521 vanilla raising Recipes

vanilla yogurt, maple syrup, self-raising flour, baking powder, vanilla yogurt , drink, egg, maple syrup, extra, ground cinnamon, bananas, peeled

caster sugar, soft butter or 125 g margarine, self raising flour , sifted, eggs, beaten, milk, half a tsp vanilla extract, milk chocolate chips (optional)

plums (or equivelant of any other fruit), butter, sugar, eggs, lemon zest, grated, vanilla extract, buttermilk or 1 cup yoghurt, self raising flour

self raising flour, all-purpose flour, unsalted butter, sugar, eggs, low-fat milk, vanilla essence, salt

adapted from: the king arthur flour baker s companion: the all-purpose baking cookbook ) italics mine..., makes about 16 round doughnuts plus doughnut holes, salt, nutmeg, sugar, instant yeast, unbleached all purpose flour, egg, milk, butter, melted, vanilla extract, vegetable oil or shortening (2 1/2 lbs), for frying (i used a smaller pot and used less oil), glaze:(i made my own glaze using less amounts since i also made a chocolate glaze as well...but you can just do plain ), milk, sugar, vanilla extract, chocolate glaze, whipping cream(heated to almost boiling), chocolate bar (or use chips about 1/2 cup), add more chocolate if the glaze is too thin, add hot whipping cream over chopped chocolate ...let sit until chocolate is melted and then stir., coconut , chopped nuts, powder sugar, sprinkles if you like, etc., whisk together the dry ingredients. in a separate bowl, combine the egg, milk, butter and vanilla and stir into the flour mixture, mixing until well combined., let the dough rest for 5 minutes, then knead for 6 to 8 minutes by hand or mixer until you have a smooth, soft dough. place the dough in a buttered bowl, turn it over to grease the top, and let it rise, covered, in a warm place for 1 1/2 to 2 hours, until doubled in bulk., deflate the dough and turn it out onto a lightly floured surface. gently roll the dough out to 1/4 inch(i would do them a quite a bit thicker next time) thickness and cut with a round cutter., cover loosely with greased plastic wrap (i didn tsp bother) and let rise again for about 1 hour(side note: i thought 1 hour was a bit too much...if you let the dough rise too much it will become too soft and in turn absorb too much oil...i would let it rise till almost doubled 20-30 minutes. this of course means that it is rising in a warm environment!), until doubled again., place oil or shortening in a heavy pan or deep skillet and heat to 350of.(this is were you need to get the temp. just right or it will burn the doughnuts if the oil is too hot.) place the doughnuts in the oil, two or three at a time, and fry until golden brown., turn over and cook the second side. this should be no more than a minute(or less...they brown very quickly) on each side. overcooking will make the doughnuts tough. drain on paper towels.to make the glaze, stir the milk into the confectioners sugar until it is smooth, then add the vanilla.when the doughnuts are cool enough to handle (but still warm), dip the tops of the doughnuts into the glaze, then place on a rack so the glaze will drip down.

softened unsalted butter, caster sugar, eggs, vanilla extract, self raising flour, plain flour, milk, white chocolate, drops, sour cream, raspberries, to decorate

butter, sugar, eggs, self-raising flour, vanilla extract, butter, icing sugar

self raising flour, custard powder, caster sugar, low-fat butter, chopped (room temperature ), skim milk, vanilla essence, almonds

self raising flour, caster sugar, salt, milk, cream (pouring), mango (diced ), white sugar, lemon (juice off), vanilla bean (seeds removed)

warm water (100 to 110 degrees f/40 to 45 degrees cup), active dry yeast, white sugar, milk , lukewarm, vegetable shortening, white sugar, salt, eggs, all-purpose flour, vegetable oil for frying, warm water, vanilla extract, sugar , sifted

active dry yeast, warm milk (110 degrees f/45 degrees cup), all-purpose flour, salt, white sugar, egg yolks, vanilla extract, melted butter, egg whites

eggs, caster sugar, cornflour, plain flour, self-raising flour, vanilla bean, vanilla extract, sugar, cocoa, butter, melted, milk, coconut

milk, sugar, butter, salt, flour, yeast, warm water, egg yolks, egg, vanilla, flour, powdered sugar, cornstarch, cream, vanilla

butter, sugar, eggs, buttermilk, self raising flour, store bought vanilla custard, peach slices, drained, almonds

self-raising flour (2 cups), icing sugar, butter, chilled and chopped, milk (1/2 cup), vanilla custard (1/2 cup), passion fruit pulp, fresh, icing sugar (1/4 cup), fresh passion fruit pulp

all-purpose flour, sugar, salt, active dry yeast (2 packages), warm milk (120-130deg f), shortening, eggs, vegetable oil (for frying ), sugar, vanilla extract, milk

butter, room temperature and chopped into small pieces, vanilla essence, sugar , sifted, eggs, self raising flour , sifted, cocoa , sifted, water, icing sugar , sifted, plain yogurt (can be low fat or sweetened), vanilla extract, boiling water, rich chocolate mousse mix

self-raising flour, salt, sour cream (pura brand used), milk, flour (extra for dusting), milk (extra for brushing ), thickened cream (pura brand used), dark brown sugar, bananas (large roughly chopped ), ground cinnamon, caster sugar, vanilla extract