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Samoa Cupcakes, From Rhonda Servings: 24 Prep Time: 35minutes mins Cook Time: 18minutes mins Total Time: 53minutes minsDescription Girl scout cookie meets cupcake in these rich chocolaty, caramel, and toasted coconut Samoa Cupcakes!Ingredients For the Cupcakes: 2 1/4 Cups All-Purpose Flour 4 1/2 Tablespoons Cornstarch 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/4 teaspoon Salt 3/4 Cup Butter, room temperature 1 1/2 Cups Sugar 3 Eggs, room temperature 1 Tablespoon Vanilla 1 1/4 Cup Sour CreamFor the Ganache: 1/2 Cup Milk Chocolate Chips 1/2 Cup Semi-Sweet Chocolate Chips 1/2 Cup Heavy Whipping Cream, boilingFor the Caramel Frosting: 1 Cup Butter 4 Cups Powdered Sugar 1/2 Cup Caramel Sauce, homemade or store bought 1 teaspoon VanillaFor the Topping: 12 Samoa Girl Scout Cookies, halved 1 Cup Sweetened Coconut Flakes, 2 1/2 ounces, toasted and slightly crushed (see notes for instructions) Caramel SauceInstructionsFor the Cupcakes: 1. Preheat oven to 350 degrees F and line muffin tins with paper liners. 2. In a mixing bowl, combine flour, cornstarch, baking powder, baking soda, and salt. 2 1/4 Cups All-Purpose Flour,4 1/2 Tablespoons Cornstarch,1 teaspoon Baking Powder,1/2 teaspoon Baking Soda,1/4 teaspoon Salt 3. In the bowl of a standing electric mixer fitted with the paddle attachment, beat butter and sugar until light and creamy. 3/4 Cup Butter,1 1/2 Cups Sugar 4. Add in the eggs one at a time, beating to incorporate each. 3 Eggs 5. Mix in the vanilla and sour cream. 1 Tablespoon Vanilla,1 1/4 Cup Sour Cream 6. Mix in the flour until just combined, scraping the sides of the bowl as needed. 7. Spoon batter into cupcake liners and bake for 15-18 minutes or until toothpick comes out with only a few crumbs or clean.For the Ganache: 1. Place chocolate in a bowl and pour the boiling hot whipping cream on top and then cover the bowl with a plate or plastic wrap and let sit for 2 minutes. 1/2 Cup Milk Chocolate Chips,1/2 Cup Semi-Sweet Chocolate Chips,1/2 Cup Heavy Whipping Cream 2. Mix with a whisk until smooth and then let it cool for 10 minutes, stir occasionally. 3. Dip the tops of cupcakes in the chocolate and then let the chocolate set for 10-15 minutes before piping on the frosting. 4. Reserve what is left for drizzling on top.For the Caramel Frosting: 1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until pale. 1 Cup Butter 2. Mix in the powdered sugar and then the caramel sauce and vanilla. 4 Cups Powdered Sugar,1/2 Cup Caramel Sauce,1 teaspoon Vanilla 3. Beat until fluffy. 4. Place frosting in a piping bag fitted with an open or closed star tip. 5. Pipe onto chocolate covered cupcakes. 6. For assembling: 7. Drizzle leftover ganache (if it has thickened, place it in a plastic bag to pipe it over the cupcakes) and caramel over the frosting. Caramel Sauce 8. Stick half a cookie onto the top of each cupcake and then sprinkle with toasted coconut. 12 Samoa Girl Scout Cookies,1 Cup Sweetened Coconut FlakesNotesHow to Toast Coconut If you didn't already know, toasted coconut is A-mazing! All you do is spread your coconut on a baking sheet and bake it for 5-8 minutes on 350 degree F and you've created irresistible flakes of heaven. They give the cupcake so much flavor and a little crispy crunch. And if you know me, I'm all about texture. Store covered at room temperature. Author: Sweet Basil Course: 500+ Best Dessert Recipes Source: Oh Sweet Basi. Enjoy. Virus-free.www.avg.com

