How do you make an ice cream cone with a waffle?

Recipe for “waffle-cone”

——————————————————————————–

NAME
WAFFLE-CONE – Waffle ice-cream cone, pizelles
This recipe comes from a recent issue of Canadian Living
magazine. Waffle cones look like round waffles shaped into
a cone, and have a wonderful taste. (I admit it-I’m hooked
on them.) This recipe is actually for a type of cookie
called the pizelle, but it tastes just like the waffle cones
you can get at an ice-cream parlor.

INGREDIENTS (about 20 cones)
3 eggs
150 g granulated sugar
125 ml butter, melted
10 ml vanilla
150 g flour
10 ml baking powder

PROCEDURE
(1) Beat the eggs and gradually beat in the sugar
until the mixture is creamy.
(2) Stir in the melted butter and vanilla.
(3) Combine the flour and baking powder, and then add
it to the mixture. Blend it in well.
(4) Drop about 20 ml of the batter into a heated
pizelle iron, and cook both sides over medium-high
heat for about 1 minute each, or until golden
brown.
(5) Remove the waffle from the pizelle iron and
immediately shape it into a cone while it is still
pliable.

NOTES
A pizelle iron looks like a round waffle iron. There are
“manual” irons, and electric ones too. If you don’t have
a pizelle iron, another idea is to use an ordinary waffle
iron and have ice-cream on top of the waffle. Not having
either a waffle iron or a pizelle iron, we tried making
these on an electric griddle, but since the batter is fairly
thick it wouldn’t spread into a large enough circle to make
cones from.
When you form the cones, there will probably be a small hole
in the bottom of them that ice-cream can drip out of. One
idea for plugging this hole is to put miniature marshmallows
in the bottoms of the cones.

I just bought a waffle maker and I want to know what I need to make that waffle. Please help. You answer will be greatly appreciated

Waffles
11⁄2 cups plain flour
2 tablespoons plus 2 teaspoons baking powder
pinch of salt
2 tablespoons sugar
3 eggs
3⁄4 cup freshly squeezed mandarin juice
1⁄2 cup chopped macadamias
freshly grated zest of 2 mandarins
Makes about twelve 12cm waffles.
Sift the flour and baking powder into a bowl.
Whisk in the salt and sugar.
Form a well in the centre and add the wet
ingredients. Gradually stir in the flour until it is
blended.
Stir in the nuts and mandarin peel and bake in a
seasoned waffle iron. Serve with maple
syrup or a brandied sauce.

Cinnamon French Toast Waffles

Recipe By : Real Food for Real People

Serving Size : 2
Categories : Diabetic Breads
Breakfast

2 slices Whole-wheat Bread
1/4 cup Egg Substitute — liquid
3 tablespoons Milk
1/4 teaspoon Vanilla
1/8 teaspoon Cinnamon
1 dash Salt — optional
Vegetable Oil Spray

Pre-heat your waffle iron according to the manufacturer’s directions while
mixing up the following:

In a medium sized shallow bowl, stir together the egg substitute, milk, vanilla,
cinnamon, and salt (if desired). Dip bread into mixture, making certain to soak
up all of mixture between the two slices. Spray the bottom of your waffle iron,
and place one slice of bread in the center. Quickly spray the top of the waffle
iron, and close it. Cook waffle/toast for 2 – 3 minutes, or until steam stops
coming from the iron. Repeat with second slice of toast, and serve plain or with
a desired topping. Fresh fruit, or applesauce make wonderful toppings, although,
this is also very good eaten plain.

