300 minute vanilla butter Recipes

toasted pecans, heavy cream, granulated sugar, light corn syrup, vanilla extract, unsalted butter, in pieces, salt, black licorice strands , cut into 2-inch pieces, semisweet chocolate, chopped, milk chocolate, chopped, chocolate curls or jimmies, optional, line 2 baking sheets with waxed paper and lightly spray with, mound 30 small clusters of pecans , about 3 or 4 pecans each, spaced a, couple inches apart on the pan ., make caramel : warm the cream over low heat and keep warm while you, cook the sugar ., put the sugar and corn syrup and in a deep, heavy-bottomed large, saucepan ., cook over medium heat, stirring occasionally until the sugar, dissolves ., stop stirring , raise heat to medium-high, and simmer until the sugar, reaches the hard crack stage , or 305 degrees f on a candy, thermometer , about 7 minutes., whisk the butter and salt into the sugar mixture., gradually pour in the cream and vanilla taking care since the mixture, will bubble up ., reduce the heat to medium and continue to cook, stirring, occasionally , until the sugar reaches soft ball stage, 240 degrees f, on the thermometer , about 5 minutes more., immediately remove from the heat and cool for a minute., ladle a couple tbsp of warm caramel over some of the nut, clusters , to make the spider bodies., then press 6 pieces of licorice into the warm caramel to make the, legs ., repeat with the remaining caramel and licorice., helpful to have an extra hand here, since the caramel can set, quickly ., if caramel hardens, warm over very low heat . ), let spiders cool 15 minutes ., meanwhile , put the chocolates in a medium heatproof bowl., bring a saucepan filled with 1-inch or so of water to a very slow, simmer; set the bowl over , but not touching, the water., stir the chocolate occasionally until melted and smooth ., alternatively , put the chocolate in a medium microwave-safe bowl., melt at 50 percent power in the microwave until soft , about 1 minute., stir , and continue heat until completely melted, 2 to 3 minutes, spoon about 1 tbsp of melted chocolate on top of each spider ., sprinkle with jimmies or chocolate curls, if desired., let cool until firm .

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.

malted milk ball cookies, rated by 1 person, rate this rate and comment create a meal idea 100s of main-dish recipes plus suggestions for simple go-with dishes to make a meal complete. prep: 35 minutes, bake : 8 minutes per batch, cool: 2 minutes, stand : 2 minutes, view nutrition facts ingredients, butter, softened, brown sugar, granulated sugar, baking soda, salt, eggs, cooking oil, vanilla, all-purpose flour, whole bran cereal, malted milk balls, crushed (12 oz)

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 .

buns, dates, water, ground flax, almond flour, spelt flakes, chopped pecans (chopped fine ), cinnamon, olive oil, agave, water, soak dates ., blend with 1/4 cup water to make a smooth date paste., aside ., combine flax , almond flour (i use the dehydrated almond pulp left over from making almond milk), finely chopped pecans, and spelt flakes., in a separate bowl, combine date paste, olive oil, 1/4 cup agave and 1 cup water., mix wet ingredients into dry ., spread in a rectangle on a non-stick dehydrator sheet ., you want this to be a little less than 1/2 inch thick., dehydrate at 145 for 30 minutes., flip onto screen , peel off dehydrator sheet and dehydrate at 115 for another 20 minutes., while the bun is dehydrating , you will want to prepare the filling., young thai coconut (the white part ), cashews, almonds, raw agave, vanilla (not raw ), raisins, soak almonds and cashews for at least 3 hours to soften., place in food processor with remaining ingredients except raisins, process until smooth., stir in raisins ., assembly, place bun on parchment paper ., spread filling on bun ., you can spread to the edges on the long sides but leave an inch or two on the short sides., gently roll up the roll. slice and top with icing., icing, raw cashew butter, maple syrup (not raw ), cinnamon, water, mix all ingredients except water ., add water 1 tsp at a time to desired consistency.