VANILLA CUPCAKES 2 1/4 cups sifted cake flour 1/4 tsp. salt 3 teaspoons baking powder 1 cup sugar 1/2 cup regular (not unsalted) melted butter (no substitutes) 3/4 cup milk 2 eggs, beaten 1 1/2 teaspoons vanilla These cupcakes have a delicate crumb because cake flour is used. Preheat oven to 375°F. Grease muffin cups well or line with buttered paper cups (use any size muffin tins for this recipe). Sift flour and other dry ingredients together. In a separate bowl, combine butter, milk, eggs and vanilla. Stir into the flour mixture. Fill prepared muffin tin with batter, filling 2/3 full. Bake in a preheated oven until a toothpick inserted in center comes out clean or for 10-20 minutes (depends upon size of muffins). Frost tops with vanilla frosting. Sprinkle tops with coconut, if decided. Or frost with chocolate frosting and sprinkle tops with chopped nuts. Enjoy. Virus-free.www.avg.com

CREAM FILLED CUPCAKES 1 stick butter 8 tbsp. Crisco 1 c. sugar 3 tbsp. flour 1 tsp. vanilla (white) 1/8 tsp. salt 2/3 c. milk Any cake mix you want. I usually use chocolate cake mix. Enjoy. Pastry tube. Virus-free.www.avg.com

CREAM FILLING FOR CUPCAKES 1/2 c. sugar 1/3 c. milk 2/3 c. shortening 1/4 tsp. salt 1 tbsp. water 1 tsp. vanilla 1/2 c. powdered sugar Mix all the ingredients together. Use a pastry tube to fill cupcakes by inserting in top. Enjoy. Virus-free.www.avg.com

Sesame Vanilla Passover Cookies Recipe Recipe from Emily Moore Adapted by Joan Nathan Total Time 30 minutes Rating (25) INGREDIENTS Yield: about 3 dozen cookies 4 tablespoons toasted sesame seeds, ground ? cup unsalted butter or margarine 1 cup sugar ? cup kosher for Passover confectioners' sugar 2 large eggs 1 tablespoon vanilla extract ? cup plus 2 tablespoons toasted sesame seeds Grated zest of 2 small oranges to make 3 tablespoons zest 1 teaspoon ground anise seed ? teaspoon kosher for Passover baking soda ? teaspoon salt PREPARATION Step 1 Preheat oven to 325 degrees and line 2 baking sheets with parchment paper. Step 2 Cream together ground sesame seeds, butter or margarine, sugar and confectioners' sugar until very light and fluffy. Beat in eggs, one at a time, then add vanilla, ? cup toasted sesame seeds, 2 tablespoons orange zest and ? teaspoon ground anise seed. Step 3 In separate bowl, mix baking soda, salt, matzo cake meal and potato starch and stir into sesame batter. Let sit for an hour, covered. Step 4 In separate bowl mix remaining sesame seeds, orange zest and ground anise. 1 cup matzo cake meal 2 tablespoons potato starch Step 5 Drop dough by heaping teaspoonfuls onto cookie sheets and sprinkle with sesame-orange zest-anise mixture. Bake for 12 to 15 minutes until golden brown. Source: NYT Cooking

Pineapples Victoria Recipe By Jonathan Reynolds Total Time 1 hour 30 minutes, plus overnight refrigeration Rating (10) INGREDIENTS Yield: 6 servings CREME BRULEE SIMPLE 2 pints heavy cream Beans scraped from 2 vanilla pods 10 large eggs ? cup granulated sugar ? cup soft light brown sugar ? cup confectioners' sugar PINEAPPLE 3 gorgeous small pineapples 4 tablespoons butter ? cup honey PREPARATION Step 1 The day before serving, make the creme brulee by preheating the oven to 325 degrees and bringing the cream and vanilla seeds to a simmer. Whisk eggs and granulated sugar until blended. Add the hot cream in a steady stream, whisking the egg mixture constantly. Pour into a 2-quart souffle dish set in a roasting pan of hot water that comes ? up the side and bake about 45 minutes -- the custard should be firm but not set. Cool to room temperature and refrigerate. Step 2 Cut pineapple in half lengthwise, scoop out flesh and chop it into bite-size pieces. Step 3 Preheat the broiler. Melt the butter, stir in the honey and add the pineapple and its juice. Saute until liquid evaporates. Add rum, warm it and set it on fire. Divide the mixture This creme brulee is much easier to make than most, and because it is poured over the top of the pineapple, it is more forgiving. ? cup light rum among the 6 pineapple shells, cover each with cold creame brlee and sprinkle with the sugars. Broil until the sugars are caramelized, watching carefully. Source: NYT Cooking

