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Magical Hats

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Recipe Ingredients

1 cup tiny marshmallows
1/2 cup peanuts
1/2 cup candy corn
1/2 cup large milk chocolate pieces
20 plain, colored and/or chocolate ice cream cones
6 (2 ounce) squares chocolate- or vanilla-
flavored candy coating, melted
20 (2- to 3-inch) chocolate cookies
Assorted small candies

Cooking Procedures

In a medium bowl stir together marshmallows, peanuts, candy corn and chocolate pieces. Set mixture aside.

Place ice cream cones on the wax paper-lined baking sheet. Spread outside of cones with melted chocolate or vanilla coating. If desired, sprinkle small candies on the cone before the coating dries completely.* Let coating dry.

Turn cones upside down and fill with about 2 tablespoons of the marshmallow mixture.

Place the cones upside down inside a mug and brush a generous amount of melted chocolate or vanilla coating along the bottom edge of the cone. Press a cookie against the coating and let dry.

Carefully turn the cone right side up onto the wax-paper-lined baking sheet.

*If desired, leave some cones plain and decorate after filling. Decorate the outside of the plain cones with small candies, using the melted coating to stick the candies onto the cone.

Make-ahead tip: Prepare hats and store at room temperature for up to 24 hours. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

barley, rice, etc. They are added to the boiling liquor while stirring Soups made to prevent the forming of lumps. Boil gently. Of cereals - As to time, farina takes about fifteen minutes to get done ; sago, about five minutes, or until clear; barley, from one to two hours to get properly cooked. Rice takes about half an hour in soup. It has to be washed and scalded beforehand. Vermicelli, according to thickness, takes from five to forty minutes to get done. I will remark here that I

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