Ice Cream Cones

Source: Jennifer Rochester (from Internet, minor modifications by Miss Roben's)

large egg (OR 1 heaping Tbsp baking powder, 1 1/2 Tbsp oil, & 1 1/2 Tbsp water)

1/4 cup sugar or Ultimate Sweetener

2 Tbsp oil

dash of salt

1/4 cup water

1 tsp  vanilla

1/4 cup cornstarch

To make cone forms: Cut heavy duty aluminum foil into 9"x9" squares. Fold foil diagonally to make double triangles. Smooth out any wrinkles. Using the center of each triangle's folded edge as the point of the cone, roll foil into cone-shaped forms. Make sure cone point is tightly wrapped or folded.

To make batter: Slightly beat egg/substitute. Continue beating while adding oil, sugar, & salt, & beat until batter is thick & light colored. Set aside. Combine water, vanilla, & cornstarch until smooth. Stir into egg mixture. Cover a large, flat surface with wax paper.

Lightly grease griddle & heat until a drop of water bounces off pan. Spoon batter onto pan tilting pan back & forth to thin batter into a pancake approx. 4" diameter. Cook over low heat until firm enough to remove pancake in one piece. Flip over & continue to cook until firm.

Use a fork to roll hot pancake onto prepared foil form until a cone is formed. Set aside with loose end down on wire rack. Do not remove foil. When all batter is formed into cones, place forms into 250 degree oven to dry out & slightly brown (about 45-90 min). When thoroughly crisp, remove from oven & store cooled forms in fridge or freezer, in airtight container.