10 falling all vanilla Recipes

butter, unsalted, light brown sugar , packed, cinnamon, peach schnapps, cinnamon schnapps, peaches, pitted, peeled, and sliced, dark rum, vanilla ice cream

all-purpose flour, sugar, cinnamon, unsalted butter, chilled, berries, rinsed and drained, vanilla ice cream (optional)

sugar, brown sugar, ground cinnamon, baking soda, salt, nutmeg, ground ginger, oil, vanilla extract, eggs, all-purpose flour, pumpkin, apple, cored, peeled, and chopped, chopped pecans, vanilla extract, butter, softened, cream cheese, softened, powdered sugar

fresh or thawed frozen cranberries, firm-ripe pears such as bartlett, peeled and cut into 1/2-inch pieces, apples such as gala, peeled and cut into 1/2-inch pieces, sugar, divided, cornstarch, pure vanilla extract, old-fashioned oats, all-purpose flour, salt, unsalted butter, softened

butter, softened, brown sugar , packed, granulated sugar, eggs, vanilla extract, pumpkin pie spice, baking soda, all-purpose flour, quick-cooking oatmeal (not instant ), golden raisin, cinnamon baking chips

all purpose flour, baking powder, salt, scant 1/4 tsp ground cardamom (optional), unsalted butter, at room temperature, brown sugar, eggs, flavorless oil , such as canola or safflower, grated zest of 1 orange, pure vanilla extract, purple red plums (in the fall ,use italian prune plums), halved and pitted

raspberry buttermilk cake, a quick and easy recipe from gourmet magazine (june 2009) for a tender buttermilk cake topped with a nice, sugary crunch. this recipe works with any berries (including frozen). make sure to allow the cake to cool before inverting (or it may fall apart) or you can serve it straight from the pan with vanilla ice cream., min | 15 min prep, all-purpose flour, baking powder, baking soda, salt, unsalted butter, softened, sugar , plus, sugar, divided, pure vanilla extract, egg, well-shaken buttermilk, raspberries (about 5 oz)

all-purpose flour, polenta , fine grind, baking powder, salt, sweet unsalted butter (1 1/2 sticks), sugar, almond paste, vanilla extract, almond extract, eggs, separated, heavy cream, powdered sugar , for serving, preheat oven to 375 degrees f., butter and lightly flour the insides of a 10-inch round cake pan., sift together the flour , polenta, baking powder and salt. set aside., in a mixer , on medium speed, cream the butter until light and fluffy. add 1 cup of the sugar and beat until pale and fluffy add almond paste and beat again. blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients., in a clean mixer , beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. fold into batter gently but thoroughly. pour the batter into the cake pan. bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.), allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. cut into eighths or tenths., serve this cake with summer fruits-peaches, nectarines, apricots, berries-tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt.