the spices. Add flour and vanilla. Beat together until well combined
or until melted. Prepare chocolate mousse mix according to package directions
Crumble remaining cookies.
Beat mousse mix and milk for 5
Mix sugar, egg yolks and vanilla extract. Gradually whisk in hot
Scrape the seeds from the vanilla bean and mix with the
Dissolve one package (4 servings) orange Jello in 3/4 cup boiling water. Combine 1/2 cup cold water and ice cubes to make 1 1/4 cups. Add to gelatin and stir until slightly thickened; remove any unmelted ice. Blend in 1 teaspoon orange rind, 1/2 cup cottage cheese (seived), 1/2 cup thawed Cool-Whip topping, and 1/2 teaspoon vanilla. Spoon into dessert glasses. Makes 5 servings. Chill. (Add more Cool Whip instead of cottage cheese, and it's smoother.)
In one bowl cream together cream cheese, sugar and vanilla. Fold in 1 1/2 cups whipped topping and set aside.
In another bowl beat whipping cream and instant pudding until stiff peaks form.
Place cream cheese mixture in the bottom of the pie crust.
Place sliced strawberries on top of the cream cheese layer followed by the vanilla mousse.
Top with the remaining 1 1/2 cups whipped topping.
Let chill for 1 hour.
Prepare brownie mix according to directions; cool.
Prepare chocolate and vanilla mousse and refrigerate 1 hour.
In blender, sprinkle gelatine over cold water; let stand 1 minute.
Add hot cream and process at low speed until gelatine is completely dissolved, about 2 minutes.
Add cream cheese, orange juice concentrate, sugar and vanilla; process at high speed until blended.
Chill blender container until mixture is slightly thickened, about 15 minutes.
Pour into prepared crust; chill until firm.
Grandma's Bread Pudding Recipe Directions.
Combine sugar, salt,
Heat oven to 325 degrees.
Mix wafers and butter and press into a 9 inch springform pan.
Beat 3 packages cream cheese, 3/4 cup sugar and 1 tablespoon vanilla with mixer until combined. Add eggs, one at a time. Beat just until blended. Pour over crust.
Bake 50-55 minutes or until center is almost set. Run knife around pan and cool completely.
Beat remaining cream cheese, sugar and vanilla until smooth. Whisk in cool whip. Spread over cooled cheesecake.
Refrigerate 4 hours.
up sugar and 1 Tbsp. vanilla with mixer until well blended
To Make Vanilla Crumb: Combine the flour, sugars,
make small hole to insert vanilla filling (recipe follows) . Take a sharp
wedge of orange. Spread vanilla sugar onto a plater. Invert
Vanilla Infused Raw Sugar:
Pour
olks.
Beat in the vanilla extract.
Gradually blend in
Combine first 4 ingredients; stir in butter and whipping cream. Gently stir in bread and raisins. Pour into lightly greased 2-quart deep baking dish. Bake at 375\u00b0 for 50 to 55 minutes, shielding with aluminum foil after 30 minutes to prevent too much browning. Let stand 10 minutes before serving warm with Vanilla Sauce (recipe follows).
Measure cocoa and sugar into a saucepan with about 1/2 cup milk.
Heat over medium heat and whisk until cocoa becomes smooth.
Add remaining milk and heat until steam rises and bubbles form around the edges.
Do not boil.
Ladle into mugs and drizzle with Vanilla Syrup recipe #56460.
*NOTE: Recipe suggested gold dragees. If you