Recipe - Pasticiotti And 3 Fillings

SHELL
1 One fourth cup Crisco
2 cup Sugar
3 Eggs
2 tablespoon Honey
2 teaspoon Baking powder
4 cup Flour

CHOCOLATE FILLING
1 cup Flour
2 cup Sugar
One half cup Sifted Cocoa
3 cup Milk
1 cup Water
1 teaspoon Vanilla

VANILLA FILLING
1 One half cup Sugar
4 tablespoon Cornstarch
6 Eggs
3 cup Milk
2 teaspoon Vanilla
1 cup Butter or Margarine

RICOTTA
2 pound Ricotta
Three fourths pound Confectioners Sugar

*** Shell ***

Cream crisco, add sugar and eggs and cream well. Add honey, mixing well.
Add dry ingredients and mix well. Dough with be stiff. Use individual
fluted cup cake tines and spray with PAM or lightly grease. Dust hands with
flour and pat and press dough into the cups to form a shell. Trim off
excess with fingers. Fill cups Three fourths full with fillings. Cover each with a
flatten piece of dough and trim edges. Brush tops with slightly beaten
eggs. DO NOT PRICK TOPS. Put on cookie sheets and bake 25 minutes in a
350oF oven or until golden. Cool and loosen edges before removing. Sprinkle
with powdered sugar. Makes 2024.

*** Chocolate Filling ***

Mix flour, sugar and cocoa. Add enough milk and stir to make a paste.
Gradually add remaining milk and water. Cook over medium heat until thick,
stirring constantly. Add vanilla, cover, cool and fill shells.

*** Vanilla Filling ***

Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat until
fluffy. Stir in milk. Cook over medium heat until thick. Remove and add
vanilla and 1 cup of softened butter or margarine. Cover, cool and fill
shells.

*** Ricotta ***

Mix together.

Can be frozen. Chocolate and vanilla fillings can be used for cake
fillings.

Source: "The Yankee Kitchen" 040893 [#1] Florence

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini