|The Ultimate Wood-Fired Oven Book|
|by Anna Carpenter|
Join Anna Carpenter as she shares memories of growing up in Italy, where great meals were enjoyed around the fire with family and friends.
1 - 10 of about 830 for vanilla tea
Preheat oven to ... egg. Stir in vanilla, yogurt, and ... Bake muffins for about 20-22 minutes or until a wooden pick inserted in center comes out clean.
Preheat oven to ... addition. Beat in vanilla. Combine flour, ... minutes or until the edges are golden brown. Remove to wire racks to cool. Yield: 9 dozen.
Beat together butter ... each addition. Add vanilla. Whisk together ... Add a drop of food coloring, if desired. Frost the cookies. Makes about 5 dozen.
Cream butter, gradually ... in flour, nuts, vanilla; beat well. ... at 325°F for 20 minutes or until light brown. Roll in powdered sugar while still warm.
Preheat oven to ... Stir in flour, vanilla, and walnuts ... Bake for 12 to 14 minutes. Remove from oven and while still warm, roll in confectioners' sugar.
Mix eggs, sugar, butter and vanilla together. Gradually stir ... sheet and bake for 15 minutes at 350 degrees. (Can roll out if you want thinner cookies).
Cream butter and sugar together, then add eggs, one at a time, beating after each one. Combine dry ingredients (wafers, nuts, coconut). Continue ...
56% calorie reduction from traditional recipe. Combine all ingredients in beverage mug until blended. Makes 1 serving. * Note: To warm milk in a ...
In a mixing ... sugar. Beat in vanilla. Gradually add ... pans. Invert pans to remove. Place pecan side up on wire racks to cool completely. Yield: 5 dozen.
Preheat oven to ... add eggs, oil, vanilla, and orange ... biscuit and spread with softened butter and a spoonful or two of the raspberry preserves mixture.
top of page