Rice Fritters With Orange Blossom Custard Recipe By Yotam Ottolenghi Total Time 45 minutes, plus chilling Rating (19) INGREDIENTS Yield: 16 fritters FOR THE FRITTERS ? cup/100 grams arborio rice 2 cups/500 milliliters whole milk 3 tablespoons/40 grams granulated or superfine sugar (caster sugar) 1 star anise Finely grated zest of 1 lemon Finely grated zest of 1 orange Salt 1 vanilla bean (vanilla pod), slit open lengthwise, seeds scraped out and reserved PREPARATION Step 1 Prepare the rice for the fritters: In a medium saucepan over medium heat, stir to combine the rice, milk, sugar, star anise, lemon and orange zest, a pinch of salt and the vanilla bean and scraped seeds. Once milk begins to simmer, reduce heat to low and cook rice for 25 to 30 minutes, until the liquid is almost all absorbed, stirring occasionally to make sure it doesn’t stick to the bottom of the pot. Transfer cooked rice to a medium container, let cool for about 15 minutes, then cover and refrigerate for about 2 hours, or overnight. (If you chill the mixture overnight, let it come to room temperature before forming the fritters.) Step 2 Make the custard: Heat the milk, heavy cream, sugar, orange zest and vanilla bean and seeds in a small saucepan over medium-high heat. Remove from heat when bubbles begin to form around the edges, about 2 minutes. Step 3 This is my take on the Tuscan dessert frittelle di riso. The custard makes these a very special dessert, but you can also just make the fritters, if you like, which makes them more of a snack. They go really well with coffee, either served as they are or with whipped cream. About 3? cups/800 milliliters vegetable oil, for frying, more as needed 2 tablespoons rum 2 large eggs, whites and yolks separated ? cup/50 grams currants ? cup plus 1 tablespoon/70 grams all-purpose flour (plain flour) FOR THE CUSTARD (OPTIONAL) ? cup/170 milliliters whole milk ? cup/150 milliliters heavy cream (double cream) 3 tablespoons/40 grams granulated or superfine sugar (caster sugar) Zest of 1 orange, shaved in thin strips 1 vanilla bean (vanilla pod), slit open lengthwise, seeds scraped out and reserved 2 large egg yolks 2 tablespoons/20 grams cornstarch (corn flour) ? teaspoon orange blossom water 1 teaspoon lemon juice FOR FINISHING 3 tablespoons/40 grams granulated or superfine sugar (caster sugar) 1 tablespoon plus 1 teaspoon ground cinnamon In a separate small bowl, whisk egg yolks with the cornstarch, orange blossom water and lemon juice to make a smooth paste. Slowly pour the warm milk and cream into the paste, whisking continuously to make sure there are no lumps. Step 4 Return the mixture to the pan over medium heat and cook for about 3 minutes, until you get a thick custard, whisking constantly. Remove the orange zest and vanilla bean, scraping off any custard that clings. Transfer to a small bowl, let cool for about 15 minutes, then cover the surface directly with plastic wrap and refrigerate for at least 1 hour or overnight, until completely cool and set. Step 5 Just before serving, fry the fritters: Fill a deep saucepan with about 2 inches/5 centimeters vegetable oil and bring to 350 degrees Fahrenheit/180 degrees Celsius over medium heat. (You may need more than 3? cups/800 milliliters oil; getting the proper depth is important to make sure the fritters fry properly.) Step 6 Meanwhile, mix cinnamon and sugar together and set aside on a large plate. Remove the rice mixture from the fridge and discard the star anise and vanilla bean. Using your hands, break up the rice mixture, then stir in the rum and the two egg yolks until the mixture is uniform, using your hands if necessary. Add currants and flour and mix well to combine. Step 7 Whisk the two egg whites with a pinch of salt in a stand mixer on high speed until stiff peaks form. Gently fold egg whites into rice mixture until no streaks of white remain. Step 8 Once the oil is up to temperature, use two tablespoons to drop spoonfuls of the rice mixture into the oil; each fritter should be a 1-inch/3-centimeter sphere. (An old-fashioned ice cream scoop also

