530 spread vanilla Recipes

flour or 1 1/2 cups wheat, baking soda, salt, unsalted butter, soft, unsalted butter, soft, brown sugar , firmly packed, eggs , large, vanilla extract , pure, instant espresso powder, bittersweet chocolate, melted and cooled to room temperature, macadamia nuts, halved

all-purpose flour, baking soda, salt, baking powder, ground cinnamon, ground nutmeg, sugar, vegetable oil, eggs, vanilla extract, ripe bananas, peeled and coarsely mashed, cream cheese, room temperature, unsalted butter, room temperature, mascarpone cheese, room temperature, honey, chopped walnuts, toasted

vanilla-flavored rice milk, rice dream vanilla frozen dessert (ice cream), better n peanut butter spread, better n peanut butter spread, protein powder , unflavored, ground flax seeds (optional), ground flax seeds (optional), caramel syrup (located in the coffee aisle), sucanat (or you can use turbinadao or light brown sugar), ice cubes

vanilla wafers, crushed, margarine, melted, powdered sugar, nuts, chopped, orange juice, frozen and defrosted, margarine, powdered sugar, milk, enough to make it spread

vanilla bean light ice cream, low-fat milk, chocolate-hazelnut spread, semisweet chocolate baking bar, grated, hazelnuts, toasted

cottage cheese, butter or 1 1/2 lbs margarine, white sugar (approx . 3 1/2 cups), grated hard boiled egg yolks, cereal cream or 1 1/2 cups half-and-half cream, vanilla

chickpeas (cooked or drained and rinsed if using canned ), baking soda, salt, vanilla extract, almond extract, nut butter (almond would be nice), non-dairy milk , might need more, banana, sliced, splenda sugar substitute (optional, i didnt need it ), oats, chocolate chip (or use raisins, cranberries, nuts, whatever tickles your fancy)

whole wheat flour, wheat gluten (keeps the whole wheat texture lighter ), xylitol sweetener, baking powder, baking soda, salt, cinnamon, nutmeg, ground, canned pumpkin, cooking oil (i use smart balance oil), sugar-free applesauce, eggs (i use 4 egg whites and 2 whole ), cream cheese, butter, softened (i use smart balance spread), vanilla, xylitol sweetener

vanilla protein powder (1 scoop), multi grain pancake mix, sugar free vanilla pudding mix, canola oil, egg, sugar free torani syrup (i use vanilla), milk, drop imitation butter flavoring, smart balance butter spread (or any other flavor buttery spread), crushed pinapple in juice (make sure it s not packed in syrup), splenda brown sugar

spread country crock spread, light corn syrup, skippy creamy peanut butter, confectioners sugar, vanilla extract

vanilla ice cream, chocolate sorbet, crushed vanilla wafers, nutella (hazelnut-chocolate spread, usually near the peanut butter in the grocery store) or 1 -2 tsp caramel sauce, sliced banana, frangelico

vanilla ice cream sandwiches, strawberry ice cream, slightly softened, mint chip or pistachio ice cream, slightly softened, crushed chocolate wafer cookies (about 12 cookies), chocolate shell topping , for spreading

vanilla ice cream or gelato, chocolate hazelnut spread (recommended : nutella), biscotti, shots espresso , for serving

