Pasticiotti & 3 Fillings
"The Yankee Kitchen"

Ingredients for 20 servings:

Shell
1 1/4 cup Crisco
2 cup Sugar
3 Eggs
2 Tbsp Honey
2 tsp Baking powder
4 cup Flour

Chocolate Filling
1 cup Flour
2 cup Sugar
1/2 cup Sifted Cocoa
3 cup Milk
1 cup Water
1 tsp Vanilla

Vanilla Filling
1 1/2 cup Sugar
4 Tbsp Cornstarch
6 Eggs
3 cup Milk
2 tsp Vanilla
1 cup Butter or Margarine

Ricotta
2 lb Ricotta
3/4 lb 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 3/4 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 350 F oven or until golden. Cool and loosen edges before removing.
Sprinkle with powdered sugar. Makes 20-24.

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.


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