Type what you have

Ingredients

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

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place butter in a 10-inch cast iron skillet; heat the skillet in the oven.
3. 3 Beat eggs at high speed with an electric mixer in a large bowl. Slowly add milk and flour. Pour batter into the hot skillet.
4. 4 Return the skillet to the oven and bake until well-risen like a souffle, about 20 minutes. It will fall when removed from the oven. Lightly dust with confectioners' sugar and serve.

By Shirley Smith

Ingredients

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

Instructions

1. 1 Gather all ingredients.
2. 2 Place a 10-inch cast iron skillet into the oven and preheat to 475 degrees F (245 degrees C).
3. 3 Whisk eggs in a medium bowl until light. Whisk in milk, then gradually whisk in flour, nutmeg, and salt.
4. 4 Remove the skillet from the oven and reduce the heat to 425 degrees F (220 degrees C). Place butter into the hot skillet and swirl to melt over the bottom and sides.
5. 5 Pour batter into the skillet and return to the oven.
6. 6 Bake until puffed and lightly browned, about 12 minutes. Remove and immediately sift confectioners' sugar over top.
7. 7 Enjoy!

By barbara_hengels

Ingredients

• ✓ confectioners' sugar
• egg
• all-purpose flour
• raisin
• milk
• white sugar
• salt
• butter
• applesauce

Instructions

1. 1 Beat egg whites in a clean bowl until soft peaks form. Lift your beater or whisk straight up; the egg whites will form soft mounds rather than a sharp peak.
2. 2 Beat egg yolks in a separate bowl until smooth. Mix in flour, raisins, milk, sugar, and salt until just moistened. Fold in egg whites.
3. 3 Melt butter in a large skillet over medium heat. Pour batter into the skillet and cook until golden brown; flip and cook until set on the other side, about 1 minute. Tear the kaiserschmarren into pieces using two forks and continue cooking until golden brown and cooked through, about 2 minutes.
4. 4 Sprinkle with confectioners' sugar and serve with applesauce.

By Twilight22

Ingredients

• ✓ confectioners' sugar
• butter
• all-purpose flour
• water
• water
• egg
• almond extract
• heavy cream
• butter
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the dough: Cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add 1 tablespoon water (or as needed) and mix until crumbly, leaving pea-sized chunks. On a floured surface, roll dough out to 3 or 4 inches in width. Place onto a rectangular cookie sheet.
3. 3 Make the filling: In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from the heat and stir in remaining 1 cup flour; mix until smooth. Beat in eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon almond extract. Spread filling over dough.
4. 4 Bake in the preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
5. 5 Meanwhile, make the icing: Combine confectioners' sugar, cream, 1 tablespoon butter, and remaining 1 teaspoon almond extract.
6. 6 Remove kringle from the oven and immediately spread icing over top.

By Jodie Hay

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• sugar
• salt
• all-purpose flour
• butter
• mixed berry
• lemon juice
• whipped cream

Instructions

1. 1 Whisk together eggs, milk, sugar, and salt until smooth. Whisk in flour until incorporated, then set mixture aside and let stand for 30 minutes.
2. 2 Preheat oven to 500 degrees F (260 degrees C).
3. 3 Place butter into a 9x13 inch glass baking dish, and place into the preheated oven until it melts, then brush it all over the insides of the hot dish. Pour batter into hot baking dish and bake in preheated oven for 15 minutes.
4. 4 Sprinkle with lemon juice, top with berries, and dust with confectioner's sugar; serve immediately with whipped cream.

