112662 rhubarb raspberry poly vanilla Recipes

million dollar lb cake, vanilla buttercream frosting, seedless raspberry fruit spread, vanilla extract, chopped toasted almonds, toasted sliced almonds

vanilla low-fat yogurt, whole milk, sugar, frozen raspberries in light syrup, thawed, fresh raspberries (optional)

raspberry gelatin, boiling water, fresh or frozen raspberries, graham cracker crumbs (about 32 squares), brown sugar, butter, melted, cold milk, instant vanilla pudding mix, cream cheese, softened

rhubarb , cut into 1/2 inch pieces, egg yolks, white sugar, all-purpose flour, butter, unbaked pie crusts

rhubarb, eggs, flour, sugar, margarine, brown sugar, flour, baking powder

rhubarb, light brown sugar , packed, or maple syrup, minute tapioca, juice and long strands of zest of 1 small orange, a handful to a few pints strawberries, mulberries, or blackberries, cream and creme fraiche, candied ginger, cut into thin strips, for garnish

raspberry jell-o gelatin (any brand ), vanilla ice cream, boiling water, raspberries

vanilla wafers, butter, melted, all-purpose flour, sugar, salt, low-fat milk, vanilla bean , split lengthwise, egg, lightly beaten, amaretto (almond-flavored liqueur), fresh raspberries, red currant jelly, amaretto

raspberry sorbet or sherbet, cold milk, jell-o vanilla flavor instant pudding and pie filling, tub cool whip whipped topping, thawed, raspberries

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

raspberry yogurt, flour, baking powder, oil, granulated sugar, vanilla extract, eggs, raspberry preserves

vanilla ice cream, fresh raspberries, sauce, cabernet sauvignon, sugar

vanilla cookie crumbs, cocoa, sugar, butter melted, cream cheese softened, granulated sugar, vanilla, eggs, seedless red raspberry jam, flour

raspberry cake mix, butter melted, egg, raspberry preserves, cream cheese softened, granulated sugar, vanilla, egg

refrigerated pie dough (such as pillsbury ), dark brown sugar, cornstarch, ground cinnamon, ground allspice (optional), frozen sliced peaches, thawed and diced (about 12 oz), frozen unsweetened raspberries, thawed (about 4 oz), vanilla extract, vanilla fat-free , no-sugar-added ice cream

vanilla wafers, butter, melted, all-purpose flour, sugar, salt, reduced-fat milk, vanilla bean , split lengthwise, egg, lightly beaten, amaretto (almond-flavored liqueur), remaining ingredients, fresh raspberries, red currant jelly, amaretto

heavy whipping cream, divided, sugar, egg yolks, bittersweet chocolate, chopped, raspberry liqueur, vanilla extract, fresh raspberries