nd sugar eight 6-ounce souffle dishes, including the rim of
f six 2/3 cup souffle dishes, extending paper about 2
repare dish for a sweet souffle always rub the inside of
Dissolve one package (4 servings) orange Jello in 3/4 cup boiling water. Combine 1/2 cup cold water and ice cubes to make 1 1/4 cups. Add to gelatin and stir until slightly thickened; remove any unmelted ice. Blend in 1 teaspoon orange rind, 1/2 cup cottage cheese (seived), 1/2 cup thawed Cool-Whip topping, and 1/2 teaspoon vanilla. Spoon into dessert glasses. Makes 5 servings. Chill. (Add more Cool Whip instead of cottage cheese, and it's smoother.)
In a casserole dish place sliced apple, beaten egg, vanilla and sugar.
microwave on high for 3 minutes and enjoy the fruits of my 4 yo son lol.
Melt butter in pan.
Add flour, milk and sugar.
Boil to thicken.
Beat egg yolks in bowl and add vanilla.
Add to first mixture. Stir until thoroughly mixed.
Fold in stiffly beaten egg whites.
Pour into greased baking dish.
Set in pan of hot water and bake at 350\u00b0 for 45 to 50 minutes or until souffle is firm to the touch.
Serve immediately.
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,
In a bowl or blender container process vanilla dietary frozen dessert until smooth.
Transfer to a 1-quart freezer-safe bowl and add fresh or frozen cherries (no sugar added) cut into halves and vanilla extract.
Stir to combine.
Cover with plastic wrap and freeze until hardened.
When ready to serve, scoop into serving bowls.
Makes 4 (1/2 cup) servings.
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.
Chill a 2-quart souffle dish or dessert bowl.
3. In
hisk in melted butter and vanilla.
Refrigerate batter for a
br>Butter a 1-quart souffle dish and sprinkle with sugar
f granulated sugar and the vanilla extract in the bowl of
tiff peaks. Whisk in the vanilla.
Carefully fold the remaining