182 vanilla rose Recipes

greek yogurt, unsweetened, low-fat buttermilk, gelatin, water, very cold, sugar, vanilla bean paste, rose water

egg yolks, sugar, heavy cream, vanilla extract, rose water, orange-flavored liqueur, roses , petals of

saffron, warm milk, vanilla ice cream, softened, rose syrup, ground cardamom, chopped pistachio nuts

water, demerara sugar, gelling sugar, vanilla sugar, citric acid, dried rose petals (3 handfuls ), fresh thyme, rock sugar (optional)

dry rose wine, sugar, lemon zest, vanilla extract, cinnamon stick, broken in half, ripe but firm bosc pears, about 2 lb. total

all-purpose flour, granulated sugar, salt, baking soda, ground cinnamon, eggs, well beaten, vegetable oil, vanilla extract, ripe bananas, mashed, crushed pineapple, drained (reserve 1/4 cup juice to add to batter), coarsely chopped pecans, toasted, coarsely chopped black walnut, toasted, cream cheese, softened, cream cheese, softened, unsalted butter (1 stick), sugar , sifted, vanilla extract, chopped pecans or 3/4 cup walnuts, toasted, toasted coarsely chopped pecans or 1/2 cup walnut halves, for garnishing top of cake

guinness or similar stout beer, unsalted cultured butter, sliced, applesauce, dark cocoa powder, sugar, brown sugar, vanilla or cherry yogurt, egg, vanilla extract, brewed coffee, cornstarch, cold water, flour, whole wheat flour, baking soda

sugar, butter, softened, bananas , overly ripened, sour cream, eggs, slightly beaten, vanilla extract, banana extract, baking soda, salt, flour, walnuts (optional), powdered sugar, butter, softened, cream cheese, softened, vanilla extract, banana extract, milk, banana, mashed

cubed peeled potatoes, water, active dry yeast, warm milk (110o to 115o), sugar, butter, softened, salt, egg, king arthur unbleached all-purpose flour, cherry pie filling, vanilla glaze

whole wheat flour, natural bran, wheat germ, cinnamon, baking powder, baking soda, egg substitute, low-fat milk, banana, apple, carrot, vanilla, margarine, raisins

flour, sugar, eggs, salt, crushed pineapple in juice (do not drain), vanilla extract, baking soda (add last), walnuts, crushed, cool whip, sugar, walnuts, chopped, cream cheese, margarine

recipes old-fashioned butter cake, apricot glaze, recipes almond buttercream frosting, crystallized roses and leaves, preparation, prepare and bake 1 recipe old-fashioned butter cake, and repeat the procedure with remaining butter cake recipe., cut dome tops off each cake layer using a serrated knife ., cover 1 (12-inch), 1 (9-inch), and 1 (6-inch) sturdy cardboard cake circle with aluminum foil; set aside., cook apricot glaze in a small saucepan over low heat , stirring constantly, until thoroughly heated. spread about 1/2 cup glaze over top of each 12-inch layer, about 1/3 cup glaze over top of each 9-inch layer, and remaining glaze evenly over top of each 6-inch layer., prepare 1 recipe almond buttercream frosting , and repeat the procedure with remaining recipe., spread a small amount of frosting over 12-inch cardboard circle; top with 1 (12-inch) cake layer, glazed side up. spread a 1/4-inch-thick layer of frosting over glaze, and top with remaining 12-inch cake layer., trim 4 wooden craft sticks to height of 12-inch cake tier; insert vertically into tier, evenly spaced and flush with top of tier, about 3 inches from sides., spread top and sides with frosting , smoothing with a wet metal spatula., spread a small amount of frosting in center of a cake plate ; carefully place 12-inch tier in center., assemble and frost 2 (9-inch) layers on cardboard circle as previously described; and frost 2 (6-inch) layers on cardboard circle as described, omitting craft sticks., mound 2 cups frosting on top of 6-inch tier to support flowers., position 9-inch tier in center of 12-inch tier , and position 6-inch tier in center of 9-inch tier., fit a large decorating bag with a large metal tip (no. 4 or 1b); fill bag with frosting, and pipe a border around bottom of each tier., insert stems of crystallized roses and leaves into top and sides of cake as desired. carefully spoon small amounts of frosting beneath or behind flowers and leaves for support, as needed., southern living , march 1997, old-fashioned butter cake, layer , 1 (9-inch) , and 1 (6-inch), butter, softened, sugar, eggs, separated, cake flour, baking powder, salt, milk, almond extract, vanilla extract, apricot glaze, apricot preserves, almond liqueur, almond buttercream frosting, butter, softened, powdered sugar , sifted, salt, almond liqueur, vanilla extract, milk, crystallized roses and leaves, roses and 48 leaves, meringue powder, powdered sugar , sifted, water, roses, superfine sugar, rose , violet, or pansy leaves

food cake mix, water (for cake), rose water (for cake), vegetable oil (for cake), eggs (for cake), butter, softened (for buttercream), sugar (for buttercream), heavy whipping cream (for buttercream), vanilla extract (for buttercream), rose water (for buttercream), drop red food coloring (for buttercream )

whole milk, wild rose petals, plus more for decoration (from 2 grocery bagfuls of flower-laden branches), sugar, pure vanilla extract, cornstarch, rosewater , or to taste (optional), fresh raspberries, coarsely ground unsalted pistachios

cake flour, baking soda, salt, butter, cream cheese, sugar, eggs, vanilla, fresh lime juice, grated lime zest

eggs, sugar, all purpose flour, baking powder, salt, milk, unsalted butter, pure vanilla extract, batch grenadine frosting , recipe follows, sugared rose petals, for garnish , recipe follows, special equipment : 24 compartment muffin tin - 2 diameter

sugar, butter or margarine, egg yolk, vanilla extract, lemon extract, rose water extract, baking soda, sour cream, flour, salt

rose geranium leaves, vegetable cooking spray, reduced-calorie margarine, softened, sugar, egg whites, nonfat buttermilk, vanilla extract, cake flour, baking soda, baking powder, salt