Decadent Chocolate Pudding 9 tablespoons sugar 6 tablespoons Dutch-process cocoa 3 tablespoons cornstarch 2-1/4 cups 2% low-fat milk 1-2 teaspoons Bedda-Bella Pure Vanilla Extract Combine sugar, cocoa and cornstarch in a glass bowl and stir well. Gradually whisk in milk, stir well. Microwave on HIGH for 1-1/2 minutes, stir well. Microwave on MEDIUM/50% for 9 minutes or until thickened. Remove from microwave, add vanilla and stir well with wire whisk. Pour into serving cups. Chill well. Serves 8. Bedda-Bella Vanilla Cordial 2-1/2 cups brandy ¼ cup orange zest 2 Bedda-Bella Vanilla Beans, split and scraped 1 cup white sugar 1 cup water Combine brandy, orange zest and vanilla beans in a wide-mouth container with a close-fitting lid. Keep covered for two weeks, then strain and stir in sugar and water. Pour strained liquid back into jar, seal and keep in a cool, dark place. Serve in a snifter. To make a hot toddy, add some fresh lemon juice and a bit of boiling water. Use a teaspoon in recipes for cakes and cookies. Vanilla Sugar Cut 2 Bedda-Bella Vanilla Bean in half. Slice the bean down the middle of each piece and scrape the seeds into 1 to 2 cups of sugar, add the two whole bean pieces, stir. If you choose put the cut beans in with the sugar in a food processor and pulse until the beans are pulverized. Pour Vanilla Sugar in an airtight container for a minimum of 2 weeks. Remove the large pieces of the Vanilla Beans before using. You may leave the small seeds for flavor or pour through a sieve if you choose Replenish sugar as needed. * You may also use powdered sugar in place of white sugar. White Chocolate Crème Brulee 5 egg yolks 2 cups heavy whipping cream ½ cup white sugar plus 4 teaspoons of white and brown sugar mixed 4 ounces of White Chocolate broken into small pieces about ¼ inch pieces. (No white chocolate chips) 1 Bedda-Bella Vanilla Bean, cut and seeds scraped 12 raspberries for garnish 4 sprigs of fresh mint, for garnish In a medium bowl whisk the egg yolks and ½ cup sugar until smooth set aside. In a heavy 2 quart pan bring the cream and the Bedda-Bella Whole Vanilla Bean to a simmer over medium-high heat, stirring continually. Add the white chocolate to the cream, remove from heat and whisk until chocolate has melted. Gradually add small amounts of the egg mixture, whisking well after each addition. Take out the Bedda-Bella Vanilla Bean: Pour custard into four ramekins or 6small custard cups. Place cups in a 9x13 inch baking pan. Pour water into the pan take care careful not to spill into the cups. Cups should sit in about 1-1/2 inches of water. Bake 50 to 55 minutes, or until set. To test, the center should wiggle just a bit. Preheat broiler; sprinkle each with 1 teaspoon of the mixed sugars. Place under broiler until sugar has caramelized. Watch carefully as this browns quickly. Chill well, garnish with 3 raspberries and a mint sprig. Sinful Chocolate Brownies 3 ½ oz. unsweetened chocolate 1 ½ sticks unsalted butter (12 tablespoons) (softened) 1 ½ cups white sugar ¾ cup plus 2 tablespoons all-purpose flour 3 eggs (room temp) bring cold eggs to room temp by putting eggs in a bowl of hot water for 2 minutes. 1-2 teaspoons Bedda-Bella Pure Vanilla Extract ½ cup chopped pecans or walnuts -optional Melt chocolate and butter over low heat in saucepan; take pan off heat cool for a few minutes. Pour sugar in a bowl, pour melted chocolate mixture. Mix till blended. Add Bella Bella packs, blend , add eggs one at a time , beating well after each one. Add flour , mix well. Stir in nuts. Pour in greased 8 inch square pan. Bake for 25 to 30 minutes. Cool and enjoy…or top with Chocolate Satin Frosting. Chocolate Satin Frosting: 1 1/2 unsweetended Chocolate ¼ cup evaporated milk 1/3 cup plus 2 teaspoons white sugar 1-2 teaspoons Bedda-Bella Pure Vanilla Extract Melt Chocolate in microwave safe bowl, break into small pieces, cook at 50% power for 1 ½ to 3 minutes ( depending on microwave) Pour milk in a bowl and with a hank mixer add the sugar and the melted chocolate. Blend at medium heat until it thickens. About 1 minute. Spread evenly over cooled brownies; let frosting set up for one hour before cutting into squares. Mocha Satin Frosting: in a very small bowl, measure 1 teaspoon instant espresso coffee with 1 teaspoon boiling water. stir to dissolve, add to chocolate frosting ,stir Spread evenly over cooled brownies, let set up for one hour, cut in squares. Garnish each square with a fresh raspberry, or top with scoop of ice cream. Zia Fruit Compote 4 cups fresh fruit, cut to bite size pieces Blueberries, Strawberries, Peaches, Grapes, Apples, Pears, your choice 1 cup brown sugar 2 cups sour cream 1-2 teaspoons Bedda-Bella Pure Vanilla Extract In a bowl place cut up fruit, in another bowl mix sour cream, Bella Bella pack Pure Vanilla Extract, brown sugar together. Stir cream mixture into fruit, chill overnight, Pour into dessert cups, and serve. Poco Soffio Crema ½ cup. butter 1-2 teaspoons Bedda-Bella Pure Vanilla Extract 1cup flour 1/8 teaspoon salt 4 eggs Melt butter in 1 cup boiling water, add Bella Bella pack Pure Vanilla Extract, flour, salt all at once, and stir quickly until mixture forms a ball that does not separate. Remove pan from heat, cool slightly; add eggs one at a time beating well after each one. Drop by the tablespoon, 3 inches apart on buttered baking sheet. Bake at 450 degrees for 15 minutes reduce oven to 325 degrees bake for 18- 20 minutes. Remove from oven split, turn oven off, put puffs back in oven to dry, approximately 15 minutes. Cool on wire rack, makes 12 to 15 cream puffs. Filling: 1/3 cup sugar 3 tablespoons flour 1/8 teaspoon salt 1 ¼ cup whole milk 1 beaten egg 1 tablespoon butter 1-2 teaspoons Bedda-Bella Pure Vanilla Extract In a saucepan, combine sugar, flour, salt. Slowly add milk mix well, cook over medium heat stirring constantly until mixture comes to a boil and thickens. Cook for 2 more minutes, remove from heat add hot custard to eggs in a slow stream, Cook over medium heat until thermometer registers 170 degrees add Bella Bella pack Pure Vanilla Extract and butter, stir. Chill pudding, its surface covered with wax paper for 3 hours. Before serving spoon the cream mixture into each puff pastry, sprinkle with powdered sugar. Makes 1 ½ cups

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