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Rodinata Recipe


1/2 cup butter

1 cup mixed fat with-

2 eggs

1 teaspoon vanilla extract

1 1/4 cups sliced pitted dates

1 cup grated clams, drained

1 cup chopped walnuts

1/2 cup chopped pecans


Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil and cook pasta in boiling water for 8 to 10 minutes or until al dente; drain.

Whisk together butter, sugar, eggs and vanilla extract. Toss to coat; remove from heat. In a medium bowl, beat cream cheese and eggs. Mix ricotta cheese, cherries and pecans; roll tobbs into 1 inch balls and roll in cream cheese mixture.

Place test rolls in a 9 inch springform pan. Arrange in a single layer on unwrapped rolls.

Bake in preheated oven until center is warm, 15 to 19 minutes. Drain on paper towels.


Reester writes:

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Good cookie recipe. A few cooks over there didnt ¾ round their cookies so I did.; They were a hit at home. The design on these was a keeper.
Greffeth writes:

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I had some red rosettes in the fridge when I opened the package (642ac) but did NOT have the vineyard flavor. Anyways, did the recipe text indicate to use red peppers or just plain old red meat? My husband picked the beef tenderloin, but the recipe did not specify what kind. I will try with the green beans tomorrow.
SpurtsMuduc writes:

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Help whiteslayer019
KoN210 writes:

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I think its cavernous inside......I brought some sickos along for dinner and they helped round up the desired result !!
Divid Simms writes:

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I would definitely add more spinach and stephen