Oven Baked Ice Cream Cones
rec.food.recipes/2002

You will need a non-stick cookie sheet and a cone-shaped mold (available a bakery supply stores) to make these cones. If they end up with a hole in the bottom, plug the hole with a mini-marshmallow.

3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted

Preheat oven to 300 F.

In medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. Beat in the butter, vanilla, and milk. Gently stir in the flour.

Grease a large non-stick cookie sheet and spread 1 1/2 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula.

Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and wrap around a cone shaped mold, sealing the point. The cookies harden as they cool so work as quickly as you can.

Oven Baked Ice Cream Bowls
You will need a non-stick cookie sheet and small bowls to form the ice cream bowls.

3/4 cup sugar
1 large egg
2 tablespoons butter, melted and cooled
1 teaspoon vanilla extract
1/4 cup milk
1/2 cup all-purpose flour, sifted

Preheat oven to 300F.

In medium mixing bowl, beat the sugar into the egg until it is thickened and pale yellow. .Beat in the butter, vanilla, and milk. Gently stir in the flour.

Grease a large non-stick cookie sheet and spread 1.5 tablespoons of the batter into a 6 inch circle using a thin, flexible spatula.

Bake for 15 minutes or until lightly browned. Remove each cookie from the sheet and place directly over a clean, inverted bowl. The cookies will fall around the sides of the bowl and harden as they cool, so work as quickly as you can.