| BLUEBERRY CONE CAKES |
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Makes 12 cone cakes1/2 cup fresh or dry-pack frozen blueberries 1/4 cup CRISCO all-vegetable shortening or 1/4 CRISCO stick 3/4 cup sugar 1 egg, slightly beaten 1/2 teaspoon lemon extract 1 cup sifted cake flour 1 teaspoon baking powder 1/8 teaspoon salt 1/4 cup milk 1 dozen large flat-bottom cones* 1 package white frosting mix Preheat oven to 350ºF. Rinse and drain blueberries and let dry on paper towels. Cream Crisco and sugar in a mixer bowl. Add egg and lemon extract; mix well. Combine cake flour, baking powder, and salt. Add to egg mixture alternately with milk, mixing thoroughly after each addition. Carefully fold in the blueberries. Divide batter into cones. Set cones in muffin cups or on a baking sheet. Bake at 350ºF for 30 to 35 minutes; cool. Prepare frosting mix and frost cakes. Decorate with assorted candies, sprinkles, coconut, and marshmallows. *Fresh cones with straight sides work best. |
