Name: Italian Cannolis
Ingredients: 1 1/3 c Unsifted all-purpose flour; 1/2 ts Salt; 2 tb Sugar; 1 Egg; slightly beaten; 1/4 c Dry Sauterne; 2 tb Firm butter or margarine; cut into small pieces; 1 Egg white; slightly beaten; Shortening or salad oil for deep fry -Basic Chocolate Chip/Ricotta Filling---; 2 lb Ricotta cheese; 1 1/2 c Unsifted powdered sugar; 4 ts Vanilla; 1 1/4 c Milk chocolate chips -Fluffy Chocolate Chip/Ricotta Filling---; 1 lb Ricotta cheese; 3/4 c Unsifted powdered sugar; 2 ts Vanilla; 3/4 c Milk chocolate chips; 1 c Whipping cream

Philosophical naturalism-the world-view undergirding evolutionism-can provide only three explanations for the existence of the universe in which we live. The first is that the universe is merely an illusion. This notion carries little weight in an age of scientific enlightenment. As has been well said, "even a full-blown solipsist looks both ways before crossing the street." The second is that the universe sprang from nothing. As previously pointed out, this proposition flies in the face of the law of cause and effect. And the third is that the universe eternally existed. This hypothesis is devastated by the law of entropy, which predicts that a universe that has eternally existed would have died an "eternity ago" from heat loss. There is, however, one other possibility. It is found in the first chapter of the first book of the Bible: "In the beginning God created the heavens and the earth" (Genesis 1:1). In an age of enlightenment and empirical science, nothing could be more certain, clear or correct.

Hank Hanegraaff

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Italian		1	Servings

INGREDIENTS

1 1/3	c	Unsifted all-purpose flour
1/2	ts	Salt
2	tb	Sugar
1		Egg; slightly beaten
1/4	c	Dry Sauterne
2	tb	Firm butter or margarine; cut into small pieces
1		Egg white; slightly beaten
		Shortening or salad oil for deep fry -Basic Chocolate Chip/Ricotta Filling—
2	lb	Ricotta cheese
1 1/2	c	Unsifted powdered sugar
4	ts	Vanilla
1 1/4	c	Milk chocolate chips -Fluffy Chocolate Chip/Ricotta Filling—
1	lb	Ricotta cheese
3/4	c	Unsifted powdered sugar
2	ts	Vanilla
3/4	c	Milk chocolate chips
1	c	Whipping cream

INSTRUCTIONS

SHELL
Basic Chocolate Chip/Ricotta Filling Instructions: Beat cheese until
smooth. Add vanilla and beat in sugar. Mix in chocolate chips. Cover --
chill several hours or as long as 3 days.
Shells: Blend flour with salt and sugar in a bowl. Make a well in center,
place whole egg and butter in well. Stir with fork; add wine, 1 tablespoon
at a time, until dough begins to cling together. Use hands to form into a
ball; cover and let stand 15 minutes. Roll dough out onto floured board
until about 1/16-inch thick. Cut into 3 (1/2-inch) circles. With rolling
pin, roll circles into ovals. Wrap each oval around aluminum cannoli tube.
Seal the edge with egg white. Turn back the ends to flare slightly. Heat
2-inches of oil in a deep sauce- pan to 350 degrees. Fry 2 to 3 shells at a
time for 1 minute, or until lightly golden. Remove cannoli with tongs to
drain and let cool about 10 to 15 seconds. Then slip out the tube, handling
shells carefully.
Note: This filling is lighter, but richer. Follow directions for basic
chocolate chip filling, then beat cream until stiff and fold into the
chocolate and cheese mixture. To serve, use a plain large pastry tube to
force Ricotta filling into cannoli shells. Remember fill only the number of
cannoli you plan to serve at once.
Note: To make this recipe, you will need 2 to 3 aluminum cannoli tubes. The
unfilled shells and the basic filling can each be stored separately in
airtight containers for up to 3 days. But once the shells are filled, they
need to be served immediately to retain crispness.
Posted to recipelu-digest Volume 01 Number 553 by "Diane Geary."
<diane@keyway.net> on Jan 18, 1998

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