Three Delicious Desserts

French Vanilla Fantasy

Courtesy of Sharon L. Wooldridge, WJ’s, Boonville.


1 box white cake mix
4 eggs
1/3 cup butter, softened
1 cup milk
1 teaspoon clear vanilla extract
1 cup strawberry jam
1 cup white chocolate chips
2 tablespoons light corn syrup


Mix the first five ingredients together for 3 minutes. Bake in a well-greased 9×13-inch glass baking dish at 350 degrees for 30-35 minutes.

Remove from oven and spread 1 cup of strawberry jam over the warm cake. While cake is cooling, melt the white chocolate chips and light corn syrup together. Drizzle the mixture over the strawberry jam.

Serve with whipped cream or vanilla bean ice cream. Serves 12.

Blueberry Bars

Courtesy of Highland Blueberry Farm, Perryville.

Photo by Andrew Barton.


1/2 cup flour, sifted
1/2 cup butter
2 tablespoons powdered sugar
2 eggs
1 cup sugar
1/4 cup flour
1 teaspoon vanilla
1 teaspoon lemon juice
1/2 cup coconut
1 cup blueberries
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup nuts, chopped


Heat oven to 350 degrees. Mix together 1 cup flour, butter, and powdered sugar until smooth. Spread evenly on bottom of an 8×8-inch pan. Bake 15 to 20 minutes. Slightly beat the eggs, then stir remaining ingredients, except nuts. Spread over top of baked cookie base, and top with chopped nuts. Bake about 25 minutes. Cool. Cut into 3×1-inch bars. Serves 20.

Bittersweet Chocolate Chunk Cookies

Courtesy of Askinosie Chocolate.

Photo by Divya Gopal on Unsplash.

2 1/4 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 1/2 sticks unsalted butter, room temperature
1/4 cup vegetable shortening
1 1/4 cups sugar
2 eggs
2 1/2 teaspoons vanilla
4 ounces Askinosie Chocolate, melted and cooled
12 ounces Askinosie Chocolate, chopped into
1/2-inch chunks
1 cup pecans, chopped


Preheat oven to 375 degrees. Mix together the flour, baking soda, salt, and cinnamon. Set aside. With an electric mixer, cream the butter and shortening until light. Beat in the sugar, 1/4 cup at a time. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Add the flour mixture, one third at a time, stirring until just blended. Fold in the chocolate chunks and pecans.

Drop rounded tablespoons of the dough, 2 inches apart, onto greased cookie sheets. Bake for 10 to 12 minutes or until firm to the touch.

Cool for few minutes on the cookie sheets. Transfer to a wire rack and cool completely. Makes 4 dozen.