>From the Food Network website... ~~~~~
Paula Deen's Magnolia Lace Trumpets Recipe courtesy Paula Deen Show: Paula's Home Cooking Episode: Cookie Swap Difficulty: Easy Prep Time: 10 minutes Cook Time: 9 minutes Yield: 30 1/2 cup sugar 1/2 cup butter 1/3 cup dark corn syrup 3/4 cup all-purpose flour 1/2 teaspoon ground ginger 1 tablespoon Irish Cream Liqueur, optional Filling, recipe follows Preheat oven to 350 degrees F. Line a cookie sheet with foil. Lightly grease the foil; set aside (if you don't grease the foil, the cookies will stick and be ruined). In a medium saucepan combine sugar, butter, and syrup. Cook mixture over low heat until butter melts; remove from heat. Stir together flour and ginger; add dry mixture to butter mixture, mixing well.. Stir in Irish Cream, if desired. Drop batter by rounded teaspoons 3 to 4 inches apart onto the prepared cookie sheet. Bake only 2 or 3 cookies at a time because you must work quickly to form the cones before they cool and become brittle.* Bake in preheated oven for 9 to 10 minutes or until bubbly and golden brown. Quickly invert cookies onto another cookie sheet, and wrap each cookie around the greased handle of a wooden spoon or a metal cone. When cookie is set, slide cookie off spoon or cone; cool on a wire rack. Fill cookies with filling. To store: Place unfilled cookies in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled cookies for up to 3 months. Thaw cookies and fill. *If cookie gets too brittle to roll, run back in the oven for a minute to soften. Filling: 1 1/2 cups solid shortening (recommended: Crisco) 8 tablespoons (1 stick) butter 1 1/2 cups sugar 1 egg white 2 teaspoons vanilla extract 1/2 cup hot milk Cream together shortening and butter. Add sugar and beat well. Add egg white and vanilla; beat thoroughly. Add hot milk, 1 tablespoon at a time, and beat until creamy. Put into pastry tube with star tip and fill cookies. Yield: frosting for 30 cookies *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ~~~~~~~~~~ Rhonda G in Missouri Owner of http://groups.yahoo.com/group/a_place_for_chatting_and_friends/ Owner of http://groups.yahoo.com/group/awesomeswapsandmore/?yguid=301586139 Owner of http://groups.yahoo.com/group/Rhondas_Recipe_Exchange/?yguid=301586139 Owner of http://groups.yahoo.com/group/JustSwaps4USFriends/ All are looking for new members!!! ____________________________________________________________________________________ Sick sense of humor? Visit Yahoo! TV's Comedy with an Edge to see what's on, when. http://tv.yahoo.com/collections/222 [Non-text portions of this message have been removed]
