Scarecrow Ice Cream Cones Recipes

NIFTY '50S ICE-CREAM CONE CAKES

Steps:

• Heat oven to 350°F. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1 inch of top.
• Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
• Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.

ICE CREAM CONES

Steps:

• Preheat the oven to 350 degrees F.
• Melt the butter and cool it.
• In a small mixing bowl, whisk together the egg whites, sugar and vanilla. Stir in the salt and half of the flour, then mix in the melted butter. Beat in the rest of the flour until smooth.
• Line a baking sheet with parchment paper. Use the back of a big spoon to spread 2 level tablespoons of the batter into a circle 6 inches across. Try to get the circles as even and smooth as possible. Cook's Note: You're likely to get 2 rounds on one standard baking sheet.
• Put the baking sheet in the oven, and begin checking the cones after about 10 minutes. Depending on your oven, they'll take between 10 and 15 minutes to bake. The circles should be golden brown throughout (some lighter and darker spots are inevitable so don't worry). Remove the baking sheet from the oven. Use a thin metal spatula to loosen the edge of one disk. Slide the spatula under the disk, quickly flip it over, and immediately roll it around a cone form
• Press the seam firmly on the counter to close the cone and pinch the point at the bottom securely closed. Let the cone cool slightly on the mold until it feels firm, then slide it off and stand it upright in a tall glass to cool. Roll the other cones the same way. Repeat, using the remaining batter.
• Place in cone holder of some sort to cool. Glasses work well.
• Serve up with one or two scoops of your favorite ice cream.

HOMEMADE ICE CREAM CONES

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.