EASY SUGAR CONE CORNUCOPIAS
Sugar cones shaped like cornucopias make for a festive treat! I like to dip them in white chocolate and candied ginger, but you could dip them in sprinkles, candies, nuts, you name it! And you can fill them with any kind of fruit (fresh or dried), berries, candies, nuts--the possibilities are endless!
Provided by Kim
Categories Desserts Chocolate Dessert Recipes White Chocolate
Time 1h30m
Yield 6
Number Of Ingredients 6
Steps:
- Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
- Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
- Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.
Nutrition Facts : Calories 133 calories, Carbohydrate 25.4 g, Cholesterol 1.6 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 43.2 mg, Sugar 17.1 g
SMALL SUGAR CONES RECIPE
Provided by á-171484
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, syrup, butter and condensed milk. Microwave 6 minutes on HIGH mixing every 2 minutes. Add the marsmallows and return to microwave for 2 minutes, stirring after one minute. Mix well and pour in the small cones. (very hot) P.S. Use a very big bowl because it tends to overflow with the marsmallows. I use a 8 cups pyrex measuring cup and even at that I have to watch it for the last minute because it really bubbles up. To hold the small cones, use an egg carton that you have punched holes in. These cones freeze very well for up to two months.
HOMEMADE SUGAR CONES
Make and share this Homemade Sugar Cones recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
- Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
- Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
- Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.
Nutrition Facts : Calories 194.9, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 73, Carbohydrate 28.7, Fiber 0.4, Sugar 16.8, Protein 2.9
OVEN-BAKED SUGAR CONES FOR ICE CREAM
Found this neat recipe in "The Ultimate Ice Cream Book" and thought how neat to share with you guys here. These cones taste somewhat like fortune cookies and are very sturdy.They're easiest to make if you have a nonstick cookie sheet and cone-shaped molds. Cone shaped molds are currently being sold at http://kasbahouse.com/1.pizelle.1.htm for about $7 not including s/h or any applicable taxes.
Provided by Chabear01
Categories Frozen Desserts
Time 40m
Yield 8 cones or bowls, 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 300°F.
- In a medium mixing bowl, beat the sugar into the egg until it is pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.
- Grease a large non-stick cookie sheet and spread 1/2 tbsp of the batter into a 6-inch circle using a thin, flexible spatula. Dipping the spatula in water first makes this job easier. The batter will spread about 1/2 inch while baking, so keep the circles about 1-inch apart. Fit as many circles as you can on 1 cookie sheet.
- Bake for 15 minutes or until lightly browned. Remove the cookie sheet from the oven and use a large metal spatula to remove 1 cookie from the sheet. Handling it carefully so as not to burn your hands, immediately wrap the hot, pliable cookie around a cone shaped mold, sealing the point. Repeat with the remaining cookies. The cookies will harden as they cool, so work as quickly as possible. Let the cookie sheet cool and repeat the process with the remaining batter. Remove the cones from the molds when completely cooled.
- *** Variation - for Bowl Cones***.
- Invert 4 small , clean, identical bowls to use as molds. Place the hot cookies directly over the bottoms of the bowls. The cookies will fall around the sides of the bowls and harden as they cool. When cool enough to handle, carefully remove the cones from the bowls and repeat with any remaining warm cookies.
Nutrition Facts : Calories 142, Fat 3.9, SaturatedFat 2.2, Cholesterol 35.1, Sodium 33.1, Carbohydrate 25.2, Fiber 0.2, Sugar 18.9, Protein 1.9
HOMEMADE ICE CREAM CONES
These cones are in between a crepe and store-bought sugar cones. They're a huge hit with all my friends! If you have extras, store them in an airtight container, unroll, and re-crisp in a 400 degrees F oven.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk together the eggs and sugar in a large bowl until frothy. Whisk in the butter, milk and vanilla. Gradually whisk in the flour and salt until smooth. The batter should be thin; you can stir in more milk if needed.
- Heat a small skillet or griddle over medium heat. Brush the pan lightly with oil. Pour about 1/4 cup of batter onto the skillet and turn to spread out the batter into a thin circle. When the underside is golden brown, flip over and cook until golden on the other side. Remove from the pan and form into a cone while it's hot, squeezing the end to seal. Place on a wire rack to cool and harden completely. Repeat with the remaining batter.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
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