WAFFLE-CONE BOWLS
Just the thing to take your sundaes to the next level! You will need a waffle-cone iron (we used this one by Chef'sChoice).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 35m
Yield Makes 8
Number Of Ingredients 9
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.
VANILLA WAFFLE CONES
Why buy cones from the store when it's so easy to make your own?
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 6
Number Of Ingredients 7
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.
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.
WAFFLE CONES
These delicious cones are the perfect complement to homemade ice cream. They even use up the egg whites that are left over!
Provided by Sasha Harlow
Categories 100+ Breakfast and Brunch Recipes Waffle Recipes
Time 23m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 270.1 calories, Carbohydrate 29.4 g, Cholesterol 40.7 mg, Fat 15.5 g, Fiber 0.4 g, Protein 3.7 g, SaturatedFat 9.7 g, Sodium 341.9 mg, Sugar 19.3 g
WAFFLE CONES
Provided by Food Network Kitchen
Categories dessert
Time 1h20m
Yield about 16 cones
Number Of Ingredients 7
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.
WAFFLE CONES OR BOWLS
This is my basic recipe to make waffle cones. I make these and roll into shape for ice cream cones, or place over the back of custard cups to make small bowls. I also make them and cut with a pizza cutter and make squares, which can be used for ice cream sandwiches, or also in baking squares or cakes, as the crunchy layers in between. You need a cone waffle maker or use a pizzelle machine to make the cones. I do have both machines and do prefer the waffle cone maker for this project.
Provided by andypandy
Categories Frozen Desserts
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 214.1, Fat 10.8, SaturatedFat 6.3, Cholesterol 80.2, Sodium 139.3, Carbohydrate 25.1, Fiber 0.3, Sugar 15.4, Protein 3.3
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ODDFELLOWS' WAFFLE CONES RECIPE | BON APPéTIT
From bonappetit.com
4/5 (19)Estimated Reading Time 1 minServings 8
- Whisk flour, salt, cinnamon, and ¾ cup powdered sugar in a medium bowl. Using an electric mixer on medium-high speed, beat egg whites and remaining 2 Tbsp. powdered sugar in a large bowl to stiff, fluffy peaks. Fold dry ingredients into egg white mixture until just blended. Fold in butter and mix until all is incorporated.
- Spray a waffle-cone maker with nonstick spray and heat to medium. Using ¼ cup batter per batch, make waffle cones one at a time and according to manufacturer’s instructions, baking to desired doneness and molding them while still warm.
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