NUTCRACKER
Steps:
- Add the rum, vodka, gin, elderflower liqueur, peach schnapps, lemonade, fruit punch and orange juice to a very large pitcher and stir to combine. Keep chilled in the refrigerator until ready to serve or immediately pour into ice-filled rocks glasses.
HOMEMADE ICE CREAM CONES
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.
Provided by Mallory Strange
Categories Bread Quick Bread Recipes
Time 40m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 184.9 calories, Carbohydrate 16.9 g, Cholesterol 62.2 mg, Fat 12.3 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 4.9 g, Sodium 97.2 mg, Sugar 12.9 g
CHOCOLATE MALT CONES
Betty Crocker™ Super Moist™ devil's food cake mix and frosting come together in this wonderful chocolate malt cones that are garnished with cookies - a delicious dessert treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make cake mix as directed on box for cupcakes, using 1 1/4 cups water, 1/2 cup oil and 3 eggs. Fill 12 ice cream cones about half full, using slightly less than 1/4 cup batter for each. Stand cones in muffin pan. Refrigerate remaining batter until ready to fill and bake remaining cones.
- Bake 20 to 25 minutes or until toothpick carefully inserted in center of cupcake comes out clean. Remove cones from pans to cooling rack. Cool completely. Repeat with remaining batter and cones.
- Frost cupcakes with frosting. Cut cookies in half crosswise; push 2 cookie halves into each cupcake to look like straws. Top each cupcake with a cherry.
Nutrition Facts : Calories 311, Carbohydrate 43 g, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 255 mg
SCARECROW ICE CREAM CONES
Looking for a scarecrow shaped dessert for Halloween? Enjoy this recipe made using Honey Nut Chex® cereal, ice cream and decorated with Betty Crocker® white decorator icing and candies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Line cookie sheet with waxed paper. Using ice cream scoop or 1/2-cup measuring cup, scoop 12 mounds of ice cream onto cookie sheet. Quickly shape into balls. Freeze 30 minutes or until firm.
- Place cereal in resealable food-storage plastic bag; seal bag and coarsely crush with rolling pin or flat side of meat mallet. Remove ice cream balls from freezer; roll in crushed cereal until well coated. Return to cookie sheet. Freeze 1 hour or until firm.
- Just before serving and using icing to secure candies, decorate each ice cream ball with 1 piece candy corn for nose, 2 chocolate candies for eyes and 8 to 10 pretzel pieces for hair. Top each ice cream ball with ice cream cone hat.
Nutrition Facts : Calories 312, Carbohydrate 46 g, Fat 2, Fiber 1/2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 205 mg
NUTCRACKER COOKIES
The Nutcracker is a gingerbread cookie handsomely clad in royal icing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 18
Number Of Ingredients 16
Steps:
- In a large bowl, sift flour, baking soda, and baking powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Add ginger, cinnamon, cloves, salt, and pepper; beat to combine. Add eggs and molasses; beat to combine. Reduce speed to low; add flour mixture; beat until incorporated. Divide dough into thirds; shape into flat disks. Wrap in plastic wrap, and refrigerate at least 1 hour or overnight.
- Preheat oven to 350 degrees. On a floured work surface, roll out dough to an 1/8-inch thickness. Cut out shapes using nutcracker cutter; transfer to baking sheets lined with Silpat baking mats. Refrigerate until firm, at least 15 minutes. Bake until crisp but not darkened, 8 to 10 minutes. Cool on racks. Tint each batch of icing as described in royal icing recipe. Decorate cookies with icing, sanding sugar, and dragees.
HOMEMADE "DRUMSTICK" CAKE CONES
If you often feel a pang for the frozen treats of yore, this recipe will definitely indulge your inner child. A quick and crackly homemade shell and chopped nuts coat the rim of each cone, as well as on the top of the ice cream scoops. And when it's time to enjoy, everyone will discover the surprise ending: a spoonful of fudgy chocolate ganache and even more nuts at the bottom.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes
Time 1h30m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Shell: Combine chocolate and oil in a heatproof bowl set over (but not in) a pot of barely simmering water. Gently stir just until melted and smooth. Remove from heat and let cool completely, 20 to 30 minutes. Mixture should thicken slightly but still be pourable (if it thickens too much, return bowl to pot of simmering water for 10 to 15 seconds).
- Ganache: Bring cream to a boil in a small saucepan or microwave-safe bowl. Pour over chopped chocolate; let stand 5 minutes. Stir until smooth. Stir in malt powder, if using.
