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
-------------------------
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.

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.

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.

Pumkin Cheesecake

2 pkg. (8 oz. each) Philadelhia Cream Cheese, softened
1 cup canned pumpkin
1/2 cup sugar
1/2 tsp vanilla
1 tsp VE Pumpkin Pie Spice (or VE Poudre Douce)
2 eggs
1 Graham Pie Crust (6 oz.) (OR use 1 1/4 cups crushed ginger snaps mixed with 1/4 melted butter)
1 cup thawed COOL WHIP Whipped Topping

1. Preheat oven to 350°F.
2. In a large bowl beat together cream cheese, pumpkin, sugar, vanilla and spices in large bowl until well blended. Add eggs, one at a time, and beat just until blended. Pour into crust.
3. Bake for 40 minutes, or until center is almost set. Remove from oven and allow to cool then refrigerate for at least 3 hours before serving.
4. Top with Cool Whip just before serving.
Store leftover cheesecake in refrigerator.

Sauteed Bananas

2 ripe bananas
2 Tbsp VE Hot Buttered Rum
1/2 tsp VE Nutmeg, VE Cinnamon or VE Poudre Douce
2 Tbsp Frozen orange juice concentrate
1 Tbsp Orange liqueur or rum

1. Peel and slice bananas into 1/2” rounds.
2. In small saucepan, melt VE Hot Buttered Rum with one of the VE Spices listed above, frozen orange juice, and the liqueur. Whisk together until very smooth.
3. Add sliced bananas, stir gently but quickly until bananas are heated (about 30 seconds).
4. Serve warm over ice cream.

Chai Tea Loaf

2 cups brewed and cooled Chai Tea (as recipe on jar, no sugar)
1 cup raisins
2 1/2 cups flour
1 cup sugar
21/2 tsp VE Baking powder
1 tsp VE Cinnamon
1/2 tsp VE Poudre Douce
1/8 tsp VE Black Pepper
1 tsp VE Sea Salt
1/2 cup butter (room temp)
1/2 cup icing sugar

1. Soak raisins in Chai Tea. Set aside 1/2 hour.
2. Preheat over 350.
3. Sift remaining dry ingredients, except for icing sugar. (As there are no eggs in this recipe sifting is important to aerate ingredients.)
4. Cut butter into flour mixture until it is a coarse meal consistency.
5. Add soaked raisins including the Chai Tea but reserve 1 Tbsp of Chai Tea for glaze.
6. Mix just until blended. Pour into a greased loaf pan.
7. Bake at 350 for 50-60 minutes. When done turn loaf out on to cooling rack and let cool.
8. Once cool poke holes into top with skewer. Mix icing sugar with just enough Chai Tea for a glaze consistency. Brush glaze over top of loaf.

Note: Can make loaf in bundt pan but will require more glaze.