Type what you have

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• sugar
• salt
• milk
• egg
• butter

Instructions

1. 1 Sift flour, sugar, and salt together in a mixing bowl. Pour the milk slowly into the dry mixture while stirring. Add the egg yolks one at a time, beating until well blended before adding the next egg yolk.
2. 2 Place the egg whites in a separate bowl; beat until egg whites form stiff peaks. Gently stir 1/3 of the egg whites into the batter. Fold in the remaining egg whites.
3. 3 Melt 1 tablespoon butter in an 8 inch skillet over moderate heat. Pour in half the batter and cook about 4 minutes or until browned on the bottom. Loosen edges and slide pancake onto a plate using spatula. Invert the pancake back into the skillet and cook until both sides are brown, about 2 minutes. Remove to a warm platter and keep warm.
4. 4 Make the second pancake the same way. Dust with confectioners' sugar and serve.

By LynzzPaige

Ingredients

• ✓ confectioners sugar
• milk
• all-purpose flour
• egg
• butter
• white sugar
• salt
• cottage cheese
• cream cheese
• vanilla extract
• blueberry
• water
• white sugar
• cornstarch
• water
• butter

Instructions

1. 1 Combine milk, flour, eggs, 2 tablespoons melted butter, 2 tablespoons white sugar, and salt in a bowl. Cover batter with plastic wrap and refrigerate 8 hours to overnight. Thin batter with water, mixing well, if it becomes too thick.
2. 2 Combine cottage cheese, cream cheese, confectioner's sugar, and vanilla extract until well blended; the filling will not be smooth.
3. 3 Place blueberries in a saucepan; cover with 2 cups water. Add 1/2 cup white sugar; cook over medium-high heat until starts to boil. Reduce heat; simmer to allow berries to release their juices, 3 to 5 minutes. Taste; add more sugar if desired. Simmer 3 to 5 minutes more.
4. 4 Mix cornstarch with 1 1/2 tablespoons cold water in a bowl until dissolved. Off heat, slowly pour cornstarch slurry into blueberry mixture, stirring constantly until thickened.
5. 5 Melt 1/4 teaspoon butter in a skillet over medium heat. Pour enough batter into skillet to make an 8-inch pancake; cook until lightly browned, 2 to 3 minutes. Flip; cook until other side browned, about 1 minute more. Transfer to a plate; cool slightly. Add some filling to center of pancake; roll to enclose filling. Transfer to another plate; top with blueberry sauce. Repeat with the remaining batter, filling, and sauce.

By Mike

Ingredients

• ✓ confectioners sugar
• milk
• vanilla extract
• butter
• nutmeg
• cinnamon
• salt
• all-purpose flour
• brown sugar
• butter
• apple
• butter
• water
• instant yeast
• salt
• brown sugar
• all-purpose flour

Instructions

1. 1 To make the pastry: Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add water and room temperature butter; beat for 1 minute. Stir in remaining cup of flour and mix well. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
2. 2 Meanwhile, make the filling: Place chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 ½ tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add mixture to the saucepan; bring to a boil over medium-high heat and then reduce heat to a simmer. Cook until apples are tender, about 5 minutes. Remove from heat and allow filling to cool.
3. 3 Transfer Danish pastry dough to a floured surface and punch down. Let dough rest, covered, for 15 minutes. Roll dough out into a 13 x 8-inch rectangle. Place dough on a greased or parchment-lined baking sheet.
4. 4 Turn the baking sheet so that you face the short side of the dough. Spread apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
5. 5 Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
6. 6 Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
7. 7 To make the glaze: Heat 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in confectioners' sugar and vanilla. Mix in milk a teaspoon at a time until glaze is thin enough to drizzle. Decorate the Danish braid with glaze.

By kunes5

Ingredients

• ✓ confectioners sugar
• crescent roll
• blueberry
• vanilla frosting

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Roll out crescent dough triangles onto a baking sheet.
3. 3 Place 1 tablespoon blueberries on widest end of each triangle; top each group blueberries with 1/2 teaspoon confectioners' sugar. Roll up crescent rolls around blueberries, starting with the wide ends. Pinch both sides to completely seal.
4. 4 Bake in the preheated oven until golden, about 12 minutes. Cool on a wire rack for 5 minutes.
5. 5 Dust turnovers with remaining confectioners' sugar. Drizzle with vanilla frosting.

