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Toffee-Walnut Brownies
5 ounces semi-sweet chocolate
1/2 cup butter
2/3 cup brown sugar
1/4 cup water
2 eggs, separated
1 teaspoon Spice Barn Vanilla Extract
1/2 cup all purpose flour
1/8 teaspoon salt
1 cup sugar
6 tablespoon whipping cream
2/3 cup butter
1 cup chopped, toasted pecans
1 ounce semi-sweet chocolate, melted

Cook chocolate and butter over low heat until melted; cool 5 minutes.  Beat in sugar.  Beat in water. Beat in egg yolks. Beat in vanilla.  Fold in flour and salt.  Beat egg whites until stiff peaks form; fold into chocolate mixture.  Pour into a greased 9 inch round cake pan.  Bake at 350 degrees for 45-50 minutes.  Cool completely.  Cook sugar over medium low heat until completely melted and is caramel colored.  Stir in cream quickly.  Add butter, one tablespoon at a time.  Stir in nuts and pour over brownies.  Refrigerate to set topping.  Drizzle with melted chocolate.  Cut into wedges to serve.

Macadamia Nut- White Chocolate Cookies
1/2 cup butter
3/4 cup brown sugar
2 tablespoons sugar
1 large egg
1 teaspoon Spice Barn Vanilla Extract
2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup white chocolate morsels
7 ounces macadamia nuts, chopped

Beat butter until fluffy; gradually add sugars, beating well.  Add egg and vanilla and mix thoroughly.  Combine dry ingredients and gradually add to butter mixture.  Stir in morsels and nuts.  Drop by spoonfuls onto lightly greased baking sheet. Bake at 350 degrees for 8-10 minutes.  Cool on wire rack.

Lime Mousse
1 cup whipping cream
1/4 cup sugar
2 tablespoons lime juice
1 tablespoons lime zest
1/2 teaspoon Spice Barn Vanilla Extract

Combine cream, sugar, lime juice and zest, and vanilla in mixing bowl.  Beat on high speed until soft peaks form, about 4 minutes.  spoon into dessert dishes.  Garnish with whipped cream, lime zest, and mint leaves.

Apple Pecan Crepes
1 can apple pie filling
1/2 cup chopped pecans
1/2 teaspoon Spice Barn Ground Cinnamon
12 crepes
1 egg, beaten
3/4 cup half and half
2 tablespoons sugar
1/2 teaspoon Spice Barn Vanilla Extract
1/4 teaspoon Spice Barn Almond Extract

Combine pie filling, pecans and cinnamon. Spread 2 tablespoons down the center of each crepe; roll up tightly.  Place in a greased 13x9 pan.  Bake, uncovered, at 375 degrees for 10-14 minutes.  Combine egg, cream, sugar, and extracts in saucepan.  Cook on medium heat until thickened.  Cool slightly.  Serve over crepes.

Vanilla-Pecan Ice Cream
4 tablespoons unsalted butter
1/2 cup pecans, finely chopped
2 large eggs, at room temperature
3/4 cup sugar
1/8 teaspoon salt
2 cups half and half
1 teaspoon Spice Barn Vanilla Extract
1 cup heavy cream, cold
1 cup pecans, coarsely chopped

Melt 2 tablespoons butter in large skillet over medium heat.  When foam subsides, add finely chopped pecans; reduce heat to low.  Sauté pecans, stirring frequently, until coated with butter and aromatic, about 5 minutes.  Remove from heat; let cool to room temperature.  Beat eggs in large bowl until blended. Beat in sugar and salt until eggs are light in color and mixture is creamy, 2-3 minutes.  Stir in half and half and vanilla until blended.  Cook over low heat about 10 minutes. Cool to room temperature and then chill. Beat heavy cream in chilled bowl with chilled beaters until soft peaks form; fold into egg mixture until thoroughly blended.  Process in ice cream maker according to manufacturers directions. Serve with Pecan Topping.
Pecan Topping:  Melt 2 tablespoons butter, add 1 cup pecans and sauté until coated with butter, about 5 minutes.  Remove from heat; allow to cool to room temperature.  Sprinkle over ice cream.
 