Chantilly Lili Recipe Recipe from Meghan Duchess of Sussex Adapted by Julia Moskin Published April 2, 2025 Total Time 2? hours Prep Time 10 minutes Cook Time 35 minutes, plus 2 hours’ chilling Rating (242) INGREDIENTS Yield: 6 servings FOR THE VANILLA PUDDING 2 tablespoons cornstarch 2 cups whole milk ? cup sugar 3 large egg yolks 1 tablespoon cold unsalted butter PREPARATION Step 1 Make the pudding: Whisk the cornstarch and ? cup milk in a small bowl until smooth. Whisk the sugar, yolks and remaining 1? cups milk in a medium saucepan. Whisk the cornstarch mixture again, then whisk into the saucepan. Step 2 Set over medium heat and whisk continuously until thickened and beginning to bubble, 5 to 7 minutes. Let boil gently, still whisking, for 2 minutes. Scrape into a bowl and whisk in the butter, vanilla and salt until the butter melts. This dessert, named for Meghan’s daughter, Princess Lilibet, is based on a banana pudding recipe of Meghan’s grandmother. In the Southern classic, vanilla pudding is layered with cookies and sliced banana; Meghan’s version adds the sweet-tart sting of strawberries macerated with lemon. She happens to have a passion fruit vine in her garden, and its yellow seeds make a nice, juicy garnish. This layered pudding can be made in individual glasses for a party, or a big bowl for a family night in. —Julia Moskin 1 teaspoon vanilla paste or extract ? teaspoon fine salt FOR THE FRUIT AND ASSEMBLY 8 ounces strawberries, sliced (1? cups) 1 tablespoon sugar, plus more to taste 1 lemon 1 ripe banana 4 vanilla wafers, finely crushed Mint leaves, for garnish 1 passion fruit (optional) FOR THE CHANTILLY CREAM ? cup heavy cream 1 tablespoon sugar ? teaspoon vanilla paste or extract Step 3 Press plastic wrap directly against the surface and refrigerate until cold and set, at least 2 hours and up to 2 days. Step 4 Half an hour before serving, prepare the fruit: Gently stir the strawberries with the sugar. Zest half the lemon on top and squeeze in 1 teaspoon juice. Stir again, then taste and add more sugar to taste. Macerate by letting the berries stand to soften and sweeten at room temperature for 30 minutes. Step 5 Make the cream: Whisk the cream by hand or with an electric mixer in a bowl until soft peaks form. Add the sugar and vanilla and whisk until medium peaks form. Step 6 To assemble: Cut the banana into thin slices. Whisk the chilled pudding vigorously until smooth and airy and dollop a spoonful in each of 6 small serving glasses. Spread to cover the bottom if needed. Divide the banana among the cups, then cover with another spoonful of pudding and spread two-thirds of the berries on top, leaving behind any juices. Cover with the remaining pudding. Dollop the cream on top and top with the remaining berries (without juices). Garnish with cookie crumbs, mint and passion fruit seeds, if using. Serve immediately. Source: NYT Cooking

Blue Monkey Smoothie Recipe | Epicurious May 10, 2014 Cooks' Note NOTE: For added variety, blend in any flavor of fat free yogurt or unsweetened berries. For a frostier drink, omit yogurt and blend in 1 cup (about 2 large scoops) of your favorite fat free frozen yogurt. Ingredients 1 cup fat free milk 1 container (8 ounces) blueberry fat free yogurt Preparation PLACE milk, yogurt, CARNATION BREAKFAST ESSENTIALS? Drink, blueberries and banana in blender; cover. Blend until smooth. 1 packet No Sugar Added Classic French Vanilla Flavor CARNATION BREAKFAST ESSENTIALS Complete Nutritional Drink 1/2 cup frozen unsweetened blueberries 1/2 banana Carnation Breakfast Essentials Tags Smoothie Beverages Blueberry Berry Fruit Banana Snack Vegetarian Nut Free Quick Easy 5 Ingredients or Fewer 30 Minutes or Less No-Cook Blender Epicurious

