Time 5m Yield 1/4 cup Number Of Ingredients 2 Steps:
Place the confectioners’ sugar and vanilla seeds in a small bowl, add 1 1/2 teaspoons water and whisk together until smooth and thick, but pourable. Add an additional 1/2 teaspoon of water if needed.
Time 10m Yield 48 Number Of Ingredients 5 Steps:
Melt the butter and add to rest of ingredients. Mix until creamy.
Time 13m Yield enough glaze for 20 to 25 doughnuts Number Of Ingredients 3 Steps:
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners’ sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Time 5m Yield 1/2 cup. Number Of Ingredients 3 Steps:
In a small bowl, combine the sugar, milk and vanilla. Stir until smooth. Let stand for 5 minutes to thicken if desired. Spoon over bread.
Time 5m Yield 1 cup Number Of Ingredients 6 Steps:
Whisk together the powdered sugar, half and half cream, water and vanilla until blended. Add in the cream cheese and softened butter, whisking until smooth. Drizzle on anything you desire.
Time 8m Yield 1/2 cup Number Of Ingredients 3 Steps:
In a small bowl, combine ingredients; mix until smooth. Let stand for 5 minutes.
Time 5m Yield about 1/2 cup. Number Of Ingredients 3 Steps:
In a small bowl, combine confectioners’ sugar, vanilla and enough milk to achieve desired consistency.
Yield Makes 1 cup (enough to glaze 4 dozen spritz cookies) Number Of Ingredients 8 Steps:
Combine ingredients. Use for dipping.
Yield Makes 1 cup Number Of Ingredients 5 Steps:
Stir together sugar and salt in a small bowl. Whisk together butter, milk, and vanilla, and stir into sugar until mixture forms a smooth paste. Keep glaze at room temperature until ready to drizzle over cinnamon-bun bites. Before using, whisk until smooth.
Time 1h10m Yield 6 Number Of Ingredients 11 Steps:
Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball. Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface. Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough. Brush rolled dough with 1 tablespoon melted butter. Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans. Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long. Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan. Cut the dough into 6 rolls using a bench scraper or sharp knife. Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter. Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly. While the rolls are in the oven, stir confectioners’ sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin. Drizzle optional glaze over the rolls, if desired, and serve warm.
