Type what you have

Ingredients

• ✓ vanilla extract
• skim milk
• egg
• all-purpose flour
• white sugar
• canola oil

Instructions

1. 1 Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
2. 2 Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
3. 3 Remove cooked pancake to a plate and roll into a log. Repeat to cook remaining pancakes, greasing the skillet as needed.

By Deb

Ingredients

• ✓ vanilla extract
• soy milk
• water
• vegan butter
• maple syrup
• spelt flour
• sugar
• salt

Instructions

1. 1 Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
2. 2 Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
3. 3 Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.

By Eowyn2995

Ingredients

• ✓ vanilla extract
• egg
• milk
• all-purpose flour
• white sugar
• vegetable oil
• vegetable oil

Instructions

1. 1 Beat eggs in a large bowl; whisk in milk, flour, sugar, 1 tablespoon vegetable oil, and vanilla extract until batter is very thin.
2. 2 Heat a griddle or a Swedish plett pan over medium heat; add about 1 teaspoon oil. Pour a small amount of batter onto the griddle and tip the griddle to spread batter out in a thin layer; cook until lightly browned, 2 to 3 minutes. Flip pancake; cook until browned on other side, 2 to 3 minutes more. Roll pancake; place on a plate. Repeat with remaining batter.

By Leanne

Ingredients

• ✓ vanilla extract
• egg
• milk
• all-purpose flour
• cinnamon
• salt
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Whisk eggs, milk, flour, vanilla extract, cinnamon, and salt together in a bowl; set aside.
3. 3 Melt butter in a 9x11-inch baking dish in the preheated oven, making sure it doesn't burn, about 5 minutes.
4. 4 Pour batter into the baking dish with melted butter.
5. 5 Continue baking until pancake is puffed and no longer moist in the center, 20 to 25 minutes.

By Kristi Francis

Ingredients

• ✓ vanilla extract
• milk
• butter
• egg
• all-purpose flour
• baking powder
• salt

Instructions

1. 1 Pour milk into a microwave-safe bowl. Heat in the microwave until slightly warm, 20 to 30 seconds. Whisk in butter. Whisk in eggs. Add flour, baking powder, vanilla extract, and salt; blend briefly with an immersion blender to make a smooth batter.
2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bottom is golden brown, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By MPASTICK

Ingredients

• ✓ vanilla extract
• all-purpose flour
• white sugar
• baking powder
• salt
• egg
• milk
• butter

Instructions

1. 1 Sift flour, sugar, baking powder, and salt into a large bowl. Stir egg yolks and vanilla extract into flour mixture. Mix milk, alternating with butter in 3 to 4 additions, into flour mixture until batter is smooth.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Gently fold egg whites into batter; let rest 10 to 15 minutes.
3. 3 Preheat a waffle iron according to manufacturer's instructions.
4. 4 Spoon batter into the waffle iron and cook according to manufacturer's instructions.

By sonjagroset

Ingredients

• ✓ vanilla extract
• cottage cheese
• raisin
• egg
• white sugar
• cinnamon
• salt
• canola oil
• all-purpose flour

Instructions

1. 1 Mix together cottage cheese, raisins, eggs, sugar, vanilla extract, cinnamon, and salt in a large bowl until well combined. Add flour slowly, mixing until incorporated and batter is very thick.
2. 2 Heat oil in a large skillet over medium heat. Drop batter by tablespoonfuls onto the hot skillet and cook for 1 minute. Flip and flatten slightly with a spatula, cook until browned on the other side, about 2 minutes more. Flip back to the first side and cook until browned, about 1 more minute. Repeat with remaining batter.

By Cyndi

Ingredients

• ✓ vanilla extract
• active dry yeast
• white sugar
• milk
• egg
• butter
• flour
• salt
• pearl sugar

Instructions

1. 1 Sprinkle yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until yeast softens and begins to form a creamy foam.
2. 2 Whisk eggs, melted butter, and vanilla into the yeast mixture until evenly blended; set aside.
3. 3 Stir together flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place, 80 to 95 degrees F (27 to 35 degrees C), until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.
4. 4 Preheat a waffle iron according to manufacturer's instructions.
5. 5 Place a baseball-sized ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.