DIABETIC VANILLA ICE CREAM 4 eggs, lightly beaten 8 tsp. cornstarch 4 c. 2% milk + 4 c. whole milk 1/2 pt. heavy cream 4 tsp. vanilla 16 pkgs. Sweet & Low sweetener Whisk together eggs, cornstarch and 1 cup milk until smooth. Set aside. Cook milk over medium heat until scalded. Slowly add scalded milk to egg mixture. Return to stove. Cook slowly until mixture bubbles. Watch closely as mixture scorches easily. Cool mixture. Stir in cream, vanilla and Sweet and Low. Pour into crank freezer container and follow manufacturer's instructions, using ice and rock salt. (From Santa’s Workshop (Helen))

CROATIAN VANILLA COOKIES 1 c. butter 1 whole egg 1 egg white, stiffly beaten 3 c. flour 1 egg yolk 1 tsp. vanilla 1/2 c. ground nuts Juice of half a lemon Confectioners 'sugar Cream the butter until it is smooth and fluffy. Add the whole egg and the egg yolk and continue beating until the mixture becomes very creamy. Gradually add the flour, vanilla, nuts and lemon juice. Knead the dough until soft. Roll it out to about one quarter inch thickness. Cut into little circles, crescents, squares or diamonds with a cookie cutter. Place on greased baking sheet. Bake at 350 degrees for about 8 to 10 minutes. Remove from oven, and while still hot, dip in beaten egg white and roll in sugar. (From Santa’s Workshop (Helen))

VANILLA CANDIED WALNUTS 1 pound pkg shelled walnut halves 1 cup sugar 4 tablespoons dark rum 3/4 cup water 1/2 cup Karo light corn syrup 1 vanilla bean 2 tablespoons walnut oil Wash walnuts under cold running water. In a medium bowl, soak walnuts in enough water to cover; stir in 1 tablespoon salt. Allow to stand for 15 minutes. Drain. Bring enough water to cover walnuts to a boil; drop in walnuts and reduce heat. Simmer for 10-15 minutes or until walnuts appear pale in color. Drain. Slice a vanilla bean lengthwise, halfway through until you reach the center. Scrape out the center seeds using a sharp knife. Combine 1 cup sugar, 4 tablespoons dark rum, 3/4 cup water, 1/2 cup Karo syrup and the vanilla bean and scrapings in a medium saucepan, stirring well to dissolve sugar. Bring to a boil, then reduce heat and add walnuts. Simmer on low heat for a half hour. Remove from heat and allow to stand for 15 minutes. Preheat oven to 350°F. After 15 minutes, drain syrup from walnuts (save the vanilla bean for another use. In a bowl, combine nuts and walnut oil (if this is not available, use light olive oil or peanut oil). Line a baking sheet with oiled parchment paper or wax paper or a silicone baking sheet. Spread walnuts evenly and bake in preheated oven until walnuts are dry and crisp and the sugar has caramelized. Open the oven door and allow walnuts to cool in oven or remove to a wire rack. Variations and Substitutions: If you are worried about the alcohol, rum may be omitted - use 1 cup water instead of 3/4 cup water. However, keep in mind that most of the alcohol vaporizes during the cooking, leaving behind only the flavor. To make a maple flavored version of this treat, use maple syrup instead of Karo syrup; or, if available, use maple sugar instead of white sugar. These darker sugars tend to brown more quickly, so baking/cooking times should be slightly reduced. Any vegetable based oil may be used if walnut oil is not available. Cinnamon sugar may be sprinkled over the walnuts halfway through the baking period, if desired. May be stored in a jar in the refrigerator for several weeks. Submitted by: CM (From Santa’s Workshop (Helen))

