Preheat oven to
350\u00b0.\tGrease and flour two layer cake pans. Combine
flour,
sugar,
baking
powder,
salt, nutmeg, eggs, vanilla, eggnog
and
butter
into\ta large mixing bowl. Blend well at medium
speed.
Pour into pans and bake 25 to 30 minutes.
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,
To Make Vanilla Crumb: Combine the flour, sugars,
make small hole to insert vanilla filling (recipe follows) . Take a sharp
wedge of orange. Spread vanilla sugar onto a plater. Invert
Vanilla Infused Raw Sugar:
Pour
olks.
Beat in the vanilla extract.
Gradually blend in
Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into lightly greased 2-quart deep baking dish. Bake at 375\u00b0 for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent too much browning. Let stand 10 minutes before serving warm with Vanilla Sauce (recipe follows).
Measure cocoa and sugar into a saucepan with about 1/2 cup milk.
Heat over medium heat and whisk until cocoa becomes smooth.
Add remaining milk and heat until steam rises and bubbles form around the edges.
Do not boil.
Ladle into mugs and drizzle with Vanilla Syrup recipe #56460.
ext. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon
br>Variations on vanilla: Using the basic vanilla recipe and the following
he sugar and 1 tsp vanilla extract. Beat in the egg
ustard powder, (or cornstarch and vanilla), 1 cup of milk and
lace the cake mix, eggnog, brandy, oil, eggs, vanilla, nutmeg and melted
herries with the liquor or vanilla, add the remaining ingredients, stir
00\u00b0F. Place the flour, vanilla extract, egg yolk, almonds, butter
Make eggnog creme anglaise: in med saucepan,
dd the sugar, then the vanilla extract and a pinch of
Place 2 cups eggnog in a heavy saucepan. Combine cornstarch and remaining eggnog until smooth; add to pan. Bring to a boil, stirring constantly; boil 1-2 minutes. Remove from heat; stir in rice, cherries, vanilla, and salt. Spoon in individual serving dishes. Chill 2-3 hours, if desired, sprinkle with nutmeg and serve.
oil the milk with the vanilla bean, which has been split