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the waffle between them. For the holidays, fill these edible bowls with candies, shelled nuts or
fruit salad and a scoop of sorbet.
How about Ice Cream Sunday Turnovers! For a festive end to a relaxed meal with family and
friends, fill hot waffles with ice cream then fold while still warm and serve immediately. Here's
how; a few minutes before dessert, set out your favorite ice cream, sherbet, toppings, chocolate
chips and nuts. Make a waffle. While it is still hot, place the waffle on a plate. Scoop some ice
cream and topping on one side of the waffle the fold it in half and seal. Eat this ice cream Sunday
turnover while the waffle is still warm. The warm waffle melts some of the ice cream and is
chewy and crunchy at the same time.
Waffle Wafers – Waffle cone batter makes a crisp cookie that keeps for a long time. Bake a
waffle cone; slide it onto a plate then cut the wafer in 4 neat triangles while still warm. Cool
these wedges on a wire rack then store them. Garnish an ice cream parfait or a dish of pudding
with one of these elegant fan shaped cookies.
Cones never go to waste. Less than perfect cones can be cooled then crumbled and used to garnish
desserts. Or use crumbled cones in place of graham crackers for piecrusts and cheesecakes.
reCIpeS for delICIouS ConeS
Here are three of our favorite cone recipes – the rich buttery waffle cone you find in a specialty
ice cream parlor, a light and refined wafer cone and an indulgent chocolate cone, almost good
enough to eat on its own. A pinch of cinnamon or a few drops of lemon or orange flavor can be
added to customize any of these simple recipes. Use a fork or small spatula to stir the batter.
It will be somewhat thick but spoonable onto the waffle cone plate. Store leftover batter in the
refrigerator for up to 2 days. Let it warm up to room temperature before using.
Gourmet Waffle Cone
This is our basic recipe for a rich buttery waffle cone.
1 whole egg
1 egg white
¼ teaspoon salt
¼ cup granulated sugar
⁄
cup sifted all-purpose flour
2
3
2 tablespoons butter melted and cooled slightly
1. Preheat the WaffleCone Express
necessary for best results.
2. Stir the egg, egg white and salt in a small bowl with a fork until well blended. Beat in the sugar
and blend until sugar is incorporated and the egg has lightened in color slightly, about 1 minute.
Add the flour and stir slowly until all flour is moistened. Beat another 15 seconds to incorporate
the flour and remove all lumps. Add the melted butter and stir until well blended.
3. Spoon 3 tablespoons (1 ½ ounces) of batter in the center or slightly above center of the iron.
Close the lid, lock the latch (Figure 2), bake for 1 minute and then check for proper color. Cook an
additional 20 to 40 seconds if necessary.
4. Quickly remove the waffle from the WaffleCone Express
to help lift and roll the waffle around the cone form. Hold the cone a few seconds to set its shape,
then place in a cone holder, iced tea glass or on a wire rack or to cool.
Yield: About 6-8 cones
All manuals and user guides at all-guides.com
. Start with Color Control setting of 2 ½ to 3, but change as
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8
onto a clean cloth towel. Use the cloth
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