Almond Joy Cookies

½ cup (1 stick) unsalted butter
¾ cup sugar
¾ cup brown sugar
2 large eggs
1½ teaspoon Madagascar pure vanilla extract
2¼ cups flour
1 teaspoon baking soda
½ tsp salt
1½ cups coconut
1 bag (12 oz) mini chocolate chips
1 cup roasted almonds, chopped

Directions:
Preheat oven to 375º. Grease light colored baking sheets with non-stick cooking spray and set aside. In a large bowl, cream butter and sugars together until light and fluffy. Beat in eggs and vanilla. Mix in flour, baking soda and salt until just combined. Stir in (by hand) the coconut, chocolate chips and almonds. Refrigerate for 2 hours or up to 48 hours. Shape into 1 inch balls and place on baking sheet. Bake for 8-10 minutes or until cookies start to brown. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.



Blueberry Coffee Cake

½ cup butter or margarine
1¾ cups sugar
2 teaspoons Madagascar pure vanilla extract
2 eggs
3½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1½ cups milk
3 cups frozen blueberries

STREUSEL TOPPING:
¾ cup sugar
½ teaspoon cinnamon
5 Tablespoons cold butter or margarine

Directions:
Preheat oven to 375º. In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries. Pour into a greased 9x13 inch baking pan. For topping, combine sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake for 35-40 minutes or until a toothpick comes out clean. Cool in pan on a wire rack.



Caramel Pecan Cookies

1 cup butter or margarine
1 cup white sugar
1 cup brown sugar
2 eggs
¾ cup cocoa
2¾ cups all-purpose flour
1 teaspoon baking powder
2 teaspoons Madagascar pure vanilla extract
1 cup pecans, finely chopped
48 Rolo caramels

Directions:
Beat together margarine and sugars until fluffy. Add eggs and vanilla. Blend in cocoa, flour, baking soda, and ½ cup pecans. Chill dough for 1 hour. Preheat oven to 375º. Press 1 tablespoon of dough around each caramel, dipping tops in remaining pecans. Bake for 8-10 minutes on ungreased cookie sheets.



Easy Fudge

1½ cups granulated sugar
1 (5 ounce) can evaporated milk
2 Tablespoons butter or margarine
¼ teaspoon salt
2 cups mini marshmallows
1½ cups chocolate chips
½ cup chopped pecans
1 teaspoon Madagascar pure vanilla extract

Directions:
Line an 8-inch-square baking pan with foil. Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 5 minutes. Remove from heat. Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces. You can use semi-swee, milk chocolate, butterscotch, or peanut butter morsels to make different flavors.



Sugar Cookies

½ cup butter
1 cup sugar
1 egg
1 Tablespoon milk
1 teaspoon baking powder
1¾ cups flour
¼ teaspoon salt
1 teaspoon Madagascar pure vanilla extract

Directions:
Directions: Preheat oven to 375º. Cream butter and sugar, add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough 2 hours. Roll out dough 1/8 inch thick on lightly floured surface. Dip cutters into flour before each use. Place on ungreased cookie sheet. Bake 12-15 minutes or until lightly browned. Place on cooling rack for 5 minutes, remove from sheet and cool.



Lower Fat Vanilla Pound Cake

2 large eggs
3 large egg whites
2 teaspoons Madagascar pure vanilla extract
1 teaspoon almond extract
8 ounces light cream cheese
3½ Tablespoons butter
1¼ cup sugar
¾ teaspoon baking powder
¼ teaspoon salt
1¾ cups all-purpose flour

Directions:
Preheat oven to 350º. Coat a 9-inch loaf pan with cooking spray. In a medium bowl, whisk together eggs, egg whites, vanilla extract and almond extract; set aside. In a large mixing bowl, using an electric mixer, beat together cream cheese and butter until blended. Beat in sugar, baking powder and salt until blended. Beat in flour and egg mixture, little by little, beginning and ending with flour. Pour batter into prepared loaf pan and bake until a wooden toothpick inserted in center of cake comes out clean, about 55-65 minutes.  Cool cake in pan on a wire rack. Cut into 12 slices and serve.



Easy Pecan Pie

2 eggs
½ cup white sugar
½ cup light Karo syrup
2 Tablespoons butter or margarine, softened
½ teaspoon Madagascar pure vanilla extract
dash cinnamon
dash salt
1 cup chopped pecans
1 shallow unbaked pie shell

Directions:
Preheat oven to 350°. Put first seven ingredients in a blender and blend well. (If you do not have a blender, use an electric mixer or a fork.) Put pecans in an unbaked pie shell and pour in syrup mixture. Bake for 45 minutes or until golden brown.



Snickerdoodles

2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1¾ cups sugar,divided
½ cup (1 stick) butter, softened
½ cup shortening
2 eggs
2 teaspoons Madagascar pure vanilla extract
1 tablespoon ground cinnamon

Directions:
Mix flour, cream of tartar and baking soda in large bowl. Set aside. Beat 1½ cups of the sugar, butter and shortening in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Refrigerate 1 hour. Preheat oven to 400°. Mix remaining ¼ cup sugar and cinnamon. Shape dough into 1-inch balls. Roll in cinnamon sugar mixture to coat. Place 2 inches apart on baking sheets. Bake 9-11 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.



Cinnamon Crumb Cake

2 cups flour
½ cup cup white sugar
½ cup cup brown sugar
1 cup (2 sticks) cold butter, cut into chunks
1 white cake mix
1 egg
1 cup sour cream
¼ cup (½ stick) butter, melted
1 teaspoon Madagascar pure vanilla extract

Directions:
Preheat oven to 350º. Mix flour, sugars and cinnamon in large bowl. Cut in cold butter with 2 knives until mixture resembles coarse crumbs. Set aside. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed. Spread evenly in greased and floured 13x9-inch baking pan. Sprinkle evenly with topping mixture. Bake 30 to 35 minutes or until cake pulls away from sides of pan. Cool on wire rack. Cut into squares to serve.



Cardamom Cookies

2 cups butter (no substitutes), softened
2½ cups confectioners sugar, divided
1 teaspoon almond extract
½ teaspoon Madagascar pure vanilla extract
3¾ cups all-purpose flour
1 cup finely chopped walnuts
1 teaspoon ground cardamom
⅛ teaspoon salt

Directions:
Preheat oven to 350º. In a mixing bowl, cream butter and 1½ cups confectioners sugar until smooth. Beat in extract. Combine the flour, walnuts, cardamom and salt; gradually add to the creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake for 15-17 minutes or until edges are golden. Roll warm cookies in remaining confectioners sugar. Cool on wire racks.



Chocolare Cheesecake

1⅓ cups chocolate crumbs
¼ cup (½ stick) butter, melted
2 (8 ounce) cream cheese, softened
½ cup sour cream
1 teaspoon Madagascar pure vanilla extract
1 cup sugar
½ cup cocoa powder
2 Tablespoons flour
2 large eggs

Directions:
Preheat oven to 300º. Lightly grease a dark nonstick 9-inch springform pan. Mix chocolate crumbs and butter until well blended. Press firmly onto bottom of pan; set aside. Beat cream cheese in large bowl with electric mixer on medium speed until well blended. Add sour cream, vanilla, sugar, cocoa powder, and flour; beat until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust. Bake 50 to 55 min. or until center is almost set. Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight.