140 swedish vanilla Recipes

butter, sugar, egg, vanilla, almond extract, all-purpose flour, baking powder

butter, melted, sugar, eggs, flour (sifted), vanilla (optional)

egg whites, white sugar, salt, vanilla extract, pecan halves, butter

sugar, margarine, eggs, molasses, pure vanilla extract, flour, ginger, cinnamon, salt, baking soda

white flour, sugar, salt, cinnamon, nutmeg, cardamom, ginger, eggs, milk, vanilla

flour, sugar, baking soda, pecans, crushed pineapple in juice, eggs, vanilla

milk , luke warm, sugar, salt, compressed yeast cakes, eggs, shortening, softened, flour, butter, brown sugar, cinnamon, pecans, chopped, raisins, powdered sugar, warm water, vanilla, cherries

milk, vanilla, eggs, baking powder, salt, flour, powdered sugar

active dry yeast (2 packets), milk, warmed (110-115 degrees ), flour, sugar, salt, butter, divided, heavy cream, eggs, dried currant, butter, softened, brown sugar, pecans, chopped, butter, powdered sugar, vanilla, heavy cream

sugar, dark corn syrup, cocoa powder, heavy cream, half-and-half, butter, vanilla

butter, sugar, egg + 1 yolk beaten, vanilla, flour, baking powder

butter, softened, sugar, egg, almond extract, vanilla extract, king arthur unbleached all-purpose flour, baking powder

butter, softened, powdered sugar, vanilla extract, all-purpose flour, ground pecans

warm water (real warm to almost hot - 130 degrees, but not hotter), yeast (or 2 1/4 tsp from jar), pour water into small bowl and add yeast - stirring to dissolve well. add a pinch of white granulated sugar and stir to proof the yeast. let sit for about 5 minutes till yeast bubbles and at least doubles in size. then add yeast to these next ingredients, lukewarm milk, sugar, salt, egg (room temp ), shortening, flour, mix until smooth. add enough additional flour (up to an additional 1 1/2 or 2 cups) to handle easily and mix with your hands. turn onto lightly floured board and knead until smooth and elastic (about 5 minutes). round up in greased bowl, greased side up and cover with a damp cloth to let rise. rise in a warm place until double in size - about 1 1/2 hours. punch down and let rise again about 30 to 45 minutes., roll dough into oblong 15x9 shape. spread soft butter all over and then sprinkle the following over the dough, white sugar, brown sugar, cinnamon, raisins, chopped pecans, roll up dough longwise seam-side down. then bring ends together to form a circle and pinch edges together. make cuts 2/3 of the way into the ring every 1 inch around. turn each section onto its side. let rise again about 30 to 45 minutes., bake at 375 for 25 to 30 minutes., spread top with icing, confectioners sugar, cream, vanilla extract, mix to a spreading consistency and drizzle over warm ring.

milk, butter or margarine, divided, sugar, divided, dry yeast, salt, all-purpose flour, divided, eggs, vanilla extract, ground cinnamon, raisins, divided, chopped pecans, divided, powdered sugar, milk