CHEESE WAFFLES WITH AVOCADO SALSA
3/4 cup (110g) plain flour
1/4 cup (35g) self-raising flour
1 teaspoon cumin seeds
1 teaspoon poppy seeds
2 teaspoons sugar
1/3 cup (40g) grated tasty cheese
1/3 cup (25g) grated parmesan cheese
1 egg, separated
3/4 cup (180ml) milk
30g butter, melted
1 tablespoon water
3/4 cup (180ml) sour cream

AVOCADO SALSA
2 limes
150g cherry tomatoes, halved
150g teardrop tomatoes, halved
1/2 medium red Spanish onion, sliced
1 small fresh red chilli, finely chopped
2 tablespoons chopped fresh coriander
1 1/2 tablespoons lime juice
1 teaspoon sugar
1 medium avocado, chopped
1 cup loosely packed fresh purple basil leaves

Sift flours into bowl, stir in seeds, sugar and cheeses. Gradually stir in combined egg yolk, milk, butter and water. Beat egg white until soft peaks form, gently fold into mixture.

Drop 1/2 cup (125ml) mixture onto heated greased waffle iron. Close iron, cook about 2 minutes or until well browned. Repeat with remaining mixture. You will need 8 waffles for this recipe. Serve warm waffles with sour cream and avocado salsa.

Avocado Salsa: Using vegetable peeler, peel rind thinly from limes, cut rind into thin strips. Combine rind, tomatoes, onion, chilli and coriander in bowl, stir in com¬bined juice and sugar, avocado and basil.
Serves 4.

Everyday Waffles

Recipe By inner Bell
Serving Size : 8 Preparation Time :0:00
Categories : Bread and Breakfast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 3/4 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
2 egg yolks — beaten
1 1/4 cups milk
1/2 cup shortening — melted =OR=
1/2 cup salad oil
2 egg whites — stiffly beaten

Sift dry ingredients. Combine egg yolks, milk, and shortening, stir
into dry ingredients. Fold in egg whites. Bake in hot waffle iron.
When steam no longer appears, waffle is done. Don’t raise cover
during baking.

Belgian Waffles

Recipe By :Tyler Florence
Serving Size : 0 Preparation Time :0:00
Categories : Breakfast/Brunch

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Favorite waffle mix
=== BLUEBERRY SYRUP ===
1 tablespoon butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon — juiced
=== WHIPPED CREAM ===
1 cup heavy cream — chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract

In a large mixing bowl, prepare your favorite waffle mix according to
package directions.

Preheat waffle iron according to manufacturer’s guidelines. Lightly
spray the waffle iron with nonstick spray. Using a 4-ounce ladle or
1/2 cup measure, ladle batter for waffle into the iron, spreading
evenly. Close the waffle iron and cook for 2 minutes or until waffles
are golden and the steaming stops. Repeat with remaining batter.
Serve with Whipped Cream and Blueberry Syrup.

Blueberry Syrup: In a small saucepan over medium heat, combine
butter, blueberries, sugar and lemon. Stir gently until the berries
break down and release their natural juice. The consistency should
remain a bit chunky. Serve hot over waffles.

Whipped Cream: Using a hand-held electric beater on high speed, beat
the cream in a chilled stainless steel bowl until it begins to thicken.

Add sugar and vanilla. Continue to beat until the cream forms stiff
peaks. Refrigerate until ready to use.

Quick and Easy Waffles
Recipe By : TOH Country Breakfasts, Spring 1997
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups biscuit mix
2 eggs, lightly beaten
1/2 cup vegetable oil
7 ounces lemon-lime soda
In a mixing bowl, combine biscuit mix, eggs and oil. Add soda and mix
well. Bake in a preheated waffle iron according to manufacturer’s
directions until golden brown. Yield: 4-5 waffles.

Waffles

Servings: 4

Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons white sugar
1 teaspoon salt
2 cups milk
2 eggs
2 tablespoons vegetable oil

Directions:
1. In a large bowl, stir together flour, baking powder, sugar and salt.

Add milk, eggs and oil; mix well.

2. Spray preheated waffle iron with non-stick cooking spray.

Pour mix onto hot waffle iron. Cook until golden brown.

After greasing top and bottom squares of the waffle iron with butter and on another occasion with oil, they still stuck to the metal and separated when I opened the griddle.

(1) How do you avoid having the waffles stick to the metal?

(2) Do you close the waffle maker as soon as you pour the batter onto the griddle, or do you wait for the batter to start setting and then close it?

