13 safe vanilla Recipes

unsalted butter, eggs, separated, sugar, rice flour, cornstarch, low-fat buttermilk, baking powder, baking soda, vanilla

unbleached white flour (i use spelt flour for awesome wheat-free cookie dough!), baking powder, sugar, salt (a little generous), safflower oil (or other light-tasting vegetable oil), maple syrup, vanilla extract, molasses (reduce to 1/2 tsp. if you use the blackstrap variety), milk or non-dairy , as needed, semi-sweet chocolate chips

butter, room temperature, brown sugar, granulated sugar, milk, vanilla extract, flour, salt, chocolate chips

butter, all-purpose flour, whole wheat flour, baking soda (optional), brown sugar, instant vanilla pudding, milk, vanilla extract, chocolate chips

old fashioned oats, crisp rice cereal, wheat germ or 1/2 cup ground flax seeds, brown sugar, maple syrup, honey, vegetable oil, salt, vanilla

unsalted butter, sugar, eggs, lightly beaten, vanilla, all-purpose flour, baking powder, salt

butter, room temperature, brown sugar, granulated sugar, milk, vanilla extract, flour, salt, tropical source brand chocolate chips, oreo cookies

sweet potatoes, skim milk, butter, melted, vanilla extract, eggs, beaten, salt, splenda brown sugar blend, rice flour, butter, melted, pecans, chopped

margarine, light corn syrup, salt, vanilla extract, powdered sugar (more or less )

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.