but not pasty).
-Butter Cream Icing-.
Add a dash of
il, poppy seeds (with water) vanilla, egg yolks and baking soda
br>Blend in butter and vanilla.
Pour into the cooled
horoughly after each addition. Add vanilla essence; beat until combined.
ogether the milk, eggs and vanilla.
Stir in the flour
n color. Add the sugar, vanilla, nutmeg and cinnamon and beat
side.
Combine eggs, milk,,vanilla and cinnamon in a large
rack to cool.
Vanilla Cream Filling:.
Put the butter
an.
Bring milk and cream to a boil in a
Prepare the vanilla cream: In a bowl, mix 1/
and beat until smooth. Add vanilla. Divide batter among muffin cups
ack.
For the vanilla cream, mix the vanilla seeds with the creme
Place the cream, milk and vanilla extract in a small saucepan
br>Meanwhile, to make the vanilla cream, heat milk in saucepan with
Combine all ingredients in large mixing bowl.
Mix on medium speed with an electric mixer for 5 minutes.
If you want to tint it, the icing gel colors work best. Just add it gradually until you get the desired shade.
Icing can be stored in airtight containers at room temperature for an indefinite amount of time since there's nothing in it to go bad.
Cream shortening and sugar in large
Prepare Vanilla Cream Syrup; set aside.
Mix sugar, flour,
cornstarch and salt in top of double boiler.
Add
milk
slowly;
stir and cook over the fire until boiling
point
is
reached.
Place over hot water and cook 20 minutes, stirring occasionally.
Add well beaten egg yolks and butter; stir for 2 minutes.
Remove from fire and add vanilla. Cool
and turn into a cooked pastry shell.
Spread with margarine and bake 15 minutes in slow oven at 300\u00b0.
entre and stir in sour cream and milk to form a
eat.
Add butter and vanilla; cool to room temperature.