By Charita Braker

Ingredients

• ✓ confectioners sugar
• baking mix
• white sugar
• cinnamon
• milk
• raisin
• water
• vanilla extract

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk baking mix, white sugar, and cinnamon together in a bowl; stir in milk until dough is just combined. Fold raisins into dough. Knead dough about 10 times and roll out to 1/2-inch thickness. Cut round biscuits using a biscuit cutter or cookie cutter; arrange on a baking sheet.
3. 3 Bake in the preheated oven until lightly browned, 8 to 10 minutes.
4. 4 Stir confectioners' sugar, water, and vanilla extract together until glaze is smooth; drizzle over warm biscuits.

By Karen Zastrow

Ingredients

• ✓ confectioners sugar
• bisquick
• whole wheat baking mix
• buttermilk
• cinnamon chip
• raisin
• butter
• butter
• water

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a food processor, process cinnamon chips until coarsely ground. Remove 1/2 of the chips, and continue to process the remaining chips until finely ground.
3. 3 In a large bowl, whisk together baking mixes, 1 cup coarsely ground cinnamon chips, and raisins. Make a well in center, add buttermilk, and stir just until dough comes together.
4. 4 Turn dough out onto a lightly floured, flat surface. Knead gently for 1 minute. Flatten dough to a 8x10 inch rectangle. Brush with melted butter, and sprinkle with finely ground cinnamon chips. Starting from one long side, roll up the dough. Pinch seams and ends to seal. Slice roll crosswise into 8 equal slices, and arrange in a 9x13 ungreased baking pan.
5. 5 Bake 12 minutes, until lightly golden. In a separate bowl, stir confectioners' sugar, 1 tablespoon melted butter, and water until smooth. Drizzle glaze over hot biscuits.

By Viva Stambaugh

Ingredients

• ✓ confectioners sugar
• white sugar
• cinnamon
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• yogurt
• raisin
• orange juice

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C).
2. 2 Stir white sugar and cinnamon together in a bowl. Combine half the sugar mixture, flour, baking powder, baking soda, and salt together in a separate bowl. Cut butter into flour mixture using a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the crumbly mixture; add yogurt and raisins to the well. Stir just until dough clings together.
3. 3 Turn dough onto a lightly floured surface and gently knead 8 to 10 times. Roll dough into 1/2-inch thickness and cut with a 2 1/2-inch biscuit cutter. Arrange biscuits on a baking sheet; sprinkle with remaining sugar mixture.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes.
5. 5 Whisk confectioners' sugar and orange juice together in a bowl until icing is smooth; drizzle over warm biscuits.

By grainfreegirl96

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• baking powder
• cinnamon
• salt
• egg
• milk
• vegetable oil
• vanilla extract
• banana
• strawberry
• vegetable oil

Instructions

1. 1 Sift flour, baking powder, cinnamon, and salt together in a bowl.
2. 2 Whisk eggs and confectioners' sugar together in a large bowl. Add milk, 1 teaspoon oil, and vanilla extract; mix well to combine. Add flour mixture; stir until just combined. Gently fold bananas and strawberries into batter.
3. 3 Heat 1/4 cup oil in a large nonstick skillet over medium heat. Scoop 1/4 cup batter at a time into the oil and fry fritters, in batches, until light golden brown, 2 to 3 minutes per side. Drain on paper towels.

By gina

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• egg
• milk
• butter
• vanilla extract
• salt
• butter
• brown sugar
• cinnamon
• nutmeg
• half-and-half cream
• banana
• heavy cream
• cinnamon

Instructions

1. 1 Sift flour and powdered sugar into a mixing bowl. Add eggs, milk, butter, vanilla, and salt; beat until smooth.
2. 2 Heat a lightly greased 6 inch skillet. Add about 3 tablespoons batter. Tilt skillet so that batter spreads to almost cover the bottom of skillet. Cook until lightly browned; turn and brown the other side. Repeat process with remaining batter, grease skillet as needed.
3. 3 Melt 1/4 cup butter in a large skillet. Stir in brown sugar, 1/4 teaspoon cinnamon and nutmeg. Stir in cream and cook until slightly thickened. Add half the bananas at a time to skillet; cook for 2 to 3 minutes, spooning sauce over them. Remove from heat.
4. 4 Roll a crepe around each banana half and place on serving platter. Spoon sauce over crepes. Top with whipped cream and a pinch of cinnamon.

