Lacy Wafers Recipes

Steps:

• Stir together flour and nuts. In a 1-quart saucepan, stir together next 3 ingredients. Stirring constantly, bring to boil over medium heat. Remove. Stir in flour mixture until well blended.
• Drop by slightly rounded teaspoonfuls in oval shape 3" apart onto foil-lined cookie sheet. Spread evenly with rubber spatula to 1/2" by 1 1/2" oval.
• Bake at 350°F 4-5 minutes or until golden brown. Cool completely on foil on rack. Peel foil from cookies.
• Place cookies, 1 at a time, top side down on cookie sheet. Return to oven 1 to 2 minutes or until soft.
• Roll into cylinder shape starting on long side. Cool on rack.
• Spread 1 end of each cookie with melted chocolate. Allow chocolate to set or eat it as-is.
• May be stored in tightly covered container up to 1 week.

Steps:

• Line a baking sheet with parchment or foil; set aside. In a saucepan, melt butter over low heat. Remove from the heat. Stir in the oats, sugar, flour, milk and corn syrup; mix well. , Drop by teaspoonfuls 2 in. apart onto prepared baking sheets. Bake at 375° for 8-10 minutes or until golden brown. Cool completely; peel cookies off paper. Spread melted chocolate on the bottom of half of the cookies; top with remaining cookies.

Steps:

• Combine syrup, shortening, and sugar in a saucepan.
• Stir constantly over moderate heat until mixture just starts to boil.
• Remove from heat and stir in four and nuts.
• Drop mixture by teaspoons onto greased cookie sheets.
• Bake only four to six cookies at a time.
• Allow two inches between cookies as they spread during baking.
• Bake at 375 F until edges of cookies are lightly browned (approximately 5 minutes).
• Remove from oven and cool 30 seconds.
• While cookie is still hot, roll up in a cigar shape.
• If cookies become too hard to roll, place them back in oven until soft.
• When cookies are completely cool, dip ends into melted chocolate and then sprinkles.
• Let stand until cool.
• Store in airtight container with a lid.
• They keep for several weeks.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
• Drop teaspoonfuls of dough onto the prepared baking sheet.
• Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.

Steps:

• Batter:.
• Dissolve the yeast and sugar in ¼ cup warm water, and let it sit for about 5 minutes.
• Mix the flour and oil together.
• Add the yeast solution to the flour and mix. Make a smooth batter. Add water as needed. Consistency should be like pancake mix.
• Set the batter aside and let it sit in a warm place for half hour.
• Make sure the batter is fermented, but do not over ferment. After fermenting batter will be little lacy.
• Syrup:.
• Boil the sugar and water together. Add the lemon juice, and cardamom boil for about 8 minutes until syrup is about ½ thread. Lemon juice keeps the mixture from crystallizing.
• Making the jalebis:.
• Heat the oil in a frying pan about 1 inch deep.
• Dip the apple slices into the batter one at a time, making sure the slice is covered with the batter. Then, slowly drop the slices into the frying pan.
• The jalebi will take about 4 to 5 minutes to cook.
• Turn them occasionally. Fry the jalebi until both sides are golden-brown.
• Transfer them into the warm syrup.
• Let jalebi soak in the hot syrup for a few seconds.Than take them out and Garnish with sliced pistachios.
• Serve hot.