ZEBRA CAKE III
This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.
Provided by Joanne L. Hayes
Categories Desserts Chocolate Dessert Recipes
Time 8h30m
Yield 6
Number Of Ingredients 5
Steps:
- Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
- Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
- Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
- Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
- Cover tightly and refrigerate overnight.
- To serve, slice diagonally to create striped pieces.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g
BARQUILLOS (WAFER ROLLS)
This is a Filipino delicacy. I personally love this. I hope you enjoy this one.
Provided by siMPLy_viCky
Categories World Cuisine Recipes Asian Filipino
Time 1h25m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
- Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
- Bake in the preheated oven until browned along the edges, about 5 minutes.
- Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.
Nutrition Facts : Calories 86 calories, Carbohydrate 9.1 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 3.2 g, Sodium 42.6 mg, Sugar 5.6 g
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
FAMOUS CHOCOLATE WAFER ROLL
This recipe comes from the box of Famous Chocolate Wafers and is just so sweet and impressive. I figured creamy, dreamy desserts like this would take hours to prepare. Rich, fabulous, and fast!
Provided by Christmas Carol
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Whip the heavy cream with the sugar and vanilla until stiff.
- Set aside 1 cup of mixture.
- Spread wafers with remaining cream and arrange in stacks of five.
- Chill for 15 minutes.
- Lay stacks on edge to make one long roll.
- Spread remaining 1 cup of cream on outside of roll.
- Cover and chill for at least four hours or overnight.
- Garnish with chocolate curls or shavings before serving.
- To serve, cut DIAGONALLY.
- Note- To make chocolate curls you can slightly warm a large candy bar of good quality chocolate in the microwave (only a few seconds should do) Slowly scrape back of bar with a vegetable peeler and transfer curls using a toothpick, to a baking sheet or large plate/ Refrigerate until firm/ For shavings, I like to thinly slice miniature Dove Dark Chocolate candies (about eight or so) and sprinkle on your dessert.
Nutrition Facts : Calories 243.9, Fat 17.5, SaturatedFat 10, Cholesterol 54.7, Sodium 131.2, Carbohydrate 20.6, Fiber 0.7, Sugar 10.9, Protein 2.1
50'S CHOCOLATE-WAFER WHIPPED CREAM ROLL
Steps:
- Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
- In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute. Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm. To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated knife dipped in hot water.
CHOCOLATE WAFERS
You can freeze any leftover dough to use later, but you may not be able to resist making the whole batch of these chocolatey wafers.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 6 dozen
Number Of Ingredients 1
Steps:
- Place a 12-by-16-inch piece of parchment on a work surface. Spoon dough down center. Fold parchment over dough. Using a ruler, roll and press dough into a tight log. Wrap in parchment; chill at least 1 hour.
- Heat oven to 350 degrees. Line two baking sheets with parchment. Unwrap log, and slice into 1/8-inch-thick rounds. Place rounds on baking sheets, spaced 1 1/2 inches apart.
- Bake wafers until firm to the touch, 20 to 25 minutes. Transfer wafers to a wire rack to cool. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.
ALICE MEDRICH'S REAL CHOCOLATE WAFERS
These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.
Provided by Chef Kate
Categories Dessert
Time 1h20m
Yield 40-45 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
- Beat in the milk.
- On low speed, beat in the flour mixture, just until incorporated.
- Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
- Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
- Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
- Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
- Lightly grease two baking sheets or line them with parchment paper.
- Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
- Bake ten to twelve minutes, rotating the pans halfway through.
- The cookies will puff and crackle on top, then settle down slightly when done.
- Use a spatula to transfer the cookies to wire racks to cool completely.
- Store in an air-tight container for up to two weeks, or freeze up to two months.
Nutrition Facts : Calories 52.7, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.6, Sodium 24.5, Carbohydrate 8.9, Fiber 0.5, Sugar 5.9, Protein 0.6
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