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         Butter Baked Wonton Cannoli’s

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Ingredients

 

Butter Baked Wonton Cannoli Shells

  • ½ cup (1 stick) of salted Challenge Butter

  • 2 tablespoons of sugar

  • 1 teaspoon of vanilla extract

  • 1 package of wonton wrappers

  • 2/3 cup of crushed pistachios

  • 1 cup of mini chocolate chips

  • ¼ cup of powdered sugar

 

Cannoli Filling

  • 8 ounces of Challenge Cream Cheese, softened

  • 1 container (15 ounces) of whole milk ricotta cheese

  • ½ cup of sugar

  • 2 teaspoons of vanilla extract

  • 1 cup of mini chocolate chips

 

Directions

  1. To make a form for cannolis, cover two 2” wide, by 12” long, round dowels with tin foil. Wooden dowels are easily found at your local craft store. A piece of metal electrical conduit from the hardware store also works well.

  2. Preheat oven to 450 degrees.

  3. Place butter and sugar in a small bowl. Microwave mixture for 30 seconds to melt. Stir in vanilla extract.

  4. To create cannoli shells, line up 3 wonton wrappers (tilted to look like a diamond shapes) on a parchment paper lined baking sheet, tip to tip. Brush the wonton wrappers with butter mixture. Place the wooden dowel in the middle of wontons. Fold sides of wontons towards the middle of the dowel to create a shell. Brush the outsides of shells with butter. Repeat with the second dowel.

  5. Place in oven and bake for 5 minutes, or until dark golden brown. Using a potholder or clean cloth, immediately remove the shell. Repeat this process with the remaining wonton wrappers. Change parchment paper every few batches to keep cannoli’s clean. Let cool.

  6. Place cholate chips in a small bowl. Microwave in 30-minute intervals until chocolate has melted, stir until smooth.

  7. Dip cannoli ends into chocolate, then into crushed pistachios. Keep in an airtight container until needed.

  8. To make cannoli filling, place Challenge Cream Cheese in a large mixing bowl. Stir in ricotta, sugar and vanilla mixing until smooth and creamy. Stir in chocolate chips. Refrigerate until chilled, about two hours.

  9. Cannolis are best when served right after filling so they do not lose their crunch. To assemble, place cannoli filling in a large zipper bag. Snip the bottom corner to allow filling to flow out. Pipe cannoli filling into each end of cannoli shells. Sprinkle lightly with powdered sugar Place on serving plate and enjoy!

Yeild:4 dozen

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Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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