At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

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Friday, June 22, 2012

Vanilla Glaze (Soy, Fish, Wheat, Egg and Nut-Free)

I know that I have listed this before, but I wanted it to have its own separate entry. :) This is my slightly modified version of a recipe found in Betty Crocker's New Cookbook.
Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, wheat, egg and nut-free.
Vanilla Glaze
1/3 Cup salted, full-fat butter
2 Cups powdered sugar
1 1/2 teaspoons vanilla
Dash of salt
2 to 4 Tablespoons hot water

1. Melt butter in 1 1/2-quart saucepan.
2. Stir in powdered sugar, vanilla and salt.
3. Stir in hot water, 1 Tablespoon at a time, until smooth and consistency of thick syrup.

Glazes on 12-cup bundt cake or 10-inch angel food or chiffon cake.

Variation: Citrus Glaze: Substitute any combination of lemon, orange, lime, grapefruit and/or pineapple juice for the vanilla and hot water.

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