By BRSMITH63

Ingredients

• ✓ vanilla extract
• cooking spray
• all-purpose flour
• white sugar
• salt
• baking powder
• milk
• egg
• margarine

Instructions

1. 1 Preheat the oven to 420 degrees F (215 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Mix flour, sugar, salt, and baking powder together in a large bowl. Add milk, eggs, margarine, and vanilla; mix thoroughly with an electric mixer. Batter will be fairly runny. Pour into the prepared baking dish.
3. 3 Bake in the preheated oven until edges are golden brown, about 30 minutes.

By Broman

Ingredients

• ✓ vanilla extract
• egg
• milk
• all-purpose flour
• white sugar
• nutmeg
• salt
• butter
• butter

Instructions

1. 1 Beat eggs in a large bowl until smooth. Add milk, flour, sugar, vanilla extract, nutmeg, and salt; whisk until just combined. Stir in 1/2 cup melted butter until batter is very thin and slightly lumpy.
2. 2 Heat a nonstick griddle over medium-high heat. Brush generously with 1 teaspoon butter. Drop batter onto the griddle to make 6-inch pancakes. Cook until bubbles form and the edges are dry, 30 seconds to 1 minute. Flip and cook until the other side is dry, 30 seconds to 1 minute. Repeat with remaining batter.

By C R Henning

Ingredients

• ✓ vanilla extract
• cooking spray
• cinnamon bread
• milk
• egg
• cinnamon
• chocolate-hazelnut spread
• half-and-half
• cocoa powder
• corn syrup
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray it with cooking spray.
2. 2 Cut each slice of bread into three sticks. Whisk together milk, egg, vanilla extract, and cinnamon in a large shallow dish. Dip each bread stick in the egg mixture quickly to avoid soaking the bread, yet coating it on all sides; shake off excess. Arrange bread sticks on the prepared baking sheet without them touching.
3. 3 Bake in the preheated oven for 8 minutes, flip them, spray lightly with cooking spray, and return to the oven until cooked through and golden brown, about 8 more minutes.
4. 4 Meanwhile, whisk together hazelnut spread, half-and-half, cocoa powder, corn syrup, and salt in a small saucepan on medium-low heat. Bring to a boil and immediately remove pan from the heat, whisking until smooth.
5. 5 Remove French toast sticks from the oven and serve warm with the chocolate dipping sauce.

By lutzflcat

Ingredients

• ✓ vanilla extract
• quark cheese
• all-purpose flour
• white sugar
• raisin
• egg
• baking soda
• salt
• all-purpose flour
• vegetable oil

Instructions

1. 1 Strain or process quark cheese through a sieve or meat grinder to achieve a powdery consistency. Mix quark cheese, 2/3 cup flour, sugar, raisins, eggs, baking soda, vanilla extract, and salt together in a bowl until batter is well mixed.
2. 2 Pour 1/4 cup flour into a small bowl.
3. 3 Roll batter, about 2 tablespoons per serving, into a ball and roll in flour until coated. Flatten each ball into a 2-inch patty, squaring off the edges.
4. 4 Heat about 1 1/2 tablespoons oil in a skillet over medium-low heat. Fry patties, working in batches, in the hot oil until dark brown and a shell has formed, 3 to 4 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining oil and patties.

By Kangaroo495

Ingredients

• ✓ vanilla extract
• active dry yeast
• milk
• egg yolk
• milk
• butter
• white sugar
• salt
• all-purpose flour
• egg white

Instructions

1. 1 In a small bowl, dissolve yeast in 1/4 cup warm milk. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, whisk together the egg yolks, 1/4 cup of the warm milk and the melted butter. Stir in the yeast mixture, sugar, salt and vanilla. Stir in the remaining 2 1/2 cups milk alternately with the flour, ending with the flour. Beat the egg whites until they form soft peaks; fold into the batter. Cover the bowl tightly with plastic wrap. Let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Preheat the waffle iron. Brush with oil and spoon about 1/2 cup (or as recommended by manufacturer) onto center of iron. Close the lid and bake until it stops steaming and the waffle is golden brown. Serve immediately or keep warm in 200 degree oven.