By Jessica Eymann

Ingredients

• ✓ confectioners sugar
• egg
• milk
• sugar
• vanilla extract
• bread
• oil
• milk
• custard powder
• whipped cream
• strawberry
• toothpick

Instructions

1. 1 Whisk eggs, 3 tablespoons milk, white sugar, and vanilla extract together in a shallow bowl until smooth.
2. 2 Heat 1/4 inch of oil in a large saucepan over medium heat.
3. 3 Dip 4 pieces of bread in egg mixture and fry until golden brown, about 2 minutes per side. Repeat with remaining pieces.
4. 4 Combine 2 tablespoons of milk with custard powder in a small bowl; stir until smooth. Bring remaining milk to a boil in a small saucepan. Stir custard mixture into the saucepan. Reduce heat and cook, stirring frequently, until custard thickens, about 5 minutes.
5. 5 Place 8 bread toasts on a shallow tray. Spread custard over each piece. Cover with remaining 8 toasts to form a sandwich. Dust with confectioners' sugar. Top each sandwich with a dollop of whipped cream and a strawberry. Insert a toothpick through the fruit to hold the sandwich together.

By Celestial

Ingredients

• ✓ confectioners sugar
• brioche bread
• lemon curd
• blueberry
• egg
• milk
• butter

Instructions

1. 1 Trim crusts from bread; flatten slices with a rolling pin.
2. 2 Spread about 1 tablespoon lemon curd on each bread slice. Line up 4 or 5 blueberries (depending on berry size) on one edge each bread slice; roll up slices to opposite edges.
3. 3 Whisk eggs and milk together in a bowl; coat rolls in egg mixture.
4. 4 Heat butter in a skillet over medium heat; place roll-ups seam-sides down in the skillet. Cook rolls on all sides until golden brown, 6 to 8 minutes.
5. 5 Dust roll-ups with confectioners' sugar before serving.

By lutzflcat

Ingredients

• ✓ confectioners sugar
• canola oil
• white sugar
• butter
• egg
• applesauce
• all-purpose flour
• baking powder
• salt
• baking soda
• mace
• cinnamon
• buttermilk

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 In a large bowl, beat together white sugar, butter, eggs and applesauce. In a separate bowl, stir together flour baking powder, salt, baking soda, mace and cinnamon. Stir flour mixture into the egg mixture alternately with the buttermilk. Mix until a stiff dough is formed.
3. 3 Turn dough out onto a lightly floured surface. Roll into a 3/4 to 1 inch thick sheet. Make sure to roll the dough to an even thickness. Cut out doughnuts with a doughnut cutter.
4. 4 Carefully slide doughnuts into hot oil. Turn doughnuts as soon as they rise to the surface. Fry until golden brown on both sides. Drain on paper towels and dust with confectioners' sugar. Serve hot.

By Sue Brown

Ingredients

• ✓ confectioners sugar
• sugar
• pumpkin puree
• vegetable oil
• egg
• water
• all-purpose baking flour
• gluten-free baking mix
• pumpkin pie spice
• baking soda
• baking powder
• cream cheese
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Mix white sugar, pumpkin puree, vegetable oil, eggs, and water together in a large bowl until smooth. Whisk baking flour, baking mix, pumpkin pie spice, baking soda, and baking powder together in a separate bowl; stir into pumpkin mixture until batter is just blended. Pour batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
4. 4 Beat cream cheese, confectioners' sugar, and milk together in a bowl using an electric mixer until icing is smooth. Spread icing over pumpkin bread.

