Tag Archives: vanilla

Triple Peanut Pizza Cookie

1 refrigerated tube of peanut butter cookie dough (18 oz.)
Semi-sweet chocolate chips (6 oz.)
Cream cheese (8 oz.)
1/3 c. peanut butter
¼ c. brown sugar
1 tsp. vanilla
Reese’s peanut butter cups (2 c.)

Press cookie dough in greased pizza pan. Bake at 350o for 12-14 minutes or until golden brown. Sprinkle chocolate chips over top of hot cookie and let stand 4-5 minutes. Spread the melted chips over the top to make a thin layer of chocolate over the cookie dough. Put in freezer for 10 minutes until set. In a small bowl, combine cream cheese, peanut butter, brown sugar and vanilla. Put this mixture over the chocolate layer. Cut up the Reese’s p.b. cups and put on top of the cream cheese layer. Chill until ready to serve. Refrigerate leftovers. Serves 12-14.

Recipe submitted by Pam

Irish Cream Cookies

1 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg yolk
1 egg
1/2 cup Irish cream liqueur
4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder

Cream together butter and sugar until fluffy. Beat in vanilla and egg yolk until combined, then beat in egg until smooth. Pour in Irish cream, and beat until mixed.

Sift together flour, salt, and baking powder. Stir into butter mixture until evenly mixed. Form into a flattened ball, wrap well with plastic wrap, and refrigerate 2 hours to overnight.

Preheat oven to 350 degrees F. Spray cookie sheet with non-stick cooking spray. Roll dough out to 1/4 inch thickness on a floured work surface. Cut into shapes using cookie cutters and place onto prepared baking sheets.

Bake in preheated oven until golden brown around the edges, 6 to 8 minutes. Cool on a wire rack until they reach room temperature.

Sugar Cookies

½ cup sugar
½ cup powdered sugar
½ cup oil
¼ lb. oleo
1 eggs
½ tsp. almond flavoring (I added a little more)
½ tsp. vanilla (I added a little more)
2½ cups flour
½ tsp. soda
½ tsp. cream of tarter
¼ tsp. salt

Mix sugars, oil, oleo, egg(s) and flavorings. Mix four, soda, cream of tarter and salt. Combine. Roll into balls – roll in sugar – press flat. Bake at 375 degrees for 8-10 minutes.


Note: To double this recipe, double all the ingredients except increase the flour to 4½ cups and increase the salt to 1 tsp.

Recipe submitted by Cande.

Chocolate Sauce

3/4 cup sugar
1/3 cup cocoa powder
3 tablespoons cornstarch
1/2 cup water
1/4 light corn syrup
1/4 cup butter
1 tsp. vanilla

Combine sugar, cocoa and cornstarch in small saucepan. Stir in the water and corn syrup and cook over medium heat, stirring constantly until it comes to a boil. Reduce heat to low and boil for 5 more minutes. Remove from heat and add the butter and vanilla. Stir until butter is completely mixed in. This is best when served warm.

Makes about 1 1/2 cups of sauce.

Cande’s Microwave Peanut Brittle

1 cup raw peanuts or pecans
1 cup sugar
½ c light syrup (Karo)
1/8 tsp. salt
1 tsp. margarine
1 tsp. vanilla
1 tsp. baking powder
1 tsp. vinegar

Butter the pan you will be using. Combine nuts, syrup, sugar and salt in microwave dish (I use Corning Ware). Stir together well with a wooden spoon. Cook 4 minutes on high. Remove and stir well – cook 4 more minutes. Remove and stir in margarine and vanilla. Cook 2 minutes. Remove and stir (quickly) in baking soda and vinegar. Pour quickly onto a buttered cookie sheet (I use a round pizza pan). Cool, break and serve!

(HINT: I enjoy making peanut brittle when it’s really cold outside. When I pour the candy onto the buttered pan, I set it outside where it will cool quickly.)

(ANOTHER HINT: Have all your ingredients measured ahead of time. You’ll be moving really quickly at the end!)

Recipe submitted by Cande.

Sopapilla Cheesecake

2 cans crescent rolls
3 – 8oz. cream cheese
2 cups sugar
1 stick of real butter
1 1/2 t. vanilla
1 t cinnamon

Spread one can of crescent rolls in bottom of 9×13 inch pan. This will be the bottom crust.

Mix together cream cheese, 1 1/2 cup sugar, and vanilla. Spread this mixture on the crescent roll layer.

Now spread 2nd can of crescent rolls on top – as top crust.

Pour 1 stick of melted butter evenly over the top.

Mix the remaining 1/2 cup sugar and 1 t. cinnamon and sprinkle it evenly over the top.

Bake 350 for 30 minutes. Cut into 2 inch squares.

Decadent Fudge Cake

1 c. butter or margarine, softened
1 ½ c. sugar
4 eggs
1 c. buttermilk
½ t. baking soda
2 ½ c. flour
8 (1 oz) bars sweet or semi-sweet baking chocolate (melted & cooled)
1 c. chocolate syrup
2 t. vanilla
1 ½ c. semi-sweet chocolate mini-chips
4 oz white chocolate
2 T plus 2 t. shortening

Cream butter in a large mixing bowl. Gradually add sugar, beating well at medium speed. Add eggs, one at a time, beating well after each addition.

Combine buttermilk and soda, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 8 oz melted chocolate bars, chocolate syrup, and vanilla. Mix well. Stir in 1 c. mini-chips.

Pour batter into a heavily greased and floured 10-inch bundt pan.

Bake at 300° for 1 hour and 20 minutes or until a wooden pick inserted in center comes out clean. Invert cake immediately onto a serving plate and let cool completely.


1. Combine 4 oz white chocolate and 2 T shortening in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until melted and smooth. Drizzle over cooled cake.

2. Melt remaining ½ c mini-chips and 2 t shortening in a small saucepan over low heat, stirring until smooth. Drizzle over white chocolate.

– From S. McCoy

Cocoa Brownies

1 1/3 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 2/3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine, melted
2 tablespoons water
2 large eggs
2 teaspoons vanilla extract
3/4 cup chopped nuts, (optional)

PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.

COMBINE flour, cocoa, baking powder and salt in medium bowl. Combine sugar, butter and water in large bowl. Stir in eggs and vanilla extract. Stir in flour mixture and nuts. Spread into prepared baking pan.

BAKE for 22 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack. Cut into bars.

Notes: For mint brownies – Unwrap one bag of York Peppermint Patties. When brownies are done, take them out of the oven and immediately lay the peppermint patties, spaced evenly in one layer, on top. Put back in the oven for about 5 minutes, or until peppermint patties are melted. Use spreading knife to swirl the melted patties on top like icing. Cool and cut into squares.