these vintage cake icing recipes are taken from mom s old recipe scrapbooks , circa 1929. mom often used these easy cake frosting recipes to decorate cakes for birthdays and everyday use., seven minute icing recipe, egg white , 3/4 cups white sugar, 1 tbsp corn syrup, 1/4 tsp cream of tartar, 3 tbsp water, 1/2 tsp vanilla. combine all ingredients, except flavoring, in top of double boiler and beat; place over rapidly boiling water and beat 7 minutes or until frosting is fluffy and will hold shape; remove from stove, add flavor and beat 1 minute longer; spread immediately., easy vanilla icing recipe, butter , 1-1/2 cups icing sugar, 1-1/2 tbsp milk, 1/2 tsp vanilla; beat., vanilla butter cream icing recipe, butter , 1/2 tsp salt, 2 tsp vanilla, 3 cups icing sugar, 1/4 cup milk. combine all ingredients and mix., butterscotch icing recipe, in a saucepan combine 3 tbsp butter , 3 tbsp milk, 1/2 cup dark brown sugar. heat till dissolved, beat in 1-2/3 cups icing sugar and 1/2 tsp vanilla; beat till creamy., icing recipes, these old-fashioned , homemade icing recipes are taken from the white house cook book by hugo ziemann, steward of the white house, and mrs. f. litre. gillette, a celebrated 19th-century cookbook author, published by the saalfield publishing company, new york, in 1913., cake frosting tips, in the first place , the eggs should be cold, and the platter on which they are to be beaten also cold. allow, for the white of 1 egg, 1 small teacupful of powdered sugar. break the eggs and throw a small handful of the sugar on them as soon as you begin beating; keep adding it at intervals until it is all used up. the eggs must not be beaten until the sugar has been added in this way, which gives a smooth, tender frosting, and 1 that will dry much sooner than the old way., spread with a broad knife evenly over the cake, and if it seems too thin, beat in a little more sugar. cover the cake with two coats, the second after the first has become dry, or nearly so. if the icing gets too dry or stiff before the last coat is needed, it can be thinned sufficiently with a little water, enough to make it work smoothly., a little lemon juice , or half a teaspoonful of tartaric acid, added to the frosting while being beaten, makes it white and more frothy., flavors mostly used are lemon , vanilla, almond, rose, chocolate, and orange., if you wish to ornament with figures or flowers, make up rather more icing, keep about 1-third out until that on the cake is dried; then, with a clean glass syringe, apply it in such forms as you desire and dry as before; what you keep out to ornament with may be tinted pink with cochineal , blue with indigo, yellow with saffron or the grated rind off an orange strained through a cloth, green with spinach juice and brown with chocolate, purple with cochineal and indigo. strawberry, or currant and cranberry juices color a delicate pink., cake in a cool oven with the door open to dry, or in a draught in an open window., almond frosting (marzipan icing recipe), whites of three eggs, beaten up with three cups of fine, white sugar. blanch a lb of sweet almonds, lb them in a mortar with a little sugar, until a fine paste, then add the whites of eggs, sugar and vanilla extract. lb a few minutes to thoroughly mix. cover the cake with a very thick coating of this, set in a cool oven to dry, afterwards cover with a plain icing., chocolate frosting, whites of four eggs , three cups of powdered sugar and nearly a cup of grated chocolate. beat the whites a very little, they must not become white, stir in the chocolate, then put in the sugar gradually, beating to mix it well., plain chocolate icing, put into a shallow pan four tablespoonfuls of scraped chocolate , and place it where it will melt gradually, but not scorch; when melted, stir in three tablespoonfuls of milk or cream and 1 of water; mix all well together, and add 1 scant teacupful of sugar; boil about five minutes, and while hot, and when the cakes are nearly cold, spread some evenly over the surface of 1 of the cakes; put a second 1 on top, alternating the mixture and cakes; then cover top and sides, and set in a warm oven to harden., all who have tried recipe after recipe , vainly hoping to find 1 where the chocolate sticks to the cake and not to the fingers, will appreciate the above. in making those most palatable of cakes, chocolate eclairs, the recipe just given will be found very satisfactory., tutti frutti icing, mix with boiled icing 1 oz each of chopped citron , candied cherries, seedless raisins, candied pineapple, and blanched almonds., sugar icing, extra-refined sugar add 1 oz of fine white starch ; lb finely together and then sift them through gauze; then beat the whites of three eggs to a froth. the secret of success is to beat the eggs long enough, and always 1 way; add the powdered sugar by degrees, or it will spoil the froth of the eggs. when all the sugar is stirred in continue the whipping for half an hour longer, adding more sugar if the ice is too thin., take a little of the icing and lay it aside for ornamenting afterward. when the cake comes out of the oven, spread the sugar icing smoothly over it with a knife and dry it at once in a cool oven., ornament the cake with it, make a cone of stiff writing paper and squeeze the colored icing through it, so as to form leaves, beading or letters, as the case may be. it requires nicety and care to do it with success.

special dark chocolate chips, butter (not spread or tub product) or 1/4 cup margarine (not spread or tub product), boiling water (subbing coffee will intensify flavor), all-purpose flour, sugar, sour cream, eggs, baking soda, salt, vanilla extract, butter (not spread or tub product) or 1/4 cup margarine (not spread or tub product), special dark chocolate chips, powdered sugar, milk, vanilla extract