HOW TO MAKE WAFFLE CONES RECIPES

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SNOW CONE SYRUP II RECIPE | ALLRECIPES



Snow Cone Syrup II Recipe | Allrecipes image

Flavored Syrup to drizzle over shaved or crushed ice. Yummy on a hot summer day.

Provided by BONNIE544

Categories     Frozen Desserts

Total Time 7 minutes

Prep Time 2 minutes

Cook Time 5 minutes

Yield 12 servings

Number Of Ingredients 3

2 cups white sugar
1 cup water
1 (0.13 ounce) package unsweetened, fruit-flavored soft drink mix

Steps:

  • In a saucepan, stir together the sugar and water. Bring to a boil, and boil for about 1 minute. Remove from heat, and stir in the drink mix. Allow to cool, and store in a container for pouring. Pour over shaved ice to flavor.

Nutrition Facts : Calories 129 calories, CarbohydrateContent 33.3 g, SodiumContent 5 mg, SugarContent 33.3 g

BEST CANNOLI CHEESECAKE RECIPE-HOW TO MAKE CANNOLI ...



Best Cannoli Cheesecake Recipe-How to Make Cannoli ... image

Want the perfect cheesecake to serve during the holidays? This recipe for Cannoli Cheesecake from Delish.com is the best.

Provided by DELISH.COM

Categories     dessert

Total Time 6 hours 55 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 10-12

Number Of Ingredients 13

15 graham crackers
3 tbsp. sugar
1/8 tsp. kosher salt
4 tbsp. butter, melted
3/4 c. mini chocolate chips, plus more for garnish
1 tsp. all-purpose flour
2 8-oz. packages cream cheese, at room temperature
1 15-oz. container ricotta cheese, drained for several hours or overnight
1 1/4 c. sugar
1/2 tsp. kosher salt
1 tbsp. pure vanilla extract
4 large eggs, room temperature
Broken waffle cones, for garnish

Steps:

  • Make the Crust: Butter a 9" springform pan and wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat oven to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add butter, and mix together until crumbs are evenly moist. Transfer crust to pan and press into bottom, filling pan about a third of the way up the sides. Freeze 10 minutes. Place pan on a baking sheet and bake crust 10 minutes. Set on a rack to cool and reduce oven temperature to 325°. Make the Cheesecake: In a small bowl, toss mini chocolate chips with flour and set aside. Bring a medium saucepan of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add ricotta and beat, scraping down the bowl as necessary, until just combined, about 1 minute. Add sugar, salt, and vanilla and beat, until just combined, 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Pour about a third of cheesecake batter into the cooled crust and sprinkle with about a third of chocolate chips. Add another third of batter, followed by another third of chocolate chips. Add remaining batter, smooth top of cheesecake, and sprinkle with remaining chocolate chips. Place cheesecake in a deep roasting pan and set on the middle rack of the oven. Carefully pour enough boiling water into roasting pan to come about halfway up the sides of the springform pan. Bake until top is just starting to brown and crack, 1 hour and 15 minutes. Turn off oven, prop door open with a wooden spoon, and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan and springform pan from oven, then carefully lift springform pan out of the water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate 4 hours, or preferably overnight. When ready to serve, carefully remove sides of the springform pan and garnish with waffle cone pieces. Refrigerate cheesecake up to 4 days.

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BEST CANNOLI CHEESECAKE RECIPE-HOW TO MAKE CANNOLI ...
Want the perfect cheesecake to serve during the holidays? This recipe for Cannoli Cheesecake from Delish.com is the best.
From delish.com
Reviews 5
Total Time 6 hours 55 minutes
Category dessert
Cuisine American, Italian
  • Make the Crust: Butter a 9" springform pan and wrap bottom and sides of pan in a double layer of aluminum foil. Set a rack in middle of oven and preheat oven to 350°. In a food processor or blender, grind graham crackers into fine crumbs. Add sugar and salt and pulse to combine. Transfer to a medium bowl, add butter, and mix together until crumbs are evenly moist. Transfer crust to pan and press into bottom, filling pan about a third of the way up the sides. Freeze 10 minutes. Place pan on a baking sheet and bake crust 10 minutes. Set on a rack to cool and reduce oven temperature to 325°. Make the Cheesecake: In a small bowl, toss mini chocolate chips with flour and set aside. Bring a medium saucepan of water to a boil. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment, beat cream cheese on medium, scraping down bowl as necessary, until completely smooth, 3 to 4 minutes. Add ricotta and beat, scraping down the bowl as necessary, until just combined, about 1 minute. Add sugar, salt, and vanilla and beat, until just combined, 30 seconds. Add eggs, 1 at a time, beating 1 minute after each addition and scraping down bowl as necessary. Pour about a third of cheesecake batter into the cooled crust and sprinkle with about a third of chocolate chips. Add another third of batter, followed by another third of chocolate chips. Add remaining batter, smooth top of cheesecake, and sprinkle with remaining chocolate chips. Place cheesecake in a deep roasting pan and set on the middle rack of the oven. Carefully pour enough boiling water into roasting pan to come about halfway up the sides of the springform pan. Bake until top is just starting to brown and crack, 1 hour and 15 minutes. Turn off oven, prop door open with a wooden spoon, and let cheesecake slowly cool in water bath for 1 hour. Remove roasting pan and springform pan from oven, then carefully lift springform pan out of the water and remove foil. Set cheesecake on a rack and let come to room temperature. Once completely cool, loosely cover cheesecake with plastic wrap and refrigerate 4 hours, or preferably overnight. When ready to serve, carefully remove sides of the springform pan and garnish with waffle cone pieces. Refrigerate cheesecake up to 4 days.
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