74808 velvet cinnamon filling Recipes

unsalted butter, at room temp . (for streusel filling), all-purpose flour (plain , for streusel filling), golden brown sugar (for streusel filling), chopped pecans (for streusel filling) or 3/4 cup walnuts (for streusel filling), ground cinnamon (for streusel filling), all-purpose flour (plain , for batter), baking powder, baking soda, salt, unsalted butter, at room temp (for batter), granulated sugar, eggs, vanilla extract, sour cream

potatoes, all-purpose flour, ground ginger, baking powder, baking soda, salt, ground cinnamon, unsweetened cocoa powder, butter, granulated sugar, eggs, separated, vanilla extract, buttermilk, raisins, chopped pecans, butter, grated orange rind, ground cinnamon, salt, unsweetened cocoa powder, powdered sugar, lemon juice, milk

chopped nuts, sugar, butter, melted, cream cheese, softened, sugar, all-purpose flour, ground cinnamon, vanilla extract, grated lemons , rind of, lemon juice, eggs, separated,at room temperature, sour cream, sugar, vanilla extract

meat filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., percent lean ) ground beef, ground pork, reserved chopped caramelized onions (see step 3 of polish dumplings, related), minced fresh parsley leaves, minced fresh chives, egg white , lightly beaten, salt, ground black pepper, instructions, mix all of the ingredients together in a medium bowl until uniformly combined. use right away to fill pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., mushroom filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., rather than cooking onions separately for the filling , we incorporate some of the caramelized onions used to garnish the dumplings., white mushrooms , wiped clean and quartered, unsalted butter, garlic cloves , minced or pressed through a garlic press (about 1 tbsp), dried porcini mushrooms , rinsed and minced, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), sour cream, minced fresh parsley leaves, ground black pepper, instructions, pulse the white mushrooms in a food processor until finely chopped , about 15 pulses; transfer to a bowl and set aside. melt the butter in a 12-inch nonstick skillet over medium heat until shimmering. add the garlic and cook until fragrant, about 30 seconds. stir in the processed mushrooms, porcini mushrooms, and 1/4 tsp salt. cover, turn the heat to medium-low, and cook, stirring occasionally, until the mushrooms are wet and wilted, about 7 minutes., uncover, increase the heat to medium-high heat, and continue to cook until the mushroom liquid has evaporated and the mixture clumps and is starting to brown, about 7 minutes., add the reserved chopped caramelized onions. stir in the sour cream and cook until the mixture is sticky and cohesive but not wet, about 30 seconds. transfer the mixture to a bowl; cool slightly. stir in the parsley and season with salt and pepper to taste before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days., potato and cheese filling for polish dumplings, makes about 1 cup, enough to fill 32 to 34 dumplings., while we prefer the flavor and texture of farmer s cheese here, an equal amount of ricotta cheese can be substituted. use either a food mill or a ricer to process the cooked potatoes for the filling; do not use a food processor or the filling will have a gummy texture. rather than cooking onions separately for the filling, we incorporate some of the caramelized onions used to garnish the dumplings., russet potato (about 9 oz), peeled and sliced 3/4 inch thick, salt, reserved chopped caramelized onions (see step 3 of polish dumplings, related), cheddar cheese , shredded (about 1/3 cup), farmers cheese (about 1/4 cup) (see note ), unsalted butter, ground black pepper, instructions, cover the potatoes by 1 inch of water in a large saucepan and add 1 tbsp salt. bring to a boil, then reduce to a simmer and cook until the potatoes are tender and a fork can be slipped easily into the center, 10 to 12 minutes. drain the potatoes into a colander., a food mill or ricer over a medium bowl and process the potatoes into the bowl. add the caramelized onions. stir in the cheeses and butter until incorporated and season with salt and pepper to taste. cool slightly before filling the pierogi or cover with plastic wrap and refrigerate until needed, but no longer than 2 days.

granulated sugar, water, cinnamon, butter, chopped pecans, cubed bushman bread or 2 cups hawaiian bread or 2 cups pillsbury honey white bread, salted butter, sugar, cinnamon, apple pie filling, cinnamon, brown sugar, vanilla ice cream, caramel topping (smucker s is good), cream, fresh strawberries

ground cinnamon, white sugar, milk, lemon juice, shortening, white sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, chopped fresh rhubarb, brown sugar, white sugar, ground cinnamon, chopped walnuts, white sugar , or to taste, ground cinnamon , or to taste

all-purpose flour, whole wheat flour, light brown sugar, baking powder, salt, ground cinnamon, nutmeg, ground ginger, milk, canned pumpkin (not pumpkin pie filling), egg, canola oil or 2 tbsp mild-flavored vegetable oil, vanilla extract, all-purpose flour, brown sugar , packed, ground cinnamon, cold unsalted butter, cut into chunks

refrigerated crescent dinner rolls, butter, melted, cinnamon baking chips, divided, shortening

butter, light brown sugar, apple pie filling, ground cinnamon, vanilla, refrigerated biscuits, chopped nuts

red velvet cake, makes 1 two-layer cake ), butter, sugar, eggs, vanilla, salt, cake flour, cocoa, baking soda, baking powder, cinnamon, buttermilk or sour milk, white vinegar, white velvet icing, makes enough for 1 two-layer cake ), all-purpose flour, cold water, butter, granulated sugar, vanilla extract

sugar, shortening, egg (not beaten ), molasses, sour milk, seedless raisin, flour, baking soda, salt, cinnamon, nutmeg

milk, melted butter , plus 1/3 cup for filling, sugar , for dough plus 2/3 cup for filling, salt, freshly ground cardamom (from about 25 cardamom pods), dry active yeast (2 packages), all-purpose flour or 8 -9 cups bread flour, cinnamon, egg white , lightly beaten together into an egg wash, water , lightly beaten together into an egg wash, granulated sugar (estimated) or 1/3 cup pearl sugar, for topping (estimated), chopped almonds (estimated) or 1/3 slivered almonds, for topping (estimated)

all-purpose flour, water, room temperature, honey, instant yeast, flour mixture, all-purpose flour, dry milk, instant yeast, butter, softened, salt, cinnamon sugar spiral filling cinnamon sugar sprinkle, sugar, cinnamon, egg, beaten

recipes cinnamon roll dough , prepared 1 at a time, recipes cinnamon roll filling, butter, melted, recipes cinnamon roll icing

recipes cinnamon roll dough , prepared 1 at a time, recipes cinnamon roll filling, butter, melted, recipes cinnamon roll icing

cinnamon raisin bread , cut into 1-inch pieces, eggs, lightly beaten, milk, salt, almond extract, apple pie filling, almonds, toasted, ground cinnamon, powdered sugar

refrigerated quick crescent rolls ., melted butter or margarine, cinnamon baking chips,divided, chopped pecans, cinnamon drizzle for topping (see below )