CAMPFIRE CONES
Provided by Ree Drummond : Food Network
Categories dessert
Time 20m
Yield 30 cones
Number Of Ingredients 26
Steps:
- Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans.
- Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top.
- Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
- In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
- In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
- With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.
WAFFLE CONES
I used to have to make hundreds of these a week at a restaurant called Melange where I was the pastry chef in 1987. We actually served them differently. Dave Jarvis, the chef, had us sauce the plate with caramel or raspberry sauce, place a large scoop of ice cream on the plate and then place the cone, open end down, on the ice cream, like a pointed hat sticking up. It looked very dramatic traveling through the dining room.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
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.
DIPPED AND DECORATED WAFFLE CONES
Provided by Ree Drummond : Food Network
Categories dessert
Time 55m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Melt the chocolate in a small deep bowl over a double boiler.
- Using a brush, paint the inside of a cone with some chocolate. While it is still wet, sprinkle a little of one or more of the sprinkles, pecans, chocolate candies or pretzels into the cone. Continue with the rest of the cones. Let dry.
- Dip the top 2 inches of each cone in the melted chocolate and coat with more of the decorations. Stand the cones in a glass to dry.
- To serve, fill the cones with some Triple Mint Choc Chip Ice Cream or your favorite ice cream and top with more of the decorations.
- Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 hours.
STRAWBERRY BUTTERMILK ICE CREAM AND WAFFLE CONES
Provided by Trisha Yearwood
Categories dessert
Time 1h5m
Yield 6 cups ice cream plus 10 to 12 waffle cones
Number Of Ingredients 14
Steps:
- For the ice cream: Place the strawberries, honey, strawberry preserves, salt and vanilla bean seeds in a blender and puree for 30 to 60 seconds on high or puree setting. Add the buttermilk and cream and turn the blender on low, just to mix.
- Pour the mixture into an ice cream maker and follow the manufacturer's instructions to freeze to firm.
- For the waffle cones: Preheat a waffle cone maker.
- In a blender, combine the sugar and eggs and blend until pale yellow, about 1 minute. Then add the flour, milk, butter, vanilla and salt and blend on low until fully incorporated, about 30 seconds.
- Grease the waffle cone maker with softened butter. Pour about 2 tablespoons of the batter onto the waffle cone maker and cook until golden and crisp. As soon as the waffle is cooked, remove it and wrap it around the cone mold. Press the seams together and let it cool with the seam side down, then remove the cone from the mold. Repeat with the remaining batter.
- Fill the cones with the ice cream.
DIPPED ICE CREAM CONES
You can also have a fancy waffle cone at home, not just at an ice cream shop. It is the perfect dessert for any summer supper.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1 dozen.
Number Of Ingredients 4
Steps:
- In a microwave, melt chips and shortening; stir until smooth. Dip the top of each waffle cone into chocolate, allowing excess to drip off; roll in toppings of your choice. Place on waxed paper; let stand until set.
Nutrition Facts :
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