Homemade Nilla Wafers Food

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.

HOW TO MAKE VANILLA WAFERS RECIPE (HOMEMADE NILLA WAFERS)

Steps:

• Preheat oven to 350°F (150oC). For this recipe, I did fan as there will be multiple trays in the oven and you will want them to bake evenly.
• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy and there are no lumps.
• Slowly add in the egg whites and mix until smooth. Add the remaining whole egg and mix until fully incorporated. If the mix curdles don't worry, just give it a good whisk to bring it back together.
• Once combined, add the flour, vanilla, and salt and mix until it just comes together. Do not overmix.
• The batter will be somewhat soft. Place batter in a piping bag fitted with a medium pastry tip. Pipe it in even mounds onto a cookie sheet (roughly 2 teaspoons). Keep cookies about 1 ½ inches apart as the batter will spread when baked.
• Place in oven and bake for approximately 18-20 minutes or until golden.
• Once cooled store in an airtight for up to 7 days. Use for a cookie crust or for a classic banana pudding.

HOMEMADE NILLA WAFERS

Steps:

• Bake for 15 to 18 minutes, rotating the pans at the halfway point, until golden brown.

BANANA PUDDING WITH HOMEMADE VANILLA WAFERS

Steps:

• For the pudding: Combine the sugar and cornstarch in a skillet. Gradually stir in the cream, making sure that all of the cornstarch dissolves. Set over medium heat and stir continuously, dragging the spoon along the bottom of the pan until the mixture starts to thicken.
• Whisk the egg yolks in a bowl. Mix a spoonful of the hot cream mixture into the eggs to warm them without cooking. Add the warm egg mixture to the skillet with the cream, then add the butter and vanilla. Stir until the butter is melted; remove from the heat and pour into a heat-proof bowl. Cover with plastic wrap, pressing onto the surface of the pudding. Set aside to cool.
• Mash the bananas in a bowl, add them to the cooled pudding and mix together until well incorporated.
• For the vanilla wafers: Preheat the oven to 350 degrees F.
• With an electric hand mixer, beat together the butter and sugar until combined. Next, add the egg, vanilla and baking powder and beat until smooth and fluffy. Add the flour, milk and salt and beat until completely incorporated.
• Use 2 spoons to drop teaspoon-size dollops of the batter onto ungreased baking sheets. With a dampened finger, smooth the tops of the cookies. Bake until light brown around the edges, 6 to 7 minutes, rotating the baking sheets halfway through for even cooking. Allow to cool.
• For the whipped Cream: Pour the cream into a large mixing bowl and beat using an electric mixer. Once the cream starts to thicken, add the confectioners' sugar, vanilla and salt and beat until light and fluffy.
• Line the bottom of a trifle dish with some vanilla wafers, then add a layer of banana pudding and a layer of whipped cream. Continue to layer, ending with a layer of pudding. Refrigerate for 2 to 4 hours before serving.

NABISCO NILLA WAFERS (REVISED)

Steps:

• Preheat oven to 325*.
• Cream together sugars and butter in mixer.
• Add eggs (one at a time), then vanilla and salt.
• Add the flour and baking powder until well incorporated. Add water and continue mixing until dough forms a ball.
• Roll dough into 3/4" balls and flatten slightly onto a lightly greased cookie sheet. Bake for 15-18 minutes or until cookies are a light brown.

NILLA WAFERS ORIGINAL BANANA PUDDING

Steps:

• Combine 1/2 cup sugar, flour and salt in top of double boiler.
• Stir in 4 egg yolks and milk; blend well.
• Cook, uncovered, over boiling water, stirring constantly until thickened.
• Reduce heat and cook, stirring occasionally, for 5 minutes.
• Remove from heat; add vanilla.
• Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
• Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
• Beat egg whites until stiff but not dry; gradually add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
• Bake at 425 degrees for 5 minutes or until delicately browned.
• Cool slightly or chill.
• Just before serving, garnish with banana slices, then stand Nilla Wafers upright around edge of dish.