Lace Baskets with Ice Cream
These delicate dessert cups are reminiscent of Southern pralines.
- 1/3 cup packed brown sugar
- 1/4 cup butter or margarine, softened (do not substitute vegetable oil spread)
- 1/4 cup light corn syrup
- 1/2 cup finely chopped nuts
- 1/3 cup all-purpose flour
- 1 quart ice cream, any flavor
- Fresh berries, ice cream topping or Spiced Apple Topping (optional)
Preheat oven to 350°F. Combine brown sugar, butter and corn syrup in (2-qt.) Saucepan. Heat over medium-low heat until sugar is dissolved, stirring occasionally with Nylon Spiral Whisk. Remove pan from heat; stir in nuts and flour.
Cut two 15-inch circles of Parchment Paper. Place one circle on Large Round Stone with Handles. Using Medium Scoop, drop 4 level scoops of batter, 3 inches apart, onto parchment. (Batter will spread while baking.)
Bake 18-19 minutes or until deep golden brown. Slide parchment onto Stackable Cooling Rack. Cool 30-60 seconds. Turn Stoneware Muffin Pan upside down. Using Large Serving Spatula, quickly remove one cookie and carefully place over bottom side of cup; gently form into a basket. Repeat with remaining cookies. Cool 2 minutes; remove from muffin pan to cooling rack. Cool completely.
Scoop remaining batter onto second parchment circle; place on hot Baking Stone. Bake 9-10 minutes or until deep golden brown. Repeat method in Step 3 to form baskets.
For each serving, scoop ice cream into lace basket. Top with fresh berries, ice cream topping or Spiced Apple Topping, if desired.
- 8 servings
Nutrients per serving:
Calories 310, Total Fat 18 g, Saturated Fat 9 g, Cholesterol 45 mg, Carbohydrate 38 g, Protein 3 g, Sodium 130 mg, Fiber less than 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 1/2 fruit, 3 fat (2 1/2 carb, 3 fat)
Less time is required to bake the second batch of cookies because the Baking Stone is already hot. These cookies need to be baked until deep golden brown; otherwise, baskets will not have a crisp texture.
When shaping cookies into baskets, if the cookies become too hard to mold around the muffin cups, return them to the Baking Stone to soften.
Lace baskets can be baked ahead and stored up to 1 week in a tightly covered container.
Use the Food Chopper to finely chop nuts.