300 minute vanilla butter Recipes

cake flour (3 cups), baking powder, salt, coconut milk (fresh ), coconut cream (fresh ), unsalted butter, room temp, sugar (2 1/4 cups), coconut extract, egg whites, coconut water, egg whites, sugar (1 3/4 cups), coconut water, cream of tartar, kosher salt, coconut extract, vanilla extract, sweetened flaked coconut

sugar (remove 2 tbsp for a less-sweeter fudge), table cream or 2/3 cup half-and-half cream, butter, salt, marshmallows, semi-sweet chocolate chips, vanilla, chopped walnuts (optional) or 3/4 cup pecans (optional)

semi-sweet chocolate chips, peanut butter chips, sweetened condensed milk (save the can), pure vanilla extract, whole large peanuts (peeled virginia peanuts are a great choice, original recipe calls for 1-1/2 cups, but it seemed to b), raisins, candied red cherries, candied green cherries, to decorate top (like holly)

butter or margarine, softened, granulated sugar, light brown sugar , firmly packed, eggs, all-purpose flour, baking powder, baking soda, salt, milk, vanilla extract, grease and flour three nine-inch round cake pans and preheat oven to 350of. cream the butter or margarine with both granulated sugar and light brown sugar until very light and fluffy, then add the eggs, 1 at a time, beating well after each addition. sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. stir in the vanilla extract. divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. cool layers thoroughly before icing (recipe follows). recipe yields a nine-inch, three-layer cake.

butter or margarine ( softened), sugar, eggs, cake flour, baking powder, salt, milk, vanilla extract, cream filling, chocolate glaze, cream -filling, sugar, cornstarch, salt, milk, egg yolks, lightly beaten, vanilla, combine 1st - 3 ingredients in a heavy saucepan , add milk and egg yolks, stirring with a wire whisk until blended, cook over medium heat, stirring constantly , until mixture comes to a boil,... boil 1 minute or until thickened, stirring constantly, remove from heat stir in vanilla and cool yields 2-1/2 cups.........., chocolate glaze, butter or margarine, unsweetened chocolate, powdered sugar, boiling water, melt butter and chocolate in a saucepan, stirring constantly, cool slightly add powdered suagr and water, beat until smooth

butter, softened, imperial or dixie crystals extra fine granulated sugar, eggs, vanilla extract, all-purpose flour, baking powder, baking soda, salt, unsweetened chocolate, melted and cooled, sour cream, cream butter with sugar until light and fluffy. add eggs, 1 at a time, beating well after each addition. stir in vanilla extract. sift flour with the baking powder, baking soda and salt and gradually stir into the creamed mixture., stir in the melted and cooled chocolate and the sour cream. spray six giant muffin cups well with a non-stick cooking spray. divide batter evenly among the six muffin cups and bake in a preheated 350 degrees oven for 20-25 minutes or until cakes spring back if lightly pressed in the centers with your fingertips., cool in the pan 5-10 minutes then turn out onto a rack to cool completely. when cool cut as directed in our diagram. frost and decorate as desired with our creamy bunny frosting., creamy bunny frosting, cream cheese, softened, imperial or dixie crystals powdered sugar, vanilla extract, milk, all-purpose flour, tiny jellybeans (for decorating), pink construction paper (for ears ), beat cream cheese until light and fluffy. add powdered sugar and blend well; mixture will be crumbly. add vanilla extract and milk, 1 tbsp at a time to desired consistency. add flour and blend until smooth. glue body parts together with a small amount of frosting. then frost bunny and add decorations.

southern pecan pralines, southern living sept . 1997, this is the recipe that we use. it is trully fabulous, butter, brown sugar, sugar, cream of tartar, evaporated milk, light corn syrup, butter, vanilla extract, coarsely chopped pecans, toasted, coat sides of a dutch oven with 1 tbsp butter. add brown sugar and next 4 ingredients., bring to a boil over medium heat, stirring constantly until sugar dissolves (about 5 minutes)., cover and cook, without stirring , 2 to 3 minutes to wash down sugar crystals from sides of pan., uncover and cook , stirring occasionally, 10 to 12 minutes or until mixture reaches soft ball stage (234o)., heat; stir in 1/2 cup butter and vanilla., beat with a wooden spoon 5 minutes or until mixture is creamy and begins to thicken., stir in pecans ., working quickly , drop mixture by heaping tablespoonfuls onto lightly greased wax paper; let stand until firm.

