Subj : 9/22 I Scream Cone Day 4
To   : All
From : Dave Drum
Date : Tue Sep 21 2021 00:33:22

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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