omnomnom | Entries tagged with vanilla

My mother's recipe, likely adapted from Somewhere On The Internet
===

Start your oven preheating to 325 degrees Fahrenheit.

In a large dutch oven, or other oven-safe pot (must be able to hold at least 13 cups with room to stir without spilling):

Heat low a mixture of:
- 1/2 cup oil (canola or safflower)
- 1/2 cup of honey
- 1 tablespoon of vanilla

Continue to heat and alternate adding + stirring in:
- 1 cup wheat germ
- 1 cup unsweetened coconut flakes
- 1 cup sesame seeds
- 1 cup chia seeds
- 1 cup flax seeds
- 1/2 cup sunflower seeds
- 1/2 cup cashews
- 7 cups oats

Put into the oven for fifteen minutes; pull out and stir; put back into the oven for another 15 minutes, etc. Continue to cycle for 45-60 minutes, or until well browned but not burnt.

Allow to thoroughly cool. Store in glass. (I usually end up with multiple jars.) 1/2 cup of the result with milk and some fresh fruit is a pretty great breakfast.

jjhunter

For

stultiloquentia, who has a birthday coming up.
===

CARROT CAKE

( Details behind the cut for cake & amazing cream cheese frosting )
Source: Bernice Rock - "CARROT CAKE", 'From Wine Country Kitchens', compiled and edited by the Women's Auxiliary of the Ira Davenport Memorial Hospital, Bath, NY, 1976.

kaberett

I spend a fair bit of my time at the moment cooking in a group where the dietary restrictions are (1) vegetarian (2) dairy-free (3) gluten-free (4) cane sugar-free.

And, well, cake is nice.

So I took my standard recipe, and we adapted it.

( Standard ingredients. )

The modified version goes like this:

300g dark chocolate
200g soya Pure (or other hard or semi-hard fat)
5 eggs
250ml agave syrup
1 tsp vanilla
300g hazelnut meal
pinch of salt
raspberries

Pre-heat oven to 180degC.
Melt chocolate and fat together (either in a heat-proof bowl over simmering water, or in the microwave).
Beat eggs, agave syrup, vanilla (and any booze you want to use) together until thick.
Pour the melted chocolate mixture into the egg mixture and stir thoroughly.
Add the hazelnut flour and the salt and mix thoroughly.
Scatter raspberries liberally across the bottom of your desired baking pan (I tend to go for large rectangular pans, ceramic if I can get them) and stick in the oven for about 30 minutes. If at any point it starts to burn, cover with a sheet of tin foil.

Notes
This was our first attempt at this particular version of the modifications, and next time I'll probably either up the hazelnut meal a little more, or ditch one of the eggs. I'll also be rather more liberal with the vanilla, because the roasted hazelnut flour we used needed a little more of a boost than it ended up getting with these quantities.
Another excellent variant is halving and coring pears, filling the hollow with brown sugar, placing them cut-side-down in the baking tray, and using almond meal & cinnamon/nutmeg/etc in the batter.

acelightning

This is a clear, syrupy caramel sauce which goes well on ice cream, cheesecake, plain cake, filled dessert crepes - almost anything you'd want caramel sauce on, although intensely chocolate things tend to overwhelm it. I call it "double serendipity" because of two "mistakes" I made that turned it from a fairly basic caramel syrup into something with a deep, intriguing flavor.

The first mistake was that I put a dollop of Lyle's Golden Syrup(*) in at the beginning. The cookbook I was looking at had two recipes for caramel sauce, a clear one and one made with cream, and they were on facing pages. The recipes started out the same, but the cream sauce called for golden syrup. When I realized my mistake, I figured it wouldn't make any difference in the end, and it would give it more flavor.

The second mistake I made was to cook the first batch too long; when it cooled, it wasn't spoonable. I had to add more water and boil it some more to get the proper consistency. I had added the flavorings at the end of the first cooking process, which is normal, but they got thoroughly boiled when I re-cooked the mixture. The taste was ambrosial! The second time I made it, