364 made with vanilla Recipes

flour, baking soda, ground cinnamon, butter, softened, molasses, eggs, vanilla extract, old fashioned oats, uncooked, raisins or 1 cup c or 1 cup chocolate chips

gluten free bisquick baking mix, milk, milk, brown sugar, eggs, melted butter, melted butter, brown sugar, nutmeg, cinnamon, macadamia nuts or 1 cup other nuts or 1 cup raisins, sugar, milk, lemon juice, vanilla

ready made grahm cracker crust or make your own with crushed graham crackers or vanilla wafers and butter, cream cheese, well-softened, cream cheese, well-softened, sugar, sour cream, vanilla, few drops orange extract, dream whip , made according to directions (uses 1/2 cup cold milk) or cool whip, manadrin oranges, drained well, kiwi, peeled and sliced

this recipeis from an old gourmet magazine in 1997 and it s fantastic, all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, cream cheese, cut into bits, egg yolk, vanilla, filling (apricot or cherry jam, ready made poppy seed or prune filling), in a bowl, with a pastry blender, or food processor, blend or pulse flour, sugar and salt to combine and add butter and cream cheese, blending or pulsing until mixture resembles coarse crumbs., in a small bowl, stir together yolk and vanilla and add to flour mixture, blending or pulsing just until mixture begins to come together (do not overmix). gather dough into a ball and flatten into a disk. chill dough, wrapped in plastic wrap, at least 1 hour and up to 2 days., preheat oven to 375. divide the dough in half. on a lightly floured cool surface, knead half the dough (keeping other half wrapped and chilled) 2 or 3 times to make it less crumbly. roll out dough 1/4-inch thick, and with a 3-inch cutter, cut out as many rounds as possible. transfer rounds with a metal spatula to a large baking sheet, arranging about 1/2 inch apart. reroll scraps and cut out more rounds. put 1 tsp filling in centre of each round and fold up edges to form triangular cookies resembling a tricornered hat, pinching corners together and leaving filling exposed. (pinch dough tightly enough so seams are no longer visible and sides are taut enough to prevent cookies from leaking the filling as they bake.), bake hamantashen in middle of oven 20 minutes , or until pale golden. cool hamantashen on baking sheet 5 minutes and transfer to racks to cool completely. make more hamantashen with remaining dough and filling in same manner. hamantashen keep in an airtight container at room temperature for 5 days. makes 2 dozen., margarine or butter, softened, sugar, egg, orange juice concentrate, vanilla, salt, up to 1 tbsp. of water, cherry pie filling , slightly drained of the gooey syrup, breadcrumbs, flour, powdered sugar for garnish, in the bowl of an electric mixer , cream together the margarine or butter and sugar. add the egg, orange juice concentrate and vanilla. beat to combine. add in the flour and salt., beat in the water a few drops at a time until dough starts to come away from sides of bowl (you can do this in a food processor). place the dough on wax paper and push it into a flat disk. place another sheet of wax paper on top and wrap the dough in foil. refrigerate for at least 2 hours or as long as overnight., at baking time , preheat oven to 350. in a bowl, combine the slightly drained cherry pie filling and bread crumbs. mix to combine., on a floured surface , roll out the dough until it s about 1/4-inch thick. using a round cookie cutter, cut out circles. spoon 2 to 3 cherries and a little bit of filling onto the dough circles and form into triangles. place on a cookie sheet lined with baking paper. bake for 12-15 minutes or until just starting to turn pale golden. remove from oven and cool on rack. when cool, dust with powdered sugar and serve. makes 2 to 3 dozen depending on the size circle you cut out., margarine or butter, sugar, egg, vanilla, flour, cocoa, baking powder, baking soda, salt, raspberry preserves, grease 2 cookie sheets. in an electric mixer , combine the margarine, sugar, egg and vanilla and beat until fluffy., in another bowl, combine the cocoa , flour, baking powder, baking soda and salt. mix to combine and then add to the margarine mixture. do not over mix. divide dough in half and chill for 1 hour., submitted by rozie schwartzman who got it from a blog she can tsp remember .

flour, salt, ground cinnamon, vanilla beans , halved lengthwise, granulated sugar, unsalted butter, room temperature (3 sticks or 3/4 lb.), egg yolks, cinnamon sugar (made with 2 tsp. ground cinnamon mixed with 4 tsp. granulated sugar)

cold non-dairy milk substitute (non-dairy), instant vanilla pudding, pure vanilla extract, vanilla cupcakes (pre-made or make your own ), chocolate icing (pre-made or make your own )

cake and pastry flour, white sugar , or 1/4 cup stevia, stevia is a natural substitute ; an herb that when dried and ground into powder, tastes exactly like sugar, but without its harmful effects for those who must observe sugar restrictions., eggs, olive or canola oil, pure vanilla extract, salt, baking powder, baking soda, water (you may add a little more if the batter is too dry), butter, cranberries or cranberry sauce, preferably unsweetened, mandarin oranges, sectioned, ground coriander seeds, cream (made with real whipping cream), pure vanilla extract (for the whipped cream topping), lemon zest, lime zest

