Best Alton Browns Vanilla Wafers Recipes
ALTON BROWN'S VANILLA WAFERS
Make and share this Alton Brown's Vanilla Wafers recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Dessert
Time 45m
Yield 70 cookies, 70 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 23.9, Fat 1.4, SaturatedFat 0.9, Cholesterol 6.2, Sodium 13.8, Carbohydrate 2.2, Fiber 0.1, Sugar 0.1, Protein 0.4
BAKED BANANA PUDDING: RELOADED
Topped with a fluffy meringue and baked until golden brown, baked banana pudding is a sweet Southern staple, especially when layered with homemade vanilla wafers. This recipe has been reloaded with a change of flour to cornstarch (and a few other nips and tucks), which definitely upgrades both flavor and texture.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 45m
Number Of Ingredients 10
Steps:
- Heat oven to 400ºF.
- Toss the banana slices and lemon juice in a small bowl and set aside.
- Combine 1/2 cup of the sugar, the corn starch, salt, egg yolks, and whole milk in the carafe of a blender. Blend on high for about 15 seconds. Pour the mixture into a 3-quart saucier and cook over medium-low heat, stirring constantly, until the mixture reaches 172° to 180ºF, 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla.
- Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour one-third of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form, about 2 minutes. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form, about 2 more minutes. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
REFRIGERATED BANANA PUDDING
When Americans say "banana pudding," we're not just talking about a bowl of creamy yellow goo, but rather a bowl of creamy yellow goo layered with sliced ripe bananas and vanilla-flavored wafers. When it comes to bananas, ripeness matters. For this application, go with slightly under-ripe specimens free of big brown bruises, and just a kiss of green at either end. This recipe first appeared in Season 14 of Good Eats.Photo by Lynne Calamia
Provided by Level Agency
Categories Sweets
Time 3h10m
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch, and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly, until the mixture reaches 172° to 180ºF, 5 to 10 minutes; the mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, ensuring each piece is fully incorporated before adding the next. Whisk in the vanilla. Cover the surface of the pudding with a round piece of parchment paper and refrigerate until the pudding reaches 45ºF, about 2 hours.
- Lay the vanilla wafers in a single layer on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon one-third of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer fitted with the whisk attachment, add the remaining 2 tablespoons of sugar, and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
VANILLA WAFERS
Steps:
- Position one oven rack in the top third of the oven and another in the bottom third. Heat oven to 350ºF. Line 2 half-sheet pans with parchment paper and set aside.
- 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 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 the prepared half-sheet pans, approximately 35 cookies per pan. Use the heel of your hand to slightly flatten each ball. Place both pans in the oven and bake, rotating the pans halfway through, until golden brown, 15 to 20 minutes. Remove the pans to a wire rack to cool completely before removing the cookies from the pan.
ALTON BROWN'S REFRIGERATED BANANA PUDDING
From Good Eats Show Time doesn't include inactive time of 1.5 hours Recipe best with the Alton Brown's Vanilla Wafers
Provided by Lizzie Rodriquez
Categories Dessert
Time 40m
Yield 1 Pudding, 8 serving(s)
Number Of Ingredients 13
Steps:
- Combine 3/4 cup of the sugar, the cornstarch and salt in a 3-quart saucier. Add the eggs and egg yolk and whisk to combine. Add the milk and whisk until well combined, about 30 seconds. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove from the heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next. Whisk in the vanilla extract. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
- Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
- Toss the banana slices with the lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, add the remaining 2 tablespoons of sugar and whisk just until stiff peaks form. Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies. Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.
Nutrition Facts : Calories 486.9, Fat 25.8, SaturatedFat 13, Cholesterol 127.9, Sodium 215.6, Carbohydrate 59.7, Fiber 1.9, Sugar 27.4, Protein 6.4
VANILLA WAFER COOKIES THAT ARE BETTER THAN STOREBOUGHT
This recipe comes from my favorite cookbook from a church. It is simple, easy, inexpensive and delicious! Not to mention it tastes better than the vanilla wafers you can buy at the store! You can make the cookies bigger if you'd like, they just won't have as crispy of an outside. We like to add a slice of banana between two cookies, dip them in chocolate, and then freeze them (;
Provided by usmcwifey
Time 30m
Yield 14
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat butter and sugar in a mixing bowl with an electric mixer until light and fluffy; beat in egg and vanilla extract. Combine flour, baking powder, and salt in a bowl and mix the dry ingredients thoroughly into butter mixture. Drop cookies about 2 inches apart, 1 teaspoon at a time, onto ungreased baking sheets.
