BENNE WAFERS
Since I live in the South people refer to these cookies as Benne Wafers, they are actually Sesame Seed Cookies. Toasting benne (sesame) seeds develops their flavor and also gives these cookies a slightly crunchy texture.
Provided by Holly
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place the benne (sesame) seeds on an ungreased baking sheet and toast for 10 to 12 minutes, until light brown. Watch closes so that they don 't burn.
- In a large bowl mix the brown sugar, melted butter or margarine, egg, vanilla extract, flour, salt, baking powder and toasted sesame seeds together until combined.
- Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto a lightly greased baking sheet.
- Bake at 375 degrees F (190 degrees C) for 4 to 6 minutes, until light brown. Let cookies cool for about 2 minutes before removing from baking sheets to a wire rack to cool completely. Store cooled cookies in an airtight container.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 12.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 51.8 mg, Sugar 8.9 g
WILDFLOWER-HONEY SEMIFREDDO WITH HONEY SESAME WAFERS
Categories Milk/Cream Egg Dessert Bake Freeze/Chill Orange Honey Gourmet Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 6 dessert servings
Number Of Ingredients 26
Steps:
- Make semifreddo:
- Sprinkle gelatin over 1 tablespoon water in a small bowl and let stand to soften.
- Beat cream in a bowl with an electric mixer until it just holds soft peaks, then chill, covered.
- Stir together honey, sugar, salt, and remaining 2 tablespoons water in a 1- to 1 1/2-quart heavy saucepan and bring to a boil over moderate heat, stirring occasionally until sugar is dissolved. Boil, undisturbed, until mixture registers 238°F on thermometer (soft-ball stage; you may need to tilt pan to get temperature; see cooks' note, below), about 4 minutes.
- Beat yolks in a medium bowl with cleaned beaters at high speed until they are thick and pale, about 4 minutes. Reduce speed to medium and pour hot honey mixture in a slow stream into yolks (try to avoid beaters and side of bowl). Reserve pan. Immediately add gelatin mixture to hot honey pan, swirling until dissolved, then beat liquid gelatin into yolk mixture and continue to beat until mixture is pale, thick, and completely cool, 3 to 5 minutes.
- Fold one third of whipped cream into honey mixture with a rubber spatula until just combined, then fold in remaining whipped cream gently but thoroughly.
- Divide mixture evenly among ramekins, then cover with plastic wrap and freeze until frozen, at least 1 hour.
- Make sesame toffee:
- Line a baking sheet with parchment.
- Stir together cream, sugar, honey, and salt in a 1- to 1 1/2-quart heavy saucepan and boil over moderate heat, stirring occasionally, until mixture is golden and registers 260°F on thermometer (hard-ball stage; see cooks' note, below), about 6 minutes.
- Remove mixture from heat and immediately stir in sesame seeds, then pour evenly onto parchment-paper-lined baking sheet and spread into a very thin layer (about a 9-inch round) with an offset spatula. Cool to room temperature, about 5 minutes (candy will be slightly flexible), then chill on sheet in the refrigerator until hard, 2 to 3 minutes. Remove toffee from parchment and break into very small pieces (less than 1/4 inch) with your hands or a rolling pin.
- Make honey sesame wafers:
- Beat together butter and sugar in a large bowl with an electric mixer at medium speed until smooth, then add honey, beating until combined. Beat in egg white until combined well, then reduce speed to low and add flour and salt until combined. Chill batter, covered, until slightly firm, about 30 minutes.
- Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
- Line 2 large baking sheets with parchment. Using offset spatula, spread half of batter (about 1/3 cup) into a very thin, sheer 14- by 11-inch rectangle on 1 sheet. Using tip of spatula or a butter knife, section off 12 squares by scraping knife through batter to make a 1/4-inch-wide space between batter sections. Sprinkle half of sesame toffee evenly over batter. Repeat with remaining batter and brittle on second sheet. Bake wafers, switching position of sheets and rotating 180 degrees halfway through baking, until golden (some parts may be pale golden), about 8 minutes. Cool to room temperature on sheets on racks, about 10 minutes. Peel parchment off wafers.
- Make orange topping:
- Peel and cut any white pith from oranges with a sharp knife. Cut oranges lengthwise into 1/4-inch-thick slices, discarding white pith from center, then cut slices into 1/4-inch dice.
- Assemble dessert:
- Fill a large bowl with cool water and dip 1 ramekin (with semifreddo) into water 3 seconds.
- Run a sharp paring knife around edge, then invert ramekin onto a dessert plate, gently releasing semifreddo. (It may be necessary to run knife around more than once and gently pry semifreddo out slightly; if necessary, smooth top and sides with knife.) Repeat with remaining ramekins.
- Spoon diced orange over and around each semifreddo and serve each with 1 or 2 honey sesame wafers.
