Spread sesame seed (benne) in large baking pan.
Toast in 350\u00b0 oven until lightly brown 15 to 20 minutes.
Stir occasionally.
Cream together butter and sugar in large bowl. Add egg and vanilla and mix well. Add flour and benne seed, mixing well after each addition. Divide dough into 6 equal parts. Roll each into a cylinder 1 inch in diameter. Wrap in aluminum foil. Freeze until ready to bake. Preheat oven to 325\u00b0. Line baking sheets with foil. Slice the frozen dough thin and bake until light brown, 8 to 10 minutes. Let the wafers cool thoroughly before removing them from the foil. Makes 4 dozen.
Brown Benne seed in slow oven 15 minutes.
Mix all ingredients.
Drop 1/2 teaspoon on greased tray approximately 1-inch apart.
Bake 10 minutes at 325\u00b0.
Cool slightly.
Remove with spatula.
Cream butter and sugar.
Add slightly beaten egg.
Add flour with baking powder and salt.
Add benne (sesame) seed.
Add vanilla and blend well all ingredients.
Drop batter with a coffee or small teaspoon in pan lined with aluminum foil.
Bake in 325\u00b0 oven until brown.
Let cool before removing from pan.
Cookies will stick to foil if not completely cool.
op of each wafer, and topping the final wafer in the stack
egrees F.
Combine graham wafer crumbs and melted butter in
ake as directed.
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Mix first 4 ingredients in order given.
Line bottom of a glass cake dish with layer of wafer crumbs.
Top this with layer of pineapple mixture.
Alternate layers of wafer crumbs and pineapple mixture, finishing with wafer crumbs on top.
Place in refrigerator 3 or 4 hours.
To serve, garnish with whipped cream and maraschino cherries.
Makes 6 servings.
(Any other crushed fruit may be used in place of pineapple.)
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.
In a food processor, combine crumbs (either graham cracker or vanilla wafer), sugar and butter.
Pulse until blended.
Add egg white and pulse until evenly moistened.
Press into a 9\" pie plate.
Bake at 375 degrees for 8-10 minutes.
Cool completely before using.
mixing bowl, combine graham wafer and vanilla cookie crumbs and
Spray a 9-inch glass pie plate with non-stick cooking spray.
In a small saucepan stir together butter and 1 ounce chocolate until melted and combined.
Finely grind the chocolate wafer crumbs in a processor.
Add in the chocolate/butter mixture to the processor and mix until the crumbs are moistened.
Press into the prepared pie plate.
Freeze until firm (about 30 minutes).
Cream margarine and sugar.
Add eggs, one at a time, and beat after each addition.
Add vanilla wafer crumbs and milk alternately.
Add coconut and pecans; fold into batter.
Bake in a tube pan sprayed with \"Baker's Joy\" at 275\u00b0 for about 1 1/4 hours. (Freezes well.)
Reserve 1 cup whipped cream and set aside.
Spread each wafer cookie with cream and arrange in stacks of 4 or 5.
Chill 5 minutes.
Lay stacks on edge to
make one long roll.
Spread remaining whipped cream on outside of roll.
Chill 3 to 4 hours, covered (you can also put it in the freezer).
Slice at an angle to get a striped effect and serve.
Combine vanilla wafer crumbs and sugar; stir in butter. Press onto bottom and 1-inch up side of 9-inch spring-form pan. Refrigerate about 30 minutes.
Combine wafer crumbs and butter or margarine together thoroughly. Press into 9 inch pie plate. Chill until set.
Cream sugar together with margarine.
Add eggs, one at a time, nuts and coconut; fold in vanilla wafer crumbs.
Grease pan.
Cook for 1 hour at 300\u00b0.
Let cool at least for 1 hour.
Pour on 1/3 to 1/4 cup of rum, bourbon or brandy.
Leave for 3 days or longer, wrapped in aluminum foil.
Cream together sugar, Crisco and eggs.
Beat eggs well.
Mix vanilla wafer crumbs, flour and baking powder.
Add dry ingredients alternately with 1/3 cup sweet milk.
Add to Crisco, sugar and egg mixture.
Add one can of coconut and 1 cup of nuts. Bake at 350\u00b0 for 30 minutes.
Makes two 9-inch layers.
nd stir in the chocolate wafer crumbs, chocolate chips and half
Preheat oven to 325 degrees F.
Spray a 9-inch pie dish with nonstick cooking spray.
In a medium bowl, beat egg whites and salt at high speed with an electric mixer until foamy.
Gradually add sugar, beating until stiff peaks form.
Gently fold in chocolate wafer crumbs, pecans and vanilla.
Spoon mixture into prepared pie dish, and bake for 30-35 minutes or until the center of pie is firm.
Let cool completely on a wire rack.
Spread whipped topping over pie before serving.
Garnish with grated chocolate, if desired.