MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Ice Cream Cones
Categories: Desserts, Choclate
Yield: 14 servings

MMMMM--------------------STOVETOP SUGAR CONES-------------------------
2 lg Egg whites
1/2 c Superfine sugar
3 tb Whole milk
1/2 ts Vanilla extract
pn Salt
2/3 c A-P flour
2 tb Unsalted butter; melted

MMMMM------------------------WAFFLE CONES-----------------------------
1 lg Egg
1 lg Egg white
1/4 ts Salt
1/4 c + 1 tb superfine sugar
1/2 c + 2 tb A-P flour
1/4 c Unsalted butter; melted
2 tb Whole milk
1 ts Vanilla extract

MMMMM------------------------FOR DIPPING-----------------------------
Melted semisweet or dark
- chocolate

EQUIPMENT:
Cone rollers
Waffle cone maker or pizelle iron

STOVETOP SUGAR CONES: Place egg whites, sugar, milk,
vanilla, and salt into a mixing bowl and whisk together.

Stir in flour and butter until fully incorporated and
batter is smooth.

Lightly spray a nonstick skillet with a small amount of
cooking spray. Pour 2 1/2 tablespoons batter into the
cold skillet and spread into a thin even layer.

Place skillet over medium heat and cook for 4 to 5
minutes or until base has set. Flip and continue to cook
for 1 to 2 minutes.

Quickly lay sugar disc onto a clean towel and top with
cone roller.

Using towel and cone roller, roll sugar disc into a cone
shape and hold, seam side down for 1 to 2 minutes or
until cone cools and hardens. (this must be done quickly
as the disc will begin to harden almost immediately
after leaving the skillet). Cool skillet and repeat
until all batter has been used.

Cool cones completely before dipping the tips in
chocolate and setting on parchment until the chocolate
hardens. Carefully store in an airtight container for up
to three days.

WAFFLE CONES: Pour all ingredients into a mixing bowl
and whisk together until no lumps remain. Allow mixture
to sit for 5 minutes.

Heat your waffle cone maker to desired settings.

Pour 3 to 3 1/2 tablespoons batter into the center of
the waffle cone maker and gently press lid closed,
completely. Cook waffle cones for 4 to 4 minutes or
until golden brown.

Quickly lay waffle disc onto a clean towel and top with
cone roller. Using towel and cone roller, roll waffle
disc into a cone shape and hold, seam side down for 1 to
2 minutes or until cone cools and hardens. (this must be
done quickly as the disc will begin to harden almost
immediately after leaving the skillet). Cool skillet and
repeat until all batter has been used.

Cool cones completely before dipping the tips in
chocolate and setting on parchment until the chocolate
hardens. Carefully store in an airtight container for up
to three days.

By Jenny Park

RECIPE FROM: https://www.spoonforkbacon.com

Uncle Dirty Dave's Archives

MMMMM

... Money talks. Chocolate sings.

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