Bisquick Pumpkin Cake

Base
1 cup Original Bisquick® mix
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/4 cup butter or margarine (firm)

Filling
1 can (15 ounces) Pumpkin (NOT pumpkin pie mix)
1 can (12 ounces) Evaporated Milk
2 eggs
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons VE Pumpkin Pie Spice

Topping
1/2 cup chopped pecans
1/2 cup packed brown sugar
2 tablespoons butter or margarine (firm)
Whipped Cream

1. Heat oven to 350ºF.
2. Mix Bisquick, oats, brown sugar and butter until crumbly.
3. Press in ungreased rectangular pan, 13x9x2 inches.
4. Bake 10 minutes; cool slightly.
5. Beat pumpkin, milk, eggs, granulated sugar, salt and pie spice; pour over baked layer.
6. Bake 20 minutes.
7. Mix pecans, ½ cup brown sugar and 2 tablespoons butter until crumbly; sprinkle over pumpkin filling.
8. Bake 15 to 20 minutes longer or until filling is set.
9. Cool completely. Serve with Whipped Cream.
10. Refrigerate any remaining dessert.

Berry Cheesecake Pie

This looks a bit complicated but is well worth the effort!

Berry Cheesecake Pie - Crust

3/4 cup butter, at room temperature
2 tablespoons fruit sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1 1/2 cup + 1 tablespoon all-purpose flour

1. In food processor, combine butter, sugar and lemon zest. Pulse until well mixed.
2. Add flour and process until mixture holds together.
3. Turn out on to floured surface and gently knead until mixture forms a ball.
4. With floured fingertips, press dough into 9-inch (23 cm) pie plate.
5. Place in freezer for 20 minutes.
6. Bake at 400 F (200 C) for about 12 minutes or until golden.
7. Let it cool completely on rack before filling it with fresh strawberries. Makes 1 pie.

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Berry Cheesecake Pie - Filling

1 cup cream cheese, room temperature
2 tablespoons icing sugar
1 tablespoon VE Lemon Chiffon Dip Mix
1/2 teaspoon VE Vanilla
1/4 cup whipping cream
2 cups halved small strawberries and blueberries

1. Beat together cream cheese, icing sugar, lemon zest and vanilla until well mixed.
2. Add whipping cream and beat just until blended.
3. Spread cheese mixture into cooled crust.
4. Top with strawberries & blueberries.
5. Refrigerate for 3-4 hours before serving.

Great Mini Cheesecakes

Serves 12

4 Shortcake Biscuits, crushed or little round nillas, crushed
1 pkg. (250 g) Philadelphia Light Cream Cheese Spread
1 cup low-fat Cottage Cheese, pureed with a hand blender
3 Tbsp sugar
1/4 tsp VE Vanilla
1/4 cup light sour cream
1 tsp cornstarch
1 egg
2 Tbsp your favorite VE Fruit dip (VE Summer Berry, VE Maple Spice, or VE Lemon Chiffon)

1. Preheat oven to 350ºF.
2. Sprinkle biscuit crumbs evenly onto bottoms of a paper-lined mini cheesecake pan; set aside. 3. Beat cream cheese, cottage cheese, sugar and vanilla in medium bowl with electric mixer
until well blended.
4. Add sour cream and cornstarch; mix well.
5. Add egg; beat just until blended.
6. Add your VE Fruit dip flavor and mix. Spoon evenly into prepared muffin cups.
7. Bake for 30 min or until centres are almost set. Cool completely.
8. Refrigerate at least 3 hours. Remove cheesecakes from cups just before serving.

Jazz It Up according to your choice of fruit dip:
VE Summer Berry - fresh berries
VE Maple spice - Walnuts and drizzled maple syrup
VE Lemon Chiffon - Citrus Zest

Or try tropical fruit - Pineapple, kiwi, starfruit juice might cause problems with setting so do not put it on until right before you serve it.

Or try omitting the VE Fruit Dip and just use VE Vanilla and add crushed Oreo cookies to it and then bake as per instructions.

Kris Kringle Cookies

Yields about 6 dozen cookies

1 cup butter, softened
1 cup granulated sugar
1/2 cup brown sugar, firmly packed

2 eggs
1 tsp VE Vanilla

2 cups of flour
2 tsp baking soda
2 cups White Chocolate
2 cups VE Cherries and Berries (chop larger pieces)
2 cups of chopped nuts (pecans, walnuts, or almonds)

1. Preheat oven to 375F.
2. In a large bowl cream together butter, white sugar and brown sugar, with an electric mixer on medium speed until light and fluffy.
3. Add eggs and VE Vanilla; beat until well blended.
4. Add flour and baking soda; mix well.
5. Stir in white chocolate, VE Cherries and Berries and chopped nuts.
6. Drop rounded spoonfuls of dough about 2 inches apart onto ungreased baking sheets.
7. Bake 12 minutes or until golden brown.
8. Remove from oven and allow to cool for 3 minutes then remove from baking sheets. Cool completely on wire racks.