- Bake in the preheated oven until edges of cookies are golden brown, 12 to 15 minutes. Cool cookies on wire racks.
Nutrition Facts : Calories 164.7 calories, Carbohydrate 23.6 g, Cholesterol 30.7 mg, Fat 7 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 119.7 mg, Sugar 14.5 g
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What are Alton Brown's Vanilla Wafers Recipes?
Alton Brown's Vanilla Wafers Recipes are recipes for baking vanilla-flavored wafer cookies. They are a beloved treat for many people, especially those who enjoy baking and cooking. The recipes are designed by Alton Brown, an American television personality, food author, and chef.Who is Alton Brown?
Alton Brown is a famous personality in the world of food and cooking. He was born in Los Angeles, California in 1962 and is best known for his television shows, Good Eats and Iron Chef America. He is also an author of several books on cooking, including "I'm Just Here for the Food" and "EveryDayCook". Brown started his career as a cinematographer before he shifted his focus to cooking. He studied at the New England Culinary Institute and worked as a cook in several restaurants before he became a host of his popular cooking show, Good Eats. He has won several awards for his work, including a James Beard Award for Best TV Food Personality in 2011.What are Vanilla Wafers?
Vanilla wafers are thin, crispy, and slightly sweet cookies that are typically made with vanilla extract. They are a popular snack and can be eaten on their own or used as a base for other desserts. They are commonly sold in grocery stores, but many people prefer to make their own.Alton Brown's Vanilla Wafers Recipes
Alton Brown has several recipes for vanilla wafers, all of which are popular among home bakers. His recipes differ in the ingredients used, as well as the techniques for baking. Some of his recipes use ingredients such as wheat flour, cornstarch, sugar, butter, and vanilla extract, while others use almond flour, coconut oil, and honey.Alton Brown's Vanilla Wafer Recipe 1
This recipe uses almond flour instead of wheat flour and honey instead of sugar. Ingredients:- 1 cup almond flour
- 3 tablespoons honey
- 2 tablespoons coconut oil, melted
- 1/2 teaspoon vanilla extract
- Preheat the oven to 350°F.
- In a large bowl, combine the almond flour, honey, melted coconut oil, and vanilla extract.
- Mix well until a dough forms.
- Roll the dough into small balls, and place them on a baking sheet lined with parchment paper.
- Using a fork, press down on the dough balls to flatten them slightly.
- Bake the cookies for 10-12 minutes, or until golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Alton Brown's Vanilla Wafer Recipe 2
This recipe uses wheat flour, cornstarch, sugar, butter, and vanilla extract. Ingredients:- 1 cup all-purpose flour
- 1 tablespoon cornstarch
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Preheat the oven to 350°F.
- In a medium-sized bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg and vanilla extract to the butter mixture and mix well.
- Add the dry ingredients to the butter mixture and mix until a dough forms.
- Roll the dough into small balls and place them on a baking sheet lined with parchment paper.
- Using a fork, press down on the dough balls to flatten them slightly.
- Bake for 12-15 minutes, or until golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Conclusion
Alton Brown's Vanilla Wafers Recipes offer a variety of options for baking delicious homemade vanilla-flavored wafer cookies. Whether you prefer to use almond flour, honey, wheat flour, sugar, or butter, these recipes provide guidance on how to create a treat that is both flavorful and satisfying. So why not try baking your own batch of vanilla wafers today?
Alton Brown is a famous television personality and chef who has provided many delicious recipes over the years. His Vanilla Wafers recipe is a must-try for all baking enthusiasts. These Vanilla Wafers are easy-to-make and offer a delectable taste that every sweet tooth will love. In this article, we will provide you with valuable tips that will help you achieve perfect Vanilla Wafers when following Alton Brown's recipe.