Vanilla Wafer Pralines Recipes

VANILLA WAFER PRALINES

Steps:

• Cover 2 baking sheets with wax paper; place 12 wafers, 2 inches apart, on each prepared baking sheet. Set aside.
• Combine granulated sugar, brown sugar, cream and water in 3-qt. saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Cook, without stirring, until temperature reaches 235°F (soft ball stage). Add margarine. (Do not stir.) Cool 30 min. or until temperature of sugar mixture is reduced to 150°F.
• Add pecans and vanilla; beat with wooden spoon 2 to 3 min. until candy begins to thicken but is still glossy. Immediately spoon 1 tablespoonful of the sugar mixture over each wafer. (If mixture becomes stiff, stir in a few drops of water.) Cool completely until firm; peel from wax paper. Store in airtight container at room temperature.

VANILLA WAFERS

Steps:

• Position 1 oven rack in the top third of the oven and another in the bottom third. Heat the oven to 350 degrees F.
• Sift together the flour, baking powder, and salt in a small bowl and set aside. Cream the butter and vanilla sugar in the bowl of a stand mixer on medium speed for 2 minutes, stopping to scrape down the sides of the bowl after 1 minute. Add the egg and incorporate on medium speed for 30 seconds. Scrape down the sides of the mixer bowl. Add the vanilla extract and milk and blend on low speed for 15 seconds. Add the flour mixture and mix on low speed just to incorporate. Chill the batter in the refrigerator for at least 10 minutes before scooping.
• Scoop the batter in teaspoon-sized balls and arrange them on 2 parchment paper-lined half sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Bake, 2 pans at a time, rotating the pans halfway through the baking, until golden brown, about 15 to 20 minutes. Remove the pans to a cooling rack to cool completely before removing the cookies from the pan.

VANILLA WAFER FRUITCAKE

Steps:

• Set aside four whole cherries, two pineapple slices and 16 pecan or walnut halves. Chop remaining fruit and nuts. Crush vanilla wafers; combine the chopped fruit, nuts and raisins and set aside. , In a bowl, beat eggs well. Stir in sugar, salt and milk. Combine wafer/nut mixture with egg mixture. Pack into a waxed paper-lined 10-in. tube pan. Decorate top with reserved whole fruit and nuts. Bake at 325° for 45 minutes. Let stand 10 minutes. Run a sharp knife around edge; turn cake out of pan, then back over again so decorations are on top. Cake can be made ahead and frozen; taste improves with age.