Need ice cream cone recipe that I posted

[Guest guest]

Hi, I need the ice cream cone recipe that I posted many months back. It

does not involve the pizel maker. You just wrap them around a cone shape

and use toothpicks I think it said./ All my books are packed (how dumj

of me) and my friend Beth (formerly from this list) needs one for school

.. Please send ASAP if anyone has it. Thanks

(LJs mom)

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* HAVE A GREAT DAY !!!!!!!!!!!!

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[Guest guest]

> Hi, I need the ice cream cone recipe that I posted many months

back. It

> does not involve the pizel maker. You just wrap them around a cone

shape

> and use toothpicks I think it said./ All my books are packed (how

dumj

> of me) and my friend Beth (formerly from this list) needs one for

school

> . Please send ASAP if anyone has it. Thanks

> (LJs mom)

*****************

, one is yours and one is someone else's. here they are, I

think.

Hugs, Cristina-WA

ICE CREAM CONES

1/4 cup sugar 1/8 teaspoon salt

1/2 cup flour 2 tablespoons cornstarch

In a large bowl, sift together the sugar, flour, salt and cornstarch.

2 egg whites 1/4 cup oil

Mix in the egg whites and oil, stirring until smooth.

1/2 teaspoon vanilla 2 tablespoons water

Stir in the vanilla and water, blending thoroughlu.

Lightly grease a small skillet or griddle. Pour in 2 tablespoons of

the

batter, carefully spreading it out into a circle, and cook over low

heat

until lightly browned- about 4 minutes. Turn and cook for 1 minute

longer on the other side. Remove from the skillet and quickly form

into

a cone shape, either by rolling and securing with an uncolored

toothpick

or by wrapping around a cone-shaped form. Cool and remove the

toothpick

or form. Makes about 10.

Ice Cream Cones (makes 6-8 cones)

heavy duty foil

1 large egg

1/4 cup sugar

2 Tbs. oil

dash of salt

1/4 cup water

1 tsp. GF vanilla

1/4 cup corn starch

To Make Cone Forms:

Cut foil into 9 " x9 " squares. Fold diagonally to make double

triangles.

Smooth. Using the center of each triangle's folded edge as the point

of the cone, start to roll the foil into cone-shaped forms.

To Make Batter:

Beat eggs slightly. Continue beating and add sugar, oil, and salt,

until batter is thick and light colored. Set aside.

Combine water, vanilla, and corn starch until smooth. Stir this into

the egg mixture.

Have a large, flat surface covered with wax paper ready. Lightly

grease a griddle, large skillet, or electric fry pan. Heat until a

drop of water will bounce around when dropped on the pan. Spoon the

batter onto the pan. Tilt the pan back and forth to make a very thin

pancake about 4 " in diameter. Cook at low heat until it is firm

enough to dislodge in one piece. Turn over. It is not necessary to

brown the pancake as long as it is cooked until firm.

Using a fork to help handle the hot pancake, roll it onto the prepared

foil form until a cone is formed. Set it aside with the loose end

down on a wire rack. Do not remove the foil form. When all the

batter has been made into pancakes and cones, place it into an oven

at 250 degrees F to dry out and brown slightly. This will take 45-90

minutes When thoroughly crisped, remove from oven and store in an

airtight

container in the refrigerator or freezer Getting the pancakes to

dislodge in

one piece is sometimes hard to do,but by the time you are finished

with the

batter, you will have mastered the technique. The broken pancakes

can be dried

out &

used as pieces in a bowl of ice cream. When rolling into forms make

sure the point is tightly wrapped or folded, so the ice cream doesn't

drip out.

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