By Bobbi Jo

Ingredients

• ✓ vanilla extract
• egg
• milk
• all-purpose flour
• butter
• white sugar
• buttermilk
• butter
• corn syrup
• baking soda

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
2. 2 Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
3. 3 Bake in preheated oven for 20 minutes, or until golden.
4. 4 In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

By Penny Chmura

Ingredients

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

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

• ✓ vanilla extract
• whole wheat flour
• white sugar
• baking powder
• salt
• cinnamon
• nutmeg
• clove
• egg
• milk
• butter

Instructions

1. 1 Stir the flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves together in a large bowl; mix in the egg, milk, butter, and vanilla until just combined.
2. 2 Heat an aebleskiver pan over medium heat; prepare with cooking spray.
3. 3 Pour the batter into each cup to about 2/3 full. Allow the batter to cook in the bottom of the cup 3 to 4 minutes until golden brown. Don't forget which cup you placed the batter in first, it's all about rotation! Use a long skewer or knitting needle to lift one edge and give it a 1/4 turn. The uncooked batter will spill over into the cup, and cook. Continue lifting and turning the edges until the batter is fully cooked into a golden brown ball. Drain on paper towels.

By ellie

Ingredients

• ✓ vanilla extract
• pancake
• egg
• heavy cream
• milk
• cinnamon
• salt
• pecan
• all-purpose flour
• brown sugar
• cinnamon
• salt
• butter

Instructions

1. 1 Lightly butter a 9x13-inch baking dish.
2. 2 To prepare the casserole: Prick each pancake half several times with a fork. Place in the prepared baking dish in 2 to 3 long rows, overlapping in a shingled formation.
3. 3 Whisk eggs, heavy cream, milk, vanilla, cinnamon, and salt together in a large bowl. Pour over pancakes. Cover and refrigerate the casserole for 8 hours, to overnight.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 To make the streusel topping: Combine pecans, flour, brown sugar, cinnamon, and salt in a medium bowl. Add butter and mix with a fork or your fingers until crumbly.
6. 6 Remove pancakes from the refrigerator and uncover. Sprinkle streusel topping evenly over the top.
7. 7 Bake in the preheated oven until golden brown and cooked throughout, about 55 minutes.

By Nicole McLaughlin

Ingredients

• ✓ vanilla extract
• all-purpose flour
• white sugar
• cinnamon
• baking soda
• nutmeg
• allspice
• clove
• salt
• pumpkin
• egg
• water
• vegetable oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 loaf pans.
2. 2 Combine flour, sugar, cinnamon, baking soda, nutmeg, allspice, cloves, and salt in a large bowl. Whisk pumpkin, eggs, water, vegetable oil, and vanilla together in a separate bowl. Whisk pumpkin mixture into flour mixture until everything is well mixed: fold in walnuts. Divide batter between the 2 prepared loaf pans.
3. 3 Bake in the preheated oven until top is golden and springs back when lightly pressed, 50 to 60 minutes. Cool for 20 minutes before removing from the pans.

By LApagmom2

Ingredients

• ✓ vanilla extract
• egg
• all-purpose flour
• sugar
• baking powder
• salt
• milk
• butter
• nutmeg
• butter
• white sugar
• cinnamon
• apple

Instructions

1. 1 Combine eggs, flour, 1 tablespoon sugar, baking powder, and salt in a large bowl; gradually mix in milk, stirring constantly. Add vanilla, melted butter, and 1/2 teaspoon nutmeg. Let batter stand for 30 minutes or overnight.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Melt butter in a 10-inch oven-proof skillet, brushing butter up on the sides of the pan. Combine 1/4 cup sugar, cinnamon, and remaining 1/2 teaspoon nutmeg in a small bowl; sprinkle sugar mixture over the butter. Line the pan with apple slices. Sprinkle the remaining 1/4 cup sugar over apples. Place pan over medium-high heat until the mixture bubbles, then gently pour batter mixture over apples.
4. 4 Bake in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for 10 minutes more. Slide pancake onto a serving platter and cut into wedges.

By Mollie_Cole

Ingredients

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

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

• ✓ vanilla extract
• all-purpose flour
• egg
• milk
• soda water
• vegetable oil
• salt
• almond
• white sugar
• milk
• rum
• white sugar
• bittersweet chocolate
• water
• margarine

