HOMEMADE SUGAR CONES
Take your favorite summer treat to the next level with Homemade Sugar Cones! These cones are easy to make, with just a handful of ingredients, and they taste amazing. Best of all, there's no waffle cone maker required. Which means anyone can make them!
Provided by Cathy Trochelman
Time 16m
Number Of Ingredients 6
Steps:
- In a large mixing bowl, beat egg whites over medium speed until soft peaks form.
- Add granulated sugar and mix well.
- Add flour, butter, milk, and vanilla extract; mix just until blended.
- Line 2 baking sheets with parchment paper. Draw two or three 7-inch circles on the paper.
- Spoon 3 Tbsp. batter into the center of each circle. Spread in a layer to cover the entire circle.
- Bake at 400° 6-7 minutes; remove from oven.
- Use a metal spatula to remove wafers from baking sheet. Place a cone form in the center of each wafer and roll the wafer around the cone.
- Press gently at the seam to seal; place seam-side down to cool. Cones will harden as they cool.
Nutrition Facts : Calories 180 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 81 grams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
ANGEL CONES
Steps:
- To make the icing for the skirt, in a small bowl, combine powdered sugar, meringue powder and add enough water to get the desired icing consistency. Mix in 2 to 3 drops of blue food coloring. Set aside.
- To make the hair, divide the coconut into 2 separate bowls and color with yellow food coloring in 1, and red in the other. Set aside.
- To make the body, melt white chocolate bars in a medium bowl in the microwave for 30 seconds at a time, stirring in between heating. Dip cones in melted white chocolate. Holding onto the tip of the cone, dip larger end into the blue royal icing, then dust with sanding sugar. Place cones in refrigerator on foil lined baking sheet until white chocolate has set.
- While cones are setting, make angels' heads by rolling 1 tablespoon of marzipan into a ball. Set aside.
- Remove cones from refrigerator. Gently push heads onto the tips of the cones. Using the remaining melted white chocolate, attach the coconut hair, vanilla wafer halo and the pretzel wings. Carefully draw on faces using food coloring pens.
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
HOMEMADE SUGAR CONES
This recipe came from Kitchen Krafts. I have made these, they are fun to make and fun to serve in! kitchenkrafts.com - an awesome site for cooks, canners and everyone else!!
Provided by Susan Cutler
Categories Other Desserts
Time 25m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 300°F. In a mixing bowl, beat sugar and egg. Add butter, vanilla and milk, then gradually mix in flour. Grease a large non-stick cookie sheet, and spread 1-1/2 tbsp. of batter into a 6" circle. Repeat, spacing circles 1" apart on cookie sheet. Bake the cookie circles until entire surface is light brown (edges may brown faster than center). Working quickly and carefully, gently lift each cookie from the pan using a metal spatula. Use a cone roller to shape each cookie, pinching the bottom closed. Cones will harden as they cool; remove mold only after cookie is firm.
- 2. Create a sundae bowl: Use a small cereal bowl or glass prep bowl. Simply invert the bowl and place a warm cookie circle over its bottom, gently working the cookie to the shape of the bowl. Let harden.
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
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
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