Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

Sugar Cream Pie is a rich custard pie, made from simple ingredients. It dates back to the early 1800’s and is also known as Indiana Sugar Cream and Hoosier Pie. I have added bourbon vanilla and topped each piece with Maple Whipped Cream for a tasty twist on this old fashioned forgotten pie!~Amy

Bourbon Vanilla Sugar Cream Pie with Maple Whipped Cream

1 single 8 inch pastry crust

1 cup heavy cream
1 cup half and half
1 cup sugar
1/2 cup flour
2 tbsp Nielsen Massey Bourbon Vanilla
2 tbsp butter, cut into small pieces
1/4 tsp salt

Place large baking sheet in oven.
Heat oven to 425 degrees.

In a medium sized bowl, whisk together cream, half and half, sugar, flour, vanilla and salt, until smooth. Pour into prepared crust top with butter pieces, and carefully place on hot baking sheet.
Cook for 10 minutes on 425 degrees.
Lower oven to 350 degrees and bake for about 55 minutes.
Cover edges if necessary. Center will still be soft, but will firm as it cools.

Serve at room temperature, or chilled. With Maple Whipped Cream.

Recipe adapted by Amy Richardson

Maple Whipped Cream:

1 cup whipping cream
1/4 maple syrup

Place ingredients into medium sized bowl, with an electric mix on high, beat until soft peaks

Makes 2- 2 1/4 cups

Recipe by Amy Richardson


Tahitian Toasted Coconut Ice Cream

For all you toasted coconut lovers, this ice cream will take you on a trip to Tahiti! Creamy Tahitian vanilla with a toasted coconut crunch! This sweet treat is sure to please!🌴

Tahitian Toasted Coconut Ice Cream

4 cups half and half
1 cup sugar
1/4 cup cream of coconut syrup, Coco Lopez
1 tsp Nielsen Massey Tahitian Vanilla
1 tbsp lime juice
Pinch of salt

1/2-3/4 cup coconut, toasted

Whisk together half and half, sugar, cream of coconut, vanilla, lime juice and salt.

Freeze according to manufacturer’s instructions.
When frozen, stir in toasted coconut. Serve immediately, or place in a covered container and freeze for a couple hours for a firmer texture.

Recipe by Madeline and Amy Richardson

Cherry Vanilla Cream Popcorn


I looked out the window and what did I see, popcorn popping!!
Cherry blossoms are in full bloom.
So what better way to celebrate spring, than pretty pink popcorn! Perfect for parties, elegant Easter baskets, or just plain eating! Happy Spring!~Amy

Cherry Vanilla Cream Popcorn

12 cups popped corn, sorted and kernels removed
2 cups sugar
1/4 cup heavy cream
1/4 milk
3 tbsp maraschino cherry juice
2 tbsp corn syrup
1/4 tsp salt
1/2 tsp Tahitian vanilla, Nielsen Massey, or good quality vanilla
1 drop red food coloring, optional

Line a baking sheet with parchment or foil.

Place popcorn in a large bowl. Set aside.

In a medium sized saucepan, whisk together sugar, cream, milk, juice, corn syrup and salt.

Over medium high heat, bring to a boil. Stirring constantly, cook until soft ball stage. Remove from heat, whisk in vanilla and food coloring. Pour over popcorn, and stir evenly to coat. Pour out onto prepared and let cool.

Makes 12 cups

Recipe by Amy Richardson

Southern Bourbon Vanilla Banana Pudding Parfaits


This classic dolled up in a single serving is sure to delight your inner southern belle! ~Amy

Southern Bourbon Vanilla Banana Pudding Parfaits

Bourbon Vanilla Custard*
Vanilla wafers
2-3 fresh bananas
Whipped Cream

Bourbon Vanilla Custard:

1 1/2 cups sugar
2 1/2 tbsp cornstarch
3 eggs
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla

In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well.

Whipped cream:

1 cup heavy whipping cream
3 tablespoons confectioners sugar
1/2 tsp Nielsen-Massey Bourbon Vanilla

With an electric mixer, beat all ingredients on high until soft peaks.

To assemble:
Layer glasses with wafers, warm custard, bananas and cream, repeating until glass is full ending with custard. Cover and refrigerate until ready to serve.

To serve garnish with additional cream, fresh mint and wafer cookie if desired.

