Strawberries Chocolate Vanilla Wafers Recipes

CHOCOLATE COVERED STRAWBERRIES

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
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VANILLA WAFERS I

Steps:

• In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets.
• Bake 18 to 20 minutes until lightly colored. Cool on wire racks.

VANILLA CHOCOLATE WAFERS

Steps:

• Sift flour and salt into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Mix in egg yolk and vanilla. Gradually add flour mixture; mix until just combined, about 1 minute.
• Remove half of the dough; set aside. Add cocoa powder to remaining dough; mix on low speed until well combined. Turn out chocolate dough onto a lightly floured work surface. Roll into a 10-inch log, about 1 1/2 inches in diameter. Repeat with reserved vanilla dough. Wrap each log in plastic wrap, and refrigerate until slightly firm, at least 30 minutes.
• Press handle of a long wooden spoon into side of chocolate log, making an indentation along its length. Roll handle into and then away from log, creating an apostrophe shape. Repeat with vanilla log. Fit logs together; press lightly to seal. Gently roll into a 2-inch-diameter log. Wrap in plastic wrap, and freeze until firm, about 30 minutes.
• Preheat oven to 350 degrees. Cut log into 1/4-inch-thick rounds; space 1 inch apart on baking sheets lined with parchment paper. If dough becomes too soft to slice cleanly, return to freezer until firm.
• Bake until firm to the touch, 10 to 12 minutes. Transfer to wire racks; let cool.

WHITE CHOCOLATE STRAWBERRY TORTE

Steps:

• Set aside 2 tablespoons wafer crumbs. Combine almonds, butter and remaining crumbs; press onto the bottom of an ungreased 9-in. springform pan. Spoon 5 tablespoons of melted white chocolate over crust; sprinkle with reserved wafer crumbs. Arrange whole strawberries, tips up, over crumbs., In a bowl, beat cream cheese until smooth. Add sugar, juice concentrate and vanilla. Beat in remaining white chocolate. In another bowl, beat cream until soft peaks form. Stir 2 cups into the creamed cheese mixture; mix well. Fold in remaining whipped cream. Spread between and over strawberries. Cover and chill for 3 hours or overnight., Carefully run a knife around sides of pan to loosen. Remove sides. Arrange four 1-1/2-in.-wide strips of waxed paper over top; sprinkle cocoa between strips. Remove waxed paper. Place halved strawberries between cocoa rows.

CHOCOLATE STRAWBERRY ICE CREAM SANDWICHES

Steps:

• In a medium bowl, sift together flour, cocoa powder, baking powder, and salt, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, vanilla, and sugar. Add eggs and milk, and mix until combined. Add reserved flour mixture, and mix on low speed until incorporated, scraping the sides of the bowl at least once. Divide the dough in half, and shape each half into a flat disk. Wrap each disk in plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Roll dough out on a floured surface, sliding an offset spatula under the dough to release it every few turns of the rolling pin. Roll dough to 1/8 inch thick. Cut dough using a variety of heart-shape cookie cutters 2 1/2 to 3 inches in diameter, making sure each cookie has a match to make a sandwich. Place hearts on a parchment-lined baking sheet; chill until firm, about 30 minutes. Remove from refrigerator; use a fork to prick the cookies all over with holes. Bake until just firm, 12 to 15 minutes. Let cool on baking sheet; transfer to a wire rack.
• With the underside of half the cookies face up, spoon softened strawberry ice cream about 1/2 inch thick to cover one side. Place matching cookie on top of ice cream, top side facing out. Transfer immediately to freezer to harden; repeat with remaining cookies and ice cream. Serve directly from the freezer. Sandwiches can be kept stored in an airtight container in the freezer for 3 to 4 days.

STRAWBERRY-VANILLA WAFER LAYERED TORTE (NO BAKE)

Steps:

• Cream the butter until soft and gradually add the sugar.
• Cream together until smooth.
• Add the strawberries and pecans.
• Beat the egg whites in a separate bowl until stiff and then fold them into the berry mixture.
• Line a pyrex dish with broken vanilla wafers, add a layer of the berry mixture on top of that. alternate the two, ending with the wafers on top.
• Chill 12 hours.
• Serve with whipped cream and garnish with fresh whole strawberries.

CHOCOLATE WAFER ICE BOX CAKE WITH FRESH STRAWBERRIES

Steps:

• In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
• On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
• Spread with 1/2 cup whipped cream, making a 7-inch circle. Leave the tips of the cookies showing.
• Spread layer of strawberries.
• Repeat with remaining ingredients, making 5 layers of cookies and 5 layers of strawberries and ending with a layer of cream.
• Crumble any leftover cookies.
• Top with whole strawberries and cookie crumbles.
• Cover with plastic wrap and refrigerate overnight.
• To serve, dust top lightly with cocoa powder or chocolate shavings.
• Time does not include overnight refrigeration. The refrigeration is important so the cookies go soft and cut easily.