Lunchables
food
recipes
C U P C A K E C O N E S
These cute cupcake cones
are easy to make. Line the
top of a 2-quart souffle
dish or tube pan with foil.
Poke holes in foil and
insert cones. Spoon or
pipe in batter until cones
are 2
/3 to
34
full. Bake as
directed,
page
200.
d o -a h e a d tip
CUPCAKES
with jam (if desired), and refrigerate
up to a day ahead. Make the
Graduation cupcake toppers up to
3 days ahead and refrigerate. The
ice cream cone cupcakes should be
baked the day of, so the cones don’t
get soggy. Top with ice cream or
sorbet just before serving.
FROM
P A G E
2 4
REFRESHING LEMON-BASIL ICE
PREP:
15
MIN. COOL:
50
MIN. FREEZE:
4
HR.
3
cups water
1
cup sugar
'A
cup slivered fresh basil
2
tsp. finely shredded lemon peel
2
Tbsp. lemon juice
1. In medium saucepan bring water and
sugar to boiling, stirring to dissolve sugar.
Remove from heat; cool slightly (about
2 0
minutes). Add basil and let stand
3 0
minutes more. Pour through a fine mesh
sieve; discard basil. Stir lemon peel and
juice into syrup. Pour into a shallow baking
dish. Cover; freeze
2
hours (edges should
be firm and center almost firm).
2. Transfer mixture, half at a time, to
blender. Cover; blend until slushy,
stopping to scrape down sides as needed.
Spoon back into dish, spreading evenly.
Cover; freeze
2
hours more or until firm.
3. To serve, with a small ice cream scoop
scrape across surface of mixture. Place
scoops in small dishes. Top with
lemon
slices, fresh mint leaves
and/or
edible
flow ers.
EACH SERVING
49
cal, Ogfat,
0
m gchol,lm g
sodium,
13
g carbo,
0
gfiber,
0
gpro.
2 0 2
MAY 2010 BETTER HOMES AND GARDENS
