SPECIAL CONE CAKES

(These look so great iced with pastel butter icing and decorated with sprinkles.)

Have all ingredients at room temperature.
1¾ cups all-purpose flour
1¼ cup granulated sugar
2½ teaspoons baking powder
1 teaspoon salt
1/3 cup butter, softened
2/3 cup milk
1 egg
1/3 cup milk
1 teaspoon vanilla
20 flat-bottomed ice cream cones

Preheat oven to 375 F. Measure flour, baking powder and salt into small bowl. Add butter and milk, mix for 2 minutes at medium speed. Add and mix for another two minutes at medium speed: egg, milk and vanilla, scraping bowl constantly. Fill cones about ¾ full leaving the batter ½ inch from top. Place filled cones on a baking tray or in muffin pans. Bake in oven for about 25 to 30 minutes until an inserted wooden pick comes out clean.

THE “BREAST” CHAMPAGNE CHICKEN AND SHRIMP

20-30 shrimp, (tailed and deveined or
precooked shrimp)
2 green onions
2 tablespoons lemon juice
1 teaspoon salt and ½ teaspoon pepper
1 cup water
¼ cup flour
1 cube chicken bouillon
3 tablespoons butter
6 boneless skinless chicken breasts
¾ pound mushrooms, thinly sliced
2 cups heavy cream
1 cup champagne

Shell and de-vein shrimp or if you are using precooked shrimp-thaw. In a medium bowl combine shrimp, green onions (cut diagonally in pieces 1 inch long), lemon juice and salt; set aside. In small bowl combine water, flour, and bouillon; set aside.
Add butter to a large skillet and over medium heat, cook chicken breasts until browned and tender (approx. 10 -12 minutes). Add 1/3 cup champagne to the frying pan and simmer the chicken breasts for another 3-4 minutes.
While chicken is simmering cook mushrooms in another frying pan, until tender. Remove with slotted spoon when done. Drain shrimp and in the mushroom skillet over high heat cook shrimp mixture until shrimp turns pink about 5 to 7 minutes or 1-2 minutes to heat precooked shrimp. Remove chicken to a platter and keep warm. Stir flour mixture (set aside earlier) into chicken skillet until blended. Gradually add cream and champagne. Cook, stirring constantly until mixture thickens and boils; stir in mushrooms; heat thoroughly. Place a few shrimp on each chicken breast and pour sauce over chicken and shrimp. Dish can be prepared ahead and reheated.