200 seed vanilla mix Recipes

ground poppy seeds or 250 g poppy seed baking mix, melted butter, sugar, eggs, granola cereal or 25 g ground almonds, raisins, flour, baking powder, low fat quark (firm yogurt works as well), milk, oil, applesauce, sugar, salt, ground vanilla

king arthur unbleached all-purpose flour, sugar, poppy seeds, baking powder, salt, egg, milk, canola oil, vanilla extract

milk, divided, evaporated milk, sugar, vanilla beans, split and seeds scraped, eggs, lightly beaten, sweetened condensed milk, vanilla instant pudding mix, fresh lemon juice, vanilla extract

poppy seeds, instant vanilla pudding mix, white cake mix (regular size), vegetable oil, eggs, water, almond extract, sugar, ground cinnamon, sugar, vanilla extract, milk

lemon cake mix, instant vanilla pudding mix, eggs, vegetable oil, water, poppy seeds, lemon pie filling, instant lemon pudding mix, milk

yellow cake mix (with or without pudding), vanilla instant pudding mix (dry ), eggs, sour cream, vegetable oil, poppy seeds, water

yellow butter recipe cake mix, eggs, cooking oil, butter flavor extract, vanilla instant pudding mix, water, almond extract, poppy seed

yellow cake mix, french vanilla (or your choice ) instant pudding mix, water, oil, eggs, poppy seeds

reduced-fat sour cream, egg substitute, cooking sherry, poppy seed, canola oil, fat-free sugar-free instant vanilla pudding mix, yellow cake mix

low-fat sour cream, egg substitute, cooking sherry, poppy seed, canola oil, instant fat-free sugar-free instant vanilla pudding mix, yellow cake mix

yellow cake mix (regular size), instant vanilla pudding mix, water, canola oil, eggs, coconut extract, flaked coconut, poppy seeds, sugar

butter recipe golden cake mix (regular size), instant vanilla pudding mix, eggs, water, vegetable oil, poppy seeds, vanilla extract, coconut extract, flaked coconut, chopped pecans

water, turbinado sugar (sugar in the raw), water, fresh lemon juice, vanilla beans, split and seeded or 2 tsp vanilla extract

old-fashioned rolled oats (not quick cooking/instant ), sliced almonds, shredded coconut, sesame seeds, cinnamon, melted butter, olive oil, brown sugar, honey, salt, vanilla, mixed dried fruit (raisins, craisins, blueberries, cherries)

all-purpose flour, sugar, poppy seed, baking powder , plus, baking powder, salt, egg, milk, vegetable oil, vanilla extract

uncooked regular oats, wheat germ, sunflower kernels, chopped pecans, sesame seeds, honey, vegetable oil, ground cinnamon, vanilla extract, vegetable cooking spray, chopped mixed dried fruit

lemon cake mix, instant lemon pudding mix or 3 1/2 oz vanilla instant pudding mix, water, canola oil, eggs, poppy seeds, lemon juice, sugar

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.