Ingredient:
--CONECAKES:--
1 c. all-purpose flour
1 c. sugar
1/2 tsp. baking soda
1/4 tsp. salt
1/2 c. butter or margarine
1/2 c. water
3 tbsp. unsweetened cocoa powder
2 eggs
1/4 c. buttermilk
1 tsp. vanilla
10 ice cream cones (flat bottoms)
--FROSTING:--
1/3 c. cream cheese
1/2 c. powdered sugar
1/2 tsp. vanilla
Direction:
1. Preheat oven to 350 degrees. In a mixing bowl, stir
together flour, sugar, baking soda and salt. 2. In a
saucepan, mix together butter (or margarine), water and cocoa
powder. Stir all the time. When the butter is completely
melted remove from heat and combine with the flour mixture in
the bowl. 3. Use a big spoon and mix until everything is well
blended. 4. Add the eggs, buttermilk and vanilla, then beat
again for another minute or two. 5. Pour into the ice cream
cones. Fill to about an inch from the top. Put the ice cream
cones into a muffin tin or a big baking pan and bake at 350
degrees for 30 minutes. FROSTING: Let the cream cheese sit
out a while to soften, then mash it together with powdered
sugar. Add the vanilla a little at a time. When mixed
together evenly, it's done. BE SURE TO LET THE CONECAKES COOL
BEFORE FROSTING THEM, OTHERWISE THE FROSTING WILL MELT. |
Ingredient:
- 1 1/2 cups water
- 1/2 cup amaranth
- salt
Direction: Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.
Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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