tess31386

Does anyone know the best method to preserve the shelf life of whole hollowed out lemons? I want them to be able to be used multiple times as a bowl for a predessert, yet still be able to keep their vibrant color and shape. My only thought was food grade lacquer spray...

Is the dough supposd to be very dry? It wouldnt form a dough so i had to add more wine. I also didnt want to overwork the dough

Does anyone have a good cannoli recipe? The ones I've tried aren't crispy enough and have more of a pie dough consistency