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Classic Butter Tarts Recipe

Ingredients

Filling

  • 1 cup (250 mL) corn syrup
  • 1/2 cup (125 mL) firmly packed brown sugar
  • 2 eggs
  • 1/4 cup (60 mL) unsalted butter, melted
  • 1 tsp (5 mL) vanilla extract
  • 1 tsp (5 mL) white vinegar
  • 1/2 tsp (2 mL) salt

Pastry

  • 1 1/2 cups (375 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into small cubes
  • 1 egg yolk
  • 2 tsp (10 mL) white vinegar
  • 3 to 4 tbsp (45 to 60 mL) ice cold water

Classic Butter Tarts Recipe

Directions

  1. In large bowl, whisk flour with salt. Cut in butter with pastry blender or rub through fingertips until mixture resembles coarse meal. In small bowl, whisk egg yolk with vinegar and 3 tbsp (45 mL) water. Stir into the flour mixture until dough just comes together. Do not overwork. Stir in 1 tbsp (15 mL) more water if needed. Form dough into a flattened disk, wrap in plastic wrap and refrigerate at least 1 hr. 
  2. Roll dough on lightly floured work surface. Using 4-in. (10-cm) round cutter, cut into 12 rounds, rerolling scraps as needed. Fit each round into standard muffin tins. Chill 10 min. in freezer. 
  3. Preheat oven to 400ºF (200ºC). Set rack to lowest position. To make filling, in bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, vinegar and salt until blended. Spoon filling into pastry shells 3/4 full. Place muffin tin on baking sheet lined with parchment or foil to catch drips.
  4. Bake 18 to 20 min. or until filling is puffed and bubbly and pastry is golden brown. Transfer muffin tin to a wire rack. Let stand 5 min. Run paring knife around tarts to loosen. Carefully slide metal spatula under tarts to remove. Transfer tarts to rack to cool completely.

Chocolate Cream Pie Recipe

Ingredients

  • 1 Cup Sugar
  • 1/3  Cup All-purp flour or 2T cornstarch
  • 1/4 Teaspoon Salt
  • 2 Ounces  sqs unsweetened chocolate
  • 2 Cups Milk
  • 3 Slightly beaten egg yolks
  • 2 Tablespoons Butter or margarine
  • 1  ]Teaspoon Vanilla
  • 1 9 inch baked pastry shell
  • 1 Recipe meringue

Directions

  1. in Saucepan, combine sugar and salt.  Chop up unsweetened chocolate and add with milk; gradually stir into dry mixture.  Cook and stir over medium heat till mixture boils and thickens.  Cook 2 minutes longer.
    Remove from heat.  Stir small amounts hot mixture into yolks; return to hot mixture; cook 2 minutes, stirring constantly.  Remove from heat.
  2. Add butter and vanilla; cool to room temperature.(To prevent a crust from forming, put clear plastic wrap or waxed paper directly on top, touching surface of the hot pudding clear to sides of bowl.) Pour into
    baked pastry shell.
  3. Meringue; Beat 3 eggs with 1/4 t cream of tartar and 1/2 t vanilla till soft peaks form.  Gradually add 6 T sugar, beating till stiff peaks form and all sugar is dissolved.  Spread atop pie, sealing to pastry. Bake in
    moderate oven 350 deg.  about 12 to 15 minutes, or till meringue is golden.

Cheese Pineapple Pie Recipe

Ingredients

Pineapple Layer

  • 1/3 c  Sugar
  • 1 tb Cornstarch
  • 1 cn (8oz) crushed pineapple with juice

Cream Cheese Layer

  • 1 (8oz) cream cheese, Softened
  • 1/2 c Sugar
  • 1 t Salt
  • 2 Eggs
  • 1/2 c Milk
  • 1/2 ts Vanilla
  • 1 9-in unbaked pie shell
  • 1/4 c Chopped pecans

Directions

  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  2. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry it bakes out.) Spread cooled pineapple layer over bottom of pie shell.  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

Chocolate Cheese Mousse Pie Recipe

Ingredients

  • 1/4 c  Skim Milk
  • 1 Envelope Unflavored Gelatin
  • 2/3 c  Skim Milk
  • 2 lg Eggs, Separated
  • 6 tb Sugar
  • 1 tb Unsweetened Cocoa
  • 1 tb Vanilla
  • 1 1/2 c  Low Fat Cottage Cheese
  • 1/3 c  Graham Cracker Crumbs
  • 1/8 ts Cinnamon

Directions

  1. Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.  Heat 2/3 cup skim milk to boiling point.  Pour into blender bowl and blend until gelatin dissolves. Add egg yolks, 4 tb sugar, cocoa and vanilla.  Blend at medium speed until well mixed.  Add cottage cheese and blend until smooth.
  2. Refrigerate until thick. Beat egg whites; add remaining sugar and fold into chocolate mixture. Mix crumbs and cinnamon.   Place in an 8″ pie pan. Carefully pour in chocolate mixture and refrigerate. \

Only 105 calories per serving.

