Waffle Cones

Recipe that came with the CucinaPro Waffle Cone and Bowl Maker

Ingredients:

• 3/4 cup of all-purpose flour
• 1/4 tsp of salt
• 2 eggs
• 1/2 cup of sugar
• 4 tbs (1/2 stick) unsalted butter, melted
• 1/4 cup milk
• Add cinnamon or vanilla to your batter to make your cone even more sweet and delicious (optional)

Steps:

• Plug in waffle cone maker to heat up, light will come on when ready. 
• Mix together flour and salt in small bowl and set aside.
• Whisk together eggs and sugar for one minute
• Add flour mixture, butter and milk and stir until combined
• Scoop 1/4 cup of batter and pour it on the center of the waffle cone maker
• Close the waffle cone maker and set your timer for 2 minutes
• Use a silicone spatula to remove waffle cone and IMMEDIATELY use the roller or bowl press so the cone can dry in the shape you would like
• If making a waffle cone: take the hot waffle off of the waffle cone maker and lay flat on parchment paper/wet the edges a small amount and roll with the cone shaped roller. Hold it together and press until dry. It will harden into a cone.
• If making a waffle bowl: take the hot waffle and place on top of lower bowl and press top bowl down over it. Let sit for 2 minutes while your next waffle cone is cooking.
• After 2 minutes, take out and the bowl should be hardened into a bowl. If condensation occurs on the bowl press, wipe with paper towel and continue as normal.
• Fill with ice cream and enjoy!

Makes 8-10 cones

Asian Rice Bowl with Sausage

 Ingredients:

• 2 cups uncooked rice
• 1 pound ground pork sausage
• 4 cups shredded cabbage (or coleslaw mix)
• 1 cups shredded carrots
• 8 oz. can of water chestnuts (chopped)
• 1/4 cup green onion
• 1 Tablespoon Soy Sauce

Directions:

• Cook rice according to package instructions. Plan time so it will be done at same time as the sausage/cabbage mixture.
• Heat a large skillet over medium heat.
• Add the ground sausage and cook, stirring often to crumble until cooked through. Do not drain.
• Add the shredded cabbage, chopped water chestnuts, shredded carrots, and soy sauce to the skillet.
• Sauté for 3-4 minutes or until cabbage has softened.
• Serve over rice.
• Optional: top with wonton strips and sweet and sour sauce.

Recipe courtesy of Lisa Smith with modifications by Heather Smith.