Instructions

1. 1 Combine flour and eggs; mix until smooth. Add milk, club soda, vegetable oil, and salt; mix to combine. Refrigerate batter 8 hours to overnight.
2. 2 Heat a lightly greased skillet over medium heat. Remove batter from refrigerator; mix well. Pour ¼ cup batter into the skillet; cook about 1 minute. Flip crêpe; cook until golden brown, about 1 minute more. Transfer crêpe to a sheet of waxed paper. Repeat with remaining batter, stacking crêpes separated by waxed paper.
3. 3 Combine almonds, ½ cup sugar, milk, rum, and vanilla extract in a saucepan; cook and stir over low heat until sugar is dissolved and filling is creamy. Cool slightly before filling crêpes.
4. 4 Combine ½ cup sugar, chocolate, and water in a saucepan over low heat; cook just until chocolate melts. Off heat, add margarine, stirring topping until melted and combined.
5. 5 Spread 1 heaping tablespoon almond filling onto each crêpe. Roll up to enclose; place on a platter. (You will have 10 to 15 crêpes total, depending on their size.) Pour chocolate topping over rolled crêpes. Warm the platter in a microwave for about 30 seconds before serving if desired.

By Michele Avissar-Whiting

Ingredients

• ✓ vanilla extract
• all-purpose flour
• sugar
• baking powder
• ginger
• cardamom
• baking soda
• salt
• butter
• crystallized ginger
• buttermilk
• egg
• egg
• water
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk flour, 3 tablespoons white sugar, baking powder, ground ginger, cardamom, baking soda, and salt together until thoroughly combined. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs. Stir in crystallized ginger.
3. 3 Whisk buttermilk, 1 egg, and vanilla extract together in a small bowl or measuring cup until thoroughly combined; mix into flour mixture until no dry clumps of flour remain. Dough will be somewhat sticky; do not overmix.
4. 4 Turn dough out onto the prepared baking sheet. Gently press dough together into an even 7-inch circle, lightly flouring your fingers if dough is too sticky to shape. Cut dough into 8 triangles using a bench scraper. Space scones 1 inch apart on the baking sheet.
5. 5 Whisk 1 egg and water until combined; gently brush tops of scones with egg wash. Sprinkle with 3 tablespoons coarse sugar.
6. 6 Bake in the preheated oven until scones are lightly browned, 20 to 25 minutes. Cool on the baking sheet for 5 minutes before transferring scones to a wire rack to cool completely.

By Kim

Ingredients

• ✓ vanilla extract
• ✓ vanilla extract
• butter
• lemon peel
• egg
• sour cream
• white sugar
• farmers cheese
• all-purpose flour
• egg
• milk
• salt
• white sugar
• butter
• water
• white sugar
• active dry yeast

Instructions

1. 1 Sprinkle the yeast and the pinch of sugar over the warm water; stir to dissolve. Let stand until foamy, about 10 minutes.
2. 2 Combine the 1/2 cup butter, 1/4 cup sugar, salt, 2 teaspoons of vanilla, milk, and 3 eggs in a bowl with 1 cup of flour and mix well. Add the yeast mixture and beat for 1 minute. Gradually add the remaining flour to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth and elastic, adding small amounts of flour as necessary to prevent sticking. Shape the dough into a round, and place it in a greased bowl, turning to coat. Cover with plastic wrap and let the dough rise at room temperature until doubled in size, about 1 1/2 hours.
3. 3 Beat together the farmers' cheese, 1/3 cup sugar, sour cream, 1 egg, 1 teaspoon vanilla extract, and dried lemon peel in a bowl until smooth. Set the filling aside. Lightly oil a 10-inch fluted tube pan (such as a Bundt®).
4. 4 Turn the dough onto a lightly floured surface and pat into a 10-inch by 12-inch rectangle. Brush the dough with the 2 tablespoons of melted butter. Spread the cheese filling evenly over the dough. Roll the dough up like a jelly roll, starting from the long end; twist the dough 6 to 8 times to form a rope. Pinch the seams and ends closed and arrange the rope of dough in the greased pan. Cover loosely and let rise 1 hour.
5. 5 Preheat an oven to 350 degrees F (175 degrees C).
6. 6 Bake the babka until deep golden brown, 40 to 45 minutes. Remove from oven and let stand for 5 minutes; invert the babka onto a wire rack and remove the pan. Allow the babka to cool for at least 2 hours before slicing.

