Pancakes, Applesauce

Submitted by a customer

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp. salt
• 1-1/2 tsp. double acting baking soda
• 1 cup applesauce
• 1/4 tsp. Lemon Peel Granules
• 1/4 tsp. ground Cinnamon
• 1 Tbsp. sugar
• 1 tsp. Vanilla Extract, Pure
• 2 large eggs, separated
• 1-1/2 tsp. melted butter

Directions:

Stir the first 3 ingredients together into a mixing bowl. Blend in the next 5 ingredients. Beat egg yolks slightly and add to the mixture along with the butter. Beat egg whites until they stand in soft, stiff peaks and fold into the batter. for each pancake pour 1/4 cup of batter onto a lightly greased hot griddle. Bake until brown on the bottom and bubbles form over the top. Turn and brown on other side. Serve hot, with maple syrup.

Yields 10 pancakes.

Serves: 2 - 3

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Strawberries with Crystallized Ginger Custard Sauce

a recipe in Better Homes and Gardens.

Ingredients:

• 2/3 cup skim milk
• 2 Tbsp. sugar
• 1 Tbsp. Ginger, Crystallized
• 1 large egg - beaten
• 1/2 tsp. Vanilla Extract, Pure
• 3 cups fresh strawberries
• 2 Tbsp. slivered almonds

Directions:

In a blender, combine 1/2 of the skim milk, sugar and ginger. Cover and blend mixtuire until smooth.

Combine beaten egg and other portion of the milk in a heavy saucepan. Add ginger mixture from blender. Cook over medium heat, stirring frequently, for 10-minutes or until mixture coats spoon. Remove saucepan from heat and stir in vanilla extract.

Quickly ccol custard mixture by placing in a sink with ice water for 1-2 minutes. While custard cools, stir constantly. Pour custard sauce into a bowl and cover bowl with plastic wrap. Refrigerate at least 1-hour (Can be held in refrigerater for up to 24 hrs).

Place strawberries in 6 desert dishes. Spoon custard over berries and sprinkle with slivered almonds.

Serves: 6

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Cookies, Sugar with Red Hots

Recipe from Better Homes and Gardens

This is an easy recipe to make. Have your chuildren help.

Ingredients:

• 2 3/4 cups all -purpose flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup butter, softened
• 1 1/2 cups sugar
• 1 egg
• 1 tsp. Vanilla Extract, Pure
• red cinnamon candies

Directions:

Heat oven to 375 F. In a small bowl sift together the flour, baking soda and baking powder; set aside.

In a large mixing bowl beat butter with electric mixer on mdeium to high speed for 30 seceonds. Add sugar and beat until combioned. Beat in egga nd vanilla. Beat in as much flour as possible and stir in the remaining flour.

Roll dough out on lightly floured surface, cut out desired cookie shapes. Place the cookies on ungreased cookie sheets and decorate with cinnamon candies by lightly pressing the candies into the cookies. Bake for 8 - 10 minutes or until golden. Cool cookies and serve.

Serves: Makes approximately 48 cookies

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Chocolate Cake, Quick

recipe from House and Gardens

Another easy recipe to make with the kids.

Ingredients:

• 3 cups all-purpose flour
• 2 cups sugar
• 2 cups cold water
• 2/3 cup vegetable oil
• 1/2 cup unsweetened cocoa powder
• 2 tsp. baking soda
• 2 tsp. white vinegar
• 1 tsp. salt
• 1 tsp. Vanilla Extract, Pure

Directions:

Heat oven to 350 F. In a large bowl combine all the ingredients. Blend with electric mixer on medium to high until well combined. Pour batter in a greased 9x13x2-inch baking pan .

Bake 35 minutes or until a toothpick inserted near center comes out clean. Serve with ice cream, whipped cream or sprinkle wiht powdered sugar.

Serves: 6

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Cupcakes, Plain Jane Lets Loose

Award winning recipe from House and Gardens

Ingredients:

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 3 Tbsp. vegetable oil
• 2 eggs
• 1 1/2 cups all purpose-flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup sour cream
• 1 1/2 tsp. Vanilla Extract, Pure
• 1/4 cup chocolate liqueur

Directions:

Heat oven to 325 F. Line eighteen 2 1/2-inch muffin cups with paper bake cups.

In a large mixing bowl, beat 1/2 cup, butter, granulated sugar and oil with electric mixer on medium speed to combine. Add egss one at a time, mixing well after each addition.

In a separate bowl whisk together flour, baking soda and salt; set aside.

Add half the dry ingredients to the butter mixture and blend well. Alternate between adding 1/4 cup sour cream and remaining dry ingredients, blending after each addition. Add 1 1/2 teaspoons of vanilla extract and blend.

Fill lined cups three-quarters full. Bake 20 minutes or until toothpcik inserted in center comes out clean.

Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks (20-30 minutes).

Pour 1/4 cup of chocolate liqueur in a shallow bowl. Dip tops of cupcakes in liqeuer. Frost cupckes with white frosting (recipe below) using a pastry bag with a star tip. You can also use a spoon to dollop frosting.

White Frosting: In a large mixing b owl beat 1/2 cup butter, 1/4 cup chocolate liqueur, 2 tablespoons whipping cream and 1 1/2 teaspoons pure vanilla extract with electric mixer on medium-high speed. Beat in one 16-ounce box powdered sugar until combined.

