Best Quick Glaze Recipes

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QUICK VANILLA GLAZE



Quick Vanilla Glaze image

This is the perfect glaze for a dessert bread. It is so simple to whip up, you will be adding it to all of your breads.-Mary Faulk, Cambridge, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 1/2 cup.

Number Of Ingredients 3

1 cup confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla extract

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.

Nutrition Facts :

CINNAMON APPLE QUICK BREAD WITH APPLE CIDER GLAZE



Cinnamon Apple Quick Bread With Apple Cider Glaze image

Warm spices, applesauce and a shredded tart apple make this homespun loaf comforting, but the gooey apple-cider glaze makes it stand out. You might want to double the amount of glaze, and drizzle it over ice cream, pancakes or maybe even your morning oatmeal.

Provided by Samantha Seneviratne

Categories     snack, quick breads, dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

Unsalted butter, for greasing the pan
2 cups/255 grams all-purpose flour, plus more for the pan
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
Pinch of ground cloves
1/2 cup/120 milliliters vegetable oil
1/2 cup/120 milliliters unsweetened applesauce
1/2 cup/100 grams granulated sugar
1/2 cup/110 grams packed dark brown sugar
3 large eggs
1 large Granny Smith apple, unpeeled and shredded (about 1 cup)
1 cup/240 milliliters apple cider
2 tablespoons unsalted butter
1/2 cup/60 grams confectioners' sugar
Pinch of kosher salt

Steps:

  • Heat oven to 350 degrees. Butter and flour an 8 1/2-inch-by-4 1/2-inch loaf pan. In a medium bowl, whisk together flour, baking powder, cinnamon, salt, nutmeg and cloves. In a large bowl, whisk together the oil, applesauce, sugars, eggs and apple.
  • Fold the dry ingredients into the wet ingredients until just combined. Transfer to the prepared pan and bake until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
  • Transfer to a rack to cool slightly, then remove the cake from the pan and let it cool completely.
  • When the cake has cooled, prepare the glaze: Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/3 cup, about 10 minutes. Add the butter, confectioners' sugar and salt. Reduce the heat to maintain a simmer and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 4 minutes. Set aside to cool until it thickens slightly.
  • Drizzle the glaze over the cake, and serve.

Nutrition Facts : @context http, Calories 472, UnsaturatedFat 15 grams, Carbohydrate 66 grams, Fat 21 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 5 grams, Sodium 316 milligrams, Sugar 39 grams, TransFat 0 grams

APPLE-PECAN-OAT QUICK BREAD WITH CREAM CHEESE GLAZE



Apple-Pecan-Oat Quick Bread with Cream Cheese Glaze image

Mix chopped toasted pecans into this apple bread, then glaze the whole loaf with a vanilla cream cheese icing.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup Old-Fashioned rolled oats
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1 cup confectioners' sugar
3 tablespoons cream cheese, at room temperature
2 tablespoons milk
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the oats and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl until smooth.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI-PISTACHIO-CHERRY QUICK BREAD WITH CREAM CHEESE GLAZE



Zucchini-Pistachio-Cherry Quick Bread with Cream Cheese Glaze image

Spread a cream cheese glaze over this zucchini bread filled with toasted pistachios and dried cherries.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup dried cherries
3/4 cup chopped toasted pistachios
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
3 tablespoons cream cheese, at room temperature
2 tablespoons milk
1/4 teaspoon pure vanilla extract

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried cherries and pistachios and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the cream cheese glaze: Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

BANANA-WALNUT-COCONUT QUICK BREAD WITH BROWN BUTTER GLAZE



Banana-Walnut-Coconut Quick Bread with Brown Butter Glaze image

Spread a quick brown butter icing over this loaf of banana-nut bread loaded with coconut.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter or oil for brushing the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup sweetened shredded coconut
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup mashed bananas (about 2 medium)
3 tablespoons unsalted butter
1/2 cup confectioners' sugar
2 tablespoons milk

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the large and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • When the bread is cool, cook the butter in a small saucepan over low heat until brown; keep warm.
  • Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE-ALMOND-RAISIN QUICK BREAD WITH BROWN BUTTER GLAZE



