Light And Crisp Vanilla Wafers Recipes

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 400 degrees F. Line 2 baking sheets with parchment paper.
• Sift the cake flour onto a sheet of parchment paper and set aside.
• Combine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until lightened in color and thickened, 3 to 4 minutes.
• With the mixer running on low speed, slowly pour in the butter and oil. Increase the speed to high and beat for 30 seconds.
• Turn off the machine and add all of the flour. Mix on low speed. Stop to scrape the bowl and whisk. Mix on low speed until the batter is smooth and thick.
• Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening.
• Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. You should have 80 mounds total. Pipe any extra batter into the empty spaces.
• Bake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total.
• Let the wafers cool completely on the baking sheets. They will crisp as they cool.

Steps:

• Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.

Steps:

• PREHEAT oven to 350°F Toss apples with 1/4 cup of the brown sugar and 1 teaspoons of the cinnamon.
• Spoon into 8 or 9 inch square baking dish.
• COMBINE oats, the remaining 1/4 cup brown sugar and 1 teaspoons cinnamon in medium bowl.
• Cut in margarine with pastry blender or two knives, until mixture resembles coarse crumbs.
• Add wafer crumbs; mix well. Spread crumb mixture evenly over apples.
• BAKE 30 to 35 minute or until apples are tender. Serve warm or cooled. Top with whipped topping or Vanilla ice cream.

Steps:

• Heat the oven to 200°F and heat the waffle iron.
• Mix the flour, cornstarch, salt, baking powder, and baking soda in a medium bowl.
• Measure the buttermilk, milk, and vegetable oil in a Pyrex measuring cup; mix in the egg yolk and set aside.
• In another bowl, beat the egg white almost to soft peaks. Sprinkle in the sugar and continue to beat until the peaks are firm and glossy. Beat in the vanilla.
• Pour the buttermilk mixture into the dry ingredients and whisk until just mixed.
• Drop the whipped egg white onto the batter in dollops and fold in with a spatula until just incorporated.
• Pour the batter onto the hot waffle iron and cook until the waffle is crisp and nutty brown (follow the manufacturer's instructions for timing at first and then adjust to your liking).
• Set the waffle directly on the oven rack to keep it warm and crisp.
• Repeat with the remaining batter, holding the waffles in the oven (don't stack them).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
• Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.