How To make Lemon Coconut Wafers
1 1/2 tb Lemon juice
1/2 tb Grated lemon zest
1/2 c Sugar
8 tb (1 stick) butter or
Margarine, softened 1 Egg, lightly beaten
2 c All-purpose or pastry flour
1/3 c Unsweetened coconut, grated
1 t Baking powder
1/8 ts Salt
"These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon. You will bake these crackers again and again. 325~F. 12 to 15 minutes Preheat the oven to 325~F. To prepare the zest, lightly grate the outer peel of the lemon against the fine grate of a cheese grater. Use only the colored part of the rind; the underlying white portion is bitter. You should have about 1/2 Tablespoon zest for this recipe. Squeeze the lemon for its juice; you should have about 1-1/2 Tablespoons. In a large bowl or in the food processor, cream the butter and sugar together. Add the egg, the lemon juice, and the lemon zest. In another bowl, combine the flour, coconut, baking powder, and salt. Add the flour mixture to the butter mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. Cut out individual crackers about 2 inches
across with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. Prick each cracker all the way through 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn the crackers over and bake another 2 to 5 minutes, depending on the thickness, or until just very lightly VARIATIONS: Try substituting orange zest and orange juice for the lemon. If absolutely necessary, you can substitute dried ground lemon peel. The result will not be as fresh and tasty, however.
How To make Lemon Coconut Wafers's Videos
The Best Milky Cream Wafer Bars (old fashioned recipe)
Homemade wafer bars with excellent taste. This cream is something special, it easily ends up in containers too comparing with the best store-bought milky cream! ????
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Ingredients:
2l and 250 ml of fresh milk (9.4 cups)
750 gr of sugar (3.8 cups)
2 tsp of Vanilla
150 - 250 gr of finely chopped walnuts (1.3 - 2.1 cups)
Half package of wafer sheets
* little bit of lemon juice
• Optional 1 margarine (in that case you will have enough cream for the whole package of wafer sheets)
For cooking this cream, use a bigger pot. I used a pot of 5 l.
That will save you a lot of standing beside the stove.
First, pour only 1l of milk (less than half) in the pot and measure with the spatula the level of the milk.
Put the milk to boil and once it did, slowly add the rest of the milk.
This way you will reach much faster the boiling point, than heating up the whole amount of cold milk at once.
When the whole amount milk starts boiling, turn down the heat and cook on medium, frequently stirring.
The milk should boil down to the previously measured line.
Once the measured line is reached, add the sugar.
Now it is very important to stir constantly since the sweet milk can burn down easily.
When the cream reaches such consistency that the spatula is leaving a line behind it is almost done.
Add the vanilla flavoring and the finely chopped walnuts and lemon juice if you wish.
Remove from the heat and if you wish, add the margarine and stir until it completely combines with the cream.
Fill the wafer sheets while the cream is still hot. As it starts to cool down it will stiff and it will be harder to spread it on the sheets.
Cover the filled wafer sheets with a clean kitchen cloth and put something heavy on top to help the sheets stick properly.
Cut the wafers into small bars.
I usually cut them 2 squares wide and 5 squares long, diagonally.
It is the best to leave overnight the wafers, then the flavors will set.
The wafer bars will still be crunchy since there is not too much moisture in the cream itself.
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Lemon, Strawberry, Wafer Delight
This Lemon, Strawberry Wafer Delight is sure to put a smile on your face. Enjoy!
HOMEMADE WAFER ROLLS!!! EASIEST RECIPE
HOMEMADE WAFER ROLLS!!! EASIEST RECIPE
INGREDIENTS:
♡All purpose flour: 1 cup (150 gr)
♡Cornstarch: 1 Tablespoon
♡Powdered sugar: 1 cup (150 gr)
♡2 egg whites
♡Unsalted butter (melted): 3 1/2 Tablespoons
♡Vanilla extract: 1 teaspoon
You might need:
♡Milk
#waferrolls #homemadewaferrolls #sweetrolls
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LEMON Icebox Pie in 5 minutes, 2 Ingredients -- an Old-Fashioned Recipe
Here's an old-timey recipe for a #lemon #iceboxpie that uses only 2 ingredients and requires NO baking! ???? It's the Magic Lemon Icebox Pie -- and here's how to make it. ????????
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I used this recipe from My Fridge Food:
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Meyer Lemon pie:
Old Fashioned Lemon Icebox Pie
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust
*Do not use the 'Extra 2 slice' graham cracker crust by Keebler shown in the clip for this recipe as you won't have enough filling to fill it. Use a standard 9 crust.
This video is NOT sponsored. Just not baking a pie. ????
Eagle Brand condensed milk (Amazon affiliate link):
Pre-made graham cracker crust (Amazon affiliate link):
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Some of the above links are Amazon affiliate links from which I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. ????????
'Should We Not,' & 'Mi Limonero' are courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Comment: Dancing lemon slice!????
Rhubarb Wafer Cookies
It wouldn't be spring without a batch of rhubarb popping up in the garden. And when there's a bounty crop, these rhubarb wafer cookies are the perfect quasi-tart treat to bake!
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#rhubarb #cookies #springcookies
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FOR THE COOKIES
- 1 cup butter, room temperature
- 1/3 cup heavy whipping cream, room temperature
- 2 cups flour
FOR THE FILLING
- 1 cup finely chopped rhubarb
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1/4 cup sugar
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1/4 cup butter, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
FOR THE COOKIES
Cream the butter. Add the flour and cream. Mix until completely incorporated and combined. Wrap in plastic wrap and chill 45 minutes.
Preheat oven to 350 degrees.
Remove dough from fridge and cut into two pieces. Working with one piece at a time, roll to 1/8 inch thick.
Cut out 1 1/2 inch rounds, pat both sides of cookie in sugar and place on parchment-lined baking sheet.
Prick cookies with a fork to prevent bubbles and bake in preheated oven until puffed and crisp, 7-10 minutes.
Remove from oven and cool. While cooling, continue to bake cookies and make filling.
FOR THE FILLING
Mix the rhubarb, lemon zest, lemon juice, sugar, cornstarch and salt together. Bring to a boil.
Turn down to a simmer and continue to cook until thickened and jam-like, 10-15 minutes.
Remove from heat and cool, 45 minutes.
Once cooled, whip the butter and add the rhubarb jam, sugar and vanilla.
Whip until smooth. Add more sugar to thicken, if needed.
To assemble cookies, spread 2 teaspoons of filling on bottom of one cooled cookie and top with another, making a sandwich.
CHOCOLATE WAFER ROLL RECIPE | NO OVEN | NO EGG | EASY CHOCOLATE WAFER RECIPE | N'Oven
#Wafer_Roll #Chocolate_Wafer
CHOCOLATE WAFER ROLL RECIPE | NO OVEN | NO EGG | EASY CHOCOLATE WAFER RECIPE | N'Oven
INGREDIENTS & PROCESS:
¾ CUP FLOUR
3 TBSP COCOA POWDER
½ CUP POWDER SUGAR
½ TSP BAKING POWDER
MIX WELL
½ CUP MILK
1 TSP VANILLA EXTRACT
MIX WELL
POUR 1 TBSP BATTER ON FRY PAN
SPREAD
COOK FOR 30 SEC. IN LOW HEAT
FLIP & COOK FOR 10-15 SEC.
ROLL THE CREPES USING A STRAW
BRUSH OIL ON A MOULD
REMOVE THE STRAW & PLACE THE ROLL
COOK FOR 5 MIN. IN LOW HEAT
FLIP & COVER
AGAIN COOK FOR 5 MIN.
POUR SOME CHOCOLATE SPREAD INSIDE
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