53 nectarines vanilla baked Recipes

ingredientscookies, old-fashioned oats, all purpose flour, baking soda, ground cinnamon, salt, unsalted butter, room temperature, dark brown sugar, sugar, egg, vanilla extract, ice cream, nonstick vegetable oil spray, nectarines, pitted, cut into 1/4-inch cubes, sugar, vanilla ice cream, softened slightly

all-purpose flour, sugar, plus 2 tbsp for sprinkling, baking powder, salt, unsalted butter, chilled , cut into pea-size pieces, heavy cream, unsalted butter, apricots, pitted , cut into sixths, nectarines, pitted , cut into sixths, sugar, heavy cream, chilled, vanilla extract, sugar

king arthur unbleached all-purpose flour, brown sugar, ground cinnamon, cold butter, butter, softened, sugar, divided, eggs, vanilla extract, king arthur unbleached all-purpose flour, baking powder, salt, fat-free milk, fresh blueberries, nectarines, peeled, sliced and patted dry or 1 package (16 oz) frozen unsweetened sliced peaches, thawed and patted dry, fresh raspberries, fresh blackberries

butter, cold (cut into bits), granulated sugar, flour, ground cinnamon, ground nutmeg, sugar, butter or 3/4 cup margarine, softened, vanilla extract, baking powder, flour, salt, eggs, rinsed blueberries, nectarines, peeled, pitted and cut into 1-inch wedges

ripe nectarines , about 1 lb, fresh blueberries, sugar, dry tapioca, unsalted butter, diced into small pieces, plus more for the pan, all-purpose flour, sugar, baking powder, fine salt, cold unsalted butter, diced into small pieces, egg, heavy cream, vanilla ice cream or whipped cream

whole wheat flour, all-purpose flour, wheat germ, baking powder, salt, ground cinnamon, brown sugar, milk, olive oil, eggs, lightly beaten, vanilla extract, fresh blueberries, nectarine, chopped, wheat germ, brown sugar, rolled oats

cold unsalted butter, cut into bits, sugar, all-purpose flour, cinnamon, freshly grated nutmeg, unsalted butter, softened, sugar, vanilla, double-acting baking powder, all-purpose flour, salt, eggs, blueberries , picked over and rinsed, nectarines, pitted and cut into 1-inch wedges, cream or ice as an accompaniment

ripe nectarines , about 1 lb, fresh blueberries, sugar, dry tapioca, unsalted butter, diced into small pieces, plus more for the pan, all-purpose flour, sugar, baking powder, fine salt, cold unsalted butter, diced into small pieces, egg, heavy cream, vanilla ice cream or whipped cream

fruit, ripe nectarines , about 1 lb, fresh blueberries, sugar, instant tapioca, unsalted butter, diced into small pieces, plus more for the pan, cobbler top, all-purpose flour, sugar, baking powder, fine salt, cold unsalted butter, diced into small pieces, egg, heavy cream, suggestions : vanilla ice cream or whipped cream

ripe nectarines , about 1 lb, fresh blueberries, sugar, instant tapioca, unsalted butter, diced into small pieces, plus more for the pan, all-purpose flour, sugar, baking powder, fine salt, cold unsalted butter, diced into small pieces, egg, heavy cream, suggestions : vanilla ice cream or whipped cream

lemon cake, unsalted butter at room temperature, granulated sugar, eggs at room temperature, grated lemon zest (4 large lemons), all-purpose flour, baking powder, baking soda, salt, fresh lemon juice, buttermilk at room temperature, vanilla, glaze, sugar , sifted, freshly squeezed lemon juice, baked fruit, mangos, nectarines - pitted and sliced, plums - pitted and halved or quartered, sugar, frozen raspberries

pie dough, well chilled (or pastry, enough to line a 9 round cake pan or 9 round springform pan, at least 1 1/2 deep; a 10), eggs, sugar, plain nonfat yogurt, pure vanilla extract, all-purpose flour, fresh blueberries or 1 1/2 cups raspberries or 1 1/2 cups mixed berries or 1 1/2 cups sliced peaches or 1 1/2 cups plums or 1 1/2 cups nectarines or 1 1/2 cups stone fruit, coarsley chopped toasted almond, sugar , for dusting

unsalted butter, softened, granulated sugar, light brown sugar, egg, vanilla, baking powder, salt, cinnamon, ground cardamom, all-purpose flour, yellow cornmeal, confectioners sugar for dusting, unsalted butter, light brown sugar, fresh lemon juice, firm-ripe nectarines, thinly sliced, firm-ripe red plums, thinly sliced, bourbon (optional), butter pecan ice cream

polenta cake, eggs, at room temperature, sugar, salt, grated zest of 2 large lemons, flour, corn meal or polenta (if polenta is very coarse, put it into a food processor and process until it has the consistency of flour), baking powder, heavy cream, at room temperature, extra virgin olive oil, olive oil vanilla ice cream, whole milk, sugar, salt, heavy cream, egg yolks, at room temperature, extra virgin olive oil, pure vanilla extract, grilled stone fruit, ripe, yet firm, stone fruits (plums, yellow nectarines, yellow peaches, or any combo desired), honey, balsamic vinegar, vanilla extract

firm plums or 2 peaches or 2 nectarines or 2 pluots, cut into sixths, firm plums or 1 peaches or 1 nectarines or 1 pluots, chopped, gluten-free flour, sugar, gluten free baking powder, salt, melted butter, applesauce, milk, vanilla extract, cinnamon sugar , for sprinkling muffin tops

flour (i use 1 cup white and 1 cup whole-wheat), sugar, baking soda, cinnamon, salt, eggs, buttermilk, oil, vanilla, summer fruit, chopped and drained (apricots, nectarines, peaches and plums are good, use a mixture if possible), chopped nuts, coconut, raisins, sugar, buttermilk, butter or 1/3 cup margarine, light corn syrup, baking soda, vanilla

all-purpose flour, baking soda, ground ginger, cinnamon, salt, egg, sugar, unsulfured molasses, vegetable oil, boiling water, ripe nectarines, sugar, well-chilled heavy cream, vanilla

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.