Vanillafruitsmoothies Recipes

VANILLA-FRUIT SMOOTHIE

Steps:

• Combine everything in a blender. Pulse the machine, then turn it on and purée until smooth. If you're not getting enough action, add juice or water a little at a time until the machine gets a grip. Serve immediately.

VANILLA FRUIT SMOOTHIE

Steps:

• Put all ingredients in blender and blend well.
• Serve in a tall glass.

VANILLA BAKED FRUIT

Steps:

• Simply mix the sugar into the mascarpone.
• This cream has a lighter texture than mascarpone cream. It goes well with almost any dessert.
• Whip the cream and sugar until the mixture stays in soft peaks. Don't over-whip.
• Don't buy vanilla essence and don't buy ready-made vanilla sugar. It's so expensive, you don't get much and you can so easily make a much better version yourself. You should use vanilla pods. Although the pods are quite expensive, the recipe works out much cheaper in the long run because of the amount you can make.
• VANILLA SUGAR: Don't buy vanilla pods that are dry and hard -- buy them fat, sticky and squashy. What we want to do is infuse the natural vanilla flavor of the vanilla pods into the sugar. It is perfectly fine, and obviously quicker, just to pop the pods in an airtight container with the sugar; you will achieve a more subtle flavor. I really like this recipe, though, because you get the maximum flavor from the pods.
• You need a food processor for this one. Put your vanilla pods in the mixer, blitz, scrape the sides and blitz again. Add all the sugar and blitz for about 2 minutes. Sieve the mixture into a bowl, return any lumps to the food processor and blitz again. (You may want to repeat this process if you want it really fine). The result will be a slightly ashy-colored mixture -- now that's real vanilla sugar!
• Store it in an airtight container. It should last you for ages.

FROZEN FRUIT SMOOTHIES

Steps:

• Put all the ingredients in a blender and process until smooth. Pour into glasses and serve.
• Cooks note: For non-dairy smoothies, substitute 1 cup rice milk for the milk and yogurt. Or, use soy yogurt or milk instead of dairy.

VANILLA TUILE AND FRUIT COMPOTE

Steps:

• In a standing mixer with paddle, cream butter and sugar until light and fluffy. Split and scrape vanilla bean into the mixture. *Do not use pod - only the seeds. Mix well and add whites and flour. Mix well and chill covered with plastic wrap, preferably overnight. *Use pod for compote.
• Combine all ingredients in a heavy bottomed saucepan. Bring to a boil. Reduce heat and simmer 5 to 8 minutes. Remove from heat and let cool in pan. Remove all fruit and reduce sauce until syrup-like. Combine with fruit. Remove pod and set aside until ready to assemble.
• Baking: Spread about 1 teaspoon cold tuille batter thinly over stencils (professional or homemade) on greased back of cookie sheet. Place tuiles in 350 degree F oven. Tuiles will spread and cook rapidly. Therefore, test a few, one at a time, for appropriate thinness of batter and length of cooking time. If tuiles have spread too much, reduce amount of batter and make sure batter is spread evenly and thinly. Tuiles should be removed from oven when slightly golden. Let set for a few seconds on sheet before removing to rack for cooling.
• Assemble Napoleon by layering tuiles and fruit compote. Top with ice cream, frozen yogurt, or whipped cream.

QUICK FRENCH VANILLA MOUSSE

Steps:

• Beat first 3 ingredients in medium bowl with whisk 2 min.
• Stir in COOL WHIP.
• Refrigerate 1 hour.

VANILLA PASSION FRUIT MOJITO

Steps:

• Muddle mint springs, vanilla and sugar together.
• Place in cocktail shaker half filled with ice.
• Add rum and juices and shake 10 times.
• Strain into glass filled with ice.
• Garnish with mint.
• Serve.

VANILLA FRUIT DESSERT

Steps:

• In a large bowl, combine the milk, pudding mix, yogurt and orange juice concentrate. Beat on low speed for 2 minutes. Serve over fruit. Refrigerate any leftover topping.

SHAPED VANILLA COOKIES

Steps:

• Cream together the margarine, sugar and eggs. Stir in vanilla, flour, baking soda and salt.
• Roll out (not too thin) and cut into any shape. Bake at 375 degrees F (190 degrees C) for 8 minutes.
• I have used confectioner sugar frosting, or buttercream frosting, or even canned frosting ( if I'm desperate). Enjoy!

SWEET FRUIT SMOOTHIES

Steps:

• In batches, process the milk, yogurt, lemon juice and fruit in a blender or food processor until smooth. Add ice; cover and process until smooth. Pour into chilled glasses; serve immediately.