KCJ Vanilla Company Recipes

Welcome to our recipe page. Here you will find an ever-growing list of delicious, outstanding recipes from family, friends, and KCJ Vanilla customers. We are always looking for new recipes and invite you to Send us your favorites to be included on this page.

For More Great Recipes From KCJ - The vanilla Company
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KCJ Pure & Natural Flavorings and Extracts:
It's the secret ingredient for giving a true and perfect taste to any Recipe
Make your own Delicious Candies, Cakes, Cookies, Breads, Desserts etc..

On this Page you will find the following recipes

Mary's Bavarian Apple Cheese Torte-It's a superb recipe-on my visit to Mexico, I baked this for 250 consecrated women- They all loved it.
Luscious Lemon Cake-This cake is truly delicious.
Mary Ann Stefko's Carrot Cake-This is KCJ's most requested cake recipe.
Fruit Salsa - Anne's delicious low-fat dessert. Perfect for Summer picnics. (To be posted)
Choco-Nut Butter Toffee - This is my favorite candy recipe. (To be posted)
Chocolate Almond Rasberry Bars - A delicious treat. (To be posted)

Mary's Bavarian Apple Cheese Torte
Crust
1/2 cup butter or margarine
1/3 cup sugar
1 cup flour
1/2 teaspoon KCJ Tahitian 2x Vanilla
1 teaspoon KCJ Butter Flavor

Blend and press above ingredients in bottom of a greased 9" square cake pan.

Filling: Mix and place over crust
8 oz. cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon KCJ Tahitian 2x Vanilla
Topping
4 cups thinly sliced apples (Granny Smith)
A sprinkle of cinnamon
1/3 cup sugar

Preheat oven to 450º. Stir topping ingredients together and place over filling. Bake at 450 degrees for 10 minutes, then REDUCE HEAT to 400 degrees and continue baking for another 25 minutes. This recipe fits a 9" square cake pan. You can double it for a 9 X 13 or triple it for a cookie sheet. Can also be made in a cheese cake pan.
( I have found that it is best to butter the pan -place a parchment paper- butter the parchment paper then pat the crust down on top of the buttered parchment paper. It is also better to bake it at only 350 degrees until done - 450 degrees and 400 degrees is too high -- the lower temperature prevents the bottom from scorching

The following steps can be made a couple of days ahead of time and refrigerated --The crust -prepared and patted down into the pan and covered with plastic wrap / The filling can be prepared and put in a covered deli container until your ready to put the tort together to bake. Prepare the apple topping just before you are ready to put it in the oven. If it sits to long it will become too runny -Once you prepare the apple topping -Place it over the filling and put it in the oven right away. Cool completely in the refrigerator cut into small pieces and serve cold. This recipe can be made a couple of days ahead of time- everyone loves it-It is the one that I make most often to take to gatherings.)

Luscious Lemon Cake

3 cups flour, sifted
2 tsp. baking powder
1/2 tsp. salt
2 sticks butter
2 cups sugar
4 large eggs
1-1/2 tsp. KCJ Butter Extract
1-1/2 tsp. KCJ Lemon Extract
1 cup milk
zest of 1 lemon, finely grated (use the lemon juice to make a glaze for the cake)

Preheat oven to 350º. Sift together flour, baking powder and salt. Put aside. In large separate bowl, cream butter and sugar till light and fluffy. Beat in eggs, scraping bowl as needed. Add flour mixture and milk alternately in 4 additions. Incorporate well in between each addition, scraping bowl as needed. Mix well. Beat in lemon zest. Pour into buttered and floured bundt pan. Bake 70 - 80 minutes or until toothpick tests dry. Remove from pan, cover and prepare lemon glaze, or just sprinkle top with 10X confectioners sugar.

Mary Ann Stefko's Carrot Cake

Mixture 1
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Sift together and set aside

Mixture 2
3 eggs - Beaten well
3/4 cup melted butter (or oil)
3/4 cup buttermilk
2 cups sugar
1 teaspoon KCJ Tahitian Vanilla 2X
1 1/2 teaspoons KCJ Butter Extract
Add all ingredients together and mix well

Mixture 3
1 (8 oz.) can crushed pineapple drained
2 cups grated carrots
3/4 cup raisins
3/4 - 1 cup shredded coconut
1 cup chopped nuts
Combine and add to Mixture 2 mix well

Preheat oven to 350º. Add Mixtures 2 and 3 to Mixture 1. STIR WELL
Pour into greased 13x9x2 pan or 2 - 9" pans. Bake 40 minutes at 350º, or until a wooden toothpick tests clean. Glaze with Buttermilk Glaze of your choice, If desired: Top with icing for carrot cake (recipe below)

Buttermilk Glaze for Carrot Cake
Choose one glaze: Regular Glaze OR Low Fat Glaze
Regular Glaze
1/4 cup sugar
1/2 teaspoon baking soda
1/2 cup buttermilk
1 stick butter
1 tsp KCJ Butter Flavor
1 tablespoon corn syrup

Low Fat Glaze
1/4 cup sugar
1/2 cup buttermilk
1 tablespoon butter
1 tsp. KCJ Butter Flavor
1 tablespoon corn syrup

Bring to boil in medium saucepan. Cook 5 minutes stirring occasionally. Remove from heat and add 1 teaspoon KCJ Tahitian 2X vanilla. Pour over Hot Cake. Cool 15 minutes, then turn out. Cool cake then frost with icing.

Icing for Carrot Cake
6 tablespoons butter
1 (8 oz.) pkg. cream cheese
3/4 teaspoon KCJ Tahitian 2X vanilla
2 cups powdered sugar
1 teaspoon orange juice
1 teaspoon grated orange peel
Beat well

Only the VERY BEST, VERY FINEST natural ingredients are used for the manufacturing of all KCJ products. Once You try out flavors and extracts you will never be satisfied with any other brand of flavors.

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