- Assembly: Dip top of cones (about 1/2 inch) into shell, allowing excess to drip back into bowl. Roll in nuts. Transfer to freezer until set, 2 to 3 minutes. Sprinkle 1 tablespoon nuts into bottom of each cone, then fill halfway with ganache. Return to freezer until ganache is set, about 30 minutes. Top each cone with a scoop of ice cream. Pour 1 to 2 tablespoons shell over each scoop and quickly sprinkle with more nuts. Serve immediately, or freeze, loosely covered, up to 1 day.
NUTCRACKER SWEETS
Another holiday recipe (or anytime) that I picked up from somewhere a few years ago. This mixture also makes a nice gift.
Provided by Trisha W
Categories Dessert
Time 15m
Yield 8 cups
Number Of Ingredients 9
Steps:
- Lightly butter a shallow baking pan (15"x10") with 1" sides.
- Stir together the popcorn, nuts and melted butter and sprinkle lightly with the salt.
- Spread this mixture in the buttered pan.
- Combine the sugar, butter and corn syrup bringing to a boil, stirring constantly, over a medium-high heat for 5-10 minutes until it turns a light caramel color.
- Remove from heat and stir in vanilla.
- Pour over the popcorn and nuts and toss to coat.
- Spread the mixture out to cool and harden.
- Break apart after hardened and store in loosely covered container.
- Eat at home for a snack and/or give some to a friend as a holiday treat.
Nutrition Facts : Calories 316.8, Fat 22.1, SaturatedFat 9, Cholesterol 34.3, Sodium 135.3, Carbohydrate 30.3, Fiber 2.1, Sugar 20.2, Protein 2.7
CINNAMON SUGAR DONUT CONES RECIPE BY TASTY
Here's what you need: warm water, granulated sugar, active dry yeast, all-purpose flour, salt, warm milk, unsalted butter, large egg yolks, olive oil, large egg, granulated sugar, ground cinnamon, chocolate, rainbow sprinkle, ice cream
Provided by Betsy Carter
Categories Desserts
Yield 8 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 503 calories, Carbohydrate 73 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, Sugar 31 grams
S'MORES CONES RECIPE BY TASTY
These s'mores cones are the perfect way to end a night of camping. Consider it a dessert bar on the go. Use your favorite toppings or candies to make them your own!
Provided by Katie Aubin
Categories Snacks
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Fill the waffles cones with the mini marshmallows, mini chocolate chips, mini peanut butter cups, and/or rainbow sprinkles.
- Wrap each cone individually in foil, working gently to avoid breaking the cones.
- Place over indirect heat over a fire or grill for 7-10 minutes, or until the marshmallows are melted. Remove from the fire with tongs and let cool.
- Unwrap the cones from the foil and serve.
- Enjoy!
Nutrition Facts : Calories 691 calories, Carbohydrate 109 grams, Fat 29 grams, Fiber 5 grams, Protein 8 grams, Sugar 60 grams
NUTCRACKER BUTTER COOKIES
These cookies are a perfect activity for the entire family. Decorate them as creatively as you'd like and give your children the option of decorating their own too!-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out to 1/8-in. thickness. Cut with a 6-in. nutcracker cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Cool on wire racks., For icing, in a large bowl, combine the confectioners' sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Tint as desired with food coloring. (Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture.), Using pastry bags and small round tips, decorate cookies as desired. Let dry at room temperature for several hours or until firm. Store in an airtight container.
Nutrition Facts :
THE NUT SNACKER
This has an awesome presentation. Perfect for holiday parties as you can dress the "cones" with ribbon. Time does not include overnight chill.
Provided by QueenJellyBean
Categories Spreads
Time 30m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Spread almonds in a single layer in a shallow pan. Bake at 300 degrees for 15 minutes until almonds just begin to turn color.
- Combine softened cream cheese and mayo; mix well.
- Add crumbled bacon, onion, dill and pepper; mix well.
- Cover and chill overnight.
- Form cheese mixture into shapes of 2 pine cones on serving platter.
- Beginning at narrow end, press almonds at a slight angle into the cheese mixture.
- Continue in rows overlapping until cheese is covered.
- Finished product looks kind of like pinecones!
Nutrition Facts : Calories 280.4, Fat 26, SaturatedFat 8, Cholesterol 35.7, Sodium 245.4, Carbohydrate 7.1, Fiber 2.1, Sugar 1.7, Protein 6.9
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