I Wasn’t Buying Them

Posted on by theexileskitchen by Amanda Ellison Anglin

The local PigWig wanted $3.99 for a pound bag of vanilla wafers. I wasn’t buying them at that price, because my finances are in penny pinching mode.

I baked my own instead, and though they have a slightly different texture, this recipe comes close to the iconic wafers we all know.  The original recipe calls for unsalted butter, but use salted. I think the recipe needs it. When these little round cookies cool completely, they have a satisfying crunch. 

Ingredients:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup salted butter, softened

1/2 cup powdered sugar

1/4 cup granulated sugar

1 egg, room temperature

1 tablespoon vanilla

1 tablespoon milk

What to do:

Preheat your oven to 350° and line two ig baking sheet with parchment paper.

In a medium bowl, sift flour, baking powder, and salt.

In another bowl, with an electric mixer cream together, sugars and butter till fluffy. Then add in the egg, vanilla and milk.

Next,  add the flour mixture to the butter and sugar mixture, slowly incorporating. Chill the dough for about 10 minutes.

This dough is stiff, jsyk. Scoop 1/2 teaspoon size amount and roll into balls (I dampened my hands with cold water so the dough wouldn’t stick to my hands). Place each ball about an inch or so apart.

Bake 15 to 18 minutes till the wafers turn slightly golden.

When cooled, store in an air-tight container.  This recipe made about 4 dozen wafers.

Homemade Vanilla Wafers taste tested with Smucker’s natural peanut butter.

Penny pinching Blessings from the Exile’s Kitchen.

Eggless Cookies

Posted on by theexileskitchen by Amanda Ellison Anglin

I ran out of eggs and didn’t want to drive to town, so I tried an egg substitute. Using up last years sprinkles (you know, a few of this kind, a few of that kind-oh they don’t go bad, do they?), I made these eggless cake mix cookies.

Roll dough in miscellaneous sprinkles

Ingredients:

1 box vanilla or white cake mix

2 egg substitutes (for each egg needed, do this:1 tablespoon water, 2 teaspoons baking powder, 2 teaspoons oil)

1/3 cup vegetable oil

1/2 tsp vanilla extract

1/4 cup water

1/2 cup white chocolate chips

A bowl of miscellaneous sprinkles

What to do:

Preheat oven to 350°. Line cookie sheets with parchment paper. In a small bowl, mix up the egg substitute, set aside. In a big mixer bowl dump in cake mix. Then add the next 5 ingredients and stir together. With a scoop, drop mounds of cookie dough into the bowl of sprinkles, one at a time, coating each cookie. Place a few inches apart on cookie sheet, as these cookies will spread. Bake until the tops crack open and the bottoms are slightly browned. Twelve minutes or so. Cool on wire racks. These cookies are very crisp and are great for dunking, if you are so inclined. Makes about 2 dozen.

Great for dunking: won’t disappear into your hot beverage

Blessings from the Exile’s Kitchen.