Our Test Kitchen whipped up a special treat that combines the classic flavors of orange and vanilla and the refreshing qualities of ice cream. Not only does it taste delicious, but it can also be made days in advance so it’s ready whenever you and yours need a sweet and icy treat.
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Aug 9th, 2011. Comment. 
The creamy texture of this old-fashioned ice cream, with its wonderful vanilla flavor, makes it a winner. Plus, it’s simple to make.
Cyndi Fynaardt, Oskaloosa, Iowa
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Aug 3rd, 2011. Comment.
Treat your family to this comforting, homemade cocoa as you decorate the tree or open holiday gifts. Vanilla and almond extracts make it taste even more special. —Vicki Holloway, Joelton, Tennessee
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Dec 25th, 2010. Comment.
This dessert looks like it takes a lot of time to prepare but it is actually very easy! I like to serve it with vanilla or coffee ice cream.—Gilda Lester, Millsboro, Delaware
View full post on Taste of Home – Taste of Home
Filed under Taste of Home Recipes by on Nov 18th, 2010. Comment.
Strawberry filling
3 cups sliced fresh strawberries
2 tablespoons Splenda No Calorie Sweetener, Granulated
2 teaspoons balsamic vinegar
Shortcakes
2½ cups reduced-fat biscuit mix
1/3 cup SplendaNo Calorie Sweetener, Granulated
1 cup plain fat-free yogurt
1½ teaspoons vanilla extract
Fat-free frozen whipped topping, thawed (optional)
Mint sprigs (optional)
Strawberry filling directions: Stir together strawberries, 2 tablespoons SplendaGranulated Sweetener and balsamic vinegar; let stand 1 hour, stirring occasionally.
Shortcake directions: Preheat oven to 425 degrees F.
1. Combine biscuit mix and 1/3 cup Splenda Granulated Sweetener in a large bowl.
2. Stir together yogurt and vanilla; add to dry ingredients, stirring just until moistened.
3. Turn dough out onto a lightly floured surface, and knead 3 or 4 times. Pat dough to a ½-inch thickness. Cut with a 2¼-inch round cutter, reusing dough scraps, if necessary. Place shortcakes on an ungreased baking sheet. Bake 12 to 15 minutes. Serve warm with sliced strawberries. Garnish, if desired.
Filed under Dessert by on Jan 25th, 2010. Comment.
