Best 2 Crime Scene Recipes

COOKING THE EPISODE: CRIME SCENE KITCHEN'S CANNOLI WILL BE YOUR NEW FAVORITE DESSERT

Steps:

• Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes. Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F. Roll chilled dough on a lightly floured surface to ⅛-inch thickness. Use a 4 to 4.5-inch circle cookie cutter to cut the dough into rounds. Wrap the dough rounds loosely around the tubes, slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together. Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells. Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy. Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar. For the Ricotta Filling Combine ricotta, sugar, and vanilla. Beat until smooth. Stir in chocolate chips or candied fruit. After filling the cannoli shells, dip the ends in chopped pistachios. Dust the top of the cannolis with confectioners' sugar.

CRIME SCENE

Steps:

• Preheat the oven to 500 to 525 degrees F, or the highest possible temperature.
• Stretch the dough into an 18-inch circle. Cover the dough with the mozzarella and Parmesan. Top evenly with the ricotta and meatballs.
• Bake the pizza for 8 to 10 minutes, then ladle on the sauce evenly and bake for 1 minute longer. Serve.