Dessert Recipes

Ladyfingers

Ingredients: 

4 eggs, separated

1/8 tsp cream of tartar

2/3 cup white sugar

1 1/2 t VAIN vanilla extract, any variety

7/8 cup all-purpose flour

1/2 teaspoon baking powder

Directions: 

Preheat oven to 400 degrees F (205 degrees C). Line two 17 x 12 inch baking sheets with baking parchment. Fit large pastry bag with a plain 1/2 inch round tube.

Place egg whites and cream of tartar in bowl and beat on high until soft peaks start to form. Slowly add 2 tablespoons of the sugar and continue beating until stiff and glossy. In another bowl beat egg yolks, vanilla extract, and remaining sugar. Whip until very thick and very pale in color.

Sift flour and baking powder together on a sheet of wax paper. Fold half the egg whites into the egg yolk mixture. Fold in flour, and then add the remaining egg whites. Transfer mixture to pastry bag and pipe out onto prepared baking sheet. Bake 8 minutes.

VAIN Products Used: 

Ladyfingers

Maple Butter Bars

Ingredients: 
  • 1 cup (120 grams) all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (75 grams) unsalted butter, cold and cubed

FOR THE FILLING:

  • 3/4 cup (170 grams) unsalted butter, softened to room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1 large egg
  • 2/3 cup (205 grams) pure maple syrup
  • 1 cup (120 grams) all-purpose flour
  • 1/2 cup (125 ml) half and half
  • Powdered sugar, for sprinkling
Directions: 
  1. Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper or greased foil.
  2. To make the crust, combine flour, sugar, and cinnamon in a bowl. Add butter and cut into dry ingredients with a fork or pastry blender.
  3. Press into the prepared pan and bake for 5-7 minutes until set, but before it starts to turn brown.
  4. In the bowl of a stand mixer fitted with a paddle attachments, or in a large bowl with a hand-held mixer, beat the butter and sugar on high until smooth and creamy, about 3 minutes. Add egg, followed by maple syrup. Add the flour in 2 additions, alternating with the half and half. Mixer may appear curdled, that's okay.
  5. Pour mixture on top of crust. Bake until the center is firm with gently shaken, about 35 minutes.
  6. For best results, cool completely before slicing (I even like to chill it in the fridge for a bit for nice clean slices). Dust with powdered sugar and serve.
  7. Store leftovers in the fridge for several days.

Note: For best results use real maple syrup. Recipe courtesy of completelydelicious.com. 

VAIN Products Used: 

Maple Butter Bars

Pumpkin Pudding

Ingredients: 

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 15-ounce can pumpkin purée

1 12-ounce can evaporated milk

2 tsp. Vain vanilla extract (I used our Original Baker’s Blend)

Whipped cream for serving (optional)

Directions: 

Preheat oven to 350° F.

Mix sugar, cinnamon, salt, ginger, and cloves in a small bowl. Beat eggs in a large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk and Vain vanilla.

Pour into glass or ceramic baking dish. A good thing to know is that you can fill a baking dish deeper than a pie crust, but it’s best not to exceed a depth of about 1 1/2 inches. Baking times vary with depth, size, and type of baking dish, so you just have to watch and check. Bake until knife inserted near the center comes out clean and the pudding looks fairly set. My 8x8 casserole dish cooked in 40-50 minutes. Cool on wire rack, then refrigerate overnight, until ready to serve. Serve with whipped cream.

VAIN Products Used: 

Pumpkin Pudding

Royal Icing

Ingredients: 

3 ounces pasteurized egg whites
1 teaspoon vanilla extract, I use our VAIN Original Baker’s Blend

4 cups confectioners' sugar

Directions: 

In large bowl of stand mixer combine the egg whites and vanilla and beat until frothy. Add confectioners' sugar gradually and mix on low speed until sugar is incorporated and mixture is shiny. Turn speed up to high and beat until mixture forms stiff, glossy peaks. This should take approximately 5 to 7 minutes. Add food coloring, if desired. For immediate use, transfer icing to pastry bag or heavy duty storage bag and pipe as desired. If using storage bag, clip corner. Store in airtight container in refrigerator for up to 3 days.

VAIN Products Used: 

Royal Icing

Spiced Apple Butter

Ingredients: 

5 lbs. peeled and cored tart apples

1 1/2 cups water

2 cups granulated sugar

1 cup maple syrup

1 Tbsp. plus 2 tsp. pie spice

2 Tbsp. cider vinegar

2 Tbsp. VAIN Vanilla extract (we recommend either Tanzanian Vanilla in Spiced Rum or Mexican Vanilla in Apple Brandy)

Directions: 

Combine all ingredients EXCEPT vanilla extract in a heavy bottomed non-reactive pan.  Bring to a boil then reduce to low heat and allow to simmer covered until all ingredients are very tender.  Remove from heat and puree in batches, either in a blender or with an immersion mixer or food mill until very smooth.  Return to heat and simmer uncovered until reduced by approximately 1/3 (should be thick, dark, and glossy). Allow to cool to room temperature and then stir in vanilla extract.  Store in refrigerator up to 2 weeks.

VAIN Products Used: 

Spiced Apple Butter

Strawberry-Rhubarb Fool

Ingredients: 

3/4 lb. rhubarb, trimmed and sliced into 1/2-inch-thick pieces (about 2-1/2 cups)

3/4 cup granulated sugar

7 oz. strawberries, hulled and thinly sliced (1 heaping cup)

1 Tbsp Vain Mexican Vanilla Extracted in Apple Brandy

Fine sea salt or table salt

3/4 cup heavy cream

1 Tbs. confectioners sugar

2 tsp. Vain Vanilla, I used Tahitian Vanilla extracted in Cane Rum

Directions: 

Toss the rhubarb with 1/2 cup of the granulated sugar in a 2-quart saucepan. In a small bowl, toss the strawberries with the remaining 1/4 cup sugar. Let sit, stirring each occasionally, until the sugar dissolves and juice begins to collect, about 30 minutes. Add the strawberry juice and a pinch of salt to the rhubarb, and stir to combine. Cook over medium heat, stirring occasionally, until the rhubarb is falling apart, about 10 minutes. Remove the pan from the heat, stir in the Vain Vanilla and strawberries, and transfer the compote to a bowl. Refrigerate, uncovered, until cold, about 1-1/2 hours. (To speed the chilling, stir the compote over a bowl of ice water until cold, about 20 minutes.)

In a chilled metal bowl, whisk the cream and confectioners’ sugar until soft peaks form. Add Vain Vanilla Extract, and continue whipping to medium peaks. Set aside 1/3 cup of the cold compote, and fold the rest into the whipped cream just until the mixture looks streaky. Spoon into 6 glasses or dessert bowls and refrigerate for at least 1 hour before serving. (Refrigerate the remaining compote, too.) Serve topped with the remaining compote.

VAIN Products Used: 

Strawberry-Rhubarb Fool