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CATEGORY CUISINE TAG YIELD
Eggs 1 Servings

INGREDIENTS

1/2 c Sifted cake flour
1 Egg
1/3 c Sugar
2 T Water

INSTRUCTIONS

Notes: 1988 Honorable Mention. Evelyn Reber, Weissport. The Times
News. PA  Measure sifted flour and sift again. Beat egg slightly in
small deep  bowl. Add sugar and continue beating until very thick. Then
add water  gradually, beating constantly until very thick and light.
Add flour,  all at once, and fold in with a spoon until just blended.
BAKING: Grease baking sheet and dust with flour, tapping sheet to
remove excess flour. Drop cookie dough from tablespoon onto sheet,
spreading each cookie with spoon until a very thin 5-inch circle. (It
is best to bake only three cookies at a time so they may be rolled
quickly when baked.) Bake in moderate oven, 350°F., 10 minutes or
until golden brown.  FORMING THE CORNUCOPIAS: Remove each cookie from
baking sheet with a  spatula and roll at once into a cone. If
necessary, place baking  sheet in oven for a moment or two to remove
cookies more easily. Set  aside to cool. When cornucopias are cold,
fill with cocoa whipped  cream. COCOA WHIPPED CREAM Mix 2 T. each sugar
and Baker's cocoa and  a dash of salt. Add to 1 cup of heavy cream.
Chill 1 hour, t  Posted to recipelu-digest by ncanty@juno.com (Nadia I
Canty) on Mar  6, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 577
Calories From Fat: 48
Total Fat: 5.3g
Cholesterol: 186mg
Sodium: 73.9mg
Potassium: 142.6mg
Carbohydrates: 120.5g
Fiber: 1.2g
Sugar: 66.9g
Protein: 11.9g


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