Makes 4-6 servings

Recipes by Amy Richardson

Sweet Cherry Vanilla Iced Scones


These are so light and delicious! I used a Tahitian vanilla which naturally has a fruity cherry-like flavor to enhance the sweet fresh cherries. Perfect for breakfast or seriously, any time of the day!~Amy

Sweet Cherry Vanilla Iced Scones


2 cups of flour
1 tbsp baking powder
1/3 cup sugar
1 1/2 tsp kosher salt
5 tbsp cold butter

1 cup frozen bing cherries, chopped
1 tbsp flour
1 tbsp confectioners sugar

1 cup whole milk or half and half
1 tsp Tahitian Vanilla

1 egg + 1 tsp half and half or milk, whisked together


2 tbsp Vanilla barista syrup
1 tbsp butter, melted
1/4 tsp Tahition Vanilla
1/2 cup confectioners sugar

Preheat oven to 425

Line a baking sheet with parchment paper. Set aside.
Lightly flour an 8 inch round cake pan. Set aside.

Place 2 cups of flour, baking powder, sugar, and salt into food processor. Pulse to combine.
Add cold butter and pulse until crumbly.
Toss frozen cherries with 1 tbsp flour.
Pour flour mixture into a medium sized bowl. Fold in cherries. Stir vanilla into half and and half or milk. Add to flour mixture and stir lightly until combined. Turn dough out on to lightly floured surface and knead until it just comes together. Press into prepared cake round. Dough will be soft. Turn out onto board and using a knife or pastry scraper, cut into 8 wedges. Place on baking sheet and brush with egg wash.
Bake for 12-15 minutes or until golden brown.

For icing:

Whisk together confectioners sugar, syrup,vanilla and butter. Drizzle over warm scones.

Makes 8

Recipe by Amy Richardson

Chocolate Lover’s Granola


Chocolate granola! A great excuse to have chocolate for any meal! Made with full flavored Cocoa Rouge, artisan extracts, honey, sweet coconut and pecans, this is sure to become a breakfast favorite! ~Amy

Chocolate Lover’s Granola

8 cups old fashioned oats
1 1/2 cup shredded coconut
1 cup pecans

1/3 cup E. GUITTARD Cocoa Rouge, cocoa powder
1/4 cup oil
1 1/4 cups honey
1 tsp salt
1 tsp Nielsen Massey Bourbon Vanilla Extract
1 tsp Nielsen Massey Chocolate Extract

Heat oven to 225 degrees

Line a large baking pan with parchment sheet.

In a large mixing bowl, toss together oats, coconut, and pecans. Set aside.

In a small saucepan, whisk together cocoa and oil until smooth. Add the rest of the ingredients and cook over medium high heat until it heated thoroughly. Remove from heat and pour evenly over oat mixture. Stir well to coat evenly.

Spread mixture evenly onto prepared pan. Bake for 1 hour, stirring every 20 minutes. Cool.

Makes 8-10 cups

Recipe by Amy Richardson

Bourbon Vanilla Chocolate Truffle Tea Light Fondue with Assorted Cookies and Summer Berries

Tea light fondue! Warm rich chocolate and fresh berries. A Perfect dessert for two! ~Amy

Tea light fondue! Warm rich chocolate and fresh berries. A Perfect dessert for two! ~Amy

Bourbon Vanilla Chocolate Truffle Tea Light Fondue with Assorted Cookies and Summer Berries

1 tea light butter warmer

1/4 cup butter
3 1/2 oz, 65% good quality truffle or intense flavored chocolate bar, such as Lindt or Godiva, broken into pieces
1/2 cup evaporated milk or whipping cream
1/2 cup sugar
1/2 tsp Bourbon Vanilla, by Nielsen-Massey

Fresh, strawberries, raspberries, blackberries, and blueberries

Assorted palmiers, and pirouette cookies

In a medium sized saucepan, melt butter.
Add chocolates, evaporated milk, and sugar.
Cook over medium heat, stirring until smooth.
Bring to a simmer, remove from heat, and add vanilla.
Mixture will thicken as it cools, pour into butter warmer, light tea light to keep warm. Watch heat for scorching.

Serve with assorted berries and cookies.

Makes 2-4 servings

Recipe by Amy Richardson