224 batter vanilla Recipes

cake batter, egg yolks, dutch-processed cocoa powder, all purpose flour, baking powder, salt, unsalted butter, granulated white sugar, pure vanilla extract, milk, meringue layer, egg whites, cream of tartar, granulated white sugar, heavy whipping cream, granulated white sugar, pure vanilla extract, ground almonds, grated semi-sweet chocolate

these blueberry ricotta pancakes are perfect for a special breakfast or brunch, and they re easy to prepare. ricotta cheese gives them a wonderful texture and orange juice gives them extra flavor., all-purpose flour, baking powder, baking soda, salt, sugar, melted butter, ricotta cheese, egg, orange juice, milk, vanilla extract, blueberries, grated orange zest, optional, oil, in a bowl, combine the flour with baking powder, soda, salt, and sugar., in another bowl, whisk together the butter , ricotta cheese, egg, orange juice, milk, and vanilla., combine the wet and dry ingredients just until blended., gently stir in the blueberries and orange zest, if using., in a skillet or griddle, heat oil over medium heat., spoon a small amount of batter onto the hot skillet and spread gently with the back of the spoon.

recipe batter for red velvet cupcakes, recipe vanilla butter cream frosting

pie pan, apples peeled and sliced, sugar, cinnamon, batter, flour, egg fork beaten, sugar, vanilla, melted butter or margarine, chopped nuts ( pecans or walnuts - or raisins or dried cranberries / cherries if you don tsp want nuts ), ice cream or whipped topping

flour, hot cereal (dry ), instant malted milk powder, baking powder, salt, sugar, dry milk or 1/2 cup dry buttermilk, egg, separated if desired, vanilla, melted butter (for batter), club soda (plus additional as needed), bacon grease (optional), melted butter (to brush on pancakes)

flour, sugar, baking powder, eggs, vanilla, oil, milk, enough to make thin batter

chocolate wafer cookies or oreos, processed until very fine, unsalted butter, melted, cream cheese, softened, sugar, fresh espresso grounds (don tsp use soggy, used grounds. grind fresh beans into a fine powder and add this directly to the batter.), eggs plus 1 egg yolk, brewed coffee, instant espresso added to the coffee, vanilla extract, all-purpose flour

flour, sugar, salt, baking soda, egg, buttermilk , more if needed to thin out batter, butter, melted, vanilla

fresh raspberries, water, lemon juice, sugar, cornstarch, batter, flour, sugar, baking powder, baking soda, cold butter, eggs, lightly beaten, sour cream, vanilla, flour, sugar, butter, softened, chopped pecans, glaze, sugar, milk, vanilla

cake batter, sift before measuring, cake flour, resift with, sugar, add to sifted mixture, butter, softened, egg yolks, fat free milk, salt, double-acting baking powder, vanilla, icing, water, cream of tartar, sugar, egg whites, at room temperature, vanilla

semi-sweet chocolate chips, butter, granulated sugar, eggs, separated, vanilla extract, cocoa powder (optonal, taste batter and see if it s chocolaty enough), all-purpose flour, baking soda, salt, buttermilk, evaporated milk, granulated sugar, egg yolks, slightly beaten, butter, pure vanilla extract, sweetened flaked coconut, chopped pecans (try toasting them slightly-yum!)

butter, melted and cooled, eggs, sugar, vanilla, flour, cocoa, baking soda, salt, chocolate chips (for top of batter), shredded sweetened coconut, chocolate chip, sugar, white corn syrup, salt, vanilla, flour

chocolate batter, unsalted butter, bittersweet chocolate, eggs, sugar, all-purpose flour, baking powder, salt, vanilla extract, cream cheese batter, unsalted butter, softened, cream cheese, softened, sugar, egg, all-purpose flour, vanilla extract

rules, do not use any metal utensils ., use a glass bowl and wooden spoon., do not refrigerate until after the 10th day ., active dry yeast, warm water (110o f/45o cup), all-purpose flour, divided, white sugar, divided, warm milk (110of/45oc), divided, day 1, in a small bowl, dissolve yeast in water. let stand 10 minutes. 2 quart container (glass), combine 1 cup flour and 1 cup sugar. mix thoroughly or flour will lump when milk is added. slowly stir in 1 cup milk and dissolved yeast mixture. cover loosely and let stand at room temperature until bubbly., day 2 to 4, stir starter with a wooden spoon., day 5, stir in 1 cup flour , 1 cup sugar and 1 cup milk., day 6 to 9, stir only ., day 10, stir in 1 cup flour , 1 cup sugar and 1 cup milk. remove 1 or 2 cups to make your first bread, give three cups to friends along with the recipe. store the remaining starter in a container in the refrigerator and begin the 10 day process over again. you can also freeze this starter in 1 cup measures for later use. frozen starter will take at least 3 hours at room temperature to thaw before using., now your ready to bake your bread, place the 1 or 2 cups of batter you removed to make your bread in a mixing bowl. add the following and mix well, oil, salt, all-purpose flour, eggs, baking soda, sugar, milk, baking powder, instant vanilla pudding powder, vanilla, cinnamon, nuts, raisins or 1/2 cup chocolate chips, chopped up marashino cherries etc, pour mixture into 2 greased and sugared loaf pans. bake at 325of for 1 hour or until knife inserted comes clean. cool for at least 10 minutes and remove from pans.

sweet dark chocolate, water, sugar plus 2 oz, unsalted butter, softened, eggs, raw unsalted macadamia nuts, milk, vanilla bean, egg yolks, sugar, heavy cream, egg whites, light corn syrup, sugar, water, amaretto, sugar, mascarpone, raspberries fresh or thawed, blackberries fresh or thawed, sugar, fresh lemon juice, chambord, cut the chocolate into small pieces. bring the water and 4 oz of sugar to a boil. remove from heat and add the chocolate. slowly mix in pieces of the butter until fully incorporated. set aside. in a mixer, whip the eggs and 2 oz of sugar on high speed until light and airy but not to full volume. when the chocolate is warm fold it gently into the egg mixture. pour batter over a half sheet pan that is lined with a silpat or with parchment paper. bake until the cake is firm and slightly spongy in the center. remove from oven and let cool at room temperature then transfer to the refrigerator. cut around the edges of the cake. carefully turn it out onto an inverted half sheet pan and peel back the silpat. with a small ring mold (roughly 2 inches in diameter) cut disks out of the cake. return disks to the refrigerator.

white sugar, butter, softened, egg, flour, cinnamon, baking powder, baking soda, salt, apples, cored, peeled and diced (i like to use gala, but use whatever you prefer), brown sugar , for top of batter, cream or vanilla ice , optional (but oh so good!)

strawberries, tips cut, sugar or 2 cups splenda substitute, lemon juice, batter, all-purpose flour, baking powder, baking soda, salt, egg, lightly beaten, vanilla bean yogurt, vegetable oil, lemon juice, sugar, sugar tsp ground cinnamon, ground cinnamon, butter, melted, homemade strawberry jam

cake batter, butter, sugar, eggs, baking powder, unbleached white flour (sifted), salt, milk (room temperature ), vanilla or lemon extract. i would increase to 2 tbsp for more flavor., cake filling, butter (melted ), sugar, unbleached white flour, ground cinnamon, pecans (chopped ), lemon topping, eggs (well-beaten ), sugar, lemon juice. i used all the juice from an entire lemon ., lemon rind (grated )