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

 

Our Bounty

Yesterday we went to the local orchard. It is a beautiful place filled with GOD'S awe inspiring wonder. Here's a sampling of what we picked...pluots, peaches and blackberries....straight from the trees & bushes. I see cobbler in my future!

Strawberry Bread

1 c. butter 
1 1/2 c. sugar 
1 tsp. vanilla extract 
1/4 tsp. lemon extract 
4 eggs 
3 c. all purpose flour 
1 tsp. salt 
1/2 tsp. baking soda 
1/4 tsp. cream of tartar 
1 c. strawberry preserves 
1/2 c. sour cream 
1/2 c. chopped pecans 


Grease and flour 2 bread loaf pans. Set aside. Preheat oven to 350*. 

In a large bowl cream together butter, sugar and extracts. Add eggs, one at a time, beating well after each addition. Sift together dry ingredients in a separate small bowl. Add dry ingredients alternately with preserves & sour cream. Fold in pecans. 

Bake at 350* for 50-60 minute. Let cool in pans for about 10 minutes before removing. Serve warm with butter or dust top with powdered sugar.

Click HERE for printable recipe

Macaroni & Cheese Soup

A few nights ago I pulled out my old recipe boxes & took a stroll down memory lane. In search of an old tried -n- true recipe to add to the weekend menu I came across a recipe I had shared in a recipe swap years ago. Even though the temperatures aren't cold enough for soup, it didn't matter because anytime is a good time in my opinion for noodles & cheese! I hope you enjoy this as much my tummy does.

1 lb. ground beef or turkey, cooked & drained 
1 c. uncooked elbow macaroni 
1/4 c. butter 
1/2 c. carrots, finely chopped or shredded 
1/2 c. celery, finely chopped 
1 small onion, finely chopped 
3 c. milk 
6 oz. Velveeta cheese, cubed 
2 Tblsp. chicken bouillon granules 
1/2 tsp. pepper 
2 Tblsp. cornstarch 
2 Tblsp. water 
1 (15 oz) can whole kernel corn, drained 
1/2 c. frozen peas 

Cook macaroni according to package directions. Drain and rinse with cold water & set aside.

Melt butter in a skillet over medium high heat. Add carrots, celery & onion. Cook for 5-7 minutes or until vegetables have softened and onions are translucent. Remove from heat & set aside.

 

In a heavy dutch oven combine milk & cheese. Heat over medium heat stirring often until cheese is fully melted. Stir in bouillon granules and pepper. Stir together cornstarch & water. Pour into milk mixture and stir consistently until mixture thickens. Bring to a boil and let cook for 1 minute.

 

 

 

 

 

       

Stir in cooked vegetable mixture, corn, peas, macaroni & cooked meat. Stir to mix well. Let simmer over med-low heat until all ingredients are heated thoroughly. Serve warm.

Click HERE for printable recipe

Kitchen Kollection

This weekend I picked up a few little things to add to my kitchen kollection. One can never have too many Texas themed items. I also found two ceramic egg trays that I had been in search of. Looking online they were averaging $29 plus for the solid white tray, but I found these cute polk-a-dot yellow and purple one's at Marshall's for $9.99 each. I love how they spruce up the icebox as well as keep you better informed on how many eggs you have or don't have on hand.