Celebrating Connecticut

Today it seems popular to slam America. If you aren’t tearing it down, then you must be some kind of evil. I disagree. Sure, you can see the bad, but you need also embrace the good. Every coin has two sides. Even America.

I’m a hippie at heart. I protested the war in Viet Nam, but I never burned a flag. There is a difference. People today seem unable to understand that difference. And that’s why they are so willing to throw out the baby with the bath water.

Today we celebrate the great state of Connecticut. And that means realizing all the contribution, good and bad, that Connecticut has made over the years.

The New Haven District Telephone Company published America’s first telephone book for New Haven in February 1878. The book contained a whopping 50 names.

Connecticut is home to the first hamburger (1895), Polaroid Camera (1934), helicopter (1939) and color television (1948).

In 1908, a man named George Smith of New Haven, Connecticut, got the idea of putting hard candy on a stick. His idea took off, and today lollipops are still popular in a variety of shapes, sizes and flavors.

Did you know that in Devon, Connecticut it is against the law to walk backwards after sunset. Go figure.

Connecticut, known as The Constitution State, has a long history of arms manufacturing. It all began with Eli Whitney who began manufacturing muskets in Hamden. Samuel Cold and his Colt revolver also started in Connecticut. The Tommy gun, Gatling Gun and Winchester rifle can also be traced there.

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Did you learn anything new? That’s always fun. But we’re here to share recipes, too. One of my favorite places to search for recipes and inspiration is Taste of Home. Just as the name implies, it is filled with the wholesome flavors of home. Simple yet elegant and satisfying. Recently I stumbled upon a collection of 50 desert recipes, one for each state. There was no reason given for why a particular recipe was selected for a particular state, so I guess we are left to our own imagination. A Cannoli Cake was the choice for Connecticut. Works for me!

Connecticut’s Cannoli Cake
Vanilla Cake
1 box French Vanilla Cake Mix
1/2 cup Water
1/2 cup Milk
3 Eggs
1/3 cup Vegetable Oil

Heat oven 325-degrees. Grease bottoms and sides of two 9-inch round dark; non-stick cake pans with shortening or margarine Dust with a fine flour, shake out excess. Set prepared pans aside.

Blend cake mix, water, milk, oil and eggs in a large bowl at low speed until moistened, about 30 seconds. Increase speed to medium, beat for 2 minutes. Divide the batter evenly between the prepared cake pans. Bake on the middle rack in the heated oven for about 23 minutes or until cake tester inserted in the middle comes out clean.

Let cake cool in the pans on a wire rack for 10 minutes. Remove from pans, cool completely.

Cannoli Filling
2 oz Semisweet Chocolate, finely chopped
1/2 cup Powdered Sugar
15 oz container Ricotta Cheese
2 teaspoons Cinnamon
1 teaspoon Almond Extract
1 teaspoon Light Rum
1 teaspoon Vanilla

Finely chop chocolate, set aside. Sift powdered sugar into a large bowl. Add ricotta cheese, cinnamon, almond extract, rum and vanilla. Stir in chocolate. Set filling aside.

Mascapone Frosting
3/4 cup Powdered Sugar sifted
2 (8 oz) cartons Mascarpone Cheese
1/4 cup Heavy Cream
2 teaspoons Almond Extract
1 teaspoon Vanilla

Sift powdered sugar into a mixing bowl. Beat in mascarpone cheese, heavy cream, almond and vanilla extracts on medium speed just until creamy.

Finishing Touch
1 cup sliced Almonds
2 tablespoons miniature Semisweet Chocolate Chips

If cake has a dome, with a serrated knife, level the first cake. Place first cake layer on a serving platter, cut side down. Spread 1 cup of Cannoli filling over the top of the cake.

Place the second cake layer, bottom side down, on top of the first layer. Spread remaining Cannoli filling over top of cake to within 1-inch. of edge. Frost sides of the cake with frosting. Finish the edge with remaining frosting to encircle the filling.

Press almonds into sides of cake. Sprinkle chocolate chips over top between the filling and the frosting. Refrigerate until serving.