Tricias Vanilla Bread Recipes

ZUCCHINI BREAD

Steps:

• Preheat the oven to 325 degrees F. Grease two 5-by-9-inch loaf pans with cooking spray.
• In a mixing bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Mix the sugar, oil and beaten eggs in a separate bowl and add to the flour mixture. Stir in the grated zucchini, coconut, nuts and cherries.
• Pour the batter into the loaf pans and bake until a toothpick inserted into the center of the loaf comes out clean, about 1 hour. Cool for 10 minutes before removing the loaves from the pans. Turn the breads out onto wire racks to cool completely.

VANILLA SPICE BREAD

Steps:

• Place water, milk, vanilla extract, brown sugar, white sugar, cardamom, coriander, vegetable oil, and salt into the pan of a bread machine in that order. Pour the flour onto the other ingredients, and sprinkle the flour with yeast. Set the bread machine to the Dough cycle; turn on the machine.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch bread pan.
• When the Dough cycle is completed, remove the dough from the machine, punch down if necessary, form into a loaf, and place into the prepared bread pan with the seam side down. Cover and let rise until doubled, 20 to 30 minutes.
• Bake in the preheated oven until the loaf is golden brown, 35 to 45 minutes. Let cool in the pan for 5 minutes before removing to finish cooling on a rack.

TRICIA'S FANTASTIC FUDGE PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl combine eggs, melted butter or margarine, and sugar. Stir in vanilla extract. Set mixture aside.
• In a separate bowl mix together flour and cocoa powder. Pour egg mixture into flour mixture and stir until thoroughly combined. Fold in chocolate chips if desired. Pour into pastry shell.
• Bake in preheated oven for 30 to 40 minutes. Serve hot.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

GINGERBREAD MARTINI

Steps:

• Combine the Irish cream liqueur, vodka, coffee liqueur, Gingerbread Syrup and ice cream in a cocktail shaker. Add ice and shake well. Pour into four chilled martini glasses. Top each with a generous dollop of whipped cream and a sprinkling of gingerbread cookie crumbs.
• Add the sugar, water, cloves, cinnamon and ginger to a small saucepan. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove from the heat and let cool to room temperature before using, about 20 minutes. Cover and refrigerate for up to 2 weeks.

VANILLA BREAD

Steps:

• Mix butter and sugar, than add 1 eggs and 1 table spoon of flour (repeat this operation for every egg). Add liquid vanilla and the flour remaining. Melt from bottom to top adding milk. Put in your molde and than in the oven at 180° for 20/25 minutes. For the frost, put together powdered sugar and the little seeds vanilla and a little bit of water.

CHOCOLATE LOVES VANILLA BREAD

Steps:

• Place the chocolate chips in the bowl of a food processor. Process until the chips are coarsely chopped and coverd with a coating of ground chocolate. Set aside.
• To prepare dough- Combine all of the dough ingredients except the chopped chocolate, mix and knead them by hand, mixer or bread machine, until you have a soft, smooth dough. Allow dough to rise, covered for 1-2 hours, or until it's puffy and nearly doubled in bulk. Lightly grease a 9" round cake pan. Even better - lightly grease the pan and then add a 9" round parchement paper and then grease that also. Between chocolate melting from inside and the sugar topping (which runs down the sides of the bread to the bottom of the pan) this bread tends to stick to the pan.
• Gently deflate the dough and knead the chips into it. Shape the dough into a flat ball and place in the prepared pan, flattening to reach the edges of the pan. Cover the pan with a proof cover or lightly greased plastic wrap and allow dough to rise 1 1/4 - 2 1/2 hours or until it's center just crests over the height of the pan. While the bread is rising, preheat oven to 350 degrees.
• Combine the sugar, vanilla and water, stirring until the sugar is suspended in the liquid, even if it hasn't melted. Drizzle this mixture over the top of the risen bread. Bake it for 20 minutes, tent it lightly with foil to prevent overbrowning and bake for an additional 30-35 minutes, or until it's a deep golden brown and the internal temperature registers 190 degrees. Remove it from the oven and after 5 minutes run a table knife around the edge of the pan, working it under the bottom a bit to loosen the bread as much as possible. Carefully turn it out of the pan and transfer to a rack to cool. Cool completely before serving.

TRICIA'S VANILLA BREAD

Steps:

• Mix all ingredients in a large bowl using a spoon wetted frequently. Mix well until all of the flour is wetted.
• Tip the dough out onto a slightly floured counter and knead until uniformly mixed (about 3 to 4 minutes).
• Place dough in an oiled container that is straight sided or graduated as in a measuring container.
• After 10 minutes, remove the dough to an oiled counter and stretch and fold it envelope-style, top to bottom and side to side. Return to the container.
• After 10 more minutes, repeat the stretching and folding and return to the container, noting the volume of the dough.
• Cover the container and allow to double in volume (20 to 30 minutes).
• Tip the dough out onto the counter and gently spread the dough into a rectangle no wider than a medium bread loaf pan. Roll the dough into a cylinder as long as the loaf pan and seal the seams. Oil the pan and place the dough into the pan seam down.
• Cover the pan with oiled plastic and let proof until dough is nearly doubled in volume (usually about 1 inch above the lid of the pan).
• Preheat the oven to 400 degrees F.
• Bake the loaf in the center of the oven for about 30 minutes, turning the pan half way during the bake for even baking.
• The bread is fully baked when the internal temperature is 190 to 210 degrees and top crust is browned.
• Remove the loaf from the oven and the loaf pan and cool on a rack for about 30 minutes before slicing.