Blueberry Dumplings with Lemon Chiffon Fruit Dip

Thanks to Mary K. for this great new recipe!

The Sauce:
1 1/2 cups Blueberries (fresh or frozen)
1/3 cup white sugar
1 Tbsp VE Lemon Chiffon Fruit Dip Mix
1 cup water

1. Place these ingredients in a medium to large pot (dutch oven works great) and bring to a boil then simmer.

The Dumplings:
1 cup flour
2 tsp VE Baking Powder
2 Tbsp sugar
1 tsp VE Lemon Chiffon Fruit Dip Mix
1/4 tsp salt
1 Tbsp butter (room temperature)
1/2 cup milk (if you have Buttermilk use it as it makes all your baking taste rich & moist, but it is only 1% fat)

1. Mix the first 5 ingredients together with a large VE Whisk. Then cut in the butter with a pastry blender or two knives.
2. Pour milk in the middle of the mixture, and gently fold. Stir only until four is dampened.
3. Drop batter by large spoonfuls into the sauce. Place lid on your pot and cook over low heat for 10 minutes.
4. Remove from heat & let cool (with the lid on) for 10 minutes.

Note: This is really great with vanilla ice cream or fresh whipping cream!

Toffee Maple Fruit Dip

A great fruit dip or topping for ice cream.

1 Tbsp VE Maple Spice Dip Mix
3/4 cup brown sugar
1/2 cup icing sugar
1 tsp VE Vanilla
1 8 oz pkg cream cheese
1 cup Skor toffee bits

Mix ingredients together and place in fridge overnight to allow flavors to meld together.

Lemon Chiffon Blueberry Squares

Thank you Marla Spence for sharing this recipe with us. It looks wonderful! I can hardly wait to try it!!

Crust:
2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Dip Mix
2 Tbsp butter, at room temperature
1 cup all-purpose flour
3 Tbsp skim milk

Topping:
3 eggs
1/4 cup + 2 Tbsp sugar
2 Tbsp VE Lemon Chiffon Dip Mix, divided
1/3 cup flour
1/2 tsp VE Baking Powder
1/2 cup fresh or frozen blueberries

1. Preheat oven to 350° F.
2. Prepare crust by beating 2 Tbsp sugar and 2 Tbsp VE Lemon Chiffon Dip Mix with butter until light and creamy. Continue to beat, gradually adding 1 cup flour and milk until mixture resembles fine crumbs.
3. Press crust mixture into bottom of an ungreased baking pan (or pyrex dish). Bake for 15 minutes and cool on wire rack.
4. For the topping, beat eggs with sugar and VE Lemon Chiffon Dip Mix until foamy. Quickly mix in all-purpose flour and VE Baking Powder. Pour topping over cooled crust.
5. Evenly sprinkle blueberries over top, allowing some to sink into batter.
6. Bake in preheated oven for 35 minutes or until set. Cool before cutting into squares.

Tip: Serve with a scoop of vanilla ice cream or frozen yogurt.

Hot Chocolate Brownie

1 1/2 cups all purpose flour
3/4 cup sugar
1 1/2 tsp VE Baking Powder
1/16 tsp VE Sea Salt
3 Tbsp melted butter
3 Tbsp VE Hot Chocolate (VE Temptation Milk Chocolate, VE Décadence Triple Chocolate or VE Indulgence Dark Chocolate)
1 cup hot milk
1/4 tsp VE Vanilla Extract
2 eggs, well beaten
1 cup mini marshmallows

1. Preheat oven to 350F.
2. Mix together flour, sugar, baking powder and salt in large bowl. Set aside.
3. Mix VE Hot Chocolate and hot milk together, stirring to remove any lumps. Add melted butter, vanilla and eggs. Pour into flour mixture stir until well blended.
4. Pour into greased spring form pan and bake at 350F for 25 - 30 minutes, or until toothpick inserted into middle comes out clean.
5. Remove from oven. Sprinkle a layer of mini marshmallows over top and return to oven for about 2 minutes to soften. Remove from oven and spread marshmallows evenly over top of brownie. Cool a bit then serve.

Fruity Oatmeal Cookies

Yield 36 cookies

2 cups all-purpose flour
1 tsp baking soda
1 tsp VE Baking Powder
1 tsp VE Sea Salt
1 cup unsalted butter, softened
1 cup sugar
1 cup dark brown sugar, firmly packed
2 large eggs
1 tsp VE Pure Vanilla
3 cups oats (not instant)
1 1/2 cups VE Cherries & Berries

1. Preheat oven to 350°.
2. Whisk together first 4 ingredients; set aside.
3. Cream together unsalted butter sugar, brown sugar, eggs, vanilla
4. Stir flour mixture into creamed mixture just until no flour is visible.
5. Now add the oats and VE Cherries and Berries stirring just enough to mix everything together.
6. Drop cookies about 2-inches apart onto lightly greased baking sheet.
7. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top.
8. Remove from oven; let cookies cool for 2 minutes before transferring to a wire rack to cool.

