Home Made Cream Horns

Well, this has been a while in the making because these are a work in progress! First, let me tell you that to make these cream horns, you need pie crust pastry, rolled out, and cut into strips. My favorite pie crust recipe is here:

Ruthy's Favorite Pie Crust Recipe!!!!

Mandy made me 3/4 inch dowels for frying:

First you wrap the strips around the dowel and then pinch the dough to help seal overlapping edges.

Heat fryer to 375°

Wrap around dowels and deep fry for 2-3 minutes until golden...

This is what they look like when they're done:

Slip them off the dowels and let cool, then roll in cinnamon sugar:

Visit kittens born on Easter while you wait!!!  Hello, sweet babies!!!!

Back to sugared horns:

Mix 1 cup smooth ricotta (I use Galbani) with 1/4 cup of powdered sugar and 1/4 cup mini chocolate chips. With small spoon (or frosting bag with no tip) fill horns. Refrigerate and enjoy!

You could use whipped cream or custard to fill these, but I used the cannoli filling style cheese filling. Delicious! The pastry melts in your mouth, it's that flaky and wonderful. It also breaks easily! Ooops! :)

From my friend Mary, they weren't blooming when she brought them to me... How pretty!!! And here's a gratuitous naked baby picture!!!

And this is Second Easter because so many of us were sick on First Easter, so this year we celebrated the Orthodox calendar as well! It was nice enough to re-hang the swing!

One of my finance boys, manning the grill:

And the hope of spring at last:

Oh, glorious day!

Hello, Spring! :)