In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a small bowl, mix the vanilla soy milk, egg, oil, vanilla extract, and almond extract. Pour the soy milk mixture into the bowl with the flour mixture, and whisk together until smooth.
Grease a skillet, and heat over medium low heat. Pour about 1/4 cup batter onto the heated skillet, and cook until bubbly. Flip with a spatula, and continue cooking about 1 minute, until golden brown. Repeat with the remaining batter.
owl. Pour in water, oil, vanilla extract, and vinegar. Mix well
Peel and cut up oranges and add the vanilla ice milk.
Mix in blender or food processor until smooth.
Serve.
In a small saucepan, whisk together cornstarch, sugar, and salt.
Whisk in almond milk until no lumps remain (do NOT add vanilla yet!).
Bring mixture to a boil over medium heat, stirring occasionally.
Whisk the boiling mixture constantly for 2 (count 'em -- 2) minutes.
Remove from heat and whisk in vanilla.
Pour into 4 custard cups and refrigerate until set.
Pour milk into blender container.
Add remaining ingredients. Blend at high speed 15 seconds or until smooth.
Mixture thickens as it stands.
Thin with additional milk if desired.
For a double chocolate impact, use chocolate ice milk instead of vanilla ice milk.
Makes about 5 cups or 5 servings.
(Calories, 150; fat, 2 grams; cholesterol, 10 mg; diabetic exchange per serving:
1/2 2% low-fat milk and 1 starch.)
Mix butter, powdered sugar and vanilla. Add milk to desired consistency. Food coloring can be added to make frosting desired color.
This frosting is good to ice sugar cookies.
Add enough melted white chocolate to the vanilla malted milk to form a very dry ball.
Set in refrigerator until it crystallizes. Dip in melted coating chocolate.
oak 10 minutes.
Scald milk; pour over the shortening. Add
Allow butter to warm to room temperature.
In large bowl, beat together sugar, butter, vanilla and milk until smooth. If necessary add more milk until frosting is spreading consistency. If desired, add a few drops of food coloring. Mix everything well.
emove from heat, then add vanilla vodka, milk, and almond extract.
Place almonds and vanilla bean in a bowl; add
Stir milk, vanilla, condensed milk and salt in a medium bowl.
Beat heavy cream in a large bowl with an electric mixer until stiff peaks form.
Gently fold in milk mixture.
Pour into ice cream machine.
Or, if you don't have one, just pour into shallow 1 1/2 quart metal bowl or pan.
Operate ice cream machine per manufacturer's suggestions, or just place the shallow pan into the freezer, and stir once after 2 hours.
and brown sugar.
Add vanilla coconut milk and oil. Whisk until
Put the Yogurt in blender.
Add the Milk to the blender.
Add 2 TBS Wheat Germ.
Add 2 TBS Vanilla Soy Protein Powder.
Blend for about 30 seconds.
Add 1 Cup crushed ice.
Blend about 1 minute.
Enjoy.
oak 10 minutes.
Scald milk; pour over the shortening. Add
onsistency.
Add the vanilla and almond milk to blender and puree
Heat milk in double boiler.
Beat eggs in bowl; fold in sugar and cornstarch.
Stir in piece of butter and teaspoon of vanilla in milk.
Fold all into milk.
Add rice.
Beat eggs.
Add sugar, flour, evaporated milk and vanilla. Mix and pour into freezer.
Fill to fill line with regular milk. Freeze.
Mix eggs and sugar; add Eagle Brand milk and vanilla.
Pour in ice cream freezer.
Fill with milk.
Freeze with ice and salt.
easpoons vanilla. Add flour mixture in 3 additions, alternating with milk in