123178 easy sunday morning homemade tahitian vanilla Recipes

vanilla beans, vodka (or other 80-proof alcohol like rum, brandy or bourbon)

vanilla ice cream, softened, frozen unsweetened sliced peaches, vanilla extract, ground cinnamon

vanilla flavored cake mix, egg yolks, butter, vanilla extract, granulated sugar for decoration

vanilla wafers, water, instant coffee, prepared vanilla pudding (pudding snacks), cocoa powder

vanilla wafer, coarsely crushed, angel food cake, cut up into bite size pieces, instant vanilla pudding or 1 (3 1/2 oz) package pie filling, skim milk, strawberry, sliced, walnuts, coarsely crushed (optional)

vanilla wafer cookies, crushed, sugar, butter, room temperature, orange juice concentrate, thawed, vanilla extract, chopped pecans, sugar or coconut, for coating

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

vanilla ice cream or frozen yogurt, fresh strawberries or peaches, chopped (optional), butter, softened, granulated sugar, dark brown sugar, unsweetened cocoa powder, baking powder, egg, vanilla, unsweetened chocolate, melted and cooled slightly, all-purpose flour, purchased colored granulated sugar or white non pariels (optional)

vanilla wafers, raspberry preserves, prepared vanilla pudding, flaked coconut, toasted, prepared tapioca pudding

vanilla wafers, cream cheese, softened, sour cream, sugar, baking cocoa, eggs, almond extract, vanilla extract, cherry pie filling or maraschino cherries

vanilla wafers, divided, instant coffee granules, water, snack-size cups (3-1/2 oz each) vanilla pudding, baking cocoa

vanilla wafers, ripe bananas (sliced ), sugar, cornstarch, eggs well beaten, salt, milk (i used 2% ), vanilla extract

easy soft waffle mix, flour, nonfat dry milk, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, whisk together all ingredients in medium bowl. layer mixture into 1-pint jar with tight-fitting lid, 1-fifth at a time, packing down lightly before adding the next layer., cover top of jar with fabric; attach gift tag/recipe car with ribbon., gift tag/recipe card, easy soft waffles, makes 3 9-inch waffles, easy soft waffle mix, sparkling or still water, corn or vegetable oil, egg, orange extract, preheat and prepare waffle iron according to manufacturers directions., place contents of jar in medium mixing bowl; add water, oil, egg and orange extract. stir with wire whisk or fork until most lumps are gone. let mix rest for 5 minutes., pour 1/3 cup batter ( a generous 1/3 cup portion) onto prepared waffle iron. cook until there s no longer any steam coming from the waffle. repeat with remaining batter. serve immediately with your favorite waffle toppings.

vanilla wafers (approx 1 1/2 cups), butter or 6 tbsp margarine, melted

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).