WILD VANILLA RECIPES
WILD BLUEBERRY MUFFINS RECIPE: HOW TO MAKE IT
Nothing is better than a warm blueberry muffin in the morning, and these muffins are the best I have ever made. The wild blueberries make them extra special. —Dewey Grindle, Blue Hill, Maine
Provided by Taste of Home
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. , Fill greased or paper-lined muffin cups two-thirds full. For streusel topping, in a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake until a toothpick comes out clean, 20-25 minutes.
Nutrition Facts : Calories 252 calories, FatContent 9g fat (5g saturated fat), CholesterolContent 41mg cholesterol, SodiumContent 325mg sodium, CarbohydrateContent 39g carbohydrate (17g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
VANILLA SPONGE CAKE RECIPE - SIMPLE INDIAN RECIPES
An easy recipe for a simple, moist and delicious vanilla sponge cake.
Provided by Praveen Kumar
Categories Dessert
Total Time 60 minutes
Number Of Ingredients 11
Steps:
- Preheat oven to 180C.
- Beat the butter and powdered sugar until frothy.
- Break the eggs into the butter mixture and mix.
- Add vanilla essence.
- Sieve together the maida, salt, baking powder and baking soda in a bowl.
- Gradually add the dry mix into the butter mixture and carefully fold it using a spatula.
- Transfer to a greased and floured cake tin.
- Smooth the surface and place it into a preheated oven at 180C for 45 minutes or until the top is golden brown and a skewer inserted into the center comes out clean.
- Remove and allow it to cool before de-moulding and transferring to a wire rack to cool completely.
- Icing:
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In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.
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Reviews 5
Total Time 3 hours 30 minutes
Cuisine italian
Calories 354 per serving
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In 2011, Jeff Gordinier wrote about Gradisca, in the West Village, where the owner Massimo Galeano wanted to serve the dishes of his Bolognese childhood. So he brought in his mother, Caterina Schenardi. This recipe is adapted from her and Daniele Boldrini, who grew up in Bologna. Ms. Schenardi is especially particular about the flour and egg in her tagliatelle, but here you can just use a store-bought version to go alongside, or use a noodle of your preference.
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine italian
Calories 354 per serving
From cooking.nytimes.com
Reviews 5
Total Time 3 hours 30 minutes
Cuisine italian
Calories 354 per serving
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