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Posts Tagged ‘vanilla extract’

What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:

1 loaf whole wheat French bread or brioche, sliced
1 cup (220 g) brown sugar
1/2 cup (113 g) butter, melted
3 teaspoons ground cinnamon
1/2 cup (75 g) dried raisins or currants
6 large eggs
1 1/2 cup (350 mL) whole milk
1 tablespoon vanilla extract
pinch salt

What you do:

Pre heat the oven to  190C /375F/ gas mark 5

Combine brown sugar, butter and cinnamon and pour this mixture in a 13 X 9 inch (33 x 23 cm) baking pan. Add dried raisins or currants to the pan and toss until coated well. Arrange slices of bread on top of this mixture.
Mix the eggs, milk, vanilla, pinch of salt and remaining cinnamon and pour over the bread to cover completely. Cover and refrigerate for 2 hours.
Bake covered in the oven for approximately 40-50 minutes.
Uncover and bake another 5 minutes to lightly brown. Remove from oven, cool for about 5 minutes and serve warm.

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