Apple-Almond-Raisin Quick Bread with Brown Butter Glaze image

Top this moist fruit-and-nut loaf with an easy brown butter icing.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup raisins
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1/2 cup confectioners' sugar
2 tablespoons milk
3 tablespoons unsalted butter

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and almonds and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • When the bread is cool, stir the confectioners' sugar and milk together in a small bowl. Put the butter in a small pan over low heat and cook until brown. Whisk the brown butter into the sugar mixture until smooth. Use immediately.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

ZUCCHINI-PISTACHIO-RAISIN QUICK BREAD WITH ORANGE GLAZE



Zucchini-Pistachio-Raisin Quick Bread with Orange Glaze image

Add fruit flavor to this zucchini-pistachio bread with raisins and an orange glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup raisins
3/4 cup chopped toasted pistachios
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon orange zest, plus 1 tablespoon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the raisins and pistachios and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the orange glaze: Whisk together the confectioners' sugar, milk and orange zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
  • Cook's Note: When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
  • Try not to use dark coated baking pans; the quick bread could get too dark.
  • Most quick breads taste better if left to sit overnight.

QUICK AND EASY SWEET AND STICKY ORANGE CHICKEN GLAZE



Quick and Easy Sweet and Sticky Orange Chicken Glaze image

Provided by Jeff Mauro, host of Sandwich King

Categories     condiment

Time 5m

Yield 1 1/2 cups glaze

Number Of Ingredients 5

1 cup hoisin sauce
1 orange, zested
1/4 to 1/3 cup fresh orange juice
Hot chicken, for serving
1/4 cup toasted sesame seeds, for sprinkling

Steps:

  • To make the glaze: In a medium bowl, mix the hoisin, orange zest and enough orange juice so the hoisin is a little looser but still thick enough to stick to the chicken.
  • Toss with hot chicken and sprinkle with sesame seeds to coat.

PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE



Pear-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze image

Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 cup dried cranberries
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded pears, excess moisture squeezed out
1 cup confectioners' sugar
1 1/2 tablespoons milk
1 vanilla bean, split and seeds scraped out

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

CARROT-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE



Carrot-Walnut-Cranberry Quick Bread with Vanilla Bean Glaze image

Pour a glaze made with real vanilla bean over this quick bread chock-full of grated carrots, dried cranberries and toasted walnuts.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup dried cranberries
3/4 cup chopped toasted walnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded carrots
1 cup confectioners' sugar
1 tablespoon milk
1 vanilla bean, split and seeds scraped out

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded carrots. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

EASY LEMON POUND CAKE - LEMON POUND CAKE WITH GLAZE RECIPE - BEST HOMEMADE MOIST POUND CAKE - HOW TO MAKE - QUICK - SIMPLE - DESSERTS - SNACKS -BREAKFAST - PARTY FOOD



Easy Lemon Pound Cake - Lemon Pound Cake With Glaze Recipe - BEST Homemade Moist Pound Cake - How To Make - Quick - Simple - Desserts - Snacks -Breakfast - Party Food image

Bake up the BEST lemon pound cake. Yummy lemon pound cake you will want to make today. Easy recipe for moist and delicious lemon pound cake. Mix up this homemade lemon pound cake in no time at all.

Provided by @MakeItYours

Number Of Ingredients 15

2 sticks (one cup) butter, room temperature
2 cup sugar
2 tablespoon lemon zest
1 teaspoon lemon extract
4 Eggs
¼ cup lemon juice
¼ cup sour cream
2 ¾ cup flour
3 tablespoon cornstarch
2 teaspoon baking powder
1 teaspoon salt
½ cup milk
1 cup powdered sugar
1 teaspoon lemon extract
3 to 4 tablespoon milk

Steps:

