Homemade Vanilla Extract

When baking sweets one universal ingredient seems to be vanilla extract. It's ever so frustrating when you think you have all the ingredients a recipe calls for but in mid preparation, you realize you are either out or extremely low on your extract. Well, I decided I was going to start now to get prepared for my holiday baking. Yes, I realize Halloween, Thanksgiving and CHRISTmas are a ways off, but they will come sooner than we know it.
After a trip to the market to pick up a few goodies, I decided tonight was as good a night as any to start my Homemade Vanilla Extract concoction. It takes very few ingredients & almost no time at all...well, man power time that is. 

Here's what you'll need:
1 cup Vodka
2-3 Whole Vanilla Beans
Container with lid

Remove vanilla beans from their container and slightly slit each one open. You don't want the bean to loose it's valuable inner 'meat', you merely want to give the bean an opening for the vodka to seep into the pod and work it's magic. Place the beans into your container.

 

Next, you will want to pour your vodka into the jar making sure that your vanilla beans are fully submerged. You may need to bend the beans slightly to make sure they are completely covered with the vodka. 

Once the beans have been covered completely, close the lid to the jar or container and let sit for 6-8 weeks. Keep an eye on the beans to make sure they continually stay submerged. As long as the lid is in place you shouldn't loose any liquid. If not, you may need to replenish the vodka to keep the beans covered in the liquid.

Keep in mind that the longer you allow the vanilla beans to soak in the vodka the stronger the extract will be in flavor. Also, if you add in more beans the flavor will intensify as well. Your rule of thumb is 2-3 vanilla beans per 1 cup of vodka. 

Since I just started my extract tonight, I can not show you my finished product. However, I will post picture updates as time progresses so you can follow the progression of the extract.  

UPDATE 7-14-13 
**It's been less than 24 hours since starting my extract but already you can see a change in the color of the vodka. 

UPDATE 7-16-13
** 3 days later and you can really see the vodka changing color from the vanilla bean. 

UPDATE 7-23-13
**Look at the beautiful color it has now changed to. It still has a way to go before it's ready but it's certainly on it's way to extract gold.
 
Click HERE for printable recipe

 

Homemade Pumpkin Pie Spice Mix

It's that time of year to get out our best recipes and start our holiday baking. But before we lite the oven, we need to check our pantry and make sure we have our basic ingredients on hand. One of the more common ingredients that we will be using, or at least I will be using is pumpkin pie spice. But how many times do we run out of it and not realize it until we need it!?! Here's a quick and easy recipe for making your own spice mix to have readily on hand.The best thing about it, is that you control the flavors.

My favorite holiday pie is my Walnut Pumpkin Pie. When I need pumpkin pie spice, this homemade mix is the first thing I grab. 

Pumpkin Pie Spice Mix
 
3 Tablespoon Ground Cinnamon
2 teaspoons Ground Ginger
2 teaspoons Ground Nutmeg
1 1/2 teaspoons Ground Allspice
1 1/2 teaspoons Ground Cloves 

Combine ingredients & mix well. Store in an airtight container in a cool, dry place. 

Click HERE for printable recipe
 
 

When you run out a pantry staple, it's easy to say "put it on the list and I'll get it next time I go to the grocery store." I know I have been guilty of buying something that I know I could have easily made, but because of convenience I bought it anyway. But with that goes good money out the window. Now I realize not everything can easily be "re-created" at home, but there are lots of things that you can make.

For instance, I was out of dried minced onions. So instead of buying them, I decided to make my own. I took a left over onion that I had in the icebox, sliced it about 1/4" thick and placed it in the dehydrator. In the morning I will have dried onions that I will dice up and store in my empty spice bottle. If doing this during the day, allow about 10 hours for them to fully dry. (Using the empty store bought container is great to help reduce waste as well as the fact that the product label is already marked for you to use.)

Dehydrated onions take up less storage space & will keep for a long time. Due to the strong smell of onions, it's advisable not to do any other produce at the same time!

To turn your dried onion into flakes or powder, put them into a food processor or blender & process until ground into the desired size. To create onion salt, mix equal parts salt with finely ground onion powder.

Place in an airtight container & store in a dry, dark & cool place.

Click HERE for printable recipe

Fresh Herb Infused Olive Oil

Around CHRISTmas time you can almost always find those pretty gift bottles of cooking oils that have rosemary sprigs and other herbs immersed in them. Although they do make nice gifts, the price can get quite expensive. So instead of buying them, why not make it.