By dm5533

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• milk
• butter
• egg
• vanilla extract
• brown sugar
• butter
• cinnamon
• cream cheese
• butter
• vanilla extract
• salt

Instructions

1. 1 To make the waffles: Preheat a waffle iron according to the manufacturer's instructions.
2. 2 Whisk flour, white sugar, baking powder, and 1 teaspoon salt together in a large bowl. Beat warm milk, 1/3 cup melted butter, eggs, and 1 teaspoon vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is lumpy and just moistened.
3. 3 Ladle batter into the preheated waffle iron, working in batches if necessary, and cook until golden brown and the iron stops steaming, about 5 minutes.
4. 4 To make the cinnamon topping: Stir brown sugar, 1/2 cup melted butter, and cinnamon together in a small bowl.
5. 5 To make the cream cheese topping: Beat confectioners' sugar, cream cheese, 1/4 cup softened butter, 1/2 teaspoon vanilla extract, and 1/8 teaspoon salt together in a medium bowl.
6. 6 Place waffles on a plate and drizzle cinnamon mixture and cream cheese mixture over the top.

By Rick Ogg

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• whole wheat flour
• white sugar
• baking powder
• baking soda
• salt
• butter
• blueberry
• walnut
• blueberry yogurt
• banana
• brown sugar
• water

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
2. 2 Whisk both flours, white sugar, baking powder, baking soda, and salt together in a bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Stir in blueberries and walnuts. Beat yogurt and banana in a small bowl until smooth; add to flour mixture and stir gently just until dough holds together.
3. 3 Turn dough out onto prepared baking sheet and pat into an 8-inch circle. Score the dough into 8 wedge-shaped pieces using a butter knife. Sprinkle brown sugar evenly over dough.
4. 4 Bake in the preheated oven until lightly browned, 18 to 20 minutes.
5. 5 While scones are baking, whisk confectioner's sugar and water together in a small liquid measuring cup. Drizzle over warm scones before serving.

By Mrs Kedney'

Ingredients

• ✓ confectioners sugar
• olive oil
• coconut milk
• all-purpose baking flour
• egg
• almond flour
• coconut flour
• honey
• guar gum

Instructions

1. 1 Heat oil in a deep fryer or in a large saucepan to 300 degrees F (150 degrees C).
2. 2 Beat coconut milk, all-purpose flour, egg, almond flour, coconut flour, honey, and guar gum together in a bowl using a hand mixer until mixture resembles thick pancake batter.
3. 3 Drop batter by rounded spoonfuls, in batches, into the hot oil; fry until donuts are dark brown, 3 to 5 minutes. Transfer donuts to a paper-towel-lined plate with a slotted spoon. Pour confectioners' sugar into a shallow bowl. Roll donuts in confectioners' sugar until coated.

By Michelle2s

Ingredients

• ✓ confectioners sugar
• gluten-free pancake mix
• butter
• white sugar
• milk
• almond extract
• raspberry jam
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine pancake mix, butter, and sugar in a bowl; stir until crumbly. Stir in 2/3 cup milk and 1/2 teaspoon almond extract until fully incorporated; the dough will be sticky.
3. 3 Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spaced about 2 inches apart. Make a shallow indentation in center of each dough ball using the back of a teaspoon. Fill each center with 1 teaspoon jam.
4. 4 Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool.
5. 5 Combine confectioners' sugar, 3 tablespoons milk, vanilla extract, and remaining 1/4 teaspoon almond extract; mix until smooth. Drizzle glaze over Danish.

By Melissa R

Ingredients

• ✓ confectioners sugar
• half-and-half
• egg
• vanilla extract
• brown sugar
• bread
• butter
• maple syrup
• pecan

Instructions

1. 1 Mix half-and-half, eggs, vanilla, and 1 tablespoon sugar together in a large shallow bowl. Add French bread. Cover bowl with plastic wrap and refrigerate 8 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Place butter in a 9x13-inch casserole dish. Transfer to the preheated oven until butter melts, about 5 minutes. Swirl butter over bottom of the dish.
4. 4 Spread maple syrup, pecans, and remaining 3/4 cup sugar over melted butter. Arrange soaked bread on top of pecan mixture.
5. 5 Bake until top is golden and no longer runny, 30 to 35 minutes. Sprinkle with confectioners' sugar just before serving.