butter, softened, heavy cream (whipping cream, not sour cream), flour , all purpose white, salt (pinch of -tip of a tea spoon), lemon extract, vanilla extract, sugar , colored (optional, for sprinkling on top), granulated sugar (for dipping ), butter, softened, sugar, powdered, vanilla extract (i prefer rum extract), chocolate , unsweetened baker s , melted (i melt it in a microware for 1 1/2 minutes, stirring halfway through), food coloring (few drops of food coloring, and only if you do not plan to use chocolate) (optional)

wonderful rich double chocolate zucchini bread, butter melted, dark brown sugar, white sugar, eggs, vanilla, whole wheat white flour, baking soda, baking powder, salt, cinnamon, cocoa, chocolate chips, pecans, zucchinis (about 3 cups) grated, preheat the oven to 350f., line 2 large loaf pans with parchment., combine the butter , sugars, eggs, and vanilla in a bowl., stir well until it is totally combined ., sift together the flour , cocoa, baking soda, salt, baking powder, and cinnamon., add the butter/egg mixture to the flour and stir gently to begin combining., stop and add the zucchini, chocolate chips, and pecans., continue to stir to combine all the ingredients, but don tsp stir too much., fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean., i start checking at 30 minutes and then add time as needed., when they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack., let them cool before slicing ., wrapped well they should last 4-5 days ., freeze well too.

butter, softened, sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, sugar, milk, light corn syrup, vanilla extract, icing , to make numbers 12, 3, 6, and 9, chocolate chips , for remaining numbers (i use m&ms or white chips or ), licorice , for the hour and minute hands (i use twizzlers)

butter, softened, castor sugar, eggs, flour, method, cream butter and sugar together until smooth. add eggs 1 at a time followed by flour. roll the dough into balls and wrap in a cling wrap. leave to chill in the refrigerator for 2 hours before rolling in a 22cm tart pan. trim all excess. bake blind, covered with foil and filled with beans at 360f for 15 minutes. cool., eggs, beaten, castor sugar, vanilla, flour, salt, zest of 1 lemon, coconut cream + 50ml heavy cream, mangos, peeled and thinly sliced, big bananas, thickly sliced, lemon juice, almond flakes, butter, softened, mangoes, peeled and thinly sliced, apricot jam for glaze

butter, sugar, cocoa powder, milk, peanut butter, quaker 1 minute quick-cooking oats, vanilla, wax paper

butter (or vegan ), canola oil, sugar, eggs (or 1 banana, vegan option), vanilla, sour milk (mix 1 tsp lemon with milk or soy or rice milk and let stand for five minutes), flour, cocoa, baking powder, baking soda, cinnamon, shredded zucchini, chocolate chips

coconut , see cook s note, vegetable oil , for cake pan, cake flour, plus extra for pans, approximately 3 cups, baking powder, kosher salt, fresh coconut milk, fresh coconut cream, unsalted butter, room temperature, sugar, approximately 2 1/4 cups, coconut extract, egg whites, coconut water, egg whites, sugar, approximately 1 3/4 cups, coconut water, cream of tartar, kosher salt, coconut extract, vanilla extract, grated coconut from 1 coconut, approximately 8 to 10 oz

butter, melted, brown sugar, flour, combine melted butter , brown sugar & flour. press firmly into the bottom of a 8x11 greased baking pan. bake for 10 minutes at 350. cool., part ii, brown sugar, eggs, flour, baking powder, salt, shredded coconut, nuts (i like wal , pecans are ok), vanilla, combine all ingredients , mix well. spread over top of cooled crust (part i). bake for 20 minutes (longer if you like crunchier bars), cool for 20 minutes, cut into bars.

butter, powdered sugar divided, vanilla, flour, cho.pped nuts, preheat oven 325, in a bowl cream butter 3/4 cup powdered sugar and vanilla, add flour and nuts gradualy mix untill blended, form into 1 inch balls, bake for 25 minutes, roll immediately in remaining 1/4 cup sugar, allow to cool and roll in sugar again., given to me by a friend

butter , salted, butter-flavored shortening (recommended: crisco ), white lily flour , plus additional flour as needed, up to 1/4 cup, cake flour (recommended : soft as silk), salt, powdered sugar, egg, vinegar, ice water (add more water as needed for high altitude), frozen cherries, dark and sweet (recommended : cascadian farms), dried cherries, sugar (1 cup high altitude), minute tapioca, real almond extract, lemon juice, fresh squeezed, lemon zest, salt, vanilla extract, percent black cherry juice (recommended : knudsen brand), cherry flavored brandy (recommended : kirschwasser), butter, cubed, egg wash (1 egg and 2 tbsp of water whisked), granule sugar for decoration

butter, softened, brown sugar, egg yolk, vanilla, flour, brown sugar, butter, dark corn syrup, heavy cream, hazelnuts, toasted (toast in 350 for 10 minutes)