Lee Lemon Cream Wafers
This Lemon Cream Wafers is from Lee. Its all about Lemon Cream and what a cream it is. Such taste and fragrance. It costs ₹130 around $2.
Bought Lee Lemon Cream Wafers from Store
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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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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.
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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How to make: Creamy Lemon Squares with Nilla Wafer Crust
These Creamy Lemon Squares are the ultimate lemon dessert. A Nilla wafer crust with the most scrumptious lemon filling. Amazing!
Grab the FULL recipe and a FREE printable recipe here:
PureNourish Lemon Wafers—A Slenderiiz-approved Treat
Chef Nelda creates a Slenderiiz™-approved cookie from five simple ingredients. Each crisp, lemony wafer is nutrient dense, high in protein, and adds only four fat calories and 12-14 total calories to your daily total. Enjoy them with fruit, dip in herbal tea, or snack on them with a Slenderiiz shake for a quick pick-me-up.
PureNourish Lemon Wafers
• 3 ½ scoops PureNourish
• 3 tablespoons lemon juice
• 1 tablespoon water
• 1 ½ teaspoons baking powder (non aluminum)
• 1 ¼ teaspoons arrowroot powder
Heat oven to 350 F. In a small bowl, whisk dry ingredients, making sure there are no baking powder lumps. Add the lemon juice and water and mix thoroughly using the whisk until the batter is thick and fluffy. Drop the cookies with a teaspoon (measuring size) onto a cookie sheet that has been sprayed with coconut oil. Bake for 15–20 minutes; cool before removing from the baking sheet. These will keep for one week in the refrigerator.
Calories: 14 per cookie
Fat calories: 4
Carbs: 1.6
PureNourish combines amino acids derived from plants, enzymes, and probiotics into a formula that is designed to enhance digestion and optimal nutrient absorption. This easy-to-mix shake is a great option no matter how you use it—as a healthy snack, meal replacement, or on-the-go nutrition!
PureNourish is entirely free of soy, preservatives, dairy, genetically modified organisms, and wheat.
ARIIX is a health and wellness company providing an opportunity to change your financial future while putting emphasis on health and wellness.
Learn more about ARIIX by visiting
Lemon Cream Cheese Pie - Homemade Nilla Wafer Crust
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We're Tammy and Chris Nichols, and this is our little corner of the internet where we share our love for Southern cooking, passed down through generations and seasoned with a whole lot of heart. Pull up a chair at our virtual table, where biscuits rise golden brown, collard greens simmer soulfully, and laughter and good times always bubble over. We'll be showing you how to whip up classics like fried chicken and cornbread, explore hidden gems of Southern cuisine, and even throw in a few surprises along the way. So, grab your spatula and get ready to cook up some memories with Collard Valley Cooks!
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