By jmsorce

Ingredients

• ✓ confectioners sugar
• bread dough
• butter
• brown sugar
• walnut
• cinnamon
• water
• heavy cream
• milk
• vanilla extract

Instructions

1. 1 Gather all ingredients and lightly grease 2 round cake pans with butter.
2. 2 Roll bread dough out to an 6x18-inch rectangle. Brush with melted butter.
3. 3 Combine brown sugar, walnuts, and cinnamon in a small bowl; sprinkle over butter.
4. 4 Roll dough into a log, starting at the long edge. Moisten edge with water and seal.
5. 5 Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 90 minutes.
6. 6 Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough.
7. 7 Bake in preheated oven until golden brown, about 25 minutes.
8. 8 Mix confectioners' sugar, milk, and vanilla extract in a small bowl; drizzle over warm cinnamon rolls to serve.
9. 9 Enjoy!

By Chris Martin

Ingredients

• ✓ confectioners sugar
• active dry yeast
• water
• evaporated milk
• white sugar
• egg
• salt
• all-purpose flour
• shortening
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in warm water. Pour into a large bowl and stir in evaporated milk, white sugar, eggs, and salt. Add 4 cups flour and beat until smooth.
3. 3 Mix in shortening. Mix in remaining 3 cups flour. Cover and refrigerate for at least 2 hours, or up to 24 hours.
4. 4 Roll dough out on floured surface to 1/8-inch thick. Cut into 2 1/2-inch squares.
5. 5 Heat oil in a deep pot to 360 degrees F (180 degrees C). Fry beignets in batches until browned and puffed. (If beignets sink and do not pop up, oil is not hot enough.) Remove from oil with a slotted spoon and drain on paper towels.
6. 6 Shake confectioners' sugar over hot beignets. Serve immediately. Enjoy!

By ginampls

Ingredients

• ✓ confectioners sugar
• heavy cream
• maple syrup
• all-purpose flour
• baking powder
• salt
• butter
• pecan
• confectioners' sugar
• maple syrup

Instructions

1. 1 Adjust an oven rack to the middle position and preheat to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk cream and 3 tablespoons maple syrup together in a bowl.
3. 3 Combine flour, baking powder, and salt in a food processor; pulse 3 times to combine. Drop cold butter pieces evenly over top and continue to pulse until mixture resembles coarse cornmeal, about 6 pulses.
4. 4 Transfer flour mixture to a large bowl. Add toasted pecans and cream mixture. Stir until dough begins to come together.
5. 5 Turn dough onto a lightly floured surface and knead until a rough, sticky ball forms. Divide into 2 balls and flatten slightly. Cut each circle into 4 wedges and transfer to the prepared baking sheet.
6. 6 Bake on the middle rack of the preheated oven until tops are golden brown, 20 to 25 minutes. Remove from the oven and cool on a baking rack, about 10 minutes.
7. 7 While the scones are cooling, make the glaze: Whisk 1/4 cup plus 2 tablespoons confectioners' sugar and 2 tablespoons maple syrup together until well combined.
8. 8 Drizzle glaze over scones.

By Michaunp

Ingredients

• ✓ confectioners sugar
• butter
• brown sugar
• white sugar
• cinnamon
• brown sugar
• vanilla extract
• milk
• biscuit dough
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of an 8-inch round or square baking pan and sprinkle with 2 tablespoons brown sugar.
2. 2 Combine white sugar, cinnamon, 2 tablespoons brown sugar, and vanilla extract in a bowl. Mix filling well.
3. 3 Combine confectioners' sugar and milk for glaze in another bowl until well mixed.
4. 4 Separate biscuits and roll or punch down each one until flat. Coat with melted butter and sprinkle each with filling mixture to coat. Roll up each piece of dough and cut in 1/2, placing each cut-side down into the prepared pan, yielding 20 pieces.
5. 5 Bake in the preheated oven until biscuit portion on top of rolls begins to brown, about 15 minutes. Remove from the oven and glaze.

