WAFFLE CONE BATTER RECIPES
WAFFLE CONES RECIPE | FOOD NETWORK
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
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 20 minutes
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 | WILLIAMS SONOMA
<p>These homemade waffle cones are perfect for holding scoops of your favorite ice cream, as well as for making our <a href="http://www.williams-sonoma.com/recipe/chocolate-dipped-cones.html"><b><u>chocolate-dipped cones</u></b></a>. Be sure to cook each cone for at least 1 minute before lifting the lid of the waffle-cone maker so the batter has time to firm up.</p>
Provided by WILLIAMS-SONOMA.COM
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 10 servings
Number Of Ingredients 6
Steps:
- Preheat a waffle-cone maker according to the manufacturer's instructions. Start with heat setting #3 and adjust as necessary, depending on the desired degree of brownness.
- In a small bowl, sift together the flour and salt. Set aside.
- In a bowl, whisk together the eggs and sugar until the sugar is incorporated and the eggs have lightened in color, about 1 minute. Add the flour mixture and stir until incorporated. Add the butter and milk and stir just until combined.
- Spoon a scant 1/4 cup batter onto the waffle-cone maker. Using a small offset spatula, spread the batter evenly over the surface. Close the lid and cook for at least 1 minute before lifting the lid to check for doneness. Continue cooking until the desired color is reached, 1 1/2 to 2 minutes total on heat setting #4.
- Quickly remove the waffle from the waffle-cone maker and shape it around the cone roller (included with the waffle-cone maker). Hold the cone for a few seconds to set its shape. Set the cone on a parchment-lined baking sheet.
- Repeat with the remaining batter. Makes about 10 cones.
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BUBBLE WAFFLES RECIPE | BBC GOOD FOOD
These waffles are made in a special honeycomb mould and are a popular treat in Hong Kong. The result is crispy edges and soft, chewy 'bubbles'
From bbcgoodfood.com
Total Time 15 minutes
Category Dessert, Treat
Calories 675 calories per serving
From bbcgoodfood.com
Total Time 15 minutes
Category Dessert, Treat
Calories 675 calories per serving
- Roll the waffles into a cone shape and put in a glass to stand upright. Fill each one with a few scoops of ice cream, drizzle over the sauce and scatter over the raspberries.
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HOMEMADE ICE CREAM CONES RECIPE | ALLRECIPES
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.
From allrecipes.com
Reviews 4.1
Total Time 40 minutes
Category Quick Bread
Calories 184.9 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 40 minutes
Category Quick Bread
Calories 184.9 calories per serving
- 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.
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BEST CANNOLI CHEESECAKE RECIPE-HOW TO MAKE ... - DELISH
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
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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PIZZELLE COOKIES - SKINNYTASTE
Italian Pizzelle Cookies are light and crisp, made lighter with less butter and sugar for a tasty holiday treat.
From skinnytaste.com
Reviews 5
Total Time 30 minutes
Category Dessert
Cuisine Italian
Calories 91 kcal per serving
From skinnytaste.com
Reviews 5
Total Time 30 minutes
Category Dessert
Cuisine Italian
Calories 91 kcal per serving
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While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet.
The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake.
To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio.
The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original.
Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.
From topsecretrecipes.com
Total Time 3 hours 0 minutes0S
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Total Time 3 hours 0 minutes0S
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