By WOLSELEY

Ingredients

• ✓ confectioners' sugar
• raisin
• dark rum
• all-purpose flour
• milk
• egg
• salt
• sugar
• butter
• applesauce

Instructions

1. 1 Combine raisins and rum in a small bowl and set aside to soak.
2. 2 Whisk flour and milk in a large bowl until well combined. Set aside for flour to hydrate for 10 minutes.
3. 3 Whisk egg yolks and salt into the moistened flour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold egg whites into the batter in 2 batches.
6. 6 Heat an oven-safe, heavy skillet over medium heat. Melt butter and pour in the batter. Sprinkle rum-soaked raisins on top. Let batter gently brown, 4 to 5 minutes. Reduce heat if batter browns too fast. Cut into quarters with a large spatula. Flip the quarters and let the other side brown gently, 4 to 5 minutes.
7. 7 Transfer the skillet into the oven and bake until pancake is set and puffed up, about 8 minutes. Use 2 large forks to tear the pancake into bite-sized pieces. Sprinkle with confectioners' sugar and serve with applesauce.

By Toi

Ingredients

• ✓ confectioners' sugar
• milk
• all-purpose flour
• egg
• sugar
• cinnamon
• baking soda
• salt
• apple
• vegetable oil

Instructions

1. 1 Combine milk, flour, eggs, sugar, cinnamon, baking soda, and salt in a large bowl; beat with an electric mixer until smooth and creamy. Mix in apples.
2. 2 Heat 1 tablespoon oil in a skillet over medium-high heat.
3. 3 Drop batter by large spoonfuls into the pan and cook until the edges are dry and the bottom is browned, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
4. 4 Dust pancakes with confectioners' sugar.

By Olenka

Ingredients

• ✓ confectioners' sugar
• pear
• white sugar
• lemon juice
• lemon zest
• butter
• egg
• milk
• vanilla extract
• kosher salt
• all-purpose flour

Instructions

1. 1 Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.
2. 2 Place butter in a 12-inch cast-iron skillet; place skillet on center rack of the oven. Preheat the oven to 400 degrees F (200 degrees C). Remove skillet from oven once butter just melted, 3 to 5 minutes.
3. 3 Beat eggs in a large bowl until frothy; stir in milk, remaining 1/4 cup white sugar, vanilla extract, and salt until just combined. Sift flour into egg mixture; stir until batter is just mixed.
4. 4 Stir pear slices into melted butter; spread into a single layer. Pour batter over pears.
5. 5 Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

By Lorri Amsden

Ingredients

• ✓ confectioners' sugar
• all-purpose flour
• salt
• butter
• sour cream
• egg
• cream cheese
• brown sugar
• cinnamon
• walnut
• water

Instructions

1. 1 Gather all ingredients.
2. 2 To make the pastry: Place flour and salt in a food processor and pulse to combine. Add butter and pulse until pieces are pea-sized.
3. 3 Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
5. 5 To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.
6. 6 Add cream cheese, brown sugar, and cinnamon; beat with an electric mixer until smooth.
7. 7 Stir in 1 cup toasted walnuts until well combined.
8. 8 Divide chilled dough in half.
9. 9 Roll each piece of dough into a 10x12-inch rectangle on a lightly floured surface.
10. 10 Working from a short side, spoon 1/2 of the filling along the center four inches of each rectangle.
11. 11 On both sides of the filling, cut the unfilled pastry into eight horizontal strips. Working top to bottom, fold each strip over the filling, alternating sides. Press to seal ends and tuck under; arrange braids on the prepared baking sheet.
12. 12 Beat egg white and 1 tablespoon water together until smooth; brush evenly over each braid. Bake kringles in the preheated oven until golden brown and no longer doughy at the seams, about 30 to 35 minutes. Cool on the baking sheet for 30 minutes.
13. 13 While pastries are cooling, make glaze: Mix together confectioners' sugar and 2 tablespoons water in a small bowl until smooth and thin enough to drizzle. Spoon or drizzle glaze over cooled pastries; sprinkle with remaining 1/4 cup of walnuts.

