Full Circle Flavors Recipes

• 1 Prosperity Limoncello Cake (Cut into ¼” even squares)
• 1 Full Circle Flavors Vanilla Crème (recipe follows)
• 1 Full Circle Flavors Raspberry Sauce (recipe follows)
• 1 Cup of Fresh raspberries for Garnish

1. Place ½ cup of Vanilla Crème in pretty Trifle Bowl (or any clear bowl)
2. Lay slices of cake on top and pour raspberry sauce over, then another 1 ½ cups of crème, cake slices and raspberry sauce and then repeat one more layer with remaining cake, crème and sauce, continue layering until bowl is full.
3. Garnish with fresh raspberries. Refrigerate

• 1 Full Circle Flavors Amaretto Cake
• 1 Full Circle Flavors Vanilla Crème Recipe
• 1 Tablespoon Sliced Toasted Almonds (Or “Almond Accents”)

1. Cut Amaretto Cake into 8 slices, then cut slices into 2” cubes.
2. Place 2 tablespoons Full Circle Vanilla Crème in bottom of a pretty Martini Glass, top with a few cake cubes and cover with ½ cup vanilla crème - top with toasted almonds.
3. Refrigerate until ready to serve. Yield: 8 Servings

• 1 Full Circle Flavors Orangecello Cake
• 1 Full Circle Flavors Vanilla Crème Recipe
• Thinly sliced orange for garnish

1. Cut Orangecello Cake into 8 slices, and then cut slices into 2” cubes.
2. Place 2 tablespoons Full Circle Vanilla Crème in bottom of a pretty Martini Glass, top with a few cake cubes and cover with ½ cup vanilla crème - top with orange slice.
3. Refrigerate until ready to serve. Yield: 8 Servings

• ¾ Cup Sugar
• ¼ Cup All-Purpose Flour
• ¼ Teaspoon Salt
• 1 ½ Cups Milk
• 6 Eggs
• 1 ½ Teaspoons Pure Vanilla Extract
• 1 ½ Cups Heavy or Whipping Cream

1. In 2 quart saucepan, combine ¾ Cup Sugar, ¼ Cup All-Purpose Flour and ¼ Teaspoon Salt.
2. Stir in 1 ½ Cups Milk.
3. Over medium heat, cook, stirring, until mixture thickens and boils, about 10 minutes; boil 1 minute.
4. In small bowl with fork, beat 6 Egg Yolks slightly; beat small amount of milk mixture into yolks; slowly pour egg mixture back into milk mixture, stirring.
5. Cook over medium-low heat, stirring until mixture thickens and coats spoon well, about 8 - 10 minutes (do not boil - To check thickness, lift metal spoon from mixture and hold up 15 seconds; spoon should not show through mixture).
6. Remove from heat; stir in 1 ½ Teaspoons Pure Vanilla Extract.
7. Cover surface with plastic wrap; chill well, about 2 hours.
8. In small bowl with mixer at medium speed, beat 1 ½ Cups Heavy or Whipping Cream until stiff peaks form.
9. With rubber spatula, gently fold cream into custard.
10. Refrigerate. Makes approx. 4 ½ cups

• 1 Small Bag Frozen Raspberries or 2 Cups Fresh Raspberries
• (Thawed, Pureed and Sieved to Remove Seeds)
• ¼ Cup Sugar
• 1 Tablespoon Cornstarch
• 2 Tablespoons Fresh Lemon Juice
• ¼ Cup Water

1. Combine Raspberry Puree, sugar, cornstarch, lemon juice and water in heavy saucepan.
2. Simmer, stirring over low heat until thick, about 3 minutes.
3. Cool to room temperature before using. Can be made ahead and refrigerated up to 2 days.