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.