ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: Source for German Wafers or Obladen

Misc.
Hi Cathy,

There are rice paper wafers and cookie-type wafers. I'm not sure which you need. Here are links for you to check out:

Edible Wafer Paper

Obladen

Also, check your local yellow pages for German grocers or bakeries.

Happy Baking!

Betsy
MsgID: 251290
Shared by: Betsy at Recipelink.com
In reply to: ISO: Wafers-German Store
Board: Gab About Groceries at Recipelink.com
  • Read Replies (8)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Mexicali Pizzas (using English muffins)
  • MEXICALI PIZZAS 6 English muffins, split and toasted FOR THE-SAUCE:* 1/2 tsp olive oil 8 oz mushrooms, sliced 1 cup chopped bell peppers 1/2 cup chopped onions 1 (14 1/2 oz) can crushed...
  • Banana Brickle Cream Pie
  • BANANA BRICKLE CREAM PIE 1 nine-inch deep-dish baked pie crust FOR THE BANANA FILLING: 4 large egg yolks 1/2 cup granulated sugar 3 tablespoons cornstarch 1/4 teaspoon salt 2 1/2 cups whole...
  • Frozen Bananas - Sugar Free Dessert
  • Frozen bananas are not just good for baking; I'm not allowed to eat ice cream or anything with sugar or artificial sweetener - a ripe frozen banana (peel before freezing, I store them on a plastic tray covered with foil)...
  • New Haven White Clam Pizza
  • NEW HAVEN WHITE CLAM PIZZA "Frank Pepe’s Pizzeria Napoletana in New Haven makes white clam pizza only when tiny fresh littleneck clams from Rhode Island are available. When the supply runs out for the day, that’s the...
ADVERTISEMENT
  • Letter J Recipes
  • February 18, 2009 RECIPE SWAP LETTER J RECIPES (JELL-O, JUICE, JELLY, JALAPENO, ETC.) This Week's Recipe Swap Topics ...
  • How to Can Mushrooms (whole or sliced)
  • HOW TO CAN MUSHROOMS (WHOLE OR SLICED) QUANTITY: An average of 14-1/2 pounds is needed per canner load of 9 pints; an average of 7-1/2 pounds is needed per canner load of 9 half-pints--an average of 2...
  • Crackle-Top Molasses Cookies
  • CRACKLE-TOP MOLASSES COOKIES 2/3 cup vegetable oil 1 cup sugar (plus about 1/3 cup sugar for topping) 1 egg 1/4 cup molasses 2 to 2 1/4 cup all-purpose flour, divided use 2 tsp. baking soda 1 tsp. ground cinnamon 1 t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: Source for German Wafers or Obladen
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!