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Cherry Vanilla Soda

Recipe by: iamafoodblog.com

1 cup pitted fresh cherries

2-3 tablespoons superfine sugar

1/4 teaspoon RB Flavors Cream Flavoring

soda water

ice

Instructions:

In a small bowl or liquid measuring cup, pour the sugar over the cherries. Let macerate for a couple of minutes, then use a fork or small potato masher to crush up the cherries as smooth as possible, making sure the sugar is dissolved.

If you don’t like bits in your drink, strain the cherries, pushing down on the fruit to extract as much juice as possible. Divide the juice evenly between two glasses and add 1/2 teaspoon of vanilla (use the good stuff!) to each. Top off the glasses with soda water and ice, stir and enjoy!

Creamsicle® Cheesecake

Recipe by: CHICAGOCOOKS22, Allrecipes.com

2 (8 ounce) packages cream cheese, softened

1/2 cup white sugar

2 eggs

3/4 cup sour cream

1/4 teaspoon RB Flavors Cream Flavoring

1 teaspoon orange extract

2 drops yellow food coloring

1 drop red food coloring

1 (9 inch) prepared graham cracker crust

Instructions:

Preheat oven to 350 degrees F (175 degrees C).

Beat cream cheese and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs and beat well. Beat sour cream and vanilla extract into cream cheese mixture until batter is smooth.

Transfer one cup of the cream cheese mixture to a small bowl and stir in orange extract, yellow food coloring, and red food coloring until batter is smooth and orange.

Pour uncolored batter into prepared graham cracker crust. Drop spoonfuls of orange batter over the top of the uncolored batter and run a knife through the orange batter to create a marbled effect.

Bake in the preheated oven until the edges are firm and center is slightly loose, 30 to 35 minutes. Cool at room temperature for 1 hour. Cover cheesecake with plastic wrap and chill in the refrigerator, 8 hours to overnight.

Nutrition Facts

Per Serving: 367 calories; 26.2 g fat; 27.6 g carbohydrates; 6.2 g protein; 94 mg cholesterol; 292 mg sodium.

Rum Raisin Bread Pudding with Warm Vanilla Sauce

Recipe by: CHICAGOCOOKS22, Allrecipes.com

Pudding

1 tablespoon butter

1 apple, peeled and thinly sliced

1/4 cup raisins

1 tablespoon rum

1 pinch ground cinnamon

8 slices cinnamon raisin bread, crusts removed, cut into 3/4 inch cubes

3/4 cup brown sugar1/4 cup white sugar

3/4 cup nonfat milk

1 cup lowfat evaporated milk

1 tablespoon ground cinnamon

1/4 cup butter

2 eggs

1/4 teaspoon RB Flavors Cream Flavoring

Rum Sauce

3 tablespoons nonfat milk

5 teaspoons cornstarch

1 tablespoon butter

1 tablespoon rum

1/2 cup nonfat milk

1/4 cup white sugar

1/4 teaspoon RB Flavors Cream Flavoring

Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.

Melt 1 tablespoon of butter in a small skillet over medium heat. Stir in the apple, raisins, 1 tablespoon rum, and pinch of cinnamon. Cook until the apples are soft, about 10 minutes. Toss apples with bread cubes, and spoon into prepared pan.

Combine brown sugar, white sugar, 3/4 cup milk, evaporated milk, 1 tablespoon cinnamon, and 1/4 cup butter in a small saucepan over medium heat. Cook, stirring, until butter is melted, about 5 minutes.

Whisk the eggs and 1/2 teaspoon vanilla extract in a small bowl. Whisking constantly, pour hot milk mixture into beaten eggs. Pour custard over bread cubes and apples.

Cover pan with aluminum foil; bake in preheated oven for 40 minutes. Remove foil and bake until pudding is puffed and lightly browned, about 10 additional minutes.

While the pudding bakes, prepare the rum sauce. Whisk together 3 tablespoons milk and the cornstarch in a small bowl until smooth. Melt the butter over medium heat in a small saucepan. Stir in 1 tablespoon rum, 1/2 cup milk, and 1/4 cup white sugar; bring to a boil. Slowly add cornstarch mixture, stirring until sauce thickens. Remove from heat and stir in 1 tablespoon vanilla.

