ICE CREAM CONE CUP CAKES

ICE CREAM CONE CUP CAKES

   One of the babies asked me if I would help her bake some cookies for her class for her Christmas party last year.  She has three other siblings in school.  I told her I would.  As the day approached for us to bake the cookies, her siblings decided they also wanted to bake for their classes.  There were about 20 children in each class....multiply by four.  The oldest of the siblings is nine years old. AAARRRGGGG!!!!!!

   We made cookies until the cows decided not to ever come home again and we were still short.  The Mom got in the mix.  I asked her if ice cream cone cup cakes would be acceptable for the youngest sibling.  She had never baked them, so I helped her:

one box cake mix - any flavor
flat bottom ice cream cones
frosting

Mix cake as per directions on box.  Stand ice cream cones in rectangle cake pan 11 X 9 X 3.  Fill cones about 2/3 full with cake mix.  Bake at suggested temperature for as long as directed for cup cakes.  Cool.  Then frost with desired frosting.

   I told the Mom that the school kids would probable just lick the frosting off the cup cakes and then forget about them.  When she came in after the party, she said that the kids in that class even ate the cones!  They were really impressed with her creativity.

   All went well.

   UPDATE:  I have found a baking rack for the ice cream cone cakes.  It goes into the oven and the cones stay in it to cool.  It is even handy to frost the cones in.  Technology is good!

You are also invited to visit Oma at http://omaswisdom.blogspot.com and http://omaspolitics.blogspot.com.



COCONUT CREAM PIE RECIPE

COCONUT CREAM PIE RECIPE

9 inch baked pie shell

2/3 C sugar

1/4 C cornstarch

1/2 t salt

3   C milk

4   egg yolks, slightly beaten
2  T margarine or butter, softened

2   t vanilla

3/4 C + 1/4 C flaked coconut

1  C sweetened whipped cream

Bake pie shell.  Mix sugar, cornstarch and salt in saucepan.  Gradually stir in milk.  Cook over medium heat, stirring constantly until mixture thickens and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks.  Stir into hot mixture in saucepan.  Boil and stir one minute more;  remove from heat.  stir in margarine, vanilla and 3/4 C of the coconut.  Pour into pie shell;  press plastic wrap onto filling.  Refrigerate at least 2 hours but no longer than 48 hours.

Remove plastic wrap; top pie with whipped cream and remaining coconut.  Refrigerate any remaining pie immediately.   8 servings; 485 calories per servings.

Chocolate cream Pie:

Increase sugar to 1 1/2 cups and cornstarch to 1/3 C; omit margarine and coconut.  Stir in 2 squares (1 ounce each) unsweetened chocolate, cut up, after stirring in milk.  Top pie with whipped cream.

This recipe is from my Betty Crocker's Cookbook.  The coconut cream pie is my youngest son's favorite dessert.  He does not like the task of stirring the filling over the heat until it thickens, as it takes several minutes.

You are also invited to visit Oma at http://omaswisdom.blogspot.com and http://omaspolitics.blogspot.com.