VANILLA PUFFED COOKIE Eat them plain or add your favorite toppings! 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, softened 2 eggs 1/2 tsp. baking soda 1 tsp. vanilla extract 2 tbsp. baking powder 3/4 cup milk 2 1/2 cups all purpose flour Preheat oven to 375°F. Mix all ingredients together. Use a 3 tablespoon scooper for even cookie size. Bake on a cookie sheet at 375°F for 10 to 12 minutes. Makes 14 cookies. Submitted by: Jeff Besser (From Recipe Games (Helen))

MICROWAVE VANILLA PUDDING 1/4 c. cornstarch 2 c. milk 2 tbsp. butter 1/2 c. sugar 2 slightly beaten eggs 1 tsp. vanilla In medium size glass bowl, combine cornstarch and sugar with whisk. Stir in milk slowly. Cook on high power 5 to 7 minutes or until thickened, stirring every 2 minutes. Beat half of hot mixture into the eggs. Blend egg mixture into remaining hot mixture. Microwave on high for 1 1/2 to 2 1/2 minutes or until thickened, stirring every 45 seconds. With whisk, stir in butter and vanilla. Pour into dessert dishes; cover and refrigerate. Since microwave ovens vary in power, you may need to adjust your cooking time. (From Recipe Games (Hwlwn))

CREAM CHEESE AND VANILLA POUND CAKE 2 full cups butter 2 (8 oz.) pkgs. cream cheese 4 lg. eggs 3 tbsp. pure vanilla pure 3 cups powdered sugar, sifted 3 1/2 cups cake flour, sifted Preheat oven to 325°F degrees. Leave cream cheese at room temperature 30 minutes before using, or soften for 15-20 seconds in microwave. Cream butter with sugar until light and fluffy. Add cream cheese and beat with electric mixer for 1 minute. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. Turn mixer to low speed. Gradually add sifted flour until texture is smooth. Do not beat for very long after flour has been added or cake will be tough - just beat long enough to combine ingredients. Spoon into a tube or Bundt baking cake pan, or bake in a cake mold. Bake at 325°F until a wooden pick inserted in center comes out clean (60-90 minutes) and cake springs back when touched lightly in center. Do not open oven until at least 55 minutes (in a preheated oven) have passed or cake may fall! Cool on wire rack before serving. Makes one pound cake (approximately 12 to 15 servings) per cake. Serve with your favorite topping. Since microwave ovens vary in power, you may need to adjust your cooking time. (From (From Recipe Games (Helen))

CHOCOLATE VANILLA BROWNIES 1 19 to 21 oz pkg fudge brownie mix 1 10 to 12 oz pkg white baking pieces 1 cup semisweet chocolate pieces 1/2 cup pecans or walnuts, chopped 1/4 cup butter, melted 3 tbsp. hot water 2 cups sifted confectioners sugar 1/4 cup unsweetened cocoa powder 1 1/2 tsp. vanilla 3/4 cups pecans or walnuts Preheat oven to 350°F. Grease a 13x9x2-inch pan and set aside. Prepare brownie mix following directions on package. Stir in 1/2 of the white baking pieces, all of the chocolate bits and 1/2 of the walnuts or pecans. Spread batter evenly in baking pan. Bake in preheated oven for 31 minutes, or until a wooden pick inserted in center comes out clean. Spread the remaining chocolate bits evenly over the top and bake for another minute or two until chocolate melts. Cool 5 minutes and cut into serving sized pieces or frost if desired. Frosting: In a small bowl combine melted butter and hot water; stir in powdered sugar, cocoa powder and vanilla. Beat until smooth. Spoon over top of brownies. Sprinkle with 3/4 cup pecans. Cool about 1 1/2 hour or until frosting has set. Makes about 24 brownies. (From Recipe Games (Helen))