  • Preheat the oven to 350 degrees and grease a large loaf pan with nonstick cooking spray.
  • In the bowl of a stand mixer, add the butter and sugar. Beat until light and fluffy.
  • Add the lemon zest, lemon extract, and eggs. Beat until well combined.
  • Add the lemon juice and sour cream. Mix until combined.
  • In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
  • Add half the dry ingredients to the butter mixture and mix until combined.
  • Pour the milk into the bowl and mix.
  • Add the remaining flour and mix until combined.
  • Pour the batter into the prepared loaf pan and bake for 45 to 55 minutes, until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for 10 to 15 minutes, then remove it from the pan and place it on a wire cooling rack to cool completely.
  • While the cake is cooling, make the glaze by mixing the powdered sugar, lemon extract, and two tablespoons of milk. Whisk until smooth. Continue adding milk one tablespoon at a time until desired consistency is reached.
  • When the cake is cool, drizzle the glaze over the top of the loaf. Allow the cake to rest for 10 minutes, until the glaze is set, before serving.

ZUCCHINI-PECAN-DATE QUICK BREAD WITH LEMON GLAZE



Zucchini-Pecan-Date Quick Bread with Lemon Glaze image

Brighten up this zucchini bread loaded with dates and pecans by pouring on a fresh lemon glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup chopped pitted dried dates
3/4 cup chopped toasted pecans
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dates and pecans and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

A QUICK COOKIE GLAZE



A Quick Cookie Glaze image

Provided by Food Network

Time 5m

Yield about 2 cups

Number Of Ingredients 4

2 cups confectioners' sugar
2-2 1/2 tablespoons warm water
1 teaspoon vanilla extract or orange juice (or lemon or lime juice)
Food coloring if desired

Steps:

  • Combine sugar with water to achieve the desired consistency in a small bowl. Add vanilla extract or orange juice (or lemon or lime juice).
  • To tint the glaze: Place small quantities in several small bowls. Add a little food coloring to each bowl and mix well. (Paste food colors give the most vivid results.) Allow glazed cookies to dry completely before packaging or storing.
  • Per teaspoon: 10 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 2 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 0 mg potassium
  • Exchanges: Free Food
  • This basic cookie glaze can be tinted in small batches if desired. .

ZUCCHINI-HAZELNUT-APRICOT QUICK BREAD WITH LEMON GLAZE



Zucchini-Hazelnut-Apricot Quick Bread with Lemon Glaze image

Add a little zing to this zucchini-hazelnut bread with dried apricots and a lemon glaze.

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
3/4 chopped dried apricots
3/4 cup chopped toasted hazelnuts
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded zucchini, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

  • For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the dried apricots and hazelnuts and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • For the lemon glaze: Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

APPLE-ALMOND-COCONUT QUICK BREAD WITH LEMON GLAZE



Apple-Almond-Coconut Quick Bread with Lemon Glaze image

An easy to make quick bread gets the addition of shredded coconut, almond and apple and then topped with a lemon glaze.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 18

1/2 cup (8 tablespoons) melted unsalted butter or vegetable oil, plus more melted butter for brushing the pan
1 1/4 cups all-purpose flour (see Cook?s Note)
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup shredded sweetened coconut
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup shredded apples, excess moisture squeezed out
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon lemon zest plus 1 tablespoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the coconut and almonds and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded apples. Fold this mixture into the dry ingredients until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, milk and lemon zest and juice in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

BANANA-ALMOND-CHOCOLATE QUICK BREAD WITH CREAM CHEESE GLAZE



Banana-Almond-Chocolate Quick Bread with Cream Cheese Glaze image

Add chocolate chips to this banana-almond bread and glaze it with a cream cheese frosting.

Provided by Food Network Kitchen

Time 2h45m

Yield 1 regular loaf or 3 mini loaves

Number Of Ingredients 19

1/2 cup melted unsalted butter, plus more, for the pan
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup semisweet chocolate chips
3/4 cup chopped toasted almonds
1/2 cup plain yogurt or sour cream
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon grated lemon or orange zest, optional
1 cup mashed bananas (about 2 medium)
1/2 cup confectioners' sugar
1 1/2 tablespoons cream cheese, at room temperature
1 tablespoon milk
1/4 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with butter and set aside.
  • Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the chocolate chips and almonds and toss together. Set aside.
  • Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the mashed bananas. Fold this mixture into the flour mixture until just incorporated.
  • Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf pan and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
  • Whisk together the confectioners' sugar, cream cheese, milk and vanilla extract in a small bowl.
  • Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.