Sour Cream Banana Bread
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed bananas (2 medium)
1/2 cup sour cream
1 teaspoon Vanilla Extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350 degrees.  Grease and flour bottom only of a 9x5 loaf pan.  In a large bowl, beat together sugar and oil.  Add eggs, bananas, sour cream and vanilla; blend well.  Lightly spoon flour into measuring cup; level off.  Add flour, baking soda, and salt; stir just until dry ingredients are moistened.  Pour into prepared pan.  Bake at 350 degrees for 50-60 minutes or until toothpick inserted in center comes out clean.  Cool 5 minutes; remove from pan.  Cool completely.  Wrap tightly and store in refrigerator.  Makes 1 loaf.

                Submitted by:  Margie K.

Chocolate-Caramel Cream Cheese Brownies
4 ounces unsweetened chocolate
4 ounces semi-sweet chocolate
1/3 cup butter
6 ounces cream cheese, softened
1/4 cup butter, softened
2 cups sugar, divided
6 large eggs, divided
1 teaspoon Spice Barn Pure Vanilla Extract
2 tablespoons all-purpose flour
9 ounces semi-sweet chocolate chips
2 teaspoons Spice Barn Pure Vanilla Extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
vanilla ice cream
chocolate sauce
caramel sauce

Melt unsweetened chocolate, semi-sweet chocolate, and butter in top of double boiler; blending well.  Cool.  With electric mixer, beat cream cheese and 1/4 cup butter until creamy; gradually add 1/2 cup sugar, beating well.  Beat in 2 eggs, one at a time.  Stir in vanilla, and fold in flour and 1/2 cup chocolate chips.  Set aside.  Beat 4 remaining eggs gradually adding remaining 1 1/2 cups sugar. Add chocolate, 2 teaspoons of vanilla and beat until well blended.  In a bowl, combine 1 cup flour, baking powder, and salt.  Fold in chocolate batter and remaining chocolate chips.  Reserve 3 cups batter.  Spread remaining batter into a greased 9x13 pan.  Pour cream cheese mixture over chocolate batter.  Top with reserved chocolate batter; swirl with a knife.   Bake 325 degrees for 40-45 minutes.  Cool.  Top with ice cream.  Serve with chocolate and caramel sauces.

Creme` de Menthe Brownies
1 cup butter, softened and divided
1 cup sugar
4 eggs
1 cup flour
1/2 teaspoon salt
1 teaspoon Spice Barn Pure Vanilla Extract
2 cups confectioners sugar, sifted
2 tablespoons crème de menthe syrup
6 ounces semi-sweet chocolate chips

Cream 1/2 cup butter; gradually ad 1 cup sugar beating until light and fluffy.  Add eggs, one at a time, beating well after each addition.  combine flour and salt; add to the creamed mixture alternately with chocolate syrup, beginning and ending with flour mixture.  Stir in vanilla.  Pour batter into a greased and floured 9x13 pan.  Bake at 350 for 25-28 minutes.  cool completely.  Cream 1/4 cup butter; gradually add  cups confectioners sugar and crème de menthe, mixing well.  Spread evenly over brownies; chill about 1 hour.  Combine chocolate and remaining 1/4 cup butter in top of double boiler; bring water to a boil.  Reduce heat to low; cook until chocolate melts.  Spread over brownies; chill for at least 1 hour.

Chocolate Marshmallow Brownie Frosting
2 ounces unsweetened chocolate
1/2 cup butter
1 1/2 cups sifted confectioners sugar
1 egg
1 teaspoon Spice Barn Pure Vanilla Extract
2 cups miniature marshmallows
1 cup pecans or walnuts

Combine chocolate and butter in top of double boiler; bring water to a boil.  Reduce heat to low; cook, stirring constantly, until chocolate melts.  Cool.  Combine sugar, egg, vanilla, ad chocolate mixture in a medium bowl; beat with mixer until smooth.  Stir in marshmallows and pecan.  Spread onto top of brownies. Great on your favorite brownie recipe or boxed mix!

Caramel Sauce
1/2 cup butter
1 cup light brown sugar
1/2 cup whipping cream
1 tablespoon Spice Barn Pure Vanilla Extract 

Cook butter and brown sugar in a heavy saucepan over medium heat until sugar melts.  Stir in whipping cream; bring to a boil; remove from heat.  Add vanilla.