Serves: Makes 18 cupcakes

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French Toast, Haitian Style

Inspired by a recipe from Recipes wiki

Ingredients:

• 1 loaf French bread
• 1 cup orange juice
• 1/2 cup whipping cream
• 2 large eggs
• 1 tsp. Cinnamon
• 1 tsp. Vanilla Extract, Pure
• 1/4 cup sugar
• 1/4 tsp. Nutmeg
• 3 Tbsp. butter
• powdered sugar

Directions:

Cut ends from bread and cut remaining loaf into 1-1/2 inch thick slices. Let stand uncovered, 4 hours to overnight. In 9 x13" pan, combine orange juice, cream, eggs, cinnamon, vanilla extract, sugar and nutmeg. Whisk until well blended. Lay bread in pan; turn several times until all liquid is absorbed, 3 to 5 minutes.

Melt butter in 12" to 14" frying pan over medium heat. Put soaked bread into frying pan. Cook, turning as needed until richly browned on both sides (5 minutes). Dust with powdered sugar and serve.

Serves: 4

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Butter Squares, Cardamom

This recipe from CDKitchen

Ingredients:

• 3 cups all-purpose flour
• 1 tsp. baking powder
• 3/4 tsp. salt
• 1 cup unsalted butter, softened
• 1-1/4 cup granulated sugar
• 2 large eggs
• 1 tsp. Vanilla Extract, Pure



• 1 tsp. instant-espresso powder
• 1 1/2 Tbsp. milk (more as needed)
• 1 tsp. Vanilla Extract, Pure
• 1 cup confectioners sugar
• 3 ounces fine-quality bittersweet chocolate (not unsweetened), melted

Directions:

Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined. Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour. Put oven racks in upper and lower thirds of oven and preheat oven to 350 F.

Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).

Ice cookies: Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.

Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner. Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

Serves: yields 6 dozen

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Sauce, Vanilla Bean "Hard"

This sauce is called hard sauce because it will not pour and needs to be spooned over cake, pudding or fruit. Submitted by a customer.

Ingredients:

• 1/2 lb. unsalted butter
• 3 cups powdered sugar
• 3 tsp. Vanilla Extract, Pure
• 1/4 tsp. ground Nutmeg
• 1/4 cup brandy

Directions:

Combine in a large bowl, butter (softened), powdered sugar, vanilla extract, brandy and nutmeg. Beat on high speed until smooth - approximately 7 minutes.

Serves: 4 - 6

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Habanero Pumpkin Cookies

A recipe submitted by a customer

Ingredients:

• 3/4 cup bulk canned pumpkin
• 3/4 cup light brown sugar
• 1/2 cup sour cream
• 1 egg - beaten
• 1 tsp. Vanilla Extract, Pure
• 1 cup seedless raisins
• 1/2 cup chopped walnuts
• 1-1/2 cup flour
• 1/2 tsp. ground, Ginger Crystallized & Ground
• 1/2 tsp. Habanero, Ground
• 1/4 tsp. ground Allspice (Pimento)
• 1/4 tsp. ground Nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Directions:

Preheat oven to 350F

Combine pumpkin, sugar, sour cream, egg and vanilla extract and mix well. Sire in raisins and walnuts. Sift the dry ingredients together and stir into pumpkin mixture until just mixed. Drop tablespoons of dough onto light greased cookie sheet. Bake for 15-minutes or until lightly browned.

Serves:

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Pound Cake, Mimi's Vanilla

Submitted by a customer - Marianne Peters

Ingredients:

• 1 cup ( 2 sticks) butter, softened
• 2 cups sugar
• 8 ounce package cream cheese, softened
• 1 Tbsp Vanilla Extract, Pure
• 6 eggs
• 2 cups flour
• 1 Tbsp. Ground Vanilla Beans
• 1 Tbsp. baking powder

Directions:

Preheat oven to 350F

Beat buitter in a lagre bowl with electric mixer until smooth. Gradually add sugar, beating well after each addition, until light and fluffy. Add cream cheese and vanillla, beat until smooth. Add eggs one at a time.

Combine flour, ground vanilla beans and baking powder. Add to butter mixture and beat until well blended. Pour batter into greased and floured tube pan.

Bake 1 hour or until golden brown. Cool for 15 minutes. Remove cake from pan and cool completely on wire rack. Lightly sprinkle powdered sugar on tops and side.

Serves: 6

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Bread, Vanilla Sweet

Ingredients:

• 2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 cup shortening
• 4 ounces cream cheese, softened
• 14 ounces sweetened condensed milk
• 1 cup sugar
• 2 eggs
• 3 Tbsp. Ground Vanilla Beans
• 3 tsp. Vanilla Extract, Pure
• 6 to 8 ounces mini semi-sweet chocolate chips

Directions:

Pre-heat oven to 350F

Combine flour, baking soda and ground vanilla beans in one bowl. In another bowl combine and mix shortening, cream cheese, sweetened condensed milk, sugar, eggs and vanilla extract. Once thoroughly mixed gradually add the dry ingredients.

Pour batter into greased and floured 11"x7"x1.5" rectangular baking pan. Bake for approximately 35-40 minutes or until a toothpick inserted in tyje center comes out clean. Cool on wire racks and serve warm with vanila ice cream.

Serves: 6

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Irish Cream, Bailey's Type

Great drink for the holidays or anytime.

Ingredients:

• 2 cups whiskey
• 14 oz. sweetened condensed milk
• 2 cups half & half
• 2 Tbsp. Vanilla Extract, Pure
• 1 Tbsp. Cappuccino, Natural Flavor Blend
• 4 Tbsp. chocolate flavored syrup

Directions:

Combine all ingredients in a blender or large bowl and mix well. Serve over ice. Can be stored in a refrigerator for two weeks. If the product separates, shake well before serving.

Serves: 6 to 8

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