VANILLA OPERA FUDGE 2 cups sugar 1 cup heavy cream 1 teaspoon cream of tartar 1 teaspoon vanilla Put sugar and cream in a heavy bottomed saucepan; heat and stir until it boils. Add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until candy forms a soft ball when tested in cold water. Move thermometer often, so that the candy won't burn underneath. When the candy thermometer reaches 238°F, pour the hot mixture out onto a cold marble slab or cookie sheet which has been slightly moistened with a damp paper towel, and leave until cold. With a wide silicone or metal spatula work the candy back and forth until it becomes creamy. This will take some time, but it will surely change, finally, if it was boiled to the correct temperature. Cover with a damp cloth for half an hour, then add vanilla, working it in well, using clean hands. Press into a small shallow box lined with wax or parchment paper. Let stand until the fudge has hardened, then cut into squares. Other flavors can be used instead of vanilla, and the candy may be tinted with food colorings to correspond. The fudge can be divided into several portions, and each portion may be flavored and colored differently, and pressed into a pan in thin layers (a different color for each layer), then cut in squares when hard. Or press a nut half into each square, then place the square in a small candy paper and arrange in bon-bon boxes with other candies and chocolates to give as gifts. (From Recipe Games (Helen))

VANILLA CREAM PIE FILLING (WITH VARIATIONS) 1 cup sugar 1/3 cup all-purpose flour or 3 tbsp. cornstarch 1/4 tsp. salt 3 cup milk 3 beaten egg yolks 2 tbsp. butter 1 tsp. vanilla In saucepan combine sugar, flour, salt. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Cook 2 minutes longer. Remove from heat. Stir in egg yolks and cook 2 minutes longer, stirring constantly. Remove from heat, add butter and vanilla. Cool to room temperature. Pour into baked pastry shell. Chill. VARIATIONS: CHOCOLATE CREAM FILLING: Increase sugar to 1 1/4 cups. Add 6 tablespoons cocoa. BUTTERSCOTCH CREAM FILLING: Substitute brown sugar for granulated sugar. Increase butter to 3 tablespoons. COCONUT CREAM FILLING: Add 1 cup flaked coconut. BANANA CREAM FILLING: Slice 3 bananas and mix into vanilla. Top all pies with whipped cream. (From Recipe Games (Helen))

VANILLA POUND CAKE, FROM HELEN 2 1/4 c. sugar 1 1/2 c. butter (3 sticks), softened 1 tbsp. vanilla extract 3/4 tsp. salt 6 lg. eggs 3 c. cake flour 1. Preheat oven to 325 degrees. Grease and flour 10 inch bundt pan. 2. In large bowl, with mixer at low speed, beat sugar and butter just until blended. Increase speed to high; beat until light and fluffy about 5 minutes. Add vanilla, salt and eggs on low speed; beat until well blended. Increase speed to high; beat 3 minutes. Fold in cake flour just until smooth. 3. Spoon batter into pan. Bake 60 to 70 minutes until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Enjoy. Virus-free.www.avg.com

VANILLA OPERA FUDGE, FROM HELEN 2 cups sugar 1 cup heavy cream 1 teaspoon cream of tartar 1 teaspoon vanilla Put sugar and cream in a heavy bottomed saucepan; heat and stir until it boils. Add cream of tartar, and boil, stirring carefully to prevent burning, to 238° F., or until candy forms a soft ball when tested in cold water. Move thermometer often, so that the candy won't burn underneath. When the candy thermometer reaches 238°F, pour the hot mixture out onto a cold marble slab or cookie sheet which has been slightly moistened with a damp paper towel, and leave until cold. With a wide silicone or metal spatula work the candy back and forth until it becomes creamy. This will take some time, but it will surely change, finally, if it was boiled to the correct temperature. Cover with a damp cloth for half an hour, then add vanilla, working it in well, using clean hands. Press into a small shallow box lined with wax or parchment paper. Let stand until the fudge has hardened, then cut into squares. Other flavors can be used instead of vanilla, and the candy may be tinted with food colorings to correspond. The fudge can be divided into several portions, and each portion may be flavored and colored differently, and pressed into a pan in thin layers (a different color for each layer), then cut in squares when hard. Or press a nut half into each square, then place the square in a small candy paper and arrange in bon-bon boxes with other candies and chocolates to give as gifts. Enjoy. Virus-free.www.avg.com