(3) Are the waffles supposed to be crispy, or soft and how do you keep them warm without being soggy?

don’t use butter it has water in it and is havock on a waffle iron. Use vegetable spray like pam or food release. I use plain vegetable oil in a pump sprayer and its cheap that way.

Close the waffle iron immediatly after the batter is poured into the iron and dont try to open it until the steaming has stopped at the very least.

Waffles are supposed to be crispy when done cooking and what ever you do, DONT use pancake batter. There is a major difference between waffle bater and pancake batter.
The first one or two will always stick, its normal with waffle irons.
Here are a couple waffle batter recipes I use which I think will be helpful to you. Good Luck!

Light Crisp Waffles
“Fine Cooking Magazine”

A required rest in the oven not only adds to the crispiness of the waffles but, allows you to make a big batch so everyone can eat at once.

3 1/2 oz. (3/4 c.) AP flour
1 oz. (1/4 c.) cornstarch
1/2 tsp. table salt
1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 c. buttermilk
1/4 c. milk
6 Tbs. vegetable oil
1 large egg separated
1Tbs. granulated sugar
1/2 tsp. vanilla extract

Heat oven to 200 degrees F. and heat the waffle iron. Mix the flour cornstarch, salt, baking powder and soda in a medium bowl. Measure the buttermilk, milk, and oil in a pyrex measuring cup; mix in the egg yolk and set aside.
In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in vanilla.
Pour the buttermilk mixture into the dry ingredients and whisk until just mixed. Drop the egg white onto the batter in dollops and fold in with a rubber spatula until just incorperated.
Pour the batter onto the hot waffle iron (1/2 to 2/3 cup depending on your waffle iron) and cook until the waffle is srisp and brown. (follow your manufacturers directions for timing then adjust to your liking). Set the waffle directly on the oven rack to keep it warm and crisp. Repeat with remaining batter, holding the waffles in the oven (don’t stack them). When all the waffles are cooked, serve immediately.
Serves 5, 8 inch waffles.

Pumpkin Waffles with Cranberry Syrup

Waffles:
1 ½ cups AP flour
1 ¼ cups whole wheat flour
1/3 cup sugar
2 ½ tsp. baking powder
1 ½ tsp. pumpkin pie spice
1 tsp. baking soda
¼ tsp salt
1 ½ cups buttermilk
1 cup canned pumpkin
1 large egg
1 Tbs. oil
1 tsp. vanilla
2 egg whites

Preheat oven to 250°with a large baking pan to hold cooked waffles. Combine AP and whole wheat flours with sugar, powder, soda, pie spice, and salt in a large bowl. Make a well in the center of the “dry” ingredients and set aside.
Combine buttermilk, pumpkin, egg, oil, and vanilla in a medium bowl and whisk until smooth Add the buttermilk mixture plus 1/3 cup water to the “dry” ingredients; stir until a moist batter forms. Set aside.
In a medium bowl, beat egg whites with a hand blender on high speed until stiff peaks form. Gently fold whites into the batter mixture until no white streaks remain. Preheat cast iron waffle iron, or electric, according to manufacturers directions. Coat iron with vegetable spray and spoon 1/3 cup batter for each 4” waffle ( about 1 heaping cup for an 8” round waffle), spread batter to the edge of the iron and close the lid. Cook 3 to 4 minutes or until steaming stops. Turn the cast iron every 1 ½ to 2 minutes to keep both sides hot.
Makes 16 4” waffles or 4 to 5 8” waffles

Cranberry Syrup

¾ cup honey
¼ cup cranberry juice
1 cup fresh or frozen (thawed) cranberries

In a 8” Dutch oven or medium pan, bring honey and cranberry juice to a boil over medium heat. Ad ¾ cup cranberries and cook until they pop, about 5 minutes. Add remaining cranberries and remove from heat. Let stand 5 minutes before serving.
Makes about 1 cup

The Waffle irons I use are 80 to 130 years old and stick on me the first few times but after they are hot and get going they work flawlessly.