Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 I am keen to try a cheesecake recipe from Fresh from the Vegetarian Slow Cooker but it says that the base is made from crushed chocolate wafers. A wafer over here is a very thin crisp biscuit (cookie) about the thickness of a sheet of paper or even less, that you might stick in an ice cream. I cannot believe that this is what the recipe is calling for and wondered what a chocolate or vanilla wafer is in the States. TIA Christie in Edinburgh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Christie, When I have a recipe like that, I buy Oreos (or a similar sandwich cookie, like Newman-Os) and I scrape out the cream filling. :-) Sharon christie_0131 wrote: > I am keen to try a cheesecake recipe from Fresh from the Vegetarian > Slow Cooker but it says that the base is made from crushed chocolate > wafers. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Hi Christie, Nice to hear from you. No they aren't wafer thin. Here is some info on them. The are a crunchy rounded cookie. http://en.wikipedia.org/wiki/Nilla_Wafers Enjoy, Judy - christie_0131 Wednesday, January 23, 2008 3:44 PM Wafers I am keen to try a cheesecake recipe from Fresh from the Vegetarian Slow Cooker but it says that the base is made from crushed chocolate wafers. A wafer over here is a very thin crisp biscuit (cookie) about the thickness of a sheet of paper or even less, that you might stick in an ice cream. I cannot believe that this is what the recipe is calling for and wondered what a chocolate or vanilla wafer is in the States. TIA Christie in Edinburgh Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Yes, I use Nilla Wafers when it calls for a regular wafer cookie. But when it calls for chocolate wafers, what do you use? That's why I use Oreo cookies, sans filling. :-) Sharon Katie M wrote: > It is a small cookie about an inch across that is crisp, not chewy and only lightly browned. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 I use vanilla wafers http://en.wikipedia.org/wiki/Nilla_Wafers pop them into a food processor to crumble it and sprinkle in some powdered cocoa. You can buy oreo cookie crumbles, on the baking aisle for crusts too and it is easy. Judy - Sharon Zakhour Wednesday, January 23, 2008 4:00 PM Re: Wafers Yes, I use Nilla Wafers when it calls for a regular wafer cookie. But when it calls for chocolate wafers, what do you use? That's why I use Oreo cookies, sans filling. :-) Sharon Katie M wrote: > It is a small cookie about an inch across that is crisp, not chewy and only lightly browned. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Thanks to everyone for clearing this up. I thought it couldn't be the same meaning of wafers, although it is interesting that you also use the term wafer thin, Judy. These Nilla wafers are not available over here and contain eggs so would be no good for me anyway as I am vegan. I will just try it with some plain biscuits instead - perhaps gingersnaps, now there's a thought.... Are cookies generally chewy rather than crisp? Christie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Christie, in the US they call a cookie what you guys refer to as biscuits. They have many different types just like you guys do. Some cookies are crisp, others chewy. To make matters more confusing, we call biscuits some floury almost like bread little buns that are served in the southern USA for breakfast, usually with what they call 'gravy' which is usually not vegetarian. , " christie_0131 " <christie0131 wrote: > > Thanks to everyone for clearing this up. I thought it couldn't be the > same meaning of wafers, although it is interesting that you also use > the term wafer thin, Judy. These Nilla wafers are not available over > here and contain eggs so would be no good for me anyway as I am vegan. > I will just try it with some plain biscuits instead - perhaps > gingersnaps, now there's a thought.... > > Are cookies generally chewy rather than crisp? > Christie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Cookies can be chewy or crisp or " cakey " , but wafers are always crisp. In other words, " cookie " is a pretty generic term. :-) Sharon christie_0131 wrote: > Are cookies generally chewy rather than crisp? > Christie > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Hi, Christie, A wafer is a thin crisp cookie that is maybe 1/8 " to 1/4 " thick, depending upon the brand. You may be able to use your wafers, just more of them. Westbrae Natural use to make a vegan wafer cookie they called " snaps " . They are no longer available in this country, but I don't know if they are available in other countries. Almost any dry crisp cookie should work in the recipe. I have often substituted different cookies, if the ones I wanted were not available. I hope this helps. Jo-Ann , " christie_0131 " <christie0131 wrote: > > I am keen to try a cheesecake recipe from Fresh from the Vegetarian > Slow Cooker but it says that the base is made from crushed chocolate > wafers. A wafer over here is a very thin crisp biscuit (cookie) about > the thickness of a sheet of paper or even less, that you might stick in > an ice cream. I cannot believe that this is what the recipe is calling > for and wondered what a chocolate or vanilla wafer is in the States. > TIA > Christie in Edinburgh > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 Thanks Jo-Ann From all that people have written, the wafers we have here would probably be inappropriate as they are very insubstantial. I can find plenty of vegan crisp biscuits (cookies) here though. Thanks for your help :-) Christie , " ligtstar " <jo-ann wrote: > > Hi, Christie, > > A wafer is a thin crisp cookie that is maybe 1/8 " to 1/4 " thick, > depending upon the brand. > > You may be able to use your wafers, just more of them. > > Westbrae Natural use to make a vegan wafer cookie they called " snaps " . > They are no longer available in this country, but I don't know if they > are available in other countries. > > Almost any dry crisp cookie should work in the recipe. I have often > substituted different cookies, if the ones I wanted were not available. > > I hope this helps. > > Jo-Ann > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 > But > when it calls for chocolate wafers, what do you use? Nabisco Famous Chocolate Wafers. http://www.mysimon.com/9015-10970_8-29665440.html Alex Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2008 Report Share Posted January 23, 2008 You are very welcome. , " christie_0131 " <christie0131 wrote: > > Thanks Jo-Ann > From all that people have written, the wafers we have here would > probably be inappropriate as they are very insubstantial. I can find > plenty of vegan crisp biscuits (cookies) here though. Thanks for your > help :-) > Christie > > , " ligtstar " <jo-ann@> > wrote: > > > > Hi, Christie, > > > > A wafer is a thin crisp cookie that is maybe 1/8 " to 1/4 " thick, > > depending upon the brand. > > > > You may be able to use your wafers, just more of them. > > > > Westbrae Natural use to make a vegan wafer cookie they > called " snaps " . > > They are no longer available in this country, but I don't know if > they > > are available in other countries. > > > > Almost any dry crisp cookie should work in the recipe. I have > often > > substituted different cookies, if the ones I wanted were not > available. > > > > I hope this helps. > > > > Jo-Ann > > > Quote Link to comment Share on other sites More sharing options...
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