savannah chocolate cake with hot fudge sauce, chocolate cake, brown sugar, vegetable shortening, buttermilk, vanilla, unsweetened chocolate, melted, eggs, flour, baking soda, salt, hot fudge sauce, german chocolate, unsweetened chocolate, butter, confectioners sugar, evaporated milk, vanilla, preheat oven to 350* f. cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. with mixer running, add eggs, 1 at a time. sift flour, baking soda, and salt. add dry ingredients to sugar mixture and beat for 2 minutes., grease and flour 13 x 9-inch pan. bake until cake is springy and tests done, about 40 minutes. allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling., make the sauce : melt the german chocolate with butter in a saucepan over very low heat. stir in confectioners sugar, alternating with evaporated milk and blending well. stirring constantly, bring mixture to a simmer over medium heat. simmer until the mixture becomes thick and creamy, about 8 minutes. stir in vanilla. serve slices of cake topped with warm fudge sauce.

apple pudding, batter, shortening, sugar, beaten egg, milk, pastry flour, baking powder, salt, vanilla, good sized apples, peeled apples into a greased bake dish. sprinkle with cinnamon or nutmeg., cream shortening , sugar and egg together, then add milk alternately with sifted dry ingredients. add vanilla. spread over apples., sauce, brown sugar, butter, flour, vanilla, water, combine all ingredients and boil for 5 minutes. pour over batter and bake all for 35-40 minutes at 350 degrees f.

blueberry dessert wraps, quick, delicious and elegant. perfect for easy entertaining., sugar, cornstarch, orange juice, blueberries fresh or frozen, reduced fat cream cheese softened, confectioners sugar, vanilla extract, flour tortillas 7-inch flour tortillas, butter, prepare sauce : in a small saucepan combine sugar and cornstarch; stir in orange juice. cook and stir over medium heat until sauce is clear and thickened, about 5 minutes. stir in 1 cup blueberries and return to a boil. boil and stir for 1 minute., prepare filling : in a mixing bowl, beat cream cheese until light. add confectioners sugar and vanilla. beat until smooth and creamy., assemble wraps : spread a tortilla with about 2 tbsp of the cheese mixture. place about 6 frozen blueberries across the center of each tortilla. roll jelly-roll style. repeat with remaining wraps. in a medium skillet, melt 1 tbsp butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. remove from pan and keep warm while cooking the remaining wraps., serve topped with hot blueberry sauce.

golden corral bread pudding, french bread cubed and partially dried, melted butter, whole milk, eggs beaten, cinnamon, salt, brown sugar (dark ), scald milk and butter together. remove and set aside. beat eggs, add, brown sugar and cinnamon. when milk is cool enough add egg mixture, making sure that the egg mixture does not curdle. add bread cubes and, stir carefully , do not beat. place in an 8 x11 well oiled pan. place, in a preheated oven at 350 degrees for about 40 minutes, check with, toothpick. when done set aside ., white sauce, whole milk, butter, granulated sugar, vanilla, flour, salt, mix all ingredients together and bring to a boil for 3 4 minutes, stirring constantly. set aside for 5 minutes, pour about 1/2 mixture, on warm bread pudding and place the remainder of sauce in a serving, those who desire that little extra. best served warm, but

rumprint cookies, unsalted butter,softened, granulated sugar, egg, vanilla extract, salt, all-purpose flour, nutmeg ,or to taste, unsalted butter,softened, sugar ,sifted, rum extract (or),to taste, nutmeg,for garnish, preparation time : 1 hour 30 minutes chilling time: 1 hour 15 minutes, cooking time : 12 minutes per batch, beat butter in large bowl of electric mixer until light ; beat in, sugar until fluffy. beat in egg , vanilla and salt; beat well. stir in, flour and nutmeg until well mixed. refrigerate dough, covered, 1 hour., heat oven to 350 degrees. have ungreased baking sheets ready., shape dough into 1-inch diameter balls. place 2 inches apart on, baking sheets. press down centers with thumb. bake until barely golden, about 12 minutes. cool on wire racks., filling, beat butter until light. beat in confectioners sugar, until fluffy. add rum extract to taste. beat well. fill a pastry bag, fitted with a medium star tip with the filling. pipe a star into the, center of each cookie. sprinkle with nutmeg. chill until filling firms, minutes .

