Wafer Stacks Food

CREAM WAFER LEMON STACKS

Steps:

• In medium bowl, beat flour, butter and whipping cream with electric mixer on medium speed until smooth. Cover; refrigerate about 1 hour or until firm.
• Heat oven to 375°F. On lightly floured surface, roll out one-third dough at a time to 1/8-inch thickness. (Keep remaining dough refrigerated until ready to use.) Using 1 1/2-inch cookie cutters, cut out dough into 60 desired shapes (at least 3 of each shape), gently pressing together and rerolling scraps as necessary.
• With pancake turner, transfer cutouts to plate of sugar, turning to coat both sides. On ungreased cookie sheets, place cutouts 1 inch apart. Prick each cutout 4 times with fork. Bake 7 to 9 minutes or just until set but not brown. Sprinkle each wafer with 1/4 teaspoon glitter; remove from cookie sheets to cooling racks. Cool completely, about 1 hour.
• Meanwhile, in 1 1/2-quart heavy saucepan, mix sugar, lemon peel and lemon juice with wire whisk. Stir in butter and eggs. Cook over medium heat about 8 minutes, stirring constantly, until mixture thickens and coats back of spoon (do not boil). Immediately pour into one 1-pint container or two 1-cup containers; cool 30 minutes.
• To make stacks, spread 1/2 teaspoon cooled lemon curd on tops of each of 20 wafers; spread 1/2 teaspoon jam on tops of each of another 20 wafers. Stack together; top each stack with the remaining 20 wafers, top side up.

FAMOUS CHOCOLATE WAFER ROLL

Steps:

• Whip the heavy cream with the sugar and vanilla until stiff.
• Set aside 1 cup of mixture.
• Spread wafers with remaining cream and arrange in stacks of five.
• Chill for 15 minutes.
• Lay stacks on edge to make one long roll.
• Spread remaining 1 cup of cream on outside of roll.
• Cover and chill for at least four hours or overnight.
• Garnish with chocolate curls or shavings before serving.
• To serve, cut DIAGONALLY.
• Note- To make chocolate curls you can slightly warm a large candy bar of good quality chocolate in the microwave (only a few seconds should do) Slowly scrape back of bar with a vegetable peeler and transfer curls using a toothpick, to a baking sheet or large plate/ Refrigerate until firm/ For shavings, I like to thinly slice miniature Dove Dark Chocolate candies (about eight or so) and sprinkle on your dessert.

WAFER STACKS

Steps:

• 1. Spread whipped cream on a wafer, then place another wafer on top and more whipped cream- repeat until four or five wafers are stacked. Sprinkle the stacks with coconut and place a cherry on top. Continue making stacks with remaining cookies and ingredients.
• 2. Note: You may want to use prepared coconut instant pudding in place of the whipping cream. Then put a dab of whipped cream on top then the cherry.

CHOCOLATE WAFER COOKIE DESSERT (FAMOUS WAFERS COPYCAT)

Steps:

• Lightly grease (or line with parchment) two baking sheets, or more if you have them; you'll make 3 to 4 baking sheets' worth of cookies.
• In a medium-sized bowl, beat together the sugar, butter, salt, baking powder, and espresso powder.
• Beat in the egg and vanilla, then the flour and cocoa.
• Cover the dough, and chill for 30 minutes.
• While the dough is chilling, preheat the oven to 350°F
• Roll the dough about 1/8" thick; use cocoa instead of flour to dust your rolling board and the dough.
• Cut into 2 1/2"-round cookies. A biscuit cutter is handy for this.
• Bake the cookies for 10 minutes. Watch them closely at the end of the baking time, and if you start to smell chocolate before 10 minutes has gone by, take them out.
• When they're done, remove the cookies from the oven, and allow them to cool completely.
• FILLING: Whisk together the heavy cream and other ingredients. When blended, whip until the cream holds a soft peak.
• ASSEMBLY: Place one cookie on a small plate. Put about a tablespoon of whipped cream on top; our teaspoon cookie scoop, heaped up, works well here.
• Top with a second cookie, using it to compress the whipped cream to about a 1/4"-thick layer.
• Repeat with 4 more cookies, finishing with a layer of whipped cream.
• Refrigerate from 4 to 24 hours before serving.
• OTHER FLAVORING OPTIONS: To flavor 1 cup of cream, add one of the following combinations: *2 tablespoons confectioners' sugar + 3/4 teaspoon vanilla extract; *2 tablespoons confectioners' sugar + 1/8 teaspoon coconut flavor; *2 tablespoons confectioners' sugar + 1/8 teaspoon peppermint oil; *1 tablespoon granulated sugar + 1 tablespoon Dutch processed cocoa + 1 teaspoon espresso powder.

CHOCOLATE WAFER ICE BOX CAKE

Steps:

• Whip 1 1/2 cups of the cream, 1/4 cup of the confectioners sugar and the vanilla together in a large bowl with an electric mixer until you have soft peaks.
• Stack 6 cookies on top of each other, spreading about 1 tablespoon whipped cream on top of each wafer, and topping the final wafer in the stack with some whipped cream.
• Repeat until you have 6 stacks of 6 wafers.
• Lay the cookie stack on their sides, next to each other, on a rimmed baking sheet to make a 14" log.
• Wrap the log in plastic wrap and freeze till firm, at least 6 hours.
• When ready, combine the remaining 1 1/4 cups heavy cream, the remaining 1/4 cup confectioners sugar, and the cocoa powder in a medium bowl and whip with mixer until it holds stiff peaks.
• Spread the cocoa whipped cream evenly over the log.
• Loosen the cake from the baking sheet with a wide spatula and carefully transfer to a long serving platter.
• Let stand at room temperature for 15-20 min before slicing.
• Sprinkle the nonpareils just before serving because they might bleed from the moisture.