Recipe: Strawberry Cream Horns (blender)

STRAWBERRY CREAM HORNS

FOR THE CONES:
1 egg
1/2 cup sugar
1/4 cup margarine or butter, melted
1 teaspoon almond extract
2/3 cup all-purpose flour (or unbleached flour)
1/8 teaspoon salt
1/4 cup milk
FOR THE FILLING:
4 ounce bar sweet cooking chocolate, melted
1 cup sliced strawberries or raspberries, washed-hulled
2 tablespoons powdered sugar
1 1/2 cups heavy (whipping) cream, whipped
1/8 teaspoon almond extract
grated chocolate (optional, for garnish)

TO MAKE THE CONES:
In medium bowl, beat egg slightly. Add sugar, margarine and almond extract; mix well. Lightly spoon flour into measuring cup; level off. Stir in flour and salt. Add milk; stir until well blended.

Heat ungreased non-stick surface electric skillet or crepe pan to 350 degrees F. (Medium-High heat).

Spoon scant tablespoon of batter into skillet; quickly spread to a 3 inch circle. Fry until deep golden brown, about 1 minute. Turn and fry other side for 1 minute, until deep golden brown. Remove from skillet; immediately wrap around cone-shaped form, making sure bottom is closed. Allow cone to cool. (Cone will harden and maintain shape as it cools.). Cool completely.

Brush inside of cone with melted chocolate. Refrigerate until chocolate is set.

TO MAKE THE FILLING:
In blender container, puree strawberries. Stain strawberries to remove seeds. Fold powdered sugar, whipped cream and almond extract into strawberries.

Pipe filling into cones. Sprinkle ends with grated chocolate. Serve immediately.

Makes 36 horns
Source: Pillsbury Classic Cookbook #49, Chocolate Lover II, 1985