Here's an easy basil, rosemary infused olive oil that not only taste good, but is so inexpensive to make. The measurements of the oil and herbs is dependent upon your taste and the size container you are using to store the oil in.

Basil, Oregano Infused Olive Oil
olive oil (amount needed will depend on the size of the bottle you will be using to store it in)
fresh basil leaves
fresh rosemary sprigs

Pour desired amount of olive oil into a saucepan. Add in rough chopped basil and whole sprigs of rosemary. (You will want the basil in large pieces as to avoid small bits in the oil when cooking.)


Heat oil over low heat for a few minutes. You are looking for a light stream of small bubbles, however you DO NOT want to let it come to a BOIL. This will turn your oil and create a petroleum taste to it.

Immediately remove saucepan from heat and cover with a lid. Allow herbs to steep into the oil. Depending upon the flavor intensity you desire, this could take anywhere from 30 minutes to an hour or so.

Once oil has infused to your taste, using a funnel pour oil into container of your choice. For aesthetics, it is always nice to use a glass decanter or such so the herbs can be seen in the oil.


Click HERE for printable recipe

Stevia

Conny asked if I could share some of my uses for stevia. I admit this is my first year to grow it so I am still learning myself to use the fresh leaves...but here is some information I have on how to use it.

Stevia is NOT to be considered a straight substitute for sugar, however. It doesn't dissolve in water like sugar so no good for meringues etc, and in things like jams it doesn't 'jell' or turn into toffee. It's more of a 'flavour additive' that gives sweetness.

It can be added to baked goods (cakes etc) for sweetness, but your standard recipes won't taste quite the same.

Here's how to use it. Remember that the sweetness level is different, depending on variables such as when it's harvested, where it's grown, climate and soil conditions etc.

Using dried, powdered leaves as a substitute for sugar: One tablespoon of stevia or less is equivalent to about 1 cup sugar. A liquid sweetener is made by pouring 1 liter boiling water over 1 Tblsp. dried leaves & allowing it to steep. Refrigerate and use within a few days, or freeze for later use.

To make a syrup: Place 4 tsp. dried powdered leaves in a saucepan with 2 cups water, simmer slowly for 10-15 minutes. Cool and refrigerate.

An infusion of fresh or dried leaves can be drunk as a beverage, hot or cold, or added to other herbs as a sweetener. If using fresh leaves to replace dried quantities listed above, multiply the amount 5 times.

Approximately 6 large leaves chopped finely is a substitute for 1/2 cup of sugar for baking or in cooked recipes. 1 teaspoon of ground stevia is equal to 1 cup of sugar. 2 drops of liquid essence is equal to 1 teaspoon sugar. (These measurements are from the stevia.net website. I would test them for your own desired sweetness in the drink or food you are using it in.)

Here is how I made mine yesterday afternoon that I will use in my tea.

Roughly chop your stevia leaves as to release oils. Place leaves into a medium saucepan of water.


Bring to a boil, then remove from heat. Cover and allow to steep until cooled.


Once cooled, pour stevia water into a container and place in the icebox to continue steeping. Allow to steep for at least 12 hours or overnight.


When ready to use, strain leaves from sweet water and use in place of regular sugar to sweeten your tea.

Click HERE for printable recipe

Baharat Kuwaiti Spice Mix

I found this spice mix recipe a few years ago in a book I checked out from the local library. This easy, versatile spice mix has become a family favorite in our seasoning palette.

The spice mix has such a wonderful color and robust fragrance to it. A little of the spice goes a long way, but it taste so good. You can use it on anything...poultry, beef, pork, vegetables, sauces....the uses are only limited by your imagination. Try it today and taste for yourself to the wonderful flavor of this Arab seasoning.

Kuwaiti Spice Mix
aka: Baharat Kuwaiti - this spice mix is used in eastern Mediterranean cooking, It varies from country to country and household to household.

