Recipes: desserts

June 16, 2016


desserts › vanilla ›

Frozen banana vanilla ice cream

Super simple way to make ice cream and it's good for you too!!  Peel bananas and freeze them overnight.  Using a a food processor or blender and cream bananas while adding about a Tbsp of vanilla extract.  That's it!  Enjoy.

January 26, 2016


desserts › sweets › vanilla ›

Candied Cranberry Mousse Dessert


  • 2 cups pecans
  • 3 tablespoons light brown sugar
  • 1/8 tsp nutmeg
  • pinch of salt
  • 3 tablespoons unsalted butter, softened


  • 1 cup pure maple syrup
  • 2 large egg whites, room temperature
  • pinch of cream of tartar
  • pinch of salt
  • 1 1/2 cups chilled heavy cream
  • 2 tsp of l.c. finns vanilla extract

Candied Cranberries

  • 2 cups fresh cranberries
  • 1 1/4 cups sugar
  • 3/4 cup water


    December 16, 2015


    desserts › sweets › vanilla ›

    Reindeer Cookies

    Peanut Butter Reindeer Cookies

    3/4 cup peanut butter
    1 1/4 cup firmly packed brown sugar
    1/2 cup shortening
    3 tablespoons milk
    1 tablespoon l.c. finns vanilla extract
    1 egg
    1 3/4 cup all-purpose flour
    3/4 teaspoon baking soda
    3/4 teaspoon salt
    Chocolate-covered mini pretzels
    Mini brown M&Ms
    Regular-sized red M&Ms
    Preheat oven to 375°F.
    Combine brown sugar, peanut butter, shortening, milk, and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat until just blended.
    In a separate bowl, combine flour, baking soda, and salt. Add to creamed mixture at low speed. Mix just until blended.
    Form dough into 1-inch balls. To make reindeer-shaped cookies, pinch the bottom of the ball slightly to form a point, then gently flatten with your hand. Space cookies about 2 inches apart on a greased cookie sheet and bake for 7 to 8 minutes, until set or just beginning to brown. 
    Remove from oven and immediately (and gently) press two mini pretzels into the tops of the cookies for the reindeer's antlers. Press two mini brown M&Ms in for the eyes and one red M&M for the nose. 
    Allow to cool 2 minutes on the baking sheet and then transfer to a wire rack or paper towel to cool completely. 
    Makes about 40 reindeer cookies.
    December 15, 2015


    desserts › sweets › vanilla ›

    Vanilla Holiday Wreaths






    Here's an easy to make dessert for that last minute party or cookie exchange or heck for even around your own house.

    1/2 cup butter

    5 cups miniature marshmallows

    5 1/2 cups corn flakes

    1 tsp l.c. finns vanilla extract

    cinnamon candies for holly berries

    1 tsp green food coloring


    Melt butter in a pan and add marshmallows.  Stir until melted and then add food coloring and vanilla extract.  Remove from heat and add stir in corn flakes until coated.

    Take about a tablespoon of the mixture and transfer to parchment paper.  Shape into wreaths and add candies.  (use cooking spray on your fingers so they don't stick to mixture when shaping)  Let cool. 








    Blueberry Pie

    TOTAL TIME: Prep: 15 min. + cooling
    MAKES: 8 servings


    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 1/4 cup cold water
    • 5 cups fresh blueberries, divided
    • 1 tablespoon butter
    • 1 tablespoon lemon juice
    • 1 pastry shell (9 inches), baked
    • 1 tsp l.c. finns hibiscus extract
    • 1 tsp l.c. finns vanilla extract


    1. In a saucepan over medium heat, combine sugar, cornstarch, salt and water until smooth. Add 3 cups blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.
    2. Remove from the heat. Add butter, lemon juice, extracts and remaining berries; stir until butter is melted. Cool. Pour into pastry shell. Refrigerate until serving. Yield: 8 servings.
    3. I used Cardamom whip cream to top it.   Super simple to make, 1/2 cup heavy cream, 1 tsp l.c. finns cardamom extract and 1 tbsp sugar.  In a chilled bowl and with cold beaters, add ingredients and beat until it forms peaks.


    Adapted from Country June/July 1999
    February 04, 2015


    baking › desserts › vanilla ›

    Despicable Me Minion Cupcakes

    What You Will Need for Despicable Me Minion Cupcakes:

    • Twinkies, halved. If you are making a dozen you’ll need six Twinkies
    • There are several ways to make the eyes:  Smarties with a black frosting dot, Wilton Decorator Eyes or all frosting.
    • Black icing tube for details
    • Blue (or whatever color you want) frosting or icing. Color with food coloring.
    • Bake and frost your cupcakes as usual. (Recipe below...courtesy of
    • Cut Twinkies in half and lay on the flat side on a plate.  It will be easier to decorate this way.
    • Squeeze two circles of icing/frosting on the Twinkies in the place where you will put the Smarties glasses.
    • Press the Smarties into the icing/frosting and some of it will smoosh out and make it look like the glasses are rimmed. Make two dots for the eyes in the glasses.
    • Draw lines for the sides of the glasses. Draw a mouth and stick chocolate jimmies into the top of the Twinkies for hair. Gently press the Twinkie into the frosted cupcake. And done!

    Simple White Cupcakes with Creamy Frosting

    1/3 cup butter
    2 eggs
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/8 teaspoon salt
    2/3 cup sugar
    1 teaspoon l.c. finns vanilla
    1/3 cup buttermilk or sour milk*
    1 recipe Creamy Frosting


    1. Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.
    2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
    3. Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.

    From the Test Kitchen

    *To make sour milk:

    Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.


