April 9th, 2013 by alice
Tags: Buttery, Cheese, Wafers | 
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INGREDIENTS
- 1/4cupbutter, softened
- 1/2cup gratedsharp cheddar cheese
- 1/2cupflour
- 1/4teaspoonWorcestershire sauce
- 1/4teaspoongarlic powder
- 1/8teaspoonsalt
- 1/2teaspoondried herbs, of choice (optional)
DIRECTIONS
- Combine the butter and cheese; mix in the Worcestershire sauce, flour, garlic powder, salt and dried herbs (if using).
- Roll mixture into a cylinder about 7 inches long and wrap up in waxed paper.
- Refrigerate until firm.
- Preheat oven to 375 degrees F.
- Slice the chilled mixture into 1/4 inch thick slices and place on a greased baking sheet.
- Bake at 375 degrees F for about 12 minutes, or until lightly golden with lightly browned cheese bits.
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November 26th, 2012 by alice
Tags: Cheese, Wafers | Print This Post
INGREDIENTS
- 2cupssharp cheddar cheese or gouda cheese, grated
- 2cupsRice Krispies
- 1cupbutter
- 2cupsall-purpose flour
- 1/4teaspoonsalt
- 1/4teaspoongarlic powder
- 1dashred peppers
DIRECTIONS
- Preheat oven to 350°F Mix ingredients well, roll into balls and press with a fork.
- Place on an ungreased cookie sheet and bake for 20 minutes or until lightly browned.
- Makes 36 wafers.
- What’s Cooking Book 3.
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June 27th, 2012 by alice
Tags: Lace, Nut, Wafers | Print This Post
INGREDIENTS
- 2 1/2ouncesblanched almonds, finely chopped(you can use a blender as I do)
- 2ouncesbutter
- 1 1/2ouncesplain flour
- 3 1/2ouncescaster sugar
- 30mldouble cream
- 2 1/2mlvanilla essence
- 5g finely gratedorange rind (optional)
DIRECTIONS
- Melt the butter.
- Stir in the remaining ingredients.
- Pour the batter with a spoon in little circles on greased baking sheets keeping them 6 cms apart.
- Bake at 325F/ 190 C for 5 mins or till golden.
- Cool till just stiff enough to remove from the tray with a palette knife.
- Transfer to a wire rack to cool.
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May 6th, 2012 by alice
Tags: Baking, German, Lebkuchen, Oblaten, Wafers | Print This Post
INGREDIENTS
- 5largeeggs
- 1 3/4cupssugar
- 2 1/2cups unblanchedalmonds, finely ground(with skins)
- 1cupall-purpose flour
- 1/2cupcandied orange peel, finely diced
- 1/2cupcandied lemon peel, finely diced
- 2teaspoonsground cinnamon
- 1teaspoon freshly groundcardamom
- 1/2teaspoon freshly groundnutmeg
- 1/4teaspoonground cloves
- 1/4teaspoonground allspice
- 1/4teaspoonground ginger
- 42-48 round german bakingwafers, 2 3/4 or 3 inches in diameter(oblaten)
-
ICING
- 1cupconfectioners’ sugar
- 2tablespoonsfresh lemon juice(about)
- 1cupsemi-sweet chocolate chips
- halvedblanched almonds
DIRECTIONS
- In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
- Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
- Combine the almonds, flour, zests, and spices in another bowl.
- Stir into the egg sugar mixture.
- Cover and refrigerate overnight.
- Place the oblaten on baking sheets 2 inches apart.
- Spread 1 rounded tablespoonful of the cookie dough on each oblaten, spreading to the edges of the wafers.
- Let the cookies stand, uncovered, for 1 hour before baking so that the top will dry.
- Preheat the oven to 350°F.
- Bake the cookies for 15 to 20 minutes, until the cookies are crusty on the upper surface, but still moist in the center.
- Remove the cookies from the baking sheet and cool on a wire rack.
- In a small bowl, stir the sugar and lemon juice together to make a thin glaze.
- Spread over half of the cooled cookies.
- Place the chocolate into a glass bowl and heat in the microwave at high power for about 2 minutes, stirring every 15 seconds, until melted.
- Spread the melted chocolate over the remaining cookies.
- Decorate with the almonds.
- Makes 42 to 48 cookies.
- The Great Holiday Baking Book Beatrice Ojakangas.
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December 20th, 2011 by alice
Tags: Mocha, Mousse, Wafers | Print This Post
INGREDIENTS
- 4tablespoonsunsalted butter, cut into pieces
- 4ouncesbittersweet chocolate, chopped
- 2teaspoonsinstant espresso powder, dissolved in
- 2tablespoonshot water
- 3largeeggs, separated
- 1pinchsalt
- 3tablespoonslight brown sugar, sifted
DIRECTIONS
- Preheat oven to 325 F.
- Line two or three baking sheets with parchment paper (a must).
- Melt butter and chocolate in a double boiler or a metal bowl set over a pan of simmering water.
- Remove from heat and whisk in dissolvd espresso.
- Let this mixture cool for several minutes, then whisk in egg yolks.
- Beat egg whites with salt in a medium bowl on low speed until they are frothy.
- Increase speed to high and slowly add brown sugar, beating until whites form soft peaks.
- Stir in one-third of the beaten egg whites into chocolate mixture to lighten it, then gently fold in the rest of the whites.
- The batter should be light and fluffy- a mousse.
- Drop batter by the tablespoon onto parchment paper, spacing them 2 1/2 inches apart.
- Bake the cookies for 5 to 8 minutes, until they are puffed and not too glossy.
- Slide parchment paper (with cookies still on it) onto cooling racks.
- Once the cookies have cooled, leave them on the paper and freeze them until they’re firm enough to remove.
- Keep them frozen until serving.
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