baking · cooking · Dessert

Homemade ‘Nilla Wafers

Last week I had made banana pudding but couldn’t find a recipe for vanilla wafer cookies, so I had used boxed ones. Then the new episode of Good Eats was on and what did Alton cover? Yep! Homemade wafers! So off I went and made them. The wafer cookies were easy to do and came out great, crispy and light. I tried Alton’s “refrigerated” pudding version and assembled the pudding similar to the one last week (no soaking the cookies in booze as he calls for it, we had a 12-year-old who wanted pudding!)

The cookies were fantastic! (Even though my top sheet got a little over baked) Much better than store-bought and everything that went into them was good basic ingredients. The commercial ones have fake vanilla and high fructose corn syrup these days…yech!

On the pudding? Not so sure. It was really sweet, the booze in the cookies as he calls for it probably does help tame that. To be honest I prefer flour based puddings over corn starch (I prefer the texture) so I probably will keep with my pudding from last week. On the other hand, the leftover pudding the next morning had soaked into the cookies, leaving them all soft – even the over baked ones. Fantastic!


2 thoughts on “Homemade ‘Nilla Wafers

  1. Sarah, thanks so much for the link to the banana pudding! Seems everything old is new again and I’d missed the boat and never made the trip. We’d always add these banana puddings; that’s what mom always made. She did use cornstarch but hers was the baked pudding, which I saw here he used flour. I’ve never had it that way; can you tell what the difference is to you?

    1. Cornstarch is smoother tasting (texture wise) but I don’t know… I guess flour gives the pudding more “heft” for me. It seems to be more “pudding like” 😉

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