Waffle Cones Or Bowls Recipes

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.

Steps:

• Whisk together flour, salt, and cinnamon. Whisk in butter, milk, and vanilla. Whisk in 3/4 cup sugar. Beat egg whites with an electric mixer on high speed until foamy. Add remaining 1 tablespoon sugar and beat until stiff peaks form. Fold egg whites into flour mixture.
• Heat waffle-cone iron to medium; coat with cooking spray. Spoon about 1/4 cup batter onto iron. Using a small spatula, spread batter slightly. Close lid and cook 1 minute before lifting the lid to check for doneness. Continue cooking until desired color is reached, about 1 to 1 1/2 minutes more on medium heat.
• Remove waffle from iron and press into a small bowl to shape. Let stand until cool. Repeat with remaining batter. Waffle-cone bowls can be made up to 1 week ahead and stored in an airtight container at room temperature.

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.

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.

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.

Steps:

• In a small bowl, beat eggs on medium speed until blended. Gradually beat in sugar until thick and lemon colored. Add butter and vanilla. Combine flour and baking powder; gradually add to egg mixture. Invert two 6-oz. custard cups on paper towels; coat with cooking spray. , Prepare cookies in a preheated pizzelle maker according to manufacturer's directions, using 2 tablespoons batter for each cookie. Immediately remove pizzelles and drape over inverted custard cups. To shape into bowls, place another custard cup coated with cooking spray over each pizzelle. Let stand until set. Remove from custard cups and set aside., To make ice cream bowls in the oven, line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Spread 2 tablespoons batter over each circle. Bake at 400° for 4-5 minutes or until edges are golden brown. Immediately remove cookies and drape over inverted custard cups. Shape into bowls as directed above. Store in an airtight container.