Try this Whipped Cream Filled Cornucopias recipe, or contribute your own.
Suggest a better descriptionNotes: 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, 350F., 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 Bakers 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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Serving Size: 1 Serving (503g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1706 | ||
Calories from Fat: 63 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7g | 9 % | |
Saturated Fat 1.9g | 9 % | |
Monounsaturated Fat 2.1g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 211.5mg | 65 % | |
Sodium 75.2mg | 3 % | |
Potassium 322.8mg | 8 % | |
Total Carbohydrate 385.4g | 113 % | |
Dietary Fiber 4.1g | 16 % | |
Sugars, other 381.3g | ||
Protein 25.9g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1706
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