Homemade Sugar Cones Recipes

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.

HOMEMADE SUGAR CONES

Steps:

• In a large mixing bowl, beat egg whites over medium speed until soft peaks form.
• Add granulated sugar and mix well.
• Add flour, butter, milk, and vanilla extract; mix just until blended.
• Line 2 baking sheets with parchment paper. Draw two or three 7-inch circles on the paper.
• Spoon 3 Tbsp. batter into the center of each circle. Spread in a layer to cover the entire circle.
• Bake at 400° 6-7 minutes; remove from oven.
• Use a metal spatula to remove wafers from baking sheet. Place a cone form in the center of each wafer and roll the wafer around the cone.
• Press gently at the seam to seal; place seam-side down to cool. Cones will harden as they cool.

HOMEMADE SUGAR CONES

Steps:

• In a bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended. , Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown., Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely. , Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.

PUFF PASTRY CONES

Steps:

• Put an oven rack in the lowest position with a 6-inch clearance above and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Cut six 6-inch squares of heavy-duty foil and wrap each sugar cone to cover completely, tucking in any excess. Spray the outside of the foil generously with cooking spray and set aside. Beat the egg with 1 tablespoon water in a small bowl.
• Unfold the puff pastry onto a work surface and cut it into 3 equal rectangles using the natural fold lines as your guide. Cut each rectangle into four 9-by-3/4-inch strips. You should have 12 strips (2 strips per cone).
• Wrap the cones in puff pastry: Starting at the pointed end of the cone, wrap 1 puff pastry strip around the cone, overlapping slightly, to cover. Brush the end of the strip with some egg wash, stick a second strip to it and continue wrapping until the cone is completely covered. Seal the end of the second strip of dough by tightly pressing it to some of the wrapped puff pastry, using some egg wash to help the strip adhere. Repeat with the remaining cones and strips.
• Brush the puff pastry all over with egg wash and put the cones pointed-end up on the prepared baking sheet. Bake until the puff pastry cones are golden brown, about 20 minutes. Let them cool completely on the baking sheet on a wire rack, then remove the foil-lined sugar cone from inside each and discard. Fill the puff pastry cones with desired fillings such as: berries and cream, no-bake cheesecake filling, chicken salad, or scrambled eggs and smoked salmon.

WAFFLE CONES

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.

HOMEMADE SUGAR CONES

Steps:

• In a mixing bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in sugar. Beat in flour and butter just until blended.
• Line a baking sheet with parchment paper. Draw two 7-in. circles on paper. Drop 3 tablespoons of batter in the center of each circle; spread batter to edges. Bake at 400° for 6-8 minutes or until edges are golden brown.
• Place cookies, bottom side up, on a paper towel-lined work surface. To shape cone, begin with one edge and roll cookie a third of the way toward the center; roll a third of the opposite side over the rolled portion. Shape top of cone. Place seam side down on a wire rack to cool completely.
• Return second cookie to oven for 1-2 minutes if necessary before rolling. Repeat with remaining batter to make four more cones.

CINNAMON SUGAR DONUT CONES RECIPE BY TASTY

Steps:

• In a large bowl, stir together the water and 1 teaspoon sugar. Sprinkle the yeast over the water mixture and rest for 5 minutes, or until it becomes foamy.
• Sift together the flour, 2 tablespoons sugar, and the salt over the yeast mixture.
• Add the milk, 3 tablespoons melted butter, and the egg yolks. Stir until the dough comes together in a ball. Add more flour if dough is too sticky.
• Knead the dough for five minutes, or until the dough is smooth on the outside and springs back when pressed on with your fingers.
• Grease bowl with the oil, return the dough to the bowl, and cover with plastic wrap.
• Let rise for one hour at room temperature, or until the dough has doubled in size.
• Preheat the oven to 375°F (190°C).
• Cut the dough into eight equal parts.
• Roll out each piece of dough into a long, thick strip.
• Fold a sheet of aluminum foil in half and, starting from the bottom right hand corner, roll into a cone shape, measuring 6 inches (15 cm) long and about ⅛-inch (3 mm) thick around the opening. Repeat to make 7 more cones.
• Wrap the dough strips around each aluminum cone.
• Arrange the cones point-up in a muffin tin. Brush with egg wash.
• Bake for 18-20 minutes, or until golden brown.
• Cool for 10 minutes.
• On a large plate, mix the cinnamon with the remaining sugar.
• Brush the cones with the remaining melted butter.
• Carefully remove the aluminum foil.
• Roll the cone in cinnamon sugar.
• Fill the cone with melted chocolate, letting the excess drip out. Top with ice cream, or dip the edge in chocolate, then roll in rainbow sprinkles, if desired. Top with ice cream.
• Enjoy!

SUGAR CONE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chips, crushed sugar cones and sprinkles., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Remove from pans to wire racks to cool.