Whipped Shortbread Cookies

Yield 36 cookies

1 cup butter, softened
1 1/2 cups all-purpose flour
1/2 cup icing sugar
1 tsp VE Pure Vanilla Extract
Red Maraschino Cherries or Green Maraschino Cherries

1. Preheat oven to 350 F.
2. Add first four ingredients to mixing bowl. Mix with electric mixer until smooth.
3. Drop from a 1 tsp measure onto lightly greased baking sheet, spacing cookies about 2 inches apart.
4. Quarter Maraschino cherries and place one piece in the middle of each cookie.
5. Bake for 15 to 17 minutes or until bottom of cookies are lightly browned, being careful not to over bake.
6. After removing form oven, allow to cool for 5 minutes before transferring to cooling rack.
7. Store in an airtight container being sure to separate each layer of cookies with wax paper.

Option: for a wonderful taste variation use 1 tsp of VE Almond Extract in place of the VE Pure Vanilla Extract.

Crystallized Ginger Shortbread

Just got this recipe from my friend. She said they are simple to make and EVERYONE just loves them.

1 Cup butter, room temperature
3/4 Cup Brown Sugar, packed
1 3/4 Cups Flour
1/4 tsp salt
1 Tbsp VE Crystallized Ginger
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1 Tbsp VE Decorating Sugar

1. Cream together the butter and brown sugar, until light.
2. Add next 3 ingredients and mix well.
3. Press dough into a 8 inch square baking pan. Sprinkle with VE Decorating Sugar. Score dough into bars, then prick each bar with a fork. Refrigerate for 30 minutes.
4. Bake at 325F for 45 minutes, until lightly golden.
5. Remove from oven. Allow to cool for 15 minutes then cut along score lines. Leave in pan until completely cooled.

Pumpkin Custard

A great alternative to Pumpkin Pie as each serving only has Calories 80!

1 cup 2% Evaporated Milk
1 Egg
1 cup Pumpkin Puree
1/2 tsp VE Pumpkin Pie Spice
2 Tbsp Granulated Sugar

1. Preheat oven to 325 F.
2. Mix all ingredients together until mix well mixed. Pour into 6 small custard cups.
3. Place in oven and bake for 30 minutes, or until knife inserted in center comes out clean.
4. Serve warm or cold. Garnish with whipped topping, sprinkled with a light dusting of VE Pumpkin Pie Spice or VE Cinnamon.

Autumn Pumpkin Pie Fudge

3 Cups sugar
1 Cup Milk
3 Tbsp corn syrup
1/2 cup canned pure pumpkin
1/4 tsp salt
1 tsp VE Pumpkin Pie Spice
1 tsp VE Pure Vanilla Extract
1/2 cup butter
1/2 cup chopped pecans (optional)

1. Place a large saucepan over medium heat and add sugar, milk, corn syrup, pumpkin, and salt. Mix well.
2. Continue to stir mixture and allow mixture to come to a boil then reduce heat; let it continue to boil, but do not stir, until it reaches soft ball stage (or 232 F using a Candy thermometer), remove from heat.
3. Stir in remaining ingredients. Let mixture cool (to 100 F).
4. Using a wooden spoon, beat until thick and mixture loses some of its; gloss.
5. Quickly pour mixture into buttered 8" square pan. Cool on counter and cut into pieces when firm.

VE Spice Sugar Cookies

2/3 cups shortening
3/4 cup white sugar
1 tsp VE Pure Vanilla Extract
1 egg
2 cups flour
1/2 tsp VE Baking Powder
1/4 tsp salt
4 tsp milk
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1 tsp VE Poudre Douce
2 Tbsp White sugar

1. Cream together shortening and sugar until light.
2. Add egg and VE Vanilla Extract. Beat well.
3. Mix together flour baking powder and salt; add to shortening mixture.
4. Add milk and beat well to form dough.
5. Roll dough out on lightly floured surface. Cut with cookie cutters.
6. Combine VE Poudre Douce and sugar; sprinkle over cookies.
7. Place on cookie sheet. Bake at 375oF for 10 minutes or until edges are lightly golden.

