Homemade Sugar Cones Recipes

Steps:

• Wrap 1 sugar cone in a paper towel and place in microwave. Microwave on high for 15 seconds, or until the sugar cone is soft and pliable. Working quickly and carefully, shape the end of the cone upwards into a cornucopia shape and hold it there until the cone re-hardens, about 20 to 30 seconds. Repeat this process with each cone.
• Place white chocolate into a microwave safe bowl. Microwave for 30 seconds, or until chocolate is melted, stirring often. Place the candied ginger in a small wide bowl. Take one of the shaped cones and dip the top of the cone into the melted chocolate, and then into the candied ginger. Set cones on a wire rack to allow the chocolate to set.
• Fill each cone with grapes. Place the cones on a serving platter and sprinkle any extra grapes around the 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.

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.

Steps:

• 1. Preheat oven to 300°F. In a mixing bowl, beat sugar and egg. Add butter, vanilla and milk, then gradually mix in flour. Grease a large non-stick cookie sheet, and spread 1-1/2 tbsp. of batter into a 6" circle. Repeat, spacing circles 1" apart on cookie sheet. Bake the cookie circles until entire surface is light brown (edges may brown faster than center). Working quickly and carefully, gently lift each cookie from the pan using a metal spatula. Use a cone roller to shape each cookie, pinching the bottom closed. Cones will harden as they cool; remove mold only after cookie is firm.
• 2. Create a sundae bowl: Use a small cereal bowl or glass prep bowl. Simply invert the bowl and place a warm cookie circle over its bottom, gently working the cookie to the shape of the bowl. Let harden.

Steps:

• Combine milk, sugar, syrup and butter in microwave safe bowl (with spout on it if possible). Cook 6 minutes, stirring after every two. Add marshmallows and cook, stirring every 30 seconds, until all combined. Working quickly, pour mixture into cones, then refrigerate. If you poke holes in the large side of a cereal box and stand the cones up in them, you can pour the batter right into each one.

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.