Homemade Sugar Cones Recipes

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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



Homemade Ice Cream Cones image

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

2 eggs
½ cup white sugar
¼ cup butter, melted and cooled
3 tablespoons milk
½ teaspoon vanilla extract
⅓ cup all-purpose flour
⅛ teaspoon salt
3 tablespoons vegetable oil, or as needed

EASY SUGAR CONE CORNUCOPIAS

Sugar cones shaped like cornucopias make for a festive treat! I like to dip them in white chocolate and candied ginger, but you could dip them in sprinkles, candies, nuts, you name it! And you can fill them with any kind of fruit (fresh or dried), berries, candies, nuts--the possibilities are endless!

Provided by Kim

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h30m

Yield 6

Number Of Ingredients 6



Easy Sugar Cone Cornucopias image

Steps:

  • Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
  • Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
  • Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the cones.

Nutrition Facts : Calories 133 calories, Carbohydrate 25.4 g, Cholesterol 1.6 mg, Fat 3.3 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 1.7 g, Sodium 43.2 mg, Sugar 17.1 g

6 sugar cones
¼ cup white chocolate chips
¼ cup finely chopped candied ginger
⅔ cup seedless black grapes
⅔ cup seedless red grapes
⅔ cup seedless green grapes

PUFF PASTRY CONES

These crunchy and flaky cones make everything taste better. The filling possibilities are endless: Try sweet (like berries and cream) or savory (like chicken salad). You can also give your cone an upgrade by sprinkling the egg wash with sesame seeds or poppy seeds.

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield 6 puff pastry cones

Number Of Ingredients 5



Puff Pastry Cones image

Steps:

  • Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  • Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
  • Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
  • Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
  • Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon.

6 sugar ice-cream cones
Nonstick cooking spray
1 large egg
1 sheet frozen puff pastry (half of a 17-to-18-ounce package), thawed
Serving suggestions: berries and cream, no-bake cheesecake filling, chicken salad, scrambled eggs and smoked salmon

MINI BROWN SUGAR FUDGE CONES RECIPE - (3.8/5)

Provided by á-1045

Number Of Ingredients 6



Mini Brown Sugar Fudge Cones Recipe - (3.8/5) image

Steps:

  • Combine milk, sugar, syrup and butter in microwave safe bowl (with spout on it if possible). Cook 6 minutes, stirring after every two. Add marshmallows and cook, stirring every 30 seconds, until all combined. Working quickly, pour mixture into cones, then refrigerate. If you poke holes in the large side of a cereal box and stand the cones up in them, you can pour the batter right into each one.

1 box mini iced cream cones
1 can sweetened condensed milk
2 cups brown sugar
1/3 cup corn syrup
1/2 cup butter
2 cups mini marshmallows

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



Homemade Sugar Cones image

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

2 egg whites
1/2 cup sugar
3/4 cup all-purpose flour
1/4 cup butter, melted

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



Homemade Sugar Cones image

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.

3/4 c sugar
1 egg
2 Tbsp butter, melted
1 tsp vanilla extract
1/4 c milk
1/2 c all purpose flour, sifted

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