10,000 wafer recipes

Basic cannelloni crepes: thin pancake-style wrappers for cannelloni and crespelle. Four-ingredient blender batter cooks one side only for filling and rolling.

Tart, aromatic marmalade made from bitter Seville-style oranges. Tender peel strips suspended in jewel-bright jelly that's perfect on morning toast or stirred into tea.

After carving that Halloween pumpkin, don't toss the seeds. Roast them for a delicious healthy snack.

Orange, grapefruit, and lime marmalade: a bittersweet three-citrus preserve with fine ribbons of peel suspended in a glossy set, brightened with a splash of Cointreau. Homemade for the toast lovers.

Whole wheat Indian chapatis from scratch with just three ingredients: atta flour, water, and salt. The everyday flatbread of North India, cooked on a hot griddle.

This is a classic French recipe also called Pate a Choux for making puffs that can be filled with any manner of filling savory or sweet. The most basic filling would be whipped cream. Crispy on the outside and wonderfully creamy on the inside.

Make breakfast fun again with these delicious waffles that pretty much go with anything!

Following this recipe makes a perfect focaccia, fluffy inside, crusty outside, and very flavorful. Several rising processes make the great texture and flavor.

Yum! I added some sliced red bell pepper strips to give the dish more colour. Used fresh broccoli instead of mixed frozen veggies, and added a drizzle of sesame oil and rice vinegar in the end as well as some sesame seeds. Enjoyed the dish with a bowl of rice, so good!

Baked pork chops with bacon and egg fried rice. Browned on the stovetop and finished in the oven for tender pork.

The Kaufmans' apple butter, a slow-cooked spread made from cooking apples, reduced apple cider, and sugar simmered for hours into a deep, glossy spread. The Pennsylvania Dutch farmhouse classic, ready for water-bath canning.

The secret to this recipe is cooking the beef in 1 cup of oil to seal in the juices, and cooking the broccoli in water to make it crisp and tender. For a more authentic touch, try using Chinese broccoli, which has an appearance and taste similar to asparagus.

This is my Signature Recipe! It is asked for at Potluck-Dinners by people who once tasted it, even those who don't care for Sauerkraut are now asking me to bring it.

Make your own marshmallows, then cut out shapes into snow flakes; elegant looking with delicious flavour will definitely impress your family and friends at your Christmas party!

Egg yolk and butter sauce flavored with lemon juice. This is THE classic sauce with slight modifications to reduce the amount of fat. It is made with warmed egg yolks flavored with a bit of lemon juice with butter incorporated. It it probably the most famous of all the classic French sauces. Addendum: This recipe is a combination from several French cookbooks including Julia Child & Larousse Gastronomique but uses a bit less butter.

Fluffy homemade marshmallows from just gelatin, sugar, water, and vanilla, boiled to a syrup and whipped into pillowy clouds. No corn syrup, and far softer than anything from a bag.