By Colleen Royal

Ingredients

• ✓ confectioners' sugar
• almond paste
• almond
• white sugar
• salt
• butter
• egg white
• almond extract
• amaretto liqueur
• puff pastry
• egg
• water
• almond

Instructions

1. 1 In a large bowl, beat almond paste with an electric mixer to break it apart. Add the almonds, sugar, and salt; continue to mix until the almond paste is no longer lumpy. Stir in the butter, egg whites, almond extract and amaretto liqueur on high speed until its as fluffy as you can get it. Set aside.
2. 2 Using half of the dough at a time, roll it out on a lightly floured surface into a rectangle that is about 8 inches wide and 1/4 inch thick. Trim the edges of the dough. Cut the dough in half lengthwise to make two 4 inch wide strips.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
4. 4 Fill a pastry bag halfway with the almond filling and pipe a stripe of filling down the center of each strip. Whisk together the egg and water. Brush onto one edge of each strip. Fold each strip over the filling and press gently to seal it. Brush each piece with egg wash and sprinkle sliced almonds over the top. Cut into 3 to 4 inch pieces, then cut 1/2 inch slits into the sealed edge to make the ''claws''. Place the bear claws at least two inches apart on baking sheets. Refrigerate and repeat with the second half of the dough.
5. 5 Bake in the preheated oven until almonds are toasted and pastry is golden brown, 25 to 30 minutes. Cool and dust with confectioners' sugar right before serving.

By frances

Ingredients

• ✓ confectioners' sugar
• active dry yeast
• water
• lemon
• milk
• margarine
• salt
• white sugar
• egg
• all-purpose flour
• cinnamon
• white sugar
• pecan
• vanilla extract

Instructions

1. 1 In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
2. 2 In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
3. 3 Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
4. 4 In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
5. 5 Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
6. 6 Preheat oven to 375 degrees F (190 degrees C).
7. 7 Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
8. 8 Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

By LOGINHAZEL

Ingredients

• ✓ confectioners' sugar
• milk
• egg
• butter
• sugar
• salt
• bread flour
• active dry yeast
• butter
• cinnamon
• brown sugar
• raisin
• almond extract
• milk

Instructions

1. 1 In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
2. 2 Grease 2 baking sheets or line them with parchment paper; set aside.
3. 3 Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
4. 4 Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
5. 5 [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
6. 6 Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
7. 7 Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
8. 8 Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
9. 9 In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

By Julia

Ingredients

• ✓ confectioners' sugar
• fresh yeast
• milk
• butter
• egg
• salt
• sugar
• all-purpose flour
• milk
• cornstarch
• egg
• white sugar
• vanilla extract
• egg
• water
• cocoa powder

Instructions

1. 1 Dissolve yeast in the warm milk in a small bowl; allow to stand for a few minutes until it becomes foamy. Whisk together the butter, 2 eggs, salt, 2 teaspoons sugar, and yeast mixture until the sugar has dissolved. Stir in flour to form a smooth dough. Cover with a cloth and allow to rise in a warm place until doubled in bulk, about 30 minutes.
2. 2 Meanwhile, whisk together 1 cup of milk with the cornstarch in a small saucepan. Cook over medium heat until very hot and steaming, but not quite simmering. Whisk 2 eggs together with 2 tablespoons sugar in a bowl until well beaten. Slowly whisk in half of the hot milk mixture, adding it about 2 tablespoons at a time until incorporated. Stir the egg mixture into the saucepan of milk, and cook gently until thickens and begins to bubble. Remove from heat and stir in vanilla extract. Set the filling aside to cool.
3. 3 Preheat oven to 425 degrees F (220 degrees C), and line 2 baking sheets with parchment paper.
4. 4 Punch down the dough, and divide it into two pieces. Roll each piece into a 12x12 inch square, and cut each square into 9 equal pieces about 4 inches on a side. Place about 1 tablespoon of the filling into the center of each piece, and fold a corner across over the filling. Fold the opposite corner across and seal the corners over the filling. Fold the two remaining corners across the filling and seal to make a tidy packet enclosing the filling.
5. 5 Place the filled buns, folded sides down, on the prepared baking sheets, and brush each bun with beaten egg. Bake in the preheated oven for 15 minutes, until the buns are golden brown, and let cool.
6. 6 Stir together the confectioners' sugar, hot water, and cocoa powder in a bowl, and spread the icing onto each bun. Refrigerate leftover buns.

