Recipe

Cake In Ice Cream Cones: Heloise's Edible Cup Recipe


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Ingredients
  • 1 c Sugar
  • 1/2 ts Salt
  • 3/4 c Milk
  • 2 Eggs
  • 1/2 ts Ground cinnamon
  • 1/4 ts Ground nutmeg
  • 2 tb Shortening
  • 3 1/3 c All-purpose flour
  • 3 ts Baking powder
  • Vegetable oil

Directions
  • Step #1 Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375F Beat 1.
  • Step #2 5 c of the flour & the remaining ingredients in 1.
  • Step #3 5-quart bowl on lowish speed, scraping bowl constantly, 30 seconds.
  • Step #4 Beat on medium speed, scraping bowl every once in awhile, 2 mins.
  • Step #5 stir in the remaining flour.
  • Step #6 Turn the dough onto generously floured cloth-covered board; roll around lightly to coat with flour.
  • Step #7 carefully roll 3/8 inch thick Cut with floured doughnut cutter.
  • Step #8 Slide doughnuts into hot oil with wide spatula.
  • Step #9 Turn doughnuts as they rise to surface.
  • Step #10 Fry until golden brown, 1 to 1.
  • Step #11 5 mins on each side.
  • Step #12 Remove carefully from oil (do not prick surfaces); drain.
  • Step #13 Serve plain or shake one at a time in a bag with powdered sugar.
  • Step #14 2 dozen doughnuts;150 calories per doughnut.
  • Step #15 If using self rising flour; omit babng powder & salt.
  • Step #16 Buttermilk Doughnuts: Do not use self rising flour.
  • Step #17 Substitute buttermilk for the milk.
  • Step #18 Decrease baking powder to 2 ts & beat in 1 ts baking soda.
  • Step #19 NOTE: Hot fat cools somewhat when foods are dropped into it.
  • Step #20 While foods are frying, temperature of fat should be 370F to 380F.
  • Step #21 If fat is too hot, foods brown before they are cooked through; if too cool, foods become grease-soaked.
  • Step #22 A deep-fat thermometer is a good investment; checking it helps maintain a constant temperature.
  • Step #23 Do not use a candy thermometer for deep-fat fiying as it does not register high enough.
  • Step #24 --.
  • Enjoy the CAKE IN ICE CREAM CONES: HELOISE'S EDIBLE CUP recipe

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Dessert / Frozen
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