Mama S Finnish Wafers Recipes

MAMA'S FINNISH WAFERS

Steps:

• cream butter and sugar. add eggs, vanilla and flour. work until smooth. put mix in a cookie tube dispenser. squeeze out any shape you like onto greased cookie sheet. bake at 325 til golden brown.

LEMON WAFERS

Steps:

• Preheat oven to 375 degrees.
• Lightly grease cookie sheets,or line with parchment paper.
• Sift together flour and baking powder,set aside.
• Cream butter and sugar until fluffy.
• Beat in eggs,vanilla,lemon extract and lemon zest.
• Add dry ingredients.
• Drop by spoonfuls onto prepared cookie sheets,3" apart.
• Sprinkle with yellow sugar crystals.
• Bake 8-10 minutes,or until lightly browned.
• Cool on wire racks.

WAFERS

Steps:

• Mix all the ingredients thoroughly in a bowl. Allow to stand for at least 3 hours. Butter some heated wafer irons (these are not waffle irons), by rubbing them with a small knob of butter wrapped in a piece of muslin. Pour 1 tablespoon of the batter on to the lower plate of the irons and close the upper plate tight. Cook the wafer on both sides for a few minutes over hot charcoal or over a low gas flame. When cooked, remove carefully from the irons.

HOMEMADE LADY FINGERS

Steps:

• Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.

LADIES' FINGERS

Steps:

• Heat oven to 350 degrees. Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper, and set aside.
• Place food coloring in a shallow bowl. Using a small paintbrush, color one rounded half of each almond. Set aside to dry.
• Separate 1 egg. Set aside the white. In a small bowl, whisk together yolk, remaining egg, and vanilla. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine butter, confectioners' sugar, granulated sugar, and salt. Beat on medium speed until well combined. Add egg mixture, and beat until smooth, about 2 minutes. Add the flour, and mix on low speed just until incorporated. Wrap the dough in plastic, and chill until firm, 20 to 30 minutes.
• Divide the dough in half. Work with one piece at a time, keeping remaining dough covered with plastic wrap and chilled. Divide the first half into 15 pieces. On a lightly floured surface, roll each piece back and forth with palms into finger shapes, 3 to 4 inches long. Pinch dough in two places to form knuckles. Score each knuckle lightly with the back of a small knife. Transfer fingers to prepared baking sheets. Repeat with remaining dough.
• When all fingers are formed, brush lightly with egg white. Position almond nails; push into dough to attach.
• Bake until lightly browned, about 12 minutes. Cool completely.

CHOCOLATE CARAMEL WAFERS

Steps:

• Preheat oven to 225 degrees.
• Place unwrapped caramels and milk in a microwave-safe bowl; microwave, uncovered, on high for 3 minutes or until melted. Stir until smooth.
• Place vanilla wafers on ungreased cookie sheets.
• Spread caramel mixture over vanilla wafers.
• Top each wafer with a square of chocolate bar.
• Place in 225 degree oven for 1-2 minutes or until chocolate melts.
• Remove from oven and spread chocolate with an icing knife.
• Top with pecans if desired.

DELICIOUS BROWN EDGE WAFERS

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter and sugar.
• Add eggs and vanilla.
• Add flour and salt; mix well.
• Drop dough (the size of a marble) on greased cookie sheets leaving quite a large space between each.
• Press a pecan in the center of each.
• Bake 14 to 15 minutes.

FROSTED LIME WAFERS

Steps:

• Preheat oven to 375F degrees.
• Wafers:In a mixing bowl beat the butter with an electric mixer for 30 seconds.
• Add the sugar, baking soda and lime zest, beat until combined.
• Beat in the lime juice.
• Beat in as much flour as you can with the mixer, stir the rest in with a wooden spoon.
• Drop rounded teaspoons of dough 2 inches apart onto ungreased cookie sheets.
• Bake for about 10 minutes until the edges are beginning to brown.
• Remove the wafers with a spatula and transfer to a wire rack to cool.
• For Glaze:In a small bowl beat together the sugar, butter and enought lime juice to make a mixture of glazing consistency.
• Dip the tops of the wafers in the glaze.
• Set the wafers, glaze side up on the wire racks and allow to set before serving.

MAMA'S FINNISH COFFEE BREAD

Steps:

• dissolve yeast in warm -not too hot- water with a small amount of sugar to feed the yeast. in a large pot,heat milk and butter until boiling. remove from heat and cool until lukewarm. beat eggs and sugar together. add salt, cardamom, flour and yeast mixture. kmead well on a floured surface. cover and let rise til double. separate dough into halves and then separate each half into 3 loaves.(6 loaves total) separate each loaf into 3 sections. roll each section between your hands into long tubular shapes. braid the 3 sections together and tuck ends. put loaves on a greased cookie sheet. let rise double again. bake at 325 for 15 minutes. remove from oven. brush top of loaves with a beaten egg mixed with a little sugar. sprinkle sugar over egg glaze. return to oven for 15 minutes more.

LIME ZEST WAFERS

Steps:

• Cream together butter and sugar with a mixer or wooden spoon until well blended.
• Add the vanilla extract, mix in the egg whites just until incorporated.
• Gradually add the flour and salt and mix just until absorbed.
• Stir in lime zest. Heat the oven to 350 degrees.
• Spray flat baking sheets with vegetable spray or use parchment paper.
• Using a 1/2 tsp measure drop the batter onto the baking sheets leaving a few inches between the cookies because they spread.
• Bake until the edges are lightly browned, about 10 minutes and remove the cookies immediately to a wire rack.
• Let sit to cool completely.
• Notes: Using a baking sheet with sides causes the cookies to over brown, flat cookie sheets with no edges are beast. If the wafers become to brittle on the sheet before removing to the wire rack, place in the oven for 30 seconds to soften.
• These should be nice and crisp, cool completely before placing in a container.
• Do not make them too large or they will be soft. These are nice and light, and not overly sweet. Always a hit.

SPINACH PANCAKES FINNISH

Steps:

• stir fry spinach 3 minutes ,(im using frozen so can skip this step ).
• have to squeeze out as much moisture as you can with towel
• mix in flour and eggs
• heat oil.
• make a heap press down.
• fry 3 minutes.
• flip
• put slice of cheese on top
• fry 5 minutes.