62 minute vanilla icing Recipes

steamed dessert, flour, sugar, baking powder, cinnamon, baking soda, salt, eggs,beaten, molasses, milk, butter,melted, pecans, poached pears and apples, water, sugar, lemon juice, apples, pears, orange liqueur, in pan combine water ,sugar,and lemon juice,bring to boil., core apples ,and pears,cut each into six wedges., add the apples and pears to the syrup,reduce heat and simmer,covered for 12 minutes,or until,just tender., fruit and set aside., boil the syrup about 4 minutes or untill reduced to 1/3 cup,pour over fruit,cover and chill., when ready to serve along side the main dessert,heat in pan,stir in the orange liqueur., sherried custard sauce, egg yolks,beaten, sugar, salt, milk, cream sherry, vanilla, in pan combine egg yolks ,sugar,and salt,add milk., cook and stir over medium heat till mixture starts to thicken and coats your spoon., heat,pour custard into bowl and set inside a larger bowl with ice water,to cool., stir sauce for about 2 minutes., stir in cream sherry and vanilla,cover and chill., serve in a crystal pitcher ., hard sauce, butter, powdered sugar ,sifted, whipping cream, tespoon lemon peel,shredded, vanilla, in bowl,combine butter ,1 cup powdered sugar,whipping cream,lemon peel,and vanilla., beat with mixer,add remaining powdered sugar, until smooth., pipe the mixture into foil bonbon cups,chill the sauce until serving time.

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.

all purpose flour, sugar, salt, unsalted butter, cut into 1/2-inch cubes , frozen 15 minutes, ice water, rhubarb (about 2 1/2 lb), sugar, orange juice, grated orange peel, ground cardamom, strawberry preserves, whipping cream, vanilla ice cream

powdered sugar, water, cream of tartar, salt, egg whites, vanilla

butter or 1/2 cup margarine, brown sugar, milk, icing sugar, cocoa, vanilla, maple extract, chopped walnuts (optional), peanut butter

sugar, water, egg whites, light corn syrup, salt, vanilla extract

milk, ice cubes, white sugar, instant coffee granules, cocoa powder, or more to taste, vanilla extract, or more to taste, chocolate syrup, cream

glazed cinnamon apples, prep time : 20 minutes cook time: 3 hours makes 8 to 9 servings, reynolds slow cooker liner, granny smith apples, peeled, cored and cut in eight wedges, fresh lemon juice, granulated sugar, light brown sugar, flour, ground cinnamon, ground nutmeg, butter, melted, vanilla ice cream, crumbled oatmeal or ginger snap cookies (optional)

chimicheese cake, flour tortilla shells , 6 1/2 diameter, cream cheese, at room temperature, sugar, flour, eggs, beaten, vanilla, cooked apples, very well drained, almond toffee bits, cinnamon sugar (1/2 cup sugar and 3 tbsp. ground cinnamon, mixed well), vanilla ice cream, caramel topping, beat cream cheese until fluffy ; add sugar and eggs, beat again. add vanilla and mix well. fold toffee bits and apple pieces in cheese mixture. on tortilla shell place a serving in the middle, about 2 1/2 inches from the side of shell. tuck sides in slightly and roll shell to seal the filling and hold in the cream cheese. when shells have been stuffed and rolled, place in refrigerator; chill to set filling. in deep fryer heat vegetable oil. when ready, place chimicheesecake and fry until slightly golden while carefully turning on each side. remove from oil and drain. heat oven to 350f and place chimicheesecake on cookie sheet and bake for 20 - 25 minutes. remove from oven and liberally sprinkle with cinnamon sugar. serve cheesecakes slightly warm with vanilla ice cream and caramel topping.

flour, sugar, baking powder, baking soda, salt, margarine, mashed banana, buttermilk or sour milk (to sour milk stir in about 1/2 to 3/4 tbsp vinegar and let sit for a few minutes), eggs, vanilla, secret icing, butter, brown sugar, milk, icing sugar

oreo cookies, crushed, butter, melted, ice cream, softened, sweetened condensed milk, butter, softened, chocolate syrup, vanilla, pecans or walnuts, mix cookie crumbs with melted butter. press into 9x13 pan. freeze 30 minutes. top with softened ice cream. freeze another 30 minutes. make a syrup with the condensed milk, chocolate syrup and butter by combining in saucepan and bringing to a boil. simmer 5 minutes. stir in the vanilla. pour on top of ice cream. freeze another 30 minutes. spread cool-whip over the top., sprinkle with chopped nuts. about 30 minutes before serving, place in refrigerator to help ease in serving. note: recipe can be halved and made in an 8 glass pie pan.

shortening (or 2 sticks margarine), milk, sugar, flour (self-rising;sift first,them measure,then sift again), eggs, vanilla, icing ( 7 minute frosting), sugar, egg whites, water, karo light syrup, vanilla, salt, bakers flaked coconut

egg whites, sugar, cold water, cream of tartar, salt, vanilla

peach slices in juice, undrained, frozen blueberries, thawed, undrained, ground cinnamon, divided, minute tapioca, post blueberry morning cereal, coarsely crushed, walnut pieces (opt.), brown sugar, topping for garnish or vanilla ice cream, toss peaches with their juices, the blueberries and 1 tsp. of the cinnamon in 8-inch microwaveable dish. microwave on high 3 min. stir in tapioca. microwave an additional 4 min., stirring after 2 min. let stand 5 min., meanwhile , mix cereal, walnuts, sugar and the remaining 1 tsp. cinnamon until well blended., spoon fruit mixture evenly into four dessert dishes ; sprinkle with cereal mixture.

frozen cherries (recommended : cup and w), dried cherries (recommended : mariani), sugar, cherry brandy, water, quick cooking tapioca (recommended : minute), all-purpose baking mix (recommended : bisquick), lowfat granola (recommended : quaker 100 percent natural), ginger snaps, crushed (recommended : archway), butter, melted, vanilla ice cream , for serving

recipe basic pastry pastry , chilled 30 minutes, recipe follows, flour, for rolling, peaches, pitted and sliced, blueberries, sugar, lemon, juiced, cornstarch, butter, cut into bits, egg, beaten with a drizzle of water, vanilla ice cream , for serving

microwavable minute white rice, vanilla ice cream, ground cinnamon, raisins

chocolate espresso sorbet, semisweet chocolate, chopped into 1/4-inch pieces, unsweetened chocolate, chopped into 1/4-inch pieces, water, granulated sugar, brewed espresso, pure vanilla extract, prepare the chocolate espresso sorbet, place 4 oz semisweet chocolate and the unsweetened chocolate in a 4-quart bowl. set aside until needed., heat the water , 2 cups of sugar, and the brewed espresso in a 3-quart saucepan over medium-high heat. when hot, stir to dissolve the sugar. bring to a boil. remove the boiling liquid from the heat, and immediately pour 1 cup over the chopped chocolate. allow to stand for 5 minutes., whisk the chocolate mixture vigorously until perfectly smooth , about 3 to 4 minutes. add the remaining hot liquid and whisk to incorporate. cool in an ice-water bath, stirring constantly, to a temperature of 40 to 45 degrees fahrenheit, about 12 minutes (the constant stirring helps reduce the temperature more quickly, and also creates utterly smooth sorbet). when cold, add the vanilla extract and stir to incorporate., freeze in an ice-cream freezer following the manufacturer s instructions. transfer the semi-frozen sorbet to a plastic container, securely cover, and place in the freezer for several hours before serving (the sorbet is delicious semi-frozen, so don tsp be bashful about trying some at this point). serve within 2 days.