SESAME WAFERS
Make and share this Sesame Wafers recipe from Food.com.
Provided by Derf2440
Categories Drop Cookies
Time 18m
Yield 6 dozen
Number Of Ingredients 7
Steps:
- Sift flour and baking powder.
- Cream butter, sugar,egg and vanilla.
- Add sifted flour and baking powder.
- Mix to combine.
- Stir in seeds.
- Line cookie sheet with parchment paper or aluminum foil.
- Spray with veggie oil.
- drop by small teaspoonfuls, leaving room for spreading.
- Bake at 350 for 6-8 minutes or until lightly browned.
- Cool on sheet, then remove to rack to cool completely.
- Store in an airtight container.
- (can use other types of seeds- flax- black sesame or white sesame).
Nutrition Facts : Calories 510.9, Fat 31.2, SaturatedFat 12.1, Cholesterol 75.9, Sodium 153.7, Carbohydrate 53.6, Fiber 3.9, Sugar 35.6, Protein 8
SESAME WAFERS
Provided by Food Network Kitchen
Time 1h55m
Yield about 36 cookies
Number Of Ingredients 8
Steps:
- Toast the sesame seeds in a large skillet over medium-low heat, stirring constantly, until golden, 7 to 10 minutes. Transfer to a bowl and let cool completely.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg, vanilla, salt and baking powder and beat until combined, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and 1/4 cup of the toasted sesame seeds and beat until just combined. Cover with plastic wrap and refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper or aluminum foil and butter the parchment or foil. Form teaspoonfuls of dough into small balls, then roll in the remaining 1/2 cup toasted sesame seeds, pressing to coat. Arrange the balls about 2 inches apart on the prepared baking sheets. Bake, switching the position of the pans halfway through, until dark golden around the edges, 15 to 20 minutes. Let cool 1 minute on the baking sheets, then carefully remove the cookies with a thin metal spatula and transfer to racks to cool completely.
SESAME WAFERS
These may take some practice...bake a few to test the baking time and removal from cookie sheet.
Provided by Sassy
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour cookie sheets.
- Place sesame seeds in small saucepan and stir or shake them over moderate heat until slightly brown. Remove from heat and stir in butter, brown sugar, egg and vanilla. Mix in flour, egg and salt. Drop by teaspoonfuls onto cookie sheets about 2 inches apart.
- Bake until just brown, 4 to 6 minutes. Remove from cookie sheets while still warm. If cookies are hard to remove, reheat for 30 seconds.
Nutrition Facts : Calories 42.2 calories, Carbohydrate 7 g, Cholesterol 6 mg, Fat 1.5 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 0.4 g, Sodium 6.2 mg, Sugar 6 g
BENNE SEED WAFERS
Crisp, chewy, nutty and caramelized benne wafers (aka sesame seed cookies) are perfect for your holiday or Kwanzaa celebrations. For a more traditional type of cookie, leave them plain. If you feel like dressing them up, drizzle them with melted chocolate. Both ways are equally delicious. -April Wright, Whisk It Real Gud
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Place sesame seeds on an ungreased baking sheet. Bake until fragrant and lightly browned, 10-15 minutes; cool., Reduce oven temperature to 300°. In a large bowl, beat brown sugar and butter until crumbly. Beat in egg and vanilla extract. In a small bowl, whisk together flour, salt and baking powder. Gradually beat into sugar mixture. Add cooled sesame seeds and stir to combine., Roll level teaspoons into balls. Place 2 in. apart onto parchment-lined baking sheets. Reduce oven temperature to 275°; bake until set but still soft, 18-20 minutes. Cool on pan 5 minutes before removing to a wire rack to cool completely. , For optional chocolate drizzle, in a large microwave-safe bowl, melt chocolate, uncovered, at 50% power until melted, stirring every 30 seconds, 1 to 1-1/2 minutes. Add shortening and stir until melted. Drizzle over cookies; let stand until set.
Nutrition Facts : Calories 32 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 9mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein.
SESAME COOKIES (BENNE WAFERS)
I think this recipe was attached to a box of Benne Wafers that my parents brought me back from Charleston, SC back in 1991. I have never made them myself, but I remember the wafer to be very tasty.
Provided by AcadiaTwo
Categories Drop Cookies
Time 30m
Yield 72 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar together.
- Then mix with other ingredients.
- Drop teaspoon sized balls on a parchment paper lined cookie sheet about 2" apart.
- Bake in a 325° oven for 7-10 minutes.
- Makes 6-dozen.
Nutrition Facts : Calories 50.3, Fat 2.6, SaturatedFat 1.3, Cholesterol 10.2, Sodium 21.6, Carbohydrate 6.4, Fiber 0.2, Sugar 4.5, Protein 0.6
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