By mobygirl

Ingredients

• ✓ confectioners' sugar
• almond
• milk
• egg yolk
• candied mixed fruit peel
• raisin
• all-purpose flour
• mace
• ground ginger
• orange zest
• all-purpose flour
• milk
• salt
• egg
• butter
• white sugar
• water
• fresh yeast

Instructions

1. 1 Make the sponge: Dissolve yeast in warm water.
2. 2 Cream sugar and butter with an electric mixer in a large bowl. Add beaten egg and salt. Stir in cooled milk, then yeast mixture. Sift in flour and beat until smooth. Cover and let rise until doubled in size, about 1 hour.
3. 3 Make the dough: Stir orange zest, ginger, and mace into sponge. Add flour and mix until a soft dough forms. Transfer dough to a lightly floured board and knead until smooth and elastic. Knead in raisins and candied peel. Place dough into a well-oiled bowl and turn once to coat the surface. Cover and let rise until doubled in size, about 2 hours.
4. 4 Divide dough into 10 parts. Roll dough into ropes of desired length (make sure they are equal); let rise for 15 minutes.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Generously grease a baking sheet.
6. 6 Place 3 ropes dough onto the prepared baking sheet. Starting at the center and working toward each end, loosely braid ropes; pinch ends together to seal. Twist 2 more ropes together and place on the base of the braid. Repeat this process to form a second loaf with remaining dough.
7. 7 Whisk egg yolk and milk together in a small bowl. Brush egg wash over each loaf and sprinkle with almonds. Let rise for about 45 minutes.
8. 8 Bake in the preheated oven for 45 minutes. Remove from the oven and transfer loaves to a wire rack. Cover with a tea towel to make a soft crust; let cool completely.
9. 9 Sprinkle cooled loaves with confectioners' sugar.

By Carol Ponec-Nemec

Ingredients

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

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 In a mixing bowl, combine the eggs, salt, flour and milk. (Use a blender for this step, if desired.) Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
3. 3 Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.

By Jeanie Bean

Ingredients

• ✓ confectioners' sugar
• dry milk powder
• brown sugar
• salt
• cinnamon
• pumpkin pie spice
• nutmeg
• cardamom

Instructions

1. 1 Combine the powdered milk, confectioners' sugar, brown sugar, salt, cinnamon, pumpkin pie spice, nutmeg, and cardamom in a bowl. Stir to mix thoroughly, and store in an airtight container.

By Melissa

Ingredients

• ✓ confectioners' sugar
• bread dough
• butter
• brown sugar
• cinnamon
• all-purpose flour
• milk
• vanilla extract

Instructions

1. 1 Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
2. 2 Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
3. 3 Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
4. 4 Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
5. 5 Preheat oven to 375 degrees F (190 degrees C).
6. 6 Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
7. 7 Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

By Baritone Bob

Ingredients

• ✓ confectioners' sugar
• crescent roll
• butter
• brown sugar
• ground cinnamon
• skim milk
• maple syrup

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 16 mini muffin cups.
2. 2 Unroll crescent dough onto a work surface; separate into 2 sections along the perforated lines. Brush each half with melted butter; sprinkle with brown sugar and cinnamon. Roll into logs and slice each log into 8 sections. Place into prepared muffin cups.
3. 3 Bake rolls in preheated oven until golden brown, about 8 minutes.
4. 4 Whisk milk and maple syrup together in a bowl. Mix in confectioners' sugar, a few spoonfuls at a time, to form desired icing consistency. Drizzle over warm rolls.

By cole2585

Ingredients

• ✓ confectioners' sugar
• milk
• egg
• sugar
• cinnamon
• salt
• butter
• chocolate babka

Instructions

1. 1 In a shallow bowl, whisk together milk, egg, sugar, cinnamon, and salt.
2. 2 Melt butter in a large skillet over low heat.
3. 3 Dip each slice of babka into egg mixture, turning to coat each side. Place dipped babka slices into the hot skillet and cook until mixture begins to set and slices begin to brown, 3 to 4 minutes. Turn slices and cook on the other side until brown, 3 to 4 minutes, watching carefully to prevent burning.
4. 4 Transfer to a serving plate and dust with confectioners' sugar.