By SportzGuy

Ingredients

• ✓ confectioners sugar
• egg
• milk
• vanilla extract
• sugar
• all-purpose flour
• baking powder
• salt
• canola oil
• white bread
• strawberry jam

Instructions

1. 1 In a bowl, stir together eggs, milk, vanilla, and sugar until well blended and sugar is dissolved. In a separate bowl, mix flour with baking powder and salt. Gradually stir flour mixture into egg mixture until no lumps remain. Set aside.
2. 2 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3. 3 Make sandwiches with the bread, spreading jam evenly in the center. Trim away crusts, and cut each sandwich into quarters, wiping away any excess jam. Dip each quarter into batter, coating completely.
4. 4 Working in batches to avoid overcrowding, fry sandwiches for 1 to 3 minutes, or until puffy and golden brown. Drain and cool on a paper towel-lined wire rack. Sprinkle with powdered sugar. Serve warm.

By anmlnrs

Ingredients

• ✓ confectioners sugar
• hazelnut
• eggnog
• eggnog
• white sugar
• salt
• butter
• egg
• egg yolk
• bread flour
• instant yeast
• anise seed
• cinnamon
• eggnog

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Spread hazelnuts evenly on a baking sheet. Bake until lightly toasted, about 5 to 7 minutes. Remove the pan from the oven, transfer the nuts to a bowl, and let them cool.
3. 3 Place the eggnog, sugar, salt, butter, egg, egg yolk, bread flour, yeast, anise seed, and cinnamon into the bread machine. Program the machine for a basic cycle with the crust as "medium." Press start. Do not use the delay timer.
4. 4 Place the cooled toasted hazelnuts into the machine between Knead Cycle 1 and Knead Cycle 2. When the baking cycle ends, immediately remove the bread from the pan and allow it to cool on a rack.
5. 5 Prepare the glaze by combining the confectioners' sugar and eggnog in a bowl; mix well. It should be a drizzling consistency. Drizzle the glaze on the cooled bread before slicing.

By nancyclrsoftwarecom

Ingredients

• ✓ confectioners sugar
• walnut
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg
• half and half
• maple extract
• vanilla extract
• water
• maple extract

Instructions

1. 1 Set oven rack to lower center of oven. Preheat the oven to 375 degrees F (190 degrees C). Toast walnuts on a baking sheet in the oven for 3 to 5 minutes. Cool.
2. 2 Whisk together flour, sugar, baking powder, and salt in a large bowl. Toss butter pieces in flour mixture to coat. Use a pastry blender to cut in butter until mixture resembles fine crumbs. Stir in toasted walnuts. Beat egg in a large bowl. Mix in half-and-half, maple extract, and vanilla extract. Stir dry ingredients into wet ingredients, mixing until just blended, switching from a spoon to your hands as mixture comes together. Place dough in the refrigerator for 10 minutes.
3. 3 Roll chilled dough into a ball on a lightly floured surface. Flatten dough into a 3/4-inch circle. Cut into 8 wedges.
4. 4 Bake scones on a parchment lined baking sheet just until firm and the bottoms are lightly browned, 15 to 20 minutes. Cool for 3 minutes before transferring to cooling racks.
5. 5 Stir together confectioners' sugar, hot water, and remaining maple extract. Drizzle on scones to glaze.

By Sandie

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• brown sugar
• baking powder
• cinnamon
• salt
• butter
• buttermilk
• egg
• apple
• maple syrup
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper.
2. 2 Whisk flour, brown sugar, baking powder, 1 teaspoon cinnamon, and salt together in a bowl until well mixed. Quickly grate frozen butter over flour mixture; mix with a fork until mixture resembles coarse crumbs. Whisk buttermilk and egg together in a small bowl until well combined; pour over flour-butter mixture and stir with a rubber spatula until just moist and combined. Fold in apples, using your hands if necessary, until dough comes together. Do not overmix.
3. 3 Turn dough out onto a lightly floured surface, divide in half, and pat each half into a 5-inch circle. Cut each circle into 6 wedges using a bench scraper or knife coated with cooking spray. Place wedges on the prepared cookie sheet, leaving space between wedges.
4. 4 Bake in the preheated oven until light golden brown, about 15 minutes. Transfer to a wire rack to cool, about 30 minutes.
5. 5 Whisk confectioners' sugar, maple syrup, and ½ teaspoon cinnamon together in a small bowl until smooth; drizzle over scones and garnish with grated nutmeg.