QUICK-BRINED GRILLED PORK CHOPS WITH TREVISO AND BALSAMIC GLAZE



Quick-Brined Grilled Pork Chops with Treviso and Balsamic Glaze image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     High Fiber     Father's Day     Backyard BBQ     Dinner     Vinegar     Pork Chop     Brine     Grill/Barbecue     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

3 tablespoons coarse kosher salt
1 1/2 tablespoons sugar
4 3/4- to 1-inch-thick pork rib chops
1 head of Treviso radicchio
1 head of Belgian endive
3 tablespoons (about) extra-virgin olive oil
3/4 cup balsamic vinegar
1 tablespoon butter
Chopped fresh Italian parsley

Steps:

  • Prepare barbecue (medium-high heat). Mix 1 1/2 cups water, coarse salt, and sugar in 11 x 7 x 2-inch glass baking dish; stir until salt and sugar dissolve. Add pork chops; let brine 20 minutes, turning occasionally.
  • Cut Treviso and endive lengthwise into quarters, keeping some core attached to each piece. Place on baking sheet; brush with some oil. Sprinkle with salt and pepper. Boil vinegar in small skillet until reduced to 1/4 cup, about 5 minutes. Whisk in butter. Season glaze with salt and pepper.
  • Remove pork from brine; pat dry. Brush with oil; sprinkle with pepper. Grill pork, Treviso, and endive until vegetables are softened and thermometer inserted horizontally into center of chops registers 150°F, 2 to 3 minutes per side for vegetables and 7 to 8 minutes per side for chops.
  • Transfer pork and vegetables to plates. Drizzle glaze over; sprinkle with parsley.

QUICK CHOCOLATE DIPPING GLAZE



Quick Chocolate Dipping Glaze image

For a quick dessert you just need a few easy ingredients. I bet you have them in you pantry right now.

Provided by Ilean Maite Benvenuti

Categories     Chocolate

Time 10m

Number Of Ingredients 5

4 oz butter
1 c powdered sugar(10x)
2 Tbsp cocoa, unsweetened
1 tsp vanilla
2 Tbsp whole milk

Steps:

  • 1. Melt the butter in the microwave for 25 seconds. Add sugar, cocoa, vanilla and milk. Mix until you get a creamy glaze.
  • 2. Dip any fruit or cookies. I love strawberries. Enjoy it :)
  • 3. I use this glaze for cupcakes , brownies and cakes. just use your imagination.

QUICK GLAZE FOR APPLE SLICES, CAKE OR DONUTS



Quick Glaze for Apple Slices, Cake or Donuts image

I made this glaze top my Glazed Country Apple Pie Squares. I made the slices because my husband requested them, although I DETEST MAKING HOMEMADE PIE CRUST. But it turned out amazingly well, and was nice and flakey. My neighbors really loved it, and my husband said they were not apple slices unless they had a glaze on them. So...

Provided by Rose Mary Mogan

Categories     Other Desserts

Time 5m

Number Of Ingredients 3

2 c powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk or more, as much as needed to reach desired spreading/drizzle consistency

Steps:

  • 1. Combine the powdered sugar, and 1-2 tablespoons of milk to begin with,then stir to blend, add more milk as needed to reach the desired drizzle consistency.
  • 2. Spread over desired dessert, allow to set for a few minutes then slice or cut and serve.

QUICK GLAZE



Quick Glaze image

This is great when drizzled on Spiced Carrot Cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 1

1/2 cup confectioners' sugar

Steps:

  • In a small bowl, mix confectioners' sugar and 1 to 2 teaspoons water until a smooth but thick glaze forms (too thin a glaze will be absorbed by the cake). Place a piece of waxed paper under cooling rack for easy cleanup. Spoon glaze back and forth over cake, forming a pattern. Keep cake on cooling rack until glaze is set, 15 to 20 minutes.

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