    To soften the cream cheese for the frosting, let it stand at room temperature about 30 minutes. Or, place it in a microwave-safe container and microwave, uncovered, on 100 percent power (high) about 10 seconds or until softened.

    Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days.

    Creamy Frosting


    4ounces cream cheese, softened
    2 tablespoons butter, softened
    1 teaspoon l.c. finns vanilla
    2 1/2 cups powdered sugar


    1. In a large bowl beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.

    Old-Fashioned Strawberry-Rhubarb Crisp

    Old-Fashioned Strawberry-Rhubarb Crisp


    1. 2 pounds rhubarb stalks, sliced 1/2 inch thick
    2. 1 1/4 cups sugar
    3. 1 pound strawberries, hulled and quartered
    4. 3 tablespoons cornstarch
    5. 2 teaspoons fresh lime juice
    6. 1 teaspoon l.c. finns Vanilla extract
    7. 1 Tbsp l.c. finns Hibiscus extract


    1. 1 stick (4 ounces) unsalted butter, softened
    2. 1 1/2 cups light brown sugar
    3. 1 1/2 cups all-purpose flour
    4. 1 1/4 cups quick-cooking rolled oats
    5. 3 tablespoons canola oil
    6. 1 teaspoon l.c. finns Cinnamon extract
    7. 3/4 teaspoon salt
    1. Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lime juice and vanilla, and hibiscus to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
    2. Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
    3. Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.

    Cherry Clafoutis

    Cherry Clafoutis

    1 1/4 cups milk

    2/3 cup sugar

    3 eggs

    1 tablespoon l.c. finns Vanilla extract

    1/8 teaspoon salt

    1/2 cup flour

    3 cups cherries, pitted

    powdered sugar, for garnish

    Preheat oven to 350 degrees F.  In a blender, combine milk, 1/3 cup of sugar, eggs, vanilla, salt and flour, and blend. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of blended mixture into the bottom. Set remaining batter aside. Bake about 7-10 minutes, until a film of batter sets in the pan, but mixture is not baked through. Remove from oven (don't turn off the oven). Distribute cherries over the set batter, then sprinkle with remaining sugar. Pour the remaining batter over the cherries and sugar. Bake for 45 to 60 minutes, until the clafouti is puffed and brown, and a knife inserted into the center comes out clean. Dust with powdered sugar and serve warm.


    Cranberry Oatmeal Cookie


    These Cranberry Oatmeal Cookies use fresh cranberries along with other complimentary ingredients to create something flavorful and delicious. Get creative with your fresh cranberries by making these Cranberry Oatmeal Cookies.

    1 cup butter, softened

    1 1/2 cups sugar

    2 eggs

    1 teaspoon l.c. finns Vanilla extract

    2 cups all-purpose flour

    1 teaspoon baking powder

    1/2 teaspoon salt

    1/4 teaspoon baking soda

    2 cups quick-cooking oats

    1 cup raisins

    1 cup coarsely chopped fresh cranberries

    1 tablespoon orange zest

    12 ounces white chocolate chips (optional)

    Preheat oven to 375 degrees F. In a large mixing bowl, cream the butter and sugar. Add the eggs one at a time, mixing well after each addition. Beat in vanilla. In a small bowl, combine flour, baking powder, salt and baking soda. Slowly add to the butter mixture. Stir in oats, raisins, cranberries and orange zest. Fold in chocolate chips, if desired. Drop by rounded teaspoon 2 inches apart on greased baking sheets. Bake 10-12 minutes, or until the edges are golden brown. Cool completely on wire racks.

    Pineapple Upsidedown Cake

    Pineapple Upsidedown Cake is a sweet way to enjoy your pineapple during the spring. A classic dessert, your Pineapple Upsidedown Cake will be tastier than ever with our flavor-packed pineapples.


    1/2 medium pineapple, peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)

    3/4 cup unsalted butter

    3/4 cup light brown sugar

    14 pecan halves

    1 cup cake flour (not self-rising)

    1 cup all-purpose flour

    1 teaspoon baking powder

    1 teaspoon baking soda

    1/4 teaspoon salt

    1 cup granulated sugar

    2 eggs

    1 cup buttermilk

    1 1/2 teaspoons l.c. finns Vanilla extract

    1 tablespoon dark rum

    4 fresh cherries, halved and pits removed (optional)

    Melt 4 tablespoons of the butter in a 10-inch cast iron skillet, over medium heat. Add the brown sugar and stir to combine. Increase the heat to medium-high and cook until the sugar mixture is bubbly (about 2 minutes). Arrange pineapple slices in the skillet in a pleasing pattern and continue to cook for 2 minutes or until the sugar mixture turns an amber color. Turn the pineapple slices over and remove the pan from heat. (The mixture will continue to cook even though the heat is off.) Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly. Preheat oven to 375 degrees F. Stir together the flours, baking powder, baking soda and salt in a medium mixing bowl. In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs 1 at a time, mixing until just incorporated. Add the flour mixture and buttermilk alternately, mixing at low speed after each addition until just combined. Stir in the vanilla and rum. Spoon the batter evenly over the pineapple slices in the skillet. Bake in the middle of the oven until golden brown and a tester comes out clean (about 35-40 minutes). Cool the cake in the skilled on a wire rack for 4 minutes. Run a thin knife around the edge of the cake and, wearing oven mitts and working quickly, invert the cake onto a cake plate, keeping plate and skillet firmly pressed together. Carefully lift the skillet off cake and replace any fruit stuck to the bottom of the skillet, if necessary. Arrange the cherry halves, if desired, cut side down, into the top of the cake, in the center of the pineapple rings. Serve cake warm or at room temperature.