By lutzflcat

Ingredients

• ✓ confectioners sugar
• all-purpose flour
• white sugar
• baking powder
• salt
• orange zest
• butter
• cranberry
• walnut
• heavy cream
• egg
• heavy cream
• orange juice
• orange extract

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a heavy baking sheet with parchment paper.
2. 2 Whisk flour, white sugar, baking powder, and salt together in a medium bowl; stir in orange zest. Cut in cold butter with 2 knives or a pastry blender until butter is pea-sized. Stir in cranberries and walnuts.
3. 3 Beat ½ cup cream and egg together in a small bowl until well mixed; add to flour mixture. Stir with a spoon, or by hand, until just combined and dough comes together.
4. 4 Divide dough in half; form into two ¾-inch thick circles. Cut each circle in half; cut each half into 3 triangular-shaped scones. Place scones on the prepared baking sheet; brush with remaining 2 tablespoons heavy cream.
5. 5 Bake in the preheated oven until edges begin to brown slightly, 13 to 15 minutes.
6. 6 Meanwhile, whisk confectioners' sugar, orange juice, and orange extract together in a small bowl until completely combined. Drizzle glaze over scones; serve warm.

By Jeannette

Ingredients

• ✓ confectioners sugar
• egg
• orange juice
• sugar
• salt
• all-purpose flour
• cream cheese
• vanilla greek yogurt
• vanilla extract
• chocolate-hazelnut spread
• milk
• butter
• cooking spray
• banana

Instructions

1. 1 Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
2. 2 Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
3. 3 Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
4. 4 Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
5. 5 Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

By Stephen Williams

Ingredients

• ✓ confectioners sugar
• milk
• white vinegar
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• nutmeg
• butter
• cranberry
• pecan
• egg white
• milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine 3/4 cup milk and vinegar in a bowl and let stand until milk curdles, about 5 minutes.
3. 3 Meanwhile, combine flour, sugar, baking powder, baking soda, salt, and nutmeg in a large bowl. Cut butter in with a pastry blender. Smooth any butter clumps with fingers. Stir in milk mixture, cranberries, and pecans. Knead until dough just comes together.
4. 4 Place dough onto a floured work surface. Roll dough into a square, about 3/4 inches thick. Cut into long strips, about 2 inches wide. Cut strips into triangles. Transfer to the baking sheet. Brush tops with egg white.
5. 5 Bake in the preheated oven until tops are golden brown, about 15 minutes. Let scones cool to room temperature before glazing.
6. 6 Combine confectioners' sugar and 2 tablespoons milk in a small bowl. Mix until combined. If glaze is too thick, add more milk 1 teaspoon at a time. Drizzle glaze over scones.

By M Goldman

Ingredients

• ✓ confectioners sugar
• water
• white sugar
• instant yeast
• all-purpose flour
• butter
• egg
• salt
• butter
• brown sugar
• cinnamon
• strawberry
• vanilla extract
• salt

Instructions

1. 1 Combine water, sugar, and yeast in the bowl of a stand mixer. Allow yeast to bloom until foamy, about 10 minutes.
2. 2 Gradually add flour to the yeast mixture. Heat butter in a small microwave-safe bowl until melted; add to the flour mixture. Add egg and salt. Mix until a soft, sticky dough forms. Transfer dough to the counter and cover with plastic wrap. Let rest until doubled in size, about 1 hour.
3. 3 Roll dough out to a 9x16-inch rectangle on a lightly floured surface. Spread butter on top. Mix brown sugar and cinnamon together in a small bowl; sprinkle over butter. Roll up dough tightly. Cut into 12 pieces.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
5. 5 Place rolls in the baking dish. Gently cover with a piece of foil. Allow rolls to rise in a warm area, about 25 minutes.
6. 6 Uncover rolls and bake in the preheated oven until centers are lightly golden brown, 15 to 18 minutes.
7. 7 While rolls are cooling slightly, prepare the glaze. Combine powdered sugar, strawberry puree, vanilla extract, and salt; beat by hand or with an electric mixer until smooth. Spread over the tops of the rolls.

By thedailygourmet