By Bibi

Ingredients

• ✓ confectioners' sugar
• all-purpose flour
• active dry yeast
• milk
• white sugar
• butter
• salt
• egg
• oil

Instructions

1. 1 Combine 1 3/4 cups flour with yeast in a large bowl. Heat milk, sugar, butter, and salt in a saucepan over medium heat until butter melts. Add milk mixture and eggs to flour mixture; beat with a heavy-duty electric mixer on low speed until just combined, about 30 seconds. Increase speed to high and beat for 3 minutes. Add remaining flour, a little at a time, stirring with a spoon until a firm but pliable dough forms.
2. 2 Transfer dough to a lightly floured work surface. Knead until smooth and supple, 4 to 5 minutes. Transfer to an oiled bowl. Cover and let dough rise until doubled in size, about 1 hour.
3. 3 Turn dough out onto a floured surface, punch down dough, and roll out to 1/2-inch thickness. Cut out doughnuts with a floured doughnut cutter; re-roll trimmings and cut them into doughnuts. Transfer doughnuts to baking sheets, cover, and let rise for 45 minutes.
4. 4 Heat oil in a deep fryer to 360 degrees F (180 degrees C).
5. 5 Working in batches, fry doughnuts in hot oil, turning several times, until golden all over. Use a slotted spoon to remove doughnuts to a wire rack to drain and cool completely.
6. 6 Dredge cooled doughnuts in confectioners' sugar.

By Emtmom

Ingredients

• ✓ confectioners' sugar
• egg
• milk
• all-purpose flour
• vanilla extract
• salt
• butter
• butter
• meyer lemon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Blend eggs, milk, flour, vanilla, and salt together in a blender until batter is smooth.
3. 3 Melt clarified butter in a 10-inch cast iron skillet over high heat until bubbling; pour batter into the center of the skillet.
4. 4 Bake in the preheated oven until puffed and golden, 20 to 25 minutes. Brush with 1 tablespoon butter, drizzle lemon juice over the top, and dust with confectioners' sugar.

By John Mitzewich

Ingredients

• ✓ confectioners' sugar
• butter
• milk
• egg
• white sugar
• vanilla extract
• cinnamon
• allspice
• bread

Instructions

1. 1 Melt butter in a large skillet over medium-high heat.
2. 2 Whisk milk, eggs, sugar, vanilla extract, cinnamon, and allspice together in a large bowl. Dip each slice of bread into egg mixture to coat.
3. 3 Place coated bread into skillet and cook until golden brown on 1 side, about 1 minute. Flip and continue cooking until second side is golden, about 1 minute more. Remove to a plate and repeat with remaining bread slices.
4. 4 Sift confectioners' sugar over top of the French toast, slice diagonally, and serve.

By John Young

Ingredients

• ✓ confectioners' sugar
• crescent roll dough
• cream cheese
• white sugar
• lemon juice
• vanilla extract
• sour cream
• milk
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
2. 2 Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
3. 3 In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
4. 4 Bake in preheated oven for 20 to 30 minutes.
5. 5 In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

By Natalie

Ingredients

• ✓ confectioners' sugar
• strawberry
• blueberry
• cream cheese
• milk
• egg
• vanilla extract
• cinnamon
• butter
• bread

Instructions

1. 1 Preheat an oven to 250 degrees F (120 degrees C).
2. 2 Combine the thawed strawberries with their juice and the blueberries in a bowl; set aside. Beat together the softened cream cheese and confectioner's sugar until smooth; set aside. Whisk the milk, eggs, vanilla, and cinnamon in a shallow bowl.
3. 3 Melt butter over medium heat in a large skillet or griddle. Dip bread into egg mixture, coating thoroughly. Cook until well-browned on both sides, about 5 minutes. Place cooked slices on baking sheet and place in oven to keep warm until ready to serve.
4. 4 Spread the cream cheese mixture over each slice of french toast, then top with 2 tablespoons of the fruit. Serve immediately.