1/2 c. black pepper
1-1/2 tsp. ground coriander
1-1/2 tsp. ground ginger
1-1/2 tsp. ground cloves
1/4 c. cayenne pepper
1-1/2 tsp. ground cumin
1-1/2 tsp. ground cinnamon
1-1/2 tsp. grated nutmeg

Combine all ingredients and mix well. Store in an airtight container in a cool, dry place for up to 1 year. (yields: 1 cup)

Recipe source: The Arab Table by Mary S. Bsisu

Click HERE for printable recipe

Homemade Seasoning Mixes

All purpose black pepper seasoning
1/4 c. black pepper
1/4 c. salt
1/4 c. garlic powder

Mix all ingredients together and store in an airtight container.

All purpose red pepper seasoning
1/4 c. cayenne pepper
1/4 c. salt
1/4 c. garlic powder

Mix all ingredients together and store in an airtight container.

Bean seasoning
1/2 c. ground cumin
1/2 c. chili powder
4 Tblsp. salt
1-1/2 c. dried minced garlic (or garlic powder)
4 Tblsp. black pepper
1-1/2 c. dried minced onion

Mix all ingredients together and store in an airtight container.

Taco seasoning
3/4 cup dried minced onion

1/4 cup salt

1/4 cup chili powder

1 Tbsp. dried oregano

2 Tbsp. each cornstarch, crushed dried red pepper, dried minced garlic, ground cumin

Mix all ingredients together and store in an airtight container.

To Use: 2 T Mix, 1/2 c. water & 1 lb ground beef, simmer altogether. Add 2 Tbsp. dry mix to 1 lb. ground beef and 1/2 cup water. Heat through.

Chicken fajita seasoning
1 Tblsp. corn starch
2 tsp. chili powder
1 tsp. salt
1 tsp. paprika
1 tsp. sugar
1 pkg. chicken bullion powder
1/2 tsp. onion powder (or dried minced onion)
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
1/4 tsp. cumin

Mix all ingredients together and store in an airtight container.

Homemade Dry Italian Dressing Mix
1-1/2 tsp. garlic powder
1 Tblsp. onion powder
2 Tblsp. dried oregano
1 Tblsp. dried parsley
1 Tbslp. sugar
1 Tblsp. salt (can be decreased for your salt needs)
1 tsp. pepper
1 tsp. dried basil
1/4 tsp. dried rosemary
1/2 tsp. celery flakes

Mix all ingredients together and store in an airtight container.

To mix for salad dressing: Combine 2 Tblsp. dry mix to 1/4 cup vinegar, 2 Tblsp. water & 1/2 c. olive oil.

Click HERE for printable recipe

Salt Substitutes

(Photo courtesy of Taste of Home)

My Mother & I were just talking this morning about ways to lower the amount of salt in our diet. Granted we are not big salt eaters but any way that we can still season our food but reduce or omit salt is a good thing. This prompted me to do an online search for salt substitute recipes. As usual Taste of Home was there to lend a helping hand.

Zesty Salt Substitute (from TOH Holiday & Celebration Cookbook)

5 tsp. onion powder
3 tsp. garlic powder
3 tsp. ground mustard
3 tsp. paprika
1/2 tsp. celery seed
1/2 tsp. white pepper

In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months. Use to season meats or vegetables. Yield: about 1/4 cup.

Click HERE for printable recipe

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Salt Substitute #1 (from Quick Cooking Magazine)

1 tablespoon garlic powder
1 teaspoon each dried parsley flakes, basil, marjoram and thyme
1 teaspoon rubbed sage
1 teaspoon pepper
1 teaspoon onion powder
1/2 teaspoon ground mace
1/2 teaspoon cayenne pepper

In a small bowl, combine all ingredients. Use to season pork, chicken or fish. Store in an airtight container. Yield: 1/4 cup.

Click HERE for printable recipe

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Salt Substitute #2 (from Light & Tasty Magazine)

3 bay leaves broken into pieces
3 teaspoons dried minced onion
2 teaspoons dried rosemary, crushed
1 teaspoon garlic powder
1 teaspoon dried marjoram
1 teaspoon rubbed sage
1 teaspoon dried thyme
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon pepper

Place all ingredients in a food processor or blender; cover and process until finely ground. Transfer to a salt shaker; use in place of salt. Yield: 8 teaspoons.

Click HERE for printable recipe

From The Spice Rack

Stevia

Salt Substitutes

Homemade Seasoning Mixes

Dehydrated Onions

Basil Oregano Infused Olive Oil

Baharat Kuwaiti Spice Mix

Homemade Pumpkin Pie Spice Mix 

Homemade Vanilla Extract