Pumpkin Cheesecake in a Gingersnap Crust

Yields: 8 servings

1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1/2 tablespoon VE Pure Vanilla Extract
3/4 teaspoon VE Cinnamon
1/2 teaspoon VE Ground Allspice
4 eggs

DIRECTIONS:
1. Preheat oven to 325 F
2. Lightly grease and flour a 9 inch spring form pan.
3. Mix together gingersnap crumbs, hazelnuts, brown sugar and melted butter. Press mixture onto bottom and up two inches on sides of pan.
4. Combine cream cheese and brown sugar with mixer until light and fluffy. Stir in the pumpkin then add cream, maple syrup, cinnamon, allspice and vanilla. Mix well. Using mixer add eggs, one at a time. Mix until batter is smooth.
5. Pour on gingersnap mixture. Bake for 90 minutes, or until center of cheesecake is set. Allow to cool then refrigerate overnight.

Mix In The Pan Chocolate Cake

This cake is quickly mixed and cooked in an 8 inch square pan.

1 1/2 cups flour
1 cup sugar
2-3 Tbsp VE Cocoa Powder
1 tsp baking soda
1 tsp VE Sea Salt
6 Tbsp oil
1/2 tsp VE Pure Vanilla Extract
1 Tbsp vinegar
1 cup cold water

1. Preheat oven to 350F. Do NOT grease the pan.
2. In Baking pan, add flour, sugar, cocoa, baking soda and salt; mix with a whisk until well blended.
3. Pour oil, vinegar, vanilla, and cold water, on top of the dry ingredients. Stir until ingredients are well mixed
4. Place in oven and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
5. When cooled top with your favorite icing.

Note:
If substituting regular Cocoa for the VE Cocoa Powder you would double the amount of cocoa.
If substituting regular Vanilla for the VE Pure Vanilla Extract you would double the amount of vanilla.

Apple Upside Down Cake

Apple slices
VE Spice – VE Poudre Douce, VE Cardamom, VE Cinnamon, VE Nutmeg or VE Apple Pie Spice.
Brown Sugar
2 Tbsp butter
3/4 cup white sugar
1 egg
1 tsp VE Vanilla Extract
1 cup all-purpose flour
2 tsp VE Baking Powder
pinch of salt
1/2 cup milk

1. Preheat oven to 350 F. Lightly grease 8” square pan.
2. Place slice apples on bottom of pan, just enough to cover bottom. Sprinkle with brown sugar and your favorite VE Spice.
3. Beat together butter, white sugar, egg, VE Vanilla Extract.
4. Mix flour, VE Baking Powder and salt together.
5. Combine both mixtures along with milk. Spoon into pan on top of apples. Bake for 25-30 minutes, or until golden and apples are cooked.

Blueberry Coffeecake

4 eggs, separated
1 3/4 cups sugar
1 cup oil
3 Tbsp VE Vanilla
1/2 tsp lemon extract
2 1/2 cups flour
2 tsp VE Baking Powder
3/4 tsp VE Cinnamon
3/4 tsp VE Poudre Douce
1/2 cup milk
1 Tbsp flour
2 cups Frozen blueberries, divided

1. In mixing bowl, beat Egg Whites until frothy.
2. Add sugar, Egg Yolks, oil, vanilla, and lemon extract.
3. In another bowl, combine four, VE Baking Powder, VE Cinnamon, and VE Poudre Douce.
4. Add lour mixture to wet ingredients, alternating with milk.
5. In small bowl, add 1 Tbsp of flour to frozen berries and stir to coat.
6 Add floured berries to mixture, reserving a handful.
7. Place reserved berries on bottom of 10" Bundt pan then add batter.
8. Bake at 350F for 1 hour. Turn out onto cake plate when cooled.

Skor Bars

1 cup Butter
1 cup Brown Sugar
soda crackers
1 1⁄2 cups (375ml) VE Milk or Dark Belgian Chocolate

1. Preheat oven to 300º
2. Line a cookie sheet with parchment paper.
3. Cover sheet with crackers in single layer. Set aside.
4. In small saucepan melt butter. Add sugar and bring to a low boil. Stir constantly for 5 minutes. Remove from heat and pour over crackers.
5. Bake for 10 minutes.
6. Remove from oven and allow to cool for 10 minutes. Sprinkle VE Belgian Chocolate over top, gently spreading the melting chips into an even layer.

Oven Baked Rice Pudding

4 servings

1/3 cup short-grain rice
3 cups hot milk
1/2 cup sugar
2 Tbsp butter
1/8 cup raisins (optional)
1/2 tsp VE Vanilla
1/4 tsp VE Poudre Douce

1. Preheat oven to 250°F.
2. In greased casserole dish add rice, milk, sugar, butter and raisins. Stir to mix.
4. Place in oven and bake, uncovered, for 2 1/2 hours, being sure to stir approximately every 30 min.
5. Remove from oven and stir in VE Vanilla.
6. Pour into serving bowls and sprinkle tops with VE Poudre Douce.