Waffle Cone 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.

WAFFLE CONE RECIPE

Steps:

• At least 30 minutes in advance, plug in the waffle maker and preheat to 300°F (150°C); on machines that lack specific settings, start with the medium setting and adjust as needed along the way. If a machine does not allow for temperature control, the ideal time for a given amount of batter will need to be determined individually.
• Sift in bread flour, and whisk until very well combined. With a flexible spatula, scrape and fold the batter several times to ensure perfect uniformity, paying particular care to the batter splashed up the sides. Rushing this step can produce waffle cones with an uneven texture. Let the batter stand 10 minutes before proceeding to the next step; if not briefly rested, the dough may be too thin, lacy, and brittle.
• As soon as the waffle cones or bowls have cooled to room temperature, immediately transfer to an airtight container. The waffle cones and bowls are extremely susceptible to the effects of humidity, and can begin softening in as little as 15 minutes if left in the open. Likewise, if stored in a container while warm, the waffle cones and bowls may steam themselves and soften. But if properly cooked and well protected from air, the cones and bowls will keep for a week or more at cool room temperature. Small sandwich-sized zip-top bags are ideal for protecting and storing individual cones or bowls.

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.

WAFFLE CONES

Steps:

• Whisk the eggs, heavy cream and vanilla extract in a bowl until well combined, about 1 minute. In another bowl, sift the flour, sugar and salt. Stir the dry ingredients into the cream mixture until the batter is smooth.
• Heat up a waffle iron and spray it with cooking spray. Pour 1/4 cup of the batter towards the back of the iron and close the lid. Bake until golden brown, 3 1/2 minutes, depending on waffle cone maker.
• Open the iron and carefully remove the browned batter with a small offset spatula. Mold as desired. After a few minutes, the waffle cup/cone will take its shape. Allow to cool completely.

CHOCOLATE WAFFLE CONES OR BOWLS

Steps:

• Beat eggs add in the sugar gradually, beating well until smooth.
• Add the melted cooled butter and vanilla.
• Sift the measured flour, cocoa powder and powder together and blend into the egg mixture well, making a sticky drop by spoon batter.
• Drop a heaping tablespoon onto preheated waffle cone maker and close lid and bake until desired colour.
• Remove and form into cones or bowls, or trim for squares.
• Hints: for cones dip the crisp cooled cone into melted chocolate and roll into nuts or sprinkles.
• for bowls let sit on inverted custard cups pressing around to shape let cool about 30 seconds the remove to completely cool, brush inside bottom with melted chocolate and then nuts or sprinkles, allow chocolate then to harden.
• for squares I trim with a pizza cutter and use for bars. You can also brush with melted chocolate and let harden before storing away.
• I also use the squares for some of my baking cakes or kit kat bars to make a delicious square using a few of these as an added layer, gives crunch. Sometimes I also add chopped fine walnuts or pecans to the melted chocolate and let harden then use in a layer cake. You have to try that too.

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.