Vanilla Waffle Cones Food

WAFFLE CONES

Steps:

• Scrape vanilla bean seeds into a small saucepan over medium heat; add butter and cook until melted, 2 to 3 minutes. Whisk vanilla butter, brown sugar, egg whites, vanilla extract, and salt together in a bowl; add flour and beat until batter is smooth.
• Preheat a waffle cone maker according to manufacturer's instructions.
• Pour batter into the preheated waffle maker and cook according to instructions.
• Immediately wrap around a cone-shaped dowel or press into a bowl-shaped mold. Let each cone or bowl cool for a few minutes. Store in an airtight container for up to 2 days.

WAFFLE CONES OR BOWLS

Steps:

• Beat the eggs, adding in the sugar gradually, beating until smooth. Add the cooled melted butter and the vanilla.
• Stir in the baking powder and flour, and blend making a sticky , drop by spoon batter.
• Drop heaping tablespoon onto heated machine maker and close lid and bake. These will only take 30 to 40 seconds to bake each one. Just bake until your desired golden is reached.
• While still warm and before putting on the next one -- either roll into cone shape, place over the back of bowls and press down slightly to shape, or trim with a sharp knife or pizza cutter and make squares. This has to be done quickly as they will crisp up fast.
• After the first one I taste test for the flavour and crispness, then I know if I have to bake longer or not so long.
• Keep in a tight fitting tin. They stay crisp well.

VANILLA WAFFLE CONES

Steps:

• In the bowl of an electric mixer, beat egg whites until soft peaks form. Add salt and 1 tablespoon of sugar, and beat until stiff peaks form. Using a rubber spatula, gently fold in vanilla and remaining sugar. Fold in flour and cooled butter until incorporated.
• Heat iron over medium heat, and brush lightly with oil, or spray with nonstick spray away from heat. Place a heaping tablespoon of batter on iron a third of the way in from the hinge. Close iron, and press tightly together. Scrape away excess batter with a knife. Cook one side for 45 seconds, then flip iron and cook another 45 seconds, or until golden. Adjust heat as necessary. Open iron, and remove waffle with a fork or a thin spatula. Quickly roll hot waffle into a cone shape. Repeat process with remaining batter. Let cones cool; store in an airtight container.

PIZZELLE WAFFLE CONES

Steps:

• In a medium mixing bowl, beat the sugar into the egg unti it is thickened and pale yellow. Beat in the butter and vanilla. Gently stir in the flour. Do not overmix or the pizelle may become tough. Allow the batter to rest at room temperature at least 15 minutes.
• Lightly grease your pizelle iron with vegetable oil spray. Preheat the iron on the stove over medium heat (if you're using an electric model, follow the manufacturer's directions). Use 1 1/2 tbls of batter for a 5 inch pizelle iron, and 2 tbls for an 8 inch pizelle iron. Close the iron and cook the pizelle for 30 seconds on one side. Turn the iron over and continue to cook until lightly golden, about 1 minute more. Carefully peel the soft cookie off the iron and roll it around a cone-shaped mold, sealing the point (or if like me just use 4 bowls of same shape and size, inverted, lay cookie over bottom of bowl, it will rest itself around the sides- this makes cone bowls that are soooo darned pretty). Repeat with remaining batter. The cones will harden as they cool. Remove the cones from the molds when completely cool.
• ***Variations***.
• ALMOND CONES - Substitute 1/4 tsp almond extract for the vanilla extract. Proceed with the recipe as directed.
• CINNAMON CONES - Add 1/2 tsp ground cinnamon to the batter along with the vanilla. Proceed with the recipe as directed.
• CIRCUS CONES -(THESE ARE FUN)Add a few drops of food coloring to the batter along with the vanilla. Proceed with the recipe as directed.(divide the batter and make different colors - my DGC love these done up in bowls).
• FLOWER CONES - Add 1 tsp of rose water or orange flavor water to the batter along with the vanilla. Proceed with the recipe as directed.

WAFFLE CONES

Steps:

• In a bowl with a whisk, whip the cream with the vanilla until mousse-like (it won't form peaks.) Sift the remaining ingredients together and stir them into the cream to make a batter. Let the batter sit for 30 minutes.
• Heat up waffle cone iron and brush with a little oil. Pour some batter in and close the lid to bake and brown. Open the iron and remove the browned batter and fold over itself, overlapping it, on a wooden cone-form into a cone. Let cool then top with a scoop of ice cream.