fabulous chocolate peanut butter cookies, level 3, unsweetened dutch cocoa, unbleached baking flour, baking soda, salt, semisweet baking chocolate, broken, unsweetened baking chocolate, broken, light brown sugar, chopped peanuts, unsalted butter, eggs, real vanilla, semisweet chocolate chips, peanut butter chips, prepare cookies : preheat oven to 325 degrees., sift together cocoa , flour, baking soda and salt onto a sheet of wax paper. set aside., heat 1 inch of water in the bottom of a double boiler over medium heat. place semisweet and unsweetened baking chocolate in top half of the double boiler. tightly cover the top pan with plastic wrap and heat 12 to 15 minutes. remove from heat and stir chocolate until smooth. keep at room temperature. or, melt in microwave., place brown sugar and butter in the bowl of electric mixer and beat on medium speed 1 minute. scrape down bowl and beat on high speed additional 30 seconds. scrape down bowl. add eggs, 1 at a time, while beating on medium, stopping to scrape down bowl after incorporating each addition., add vanilla and beat on medium 30 seconds. add melted baking chocolate and beat on low 10 seconds more. scrape down bowl and beat additional 30 seconds. add flour mixture and beat on low until thoroughly combined, 20 to 30 seconds. remove bowl from mixer, add chocolate chips and peanut butter chips; mix thoroughly with rubber spatula. add peanuts, place 6 to 8 cookies per baking sheet (each cookie is approximately 2 tsp. put sheets in middle of oven. bake for 18 to 20 minutes, cool cookies on pans 5 to 6 minutes. transfer cookies to wire rack. repeat procedure until all cookies have been baked. cool cookies thoroughly before storing in sealed plastic container., prepare chocolate dipping sauce : heat cream, butter and sugar in saucepan over medium-high heat. when hot, stir to dissolve sugar. bring mixture to boil. place chocolate in stainless steel bowl and pour boiling cream over chocolate. let stand 5 minutes. stir until smooth. cool to room temperature. (dip can be made 3 to 4 days ahead and refrigerated. reheat, stirring. bring to room temperature before using.), put dip in a serving bowl, so guests can dip their cookies in before eating.

butter, powdered sugar, cocoa, vanilla, salt, milk, rice krispies or 0.5 (18 oz) box any desired cereal

cracked whole wheat cereal, water, poppy seed, boiling water, raisins, chopped walnuts, honey, almonds, vanilla, whipping cream

ready made 9-inch graham cracker pie shell, pumpkin puree, sugar, spice powder, salt, evaporated milk, highest quality vanilla ice cream , like haagen daz, sugar, water, heavy cream

vanilla bean, butter, plus more for greasing the pan, golden syrup (see notes ), teeny bit of finely chopped ginger in syrup , plus some of the syrup from the jar, if you like, grated zest of 2 lemons, rhubarb (the nice thin pink bits, not the tough ends), vanilla sugar (made by adding vanilla beans to superfine sugar) or granulated sugar, self-rising flour, eggs, milk , if needed (see notes), creme fraiche or fromage frais (see notes)

vanilla instant pudding (made according to the directions on back of box, cream cheese (softened at room temperature ), cool whip, bananas, vanilla wafers

vanilla ice cream with peanut butter cups and fudge, creamy peanut butter or 1/3 cup chunky peanut butter, ready-made chocolate crumb crusts, peanut butter cups, halved, magic shell ice cream topping (chocolate-peanut butter flavored)

vanilla wafers , made into crumbs, margarine, nutmeg, granulated sugar, eggs, light cream cheese, fat free sour cream, lemon juice, lemon zest, frozen blueberries or 2 cups fresh blueberries, granulated sugar, water, cornstarch or 1 tbsp rice flour

whole milk, half-and-half, banana, soft fruit (apricots, peaches, pears, etc.), safflower oil, honey ((for babies over 12 months), tofu (for protein, you can leave this out if you want), whole milk vanilla yogurt (or his favorite fruit flavor), pudding , vanilla flavor, made with whole milk (i use homemade that i make with half and half and alot of sugar, for extra calories), pureed carrots (this adds good vitamins) or 1/4 cup squash (this adds good vitamins), vanilla, cinnamon

panettone (home-made, machine made or store-bought, sliced), amaretto (or liquor of your choice), whipping cream, sugar, toasted sliced almonds, sugar, cornstarch, whole milk, egg yolks, beaten, lemon peel, finely shredded, cinnamon stick, vanilla

all-purpose flour, sugar, salt, cold unsalted butter, cut into bits, ice water, grappa or rum, golden raisins, cooled prepared polenta (leftover or made by following procedure for basic polenta, follows, using 1/2 cup cornmeal or instant polenta, 2 cups water, and 1/2 tsp salt), two 8-oz packages cream cheese, softened, sugar, whole large eggs, egg yolk, vanilla, cinnamon, sugar, water, pine nuts, toasted, vanilla