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.

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

Mulling Spice Dessert Syrup

Yields about 1 cup
2 cups apple juice, red wine or cranberry juice
2 tsp VE Mulling Spices
1/4 cup sugar
1/4 tsp VE Vanilla Extract

1. in a small saucepan mix all ingredients together being sure to stir well. Bring to a boil then reduce heat and allow to simmer uncovered for 15 - 20 minutes, or until liquid is thick like a syrup. Remove from heat.
2. Strain syrup, while still hot. Serve hot or cold on ice cream, fruit cake or biscotti.

Candied Ginger Florentines

by Sharon Statham
Makes: 4 dozen
3/4 cup granulated sugar
3/4 cup whipping cream, not whipped
1/4 cup butter
1 3/4 cup sliced almonds
1/2 cup all-purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1/2 tsp VE Pure Vanilla Extract
4 oz. VE Belgian Dark or Bittersweet Chocolate

1. In a heavy saucepan add together sugar, whipping cream and butter. Bring to a boil over medium heat. Continue to stir until sugar has dissolved.
2. Remove from heat then stir in almonds, flour, ginger and vanilla.
3. Drop by teaspoonfuls onto greased cookie sheet about 3 inches apart. Using the back of a spoon spread into 2 inch circles.
4. Bake in 350 degree oven for 8 to 10 minutes, until set and edges are lightly browned. Remove from oven and let sit on pan for about a minute then let cool completely on racks.
5. Melt VE Chocolate then spread over bottom of Florentines. Chill in refrigerator for about 1 hour until chocolate sets OR drizzle VE Chocolate over the tops.
6. Store in airtight container in cool dry place for up to 4 days.

Gingerbread Men (With a Difference!)

by Sandy Savage
4 cups all purpose flour
1/2 cup finely chopped VE Crystallized Ginger
1 Tbsp VE Ground Cinnamon
1 tsp VE Ground Ginger
1 tsp salt
1 tsp baking soda
1/2 tsp VE Baking Powder
1 cup unsalted butter, room temperature
2 cups dark brown sugar
2 tsp VE Vanilla Extract
1/2 tsp grated orange peel
2 large eggs
1/2 cup buttermilk
Red Hots (cinnamon candies)
Raisins

1. Mix together flour, Crystallized Ginger, Cinnamon, Ginger, salt, Baking soda, and Baking Powder
2. Beat butter in large bowl until light. Then add sugar, vanilla and orange peel beating until fluffy. Add eggs 1 at a time. Add buttermilk.
3. Add dry ingredients into butter mixture just until blended. Divide dough into thirds then flatten pieces and wrap in plastic. Chill for 1 hour. (Or you can make and refrigerate ovenight. Soften dough slightly at room temperature before rolling out.)
4. Preheat oven to 350F. Grease baking sheets.
5. Roll out 1 dough piece on lightly floured surface to 1/2 inch thickness. Cut out cookies with gingerbread man cookie cutter. Transfer to baking sheets. Decorate with Red Hots and raisins. Bake cookies for about 15 minutes until lightly browned. Transfer to racks and cool. (Store in airtight container at room temperature.)

Decadent Nanaimo Bars

by Sandy Savage
2 cups sifted icing sugar
1/2 cup butter
1/2 cup granulated sugar
1 egg, slightly beaten
1 1/2 cups graham wafer crumbs
1/2 cup mix of finely chopped red and green candied cherries (optional)
2 Tbsp finely chopped VE Crystallized Ginger (optional)
1/2 cup butter, at room temperature
2 Tbsp vanilla custard powder
4 (1oz/28g) squares semisweet chocolate
1/2 cup finely chopped walnuts
1/3 cup VE Cocoa Powder
1 tsp VE Vanilla
1 cup finely shredded coconut
3 Tbsp milk

1. Lightly grease 9” square pan.
2. Melt 1/2 cup butter. Turn into bowl.
3. Mix together sugar and cocoa then add to butter. Cool to room temperature.
4. Whisk egg and vanilla together then add to cocoa mixture. Stir in wafer crumbs, coconut, walnuts and cherries. Press into the greased pan.
5. Mix together 1/2 cup butter, milk, custard powder and icing sugar in a small bowl. Stir until creamy. Spread over base. Place in freezer for about 15 minutes to hardened slightly.
6. Melt chocolate in top of double boiler or in a bowl in a microwave oven. Spread ligthly over cooled custard. Refrigerate for about 1 hour until chocolate is firm.
7. Glaze: stir together 1/2 cup icing sugar and 2 tsp water. Drizzle over top. Cut into bars. Store in a tightly covered container in refrigerator.

Ginger Mascarpone Icebox Cake

by Sandy Savage
12 oz gingersnap cookie crumbs (2 1/2 cups– about 40 cookies)
5 Tbsp butter
8 oz cream cheese
2/3 cup sugar
1/2 cup minced VE Crystallized Ginger
1/2 cup plain yogurt
1/2 tsp VE Vanilla
1 lb Mascarpone cheese
1/3 cup whipping cream

1. Combine Gingersnap cookie crumbs and butter. Sprinkle approximately half of the crumb mixture into 9” pan. Set aside.
2. Mix together cream cheese, sugar, VE Crystallized Ginger, yogurt, VE Vanilla.
3. Add Mascarpone Cheese and whipping cream. Whip until mixture holds peaks.
4. Spoon half the mixture over the crumb crust. Cover with half of the remaining crumbs. Repeat. Cover and refrigerate overnight.

Chinese Five Spice Oatmeal Cookies

1 cup butter, softened
1 cup brown sugar, packed
1 egg
2 tsp VE Vanilla Extract
3 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour
1 1/2 tsp VE Chinese Five Spice
1 tsp VE Cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups dried cranberries or raisins

1. Preheat oven to 350oF.
2. Cream together butter and brown sugar until light and fluffy.
3. Add egg & VE Vanilla extract, beating well.
4. In separate bowl combine remaining ingredients except for dried cranberries (or raisins). Add to creamed mixture. Beat until smooth.
5. Stir in cranberries (or raisins). Drop by rounded teaspoons on to cookie sheet about 2” apart. Flatten slightly.
6. Bake until bottoms are golden, about 12 minutes. Cool slightly before removing from pan.

Pumpkin Spice Muffins with Dates and Pecans

Makes 24 Regular
4 eggs, beaten
1 3/4 cups (430ml) Pumpkin purée
2 cups (500ml) Brown Sugar
1 1/2 cups (375ml) vegetable oil (may replace half or more with applesauce)
2 tsp (10ml) VE Pure Vanilla Extract
3 cups (750ml) all purpose flour
2 tsp (10ml) VE Pumpkin Pie Spice
1 tsp (5ml) VE Ginger
2 tsp (10ml) baking soda
2 tsp (10ml) VE Baking Powder
1 tsp (5ml) salt
1 cup (250ml) chopped dates (raisins)
1 cup (250ml) chopped pecans

1. Preheat oven to 375°F. Lightly spray muffin pans with vegetable oil.
2. Whisk together, eggs, brown sugar, VE Pure Vanilla Extract, salt and pumpkin purée. 3. In another bowl, whisk together all dry ingredients. Toss dates and pecans in dry mixture.
4. Quickly blend dry and wet mixtures, combining in swift strokes, just until mixed. Fill muffin cups and bake for 18 minutes.