Real Baking with Rose Discussion Forums

Oblaten recipe, anyone?

2008-06-02T15:16:04Z

I am looking for a recipe to make oblaten. Oblaten are large, round, thin cookies, about 8 inches in diameter and about 1/4 inch thick. They are used to make an Eastern European dessert called a “Pishinger,” which consists of sandwiching chocolate buttercream or chocolate ganache between oblaten until you have a 2-inch high “cake,” and enclosing the whole thing in a chocolate glaze. You slice the pieces very thinly because they are as rich as a candy bar. I’ve always had to mail-order oblaten (or I have purchased them in Seattle at the Pike St. Marketplace when I was there on vacation).

But I don’t see why I couldn’t make them myself, if only I had a recipe. I suspect they are cooked in a waffle press or pizzelle iron. Their texture is similar to communion wafers: thin, with a sugary-meringue-y snap to them. But, unlike communion wafers, they can withstand the the moisuture of buttercream. They are also similar to the kind of wafer cookie you find in a supermarket, the ones with waffled crosshatching on the surface, in colors of chocolate, vanilla, or pink, cut into long rectangles, and filled with matching cream.

I’ve been doing google searches for a few years now, looking for an oblaten recipe, and I have not been successful. If any of you can point me in the right direction, I would be so grateful!

Casein and Whey allergy

2008-02-03T13:42:12Z

I am trying to find a really good recipe for rolled cookies. Like a sugar cookie that my daughter and I could cut out together. She has an allergy to the dairy protiens Casein and Whey. Most recipes call for butter, does anyone know if I can just substitute the ‘Fleischmann’s’ margarine for the butter?

Thanks,
Janice

Hamantaschen at altitude

2008-03-12T16:21:25Z

We are traveling to Big Sky next week, and I would like to make Hamentaschen for the holiday. Already bought my Lekvar to bring along. I have never baked at altitude, however, and am wondering whether a change in baking temperature will be the only necessary alteration.

cookie help

2008-01-13T18:05:28Z

hi,
we moved from Texas to Okinawa Japan, and for some reason my cookies are turning out spongy and flat any ideas why?

thanks

Pfeffernusse!

2007-12-14T13:15:27Z

Does anyone else bake Pfeffernusse for Christmas? I’m just curious as to how other people make it. I use an old family recipe passed on to me by my paternal German grandmother.

The recipe calls for rendered goose fat (and I’ve never used anything else!) instead of the typical shortening. For spicing the cookies, my grandmother always used anise oil, ground clove, and black pepper.

My one special addition to the recipe that’s my own is a little orange extract to balance out the spice.

For those who don’t bake this special German Christmas cookie, what special family heirloom cookies do you bake?