Hmmm … cones stuffed with yummy mixes for do-it-yourself concoctions? Talk about a neat Christmas present! Nifty-swifty easy, too.
We’re talking about a crafty culinary project I’m just positive Forum cooks will be seriously excited about.
In actual, factual fact, it’s a dolled-up (really) takeoff on the always-popular, layered “gift in a jar” idea. Only this one looks (according to your own personal whim) like a work of art, and tastes like one too.
Come Christmas, a cone or two, maybe even three, would make a nice tuck-in present, a small surprise for friends or neighbors, or a swell hostess gift.
What’s more, since none of the cones makes a whopping batch, they’re ideal for singles or couples without kids. Need a bigger batch? Just give more cones. Simple, huh?
Then, too, a few extras might come in handy for those last-minute “uh-oh, I forgot about” folks. And you won’t have to take a hammer to the piggybank to pull this off, either.
We are indebted and send our thanks to Jonetta Rose Coffin, writer and photographer of the Herald’s weekly Craft Corner, for introducing us to this concept in her Dec. 4 column. And then sharing all the info and how-to with the Forum, so we can play copycat.
Now, as outlined by Jonetta, here’s the deal. You buy (at most good craft stores, stocked with the cake decorating supplies) a box of 12-inch disposable cake decorating bags. Wilton’s bags are the top pick, but only buy the 12- or 24-count packages, because supercount bags are of inferior quality and not suited for this use.
While you’re at the craft store, you can pick up whatever suits your fancy for the decoration/adornment of the cones (ribbon, Christmas-New Year stickers, and other embellishments), then swing by the grocery store to pick up any ingredients not on hand at home.
You may already have leftover bits and pieces of ribbon and suchlike, just begging to be used, and if you don’t happen to have the necessary seasonings for the recipes, a lot of them can be bought for next to nothing in the bulk foods section at some of the larger supermarkets.
To begin, you layer the proper ingredients in the cones, tie them with twisties, cover the ties with ribbon, and decorate as desired. Last, attach a copy of the instructions, or a hand-printed recipe card.
And then, and then … voila! The “gifted” cook can use the cones to make:
1teaspoon ground nutmeg
1teaspoon cinnamon
1teaspoon powdered orange drink mix (like Tang)
2tablespoons powdered lemonade mix (like Country Time), not sugar free
2tablespoons sugar
1teaspoon whole cloves
2teaspoon whole allspice
2cinnamon sticks, broken into 1-inch pieces
Stand empty cone in tall drinking glass to hold it upright. Measure ingredients with proper-size measuring spoons where called for, and drop, in order listed, into cone. When finished, lift cone out of glass. If necessary, squeeze and shape the tip to get the first ingredient in place and cone nicely pointed. Twist cone top tightly and put a twist-tie tightly around it to avoid spilling and to keep ingredients from mixing within the cone and losing the layered appearance. A plain bow or ribbon tied around the neck of the cone is the only decoration needed, as the cone shape is appealing, and the ingredients inside are interesting to look at even without any further decoration. But continue to decorate the cone, if you wish.
To finish, add a copy of these instructions for preparation: Place 4 cups (1 quart) apple juice/cider or 1 bottle red wine into a large pot. Add cone mix and stir well. Cover, bring to a simmer over medium heat and simmer, covered (don’t boil), for 10 minutes. Pour mixture through a strainer into another pan and heat, if necessary. Serve warm.
Makes 4 cups, 3 to 4 servings.
1/2teaspoon coarse black pepper
1/4teaspoon onion powder
3/4teaspoon garlic powder
1teaspoon sugar
1/4teaspoon salt
1tablespoon chili powder
1/8teaspoon cayenne pepper
2teaspoons dried parsley flakes
1teaspoon dried cilantro leaves
Stand empty cone in tall drinking glass to hold it upright. Measure ingredients with proper-size measuring spoons and drop, in order listed, into cone. When finished, lift cone out of glass. If necessary, squeeze and shape the tip to get the first ingredient in place and cone nicely pointed. Twist cone closed tightly and secure tightly with a twist tie to avoid spilling and to keep ingredients from mixing within the cone and losing the layered appearance. This is a small cone – cut some of the excess plastic off top of cone to make it look proportional. A plain bow or ribbon tied around the neck of the cone is the only decoration it really needs. The cone shape is appealing, and the ingredients inside are interesting to look at even without any further decoration. But continue to decorate the cone, if you wish.
To finish, add a copy of these instructions for preparation: Place 1 cup mayonnaise and 1 cup sour cream in a medium mixing bowl. Add cone mix and stir to blend very well. Chill 2 hours or longer before serving to allow flavors to blend. Serve as a dip with chips, crackers and raw vegetables.
Makes 2 cups.
Note: The above recipes and cone technique are taken from a set of booklets created by Jackie Gannaway, at www.cookbookcupboard.com. There are six booklets in all ($3.95 each), as well as a larger cookbook, “Make Your Own Cones,” for $17.95, which contains all of the recipes in the six booklets. The large book is available at www.makeyourowncones.com, and also has photographs of decorated cones, in case you missed Jonetta’s Craft Corner article and photos.
The next Forum will appear in Friday’s Time Out section.
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