banana sandies, makes about 2 dozen sandwich cookies, all-purpose flour, butter, softened, granulated sugar, light brown sugar, banana (about 1 medium), vanilla, salt, chopped pecans, prepared cream cheese frosting, preheat oven to 350of. grease cookie sheets., combine flour , butter, sugars, banana slices, vanilla and salt in large bowl. beat 2 to 3 minutes, scraping bowl often, until well blended. stir in pecans. shape dough into 1-inch balls. place 2 inches apart on prepared cookie sheets; flatten to 1/4-inch thickness with bottom of glass dipped in sugar. bake 12 to 15 minutes or until edges are lightly browned. remove immediately to wire racks; cool completely., tint frosting with food coloring, if desired. spread 1 tbsp frosting over bottoms of half the cookies. top with remaining cookies.

toll house bundt cake, flour, baking soda, salt, vinegar and enough milk to measure 1 cup. (to make sour milk), soft butter, brown sugar , firmly packed, vanilla extract, eggs, chocolate chips, in small bowl combine flour , salt and baking soda; set aside., place vinegar in a 1 cup measuring cup; fill with milk; set aside ., in a large mixing bowl combine butter , brown sugar and vanilla extract; beat till light and fluffy. add eggs on low speed. add flour mixture alternately with milk. fold in the chocolate chips., nut topping, soft butter, sugar, nuts, chopped, spoon batter into pan and put on topping. refrigerate for 30 minutes to 1 hour to set before baking. bake at 375* f. for 50 minutes.

white karo syrup, sugar, eggs, ttick butter, teas vanilla, pecans, mix karo syrup ,sugar,eggs,butter,vanilla and pecans. pour into pie shell. cook at 400 degrees for 10 minutes and then 350 for about 30 minutes

coconuts, sugar, cake flour (not self-rising; sift before measuring), baking powder, salt, whole milk, pure vanilla extract, pure almond extract, unsalted butter, softened, sugar, divided, egg whites , at room temperature 30 minutes, egg whites , at room temperature 30 minutes, sugar, water, light corn syrup, cream of tartar, salt, pure vanilla extract

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.

fudge brownie pie, unbaked pastry shell, semi-sweet chocolate chip, butter or margarine, cn eagle brand sweetened -condensed milk (14 oz), all-purpose biscuit baking mix, eggs, ts vanilla extract, chopped nuts, heat the oven to 375f. bake the pastry shell for 1 minutes and remove from the oven. reduce the oven temperature to 325f. in a small saucepan over very low heat, melt the chocolate chips with the butter., in a large bowl, beat the chocolate mixture with the remaining, ingredients except the nuts , until smooth. stir in the nuts. pour into, baked pastry shell. bake for 35 to 45 minutes or until the center, is set. cool. serve warm or at room temperature, with ice cream if, makes 1 9-inch pie .

holiday rice pudding, cooked rice, milk, sugar, butter or margarine, dried cranberries, grated zest of 1 lemon, vanilla extract, combine rice , milk, sugar and butter in 2- to 3-quart saucepan. cook, over medium heat, stirring often , 20 minutes. add cranberries and, lemon rind ; cook 10 minutes. remove from heat; add vanilla. spoon

blueberry lb cake, this blueberry lb cake is baked in a tube pan ., cook time : 1 hour, 15 minutes, butter softened, sugar, eggs, vanilla extract, flour divided, salt, baking powder, fresh blueberries or 2 cup. frozen, thawed, preheat oven to 325 degrees ., cream butter and sugar. add eggs 1 at a time and beat until light and fluffy. add vanilla. sift 2 cups flour, salt and baking powder together. add sifted ingredients to creamed mixture and beat. dredge berries in remaining flour. gently fold floured berries into the batter. grease and dust a tube pan with confectioners sugar or flour; pour batter into it. bake for 1 hour and 15 minutes, or until it tests done.