By DOJAGRAM

Ingredients

• ✓ confectioners' sugar
• baguette
• orange juice
• heavy cream
• egg
• cinnamon
• white sugar
• nutmeg
• butter

Instructions

1. 1 Cut loaf ends off and reserve for another use. Cut remaining loaf into 1 1/2 inch slices; let stand 4 hours or overnight.
2. 2 In a 9x13 inch baking pan, combine orange juice, cream, eggs ground cinnamon and white sugar. Place bread slices in pan and turn until liquid is absorbed, about 5 minutes.
3. 3 In a large skillet, melt butter over medium heat. Add bread slices and cook until browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

By Diedrie

Ingredients

• ✓ confectioners' sugar
• milk
• egg
• maple syrup
• vanilla extract
• cinnamon
• cornflake cereal
• white bread
• vegetable oil

Instructions

1. 1 Whisk milk, eggs, maple syrup, vanilla, and cinnamon together in a medium bowl. Add crumbled cornflakes and stir to combine.
2. 2 Working in batches, soak 1/2 of the bread slices in the mixture for about 2 to 3 minutes.
3. 3 Heat oil in a large skillet or griddle over medium-high heat. Cook soaked bread slices in the hot skillet until dark golden brown, 4 to 5 minutes per side. Repeat to soak and cook remaining bread.
4. 4 Sprinkle hot French toast with confectioners' sugar. Serve immediately.

By AILEERA

Ingredients

• ✓ confectioners' sugar
• egg
• sweetened condensed milk
• vanilla extract
• banana bread
• butter

Instructions

1. 1 Whisk eggs, sweetened condensed milk, and vanilla together in a bowl with a fork; set aside. Slice banana bread into 4 thick slices. Dip each bread slice in egg mixture.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add bread slices to skillet. Cook until both sides golden brown. Dust with confectioners' sugar just before serving.

By LBR8

Ingredients

• ✓ confectioners' sugar
• crescent roll
• brown sugar
• cinnamon
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Make rolls: Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out.
3. 3 Mix together brown sugar and cinnamon in a small bowl; sprinkle evenly over rectangles.
4. 4 Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch-thick slices. Arrange cinnamon rolls close to one another on the prepared baking sheet.
5. 5 Bake in the preheated oven until golden, 10 to 13 minutes. Transfer cinnamon rolls to a plate and let cool for 1 minute.
6. 6 While cinnamon rolls are baking, make icing: Stir together confectioners' sugar, milk, and vanilla in a small bowl until smooth.
7. 7 Pour icing over warm rolls.

By Britt

Ingredients

• ✓ confectioners' sugar
• butter
• egg
• all-purpose flour
• baking powder
• sugar
• buttermilk
• buttermilk
• butter
• milk chocolate

Instructions

1. 1 Whisk melted butter and egg yolk together in a small bowl.
2. 2 Sift flour and baking powder into a large bowl; stir in sugar. Whisk in egg-butter mixture and 3/4 cup plus 2 tablespoons buttermilk until a smooth, thick batter forms. Add more buttermilk, 1 tablespoon at a time, if batter is too thick.
3. 3 Melt 1 teaspoon butter in a nonstick skillet over high heat. Reduce the heat to medium and use a ladle to spoon 1/8 of the batter onto the hot skillet; fit as many pancakes on the skillet as possible without overcrowding. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a warm plate. Repeat with remaining batter.
4. 4 Use a large, heart-shaped cookie cutter to cut a heart in the center of each pancake. Discard scraps.
5. 5 Place a few chocolate pieces on top of a warm pancake and sandwich another pancake on top. Repeat with remaining pancakes and chocolate.
6. 6 Sprinkle with confectioners' sugar and serve.

By Ita

Ingredients

• ✓ confectioners' sugar
• half-and-half
• egg white
• brown sugar
• vanilla extract
• lemon extract
• salt
• butter
• bread
• maple syrup
• whipped cream

Instructions

1. 1 Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
2. 2 Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
3. 3 Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
4. 4 Serve French toast with maple syrup and add whipped cream on top.

By Christa Talbott