By KRISTINALANGER

Ingredients

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

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

• ✓ vanilla extract
• milk
• confectioners sugar
• 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

• ✓ vanilla extract
• honey
• white sugar
• pecan
• egg white
• milk
• all-purpose flour
• salt
• nutmeg
• vanilla butternut flavoring
• egg
• egg yolk
• butter
• shortening
• shortening
• white sugar
• water
• active dry yeast

Instructions

1. 1 Dissolve yeast in warm water in a bowl according to package instructions. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 While yeast softens, combine sugar, 1/2 cup plus 1 1/2 tablespoons shortening, butter, egg yolks, egg, vanilla-butternut flavoring, nutmeg, and salt in a mixing bowl. Beat using an electric mixer until creamy and thoroughly combined.
3. 3 Combine flour, milk, and yeast mixture in a separate bowl; mix into egg mixture until well combined and a dough forms. Set aside to rise in a warm area until doubled in size, about 1 hour.
4. 4 Knead risen dough down gently; cut into 4 equal pieces. Set the pieces aside and let rise for an additional 20 minutes.
5. 5 While rolls rise, beat egg whites using an electric mixer in a mixing bowl until stiff. Add pecans, sugar, honey, and vanilla extract; beat to combine.
6. 6 Roll out each piece of dough using a lightly floured rolling pin on a lightly floured work surface, to approximately 13x18-inch rectangles, 1/4-inch thick.
7. 7 Spread pecan mixture approximately 1/4-inch thick onto the dough. Roll up dough, beginning from the side. Place rolls 2 1/2-inches apart on a rimmed baking sheet.
8. 8 Bake in the preheated oven until golden, about 45 minutes.

By john zelahy

Ingredients

• ✓ vanilla extract
• butter
• kosher salt
• cinnamon
• brown sugar
• all-purpose flour
• water
• egg yolk
• butter
• cinnamon
• all-purpose flour
• brown sugar
• cooking spray
• butter
• water
• egg
• cinnamon
• salt
• granulated sugar
• instant yeast
• all-purpose flour

Instructions

1. 1 Combine flour, yeast, sugar, salt, and cinnamon in the work bowl of a stand mixer fitted with dough hook attachment; mix on low until combined. Add egg, warm water, butter, and vanilla; continue mixing on low until dough begins to come together, about 1 minute. Increase speed to medium and continue beating until dough is soft and smooth, about 5 minutes.
2. 2 Spray a large bowl with cooking spray and set dough inside. Cover and let stand in a warm place (75 degrees F (23 degrees C)) until doubled in size, 1 1/2 to 2 hours.
3. 3 Punch down the dough, and turn out onto a lightly floured surface. Roll into a 9x18-inch rectangle about 1/4-inch thick. Let rest, uncovered, at room temperature, about 10 minutes. Lightly spray a 9x5-inch loaf pan with cooking spray.
4. 4 While the dough is resting, stir together sugar, flour, and cinnamon for the filling in a small bowl until combined. Stir in melted butter until mixture is smooth. If dough shrank while resting, re-roll into a 9x 18-inch rectangle. Spread filling in an even layer over the dough, leaving a 1/2-inch border around the edges.
5. 5 Beginning with the long edge, roll dough gently into a log, pinching seam and ends to seal. Using a serrated knife, cut log in half lengthwise. With cut sides up, twist the two pieces together; tuck ends underneath and place into the prepared loaf pan. Whisk together egg yolk and 1 tablespoon water; gently brush egg wash over the dough.
6. 6 Stir together flour, sugar, cinnamon, and salt for the topping in a bowl until combined. Using your fingers, work in cold butter until coarse crumbs form. Sprinkle topping evenly over the loaf. Loosely cover loaf and let rise in a warm place (75 degrees F (23 degrees C)) until doubled in size, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C). Bake uncovered in the preheated oven until babka is a deep golden brown and a thermometer inserted in the center registers 190 degrees F (87 degrees C), about 45 minutes. After about 25 minutes, cover babka with aluminum foil so surface does not get too dark.
8. 8 Set the pan on a wire rack and allow to cool, 10 minutes. Remove from the pan; let cool slightly, about 20 minutes more. Serve warm. Recipe developed by Melissa Gray

By Diana Moutsopoulos

Ingredients

• ✓ vanilla extract
• banana
• egg

Instructions

1. 1 Mix banana and egg together in a bowl until no lumps remain. Add vanilla extract to the batter.
2. 2 Heat a greased skillet or griddle over medium heat. Pour batter into the pan. Cook until bubbles appear, about 1 minute. Flip and cook until golden, about 1 minute more.

By peace9420

Ingredients

• ✓ vanilla extract
• milk
• yogurt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
2. 2 Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
3. 3 Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

By Fioa