Pour rum sauce over warm pudding. Let rest for 5 minutes before serving. The sauce will continue to thicken and form a beautiful glaze.

Nutrition Facts

Per Serving: 362 calories; 12 g fat; 54.3 g carbohydrates; 8.5 g protein; 76 mg cholesterol; 245 mg sodium.

Root Beer Float Cookies

Recipe by: Taste of Home

1/2 cup butter, softened

1 cup packed brown sugar

1 large egg

1 teaspoon root beer concentrate

1-3/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking soda

FILLING:

1/4 cup butter, softened

1-1/3 cups confectioners' sugar

1 teaspoon water

1 teaspoon root beer concentrate

Instructions:

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and root beer concentrate. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well.

Shape dough into 3/4-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until lightly browned. Remove to wire racks to cool completely.

In a small bowl, beat the filling ingredients until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

Nutrition Facts

1 cookie: 118 calories, 5g fat (3g saturated fat), 19mg cholesterol, 98mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

VINTAGE CHERRY CHIP LAYER CAKE

Recipe by: House of Nash

CAKE

1 and 1/2 cups granulated sugar

3/4 cup salted butter

1/4 teaspoon RB Flavors Cream Flavoring

3/4 cup sour cream

1 egg

4 egg whites

2 1/2 cups all-purpose flour

4 teaspoons baking powder

1/4 cup milk

1/2 cup maraschino cherry juice

3/4 cup chopped maraschino cherries

FROSTING

1 1/2 cups butter, softened

1 1/2 cups shortening

12 cups powdered sugar

1/2 teaspoon RB Flavors Cherry Flavoring

Additional maraschino cherries with stems for decorating

Instructions:

CAKE: Heat oven to 350 degrees. Prepare three 8-inch round cake pans by lining the bottoms with circles of parchment paper and spraying the sides with cooking spray.

In a large bowl, cream the butter and sugar and beat on medium speed until light and fluffy, about 4-5 minutes. Add the vanilla and sour cream and mix well to combine.

Add the egg and egg whites in two batches, scraping the sides of the bowl and mixing well between each addition.

In a separate bowl, combine the flour and baking powder. Add the dry ingredients alternately with the maraschino cherry juice and milk, starting with 1/3 of the dry ingredients, then adding half of the juice and milk, then repeating with another 1/3 of the dry ingredients, followed by the remaining juice and milk, and ending with the final 1/3 of the dry ingredients. Be sure to scrape the bowl between additions, and only mix just until everything is combined without overmixing.

Stir in the chopped maraschino cherries.

Divide the batter evenly between the prepared cake pans, then bake for 24 to 26 minutes or until a cake tester inserted in the center of the cakes comes out with only a few crumbs.

Cool completely on a wire rack.

FROSTING: In a large bowl, combine the butter and shortening and beat on medium speed until smooth.

Add 4 cups of the powdered sugar and beat well until smooth. Add the RB flavors Cherry flavoring and beat again to completely incorporate.

Repeat with another 4 cups of the powdered sugar, followed by 2 tablespoons of maraschino cherry juice, mixing well between additions.

Add remaining 4 cups of powdered sugar and mix until smooth, adding an additional tablespoon of cherry juice, if necessary, to make a thick frosting that is just slightly sticky to the touch.

ASSEMBLY: Level each cooled cake round by slicing off any domed tops.

Place the bottom layer of cake on a cake plate and carefully spread 1 1/2 cups of the frosting over it in an even layer. Repeat with the second layer of cake and another 1 1/2 cups of frosting.

Top with the remaining cake layer and frost the top and sides of the cake with most of the remaining frosting, reserving about 1 cup for piping onto the top of the cake. Decorate with extra maraschino cherries with stems, then slice and serve!

Nutrition Facts

CALORIES: 1531 SATURATED FAT: 25g CHOLESTEROL: 84mg SODIUM: 233mg CARBOHYDRATES: 264g FIBER: 2g SUGAR: 228g PROTEIN: 5g