear Normandy

Yield: 4 Serving Ingredients 1 Ounce Unsalted Butter 1 Each Apple, Red Delicious, Peeled, Cored & Sliced 1 Each Bartlett Pear, Peeled, Cored & Sliced ½ Teaspoon Cinnamon 1 Teaspoon Brown Sugar 1 Ounce 151 Rum 1 Ounce Apple Schnapps 3 Ounces Caramel Sauce 2 Ounces Heavy Cream

Caramel Sauce

4 Ounces Brown Sugar

4 Ounces Granulated Sugar

4 Ounces Heavy Cream

1 Tablespoon Butter

Combine sugars & cream in pan over medium heat until dissolved. When dissolved add butter, strain and use as needed

Method of Preparation 1) Sauté apples & pears in butter until slightly softened – 1 minute. 2) Sprinkle with cinnamon & brown sugar, toss together. 3) Remove pan from fire, add 151 rum & slowly return pan to fire, alcohol will ignite. When flame has subsided, remove pan from fire & add apple schnapps, slowly returning it to the fire the same way. (Apple Schnapps will not flame has severely as 151 rum) 4) Add caramel sauce & allow to simmer 30 seconds, finish with heavy cream. 5) Serve over your favorite ice cream & enjoy.

Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Kazimi’s Restaurant

Assisted By Robert J. Manfre Executive Sous Chef, Kazimi’s Restaurant

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