til stiff peaks form. Add vanilla extract. Beat until it
hour.
Meanwhile, let vanilla ice cream stand at room
For the fudge filling:
Finely chop the
owl and allow to cool for 15 mins.
Stir sifted
paring knife, cut the vanilla bean in half lengthwise. Open
archment paper or butter for easy removal of set fudge. Set aside.
o medium-high and boil for 4 minutes by the clock
br>Stir in pecans and vanilla.
Spread immediately into 2
hocolate chips.
Peanut fudge: Follow recipe for chocolate ice cream. Omit
et aside.
Place chips, vanilla & butter flavor, about half the
asure all ingredients except the vanilla and optionals, and dump
he cakes, beat the butter, vanilla and sugar in a medium
milk, vanilla extract and salt.
Chill the mixture for several hours
aper over 2 opposite sides for handles.
Sift flour, baking
ddition to the butter needed for the fudge) and sprinkling them with
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
Mix or sift all dry ingredients together well.
Make three wells in dry ingredients.
Pour oil into one well, vinegar into another, and vanilla into the last hole.
Pour the water over the whole thing.
Mix with a wooden spoon till blended.
Pour into greased and floured 8x8 baking dish (double recipe for 9x13).
Bake at 350F for approximately 30 minutes, until toothpick comes out clean.
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
ellow cake mix as directed for a 9 X 13 pan
place sugar, butter and vanilla. Then stir in enough milk