Chocolate Cheese Pie Recipe

Ingredients

  • 8 Oz Cream cheese,softened
  • 3 Oz Cream cheese,softened
  • 3/4 C Sugar
  • 1/4 C Hershey’s Cocoa
  • 2 Ea Eggs
  • 1 T Vanilla extract
  • 1/2 C Chilled whipping cream
  • 1 Ea 8″ packaged crumb crust
  • 1 Cn Cherry pie filling

Directions

  1. Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar; beat well.
  2. Blend in cocoa,scraping sides of bowl and beaters frequently.
  3. Add eggs and vanilla;blend well.Blend in whipping cream.
  4. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling.Serve 6 to 8.

Cherry Cheese Pie Recipe

Ingredients

  • 1 1/2 c  Graham Cracker Crumbs; *
  • 1/4 c  Brown Sugar; Firmly Packed
  • 1/3 c  Butter or Margarine; Melted

Filling

  • 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened
  • 1/2 c  Sugar
  • 1/2 ts Vanilla
  • 2 ea Egg Whites; Stiffly Beaten
  • 16 oz Cherries; Pie, In Water
  • 1 x  Red Food Coloring
  • 1/4 c  Sugar
  • 1 tb Cornstarch

*20 Graham crackers, crushed, should give you this amount of crumbs.

Directions

Crust:

  1. Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.  Press into the bottom and up the sides of a 9-inch pie plate.

Filling:

  1. Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the vanilla, blending well.  Gently fold the stiffly beaten egg whites into the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at  325 degrees F. for 25 minutes or until the filling is set.
  2. Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Remove from the heat and cool slightly.
  3. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.  Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
  4. Serve cold.

Pumpkin Coca-Cola Float Recipe

Ingredients

  • 3 Cups vanilla ice cream
  • 1 Cup pumpkin puree, plus 3 extra tablespoons
  • 1 Tablespoon whole milk
  • 2 Bottles Coca-Cola (in 8-oz. size)
  • Maraschino cherries
  • 1 Cup whipping cream
  • 3 Tablespoons granulated sugar, plus an extra teaspoon for the pumpkin seeds1
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons pumpkin seeds
  • 1 Teaspoon hot water

Pumpkin Coca-Cola Float Recipe

Directions

  1. For the float: Place vanilla ice cream, pumpkin puree, and milk into a food processor. Pulse until smooth and creamy. Pour pumpkin mixture into a container with a lid and place in freezer at least an hour or for better results, overnight.  For the whipped cream: In a mixer fitted with a whisk attachment, place the whipping cream, granulated sugar, and vanilla extract. Whisk on high until light and fluffy.  For the pumpkin seeds: Preheat oven to 350 degrees. In a small bowl, combine all ingredients. Place pumpkin seeds on a baking sheet and bake for about 7 to 10 minutes or until golden brown. Remove from oven to cool.  To serve: Pour 1/3 cup of the cola into a tall, chilled glass. Scoop about a cup of the pumpkin mixture and place it in the glass. Add more cola and fill to the rim. Garnish with whipped cream, pumpkin seeds, and a cherry! Cheers!

Mississippi Mud Pie Recipe

Ingredients

  • 2 Sticks butter or margarine
  • 2 cups sugar
  • 4 eggs
  • 1/2 cups cocoa
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1 cup chopped pecans — optional
  • Jar marshmallow creme

Directions

  1. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla
    extract, 2 eggs,flour and pecans,if desired. Put into a greased 11 x 14″ pan. Bake @ 350 degrees for 30 minutes. Remove from
    oven. While cake is hot, spread 3/4 jar of marshmallow creme on  top.

Frosting:

  •   1 stick butter
  • 6 tbsp.  milk
  • 1/2 cup cocoa
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 cup medium chopped pecans

Mix and spread over marshmallow topping

Slow Cooker Hot Chocolate Recipe

Take a sip of this unbelievably rich hot chocolate and you’ll discover how great slow-cooking can be for hot chocolate.

Ingredients

Hot Chocolate

  • 4 oz. unsweetened chocolate, chopped
  • 1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
  • 1 (14-oz.) can sweetened condensed milk (not evaporated)
  • 2 quarts (8 cups) milk
  • 1 tablespoon vanilla

Toppings

  • Whipped cream
  • Miniature marshmallows
  • Miniature semisweet chocolate chips
  • Chocolate cookie crumbs

Directions

  • In 3 1/2 or 4-quart slow cooker, combine unsweetened chocolate, chocolate chips and sweetened condensed milk; mix well.
  • Cover; cook on High setting for 30 minutes, stirring every 10 minutes or until chocolate is melted.
  • With wire whisk, stir in 2 cups of the milk until smooth. Gradually stir in remaining 6 cups milk and vanilla.
  • Cover; cook on High setting an additional 2 hours or until hot.
  • Just before serving, stir mixture again with wire whisk. Reduce heat setting to Low; have guests ladle hot chocolate into cups and top as desired.

Creamy Strawberry Crepes Recipe

These crepes are delicious and very rich.  They aren’t an every weekend recipe but a lot of fun for special occasions.  Be sure you have at least 1 hour to prepare.

Ingredients

  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 (8 ounce) package cream cheese, softened
  • 1 1/4 cups sifted confectioners’ sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy cream, whipped
  • 4 cups sliced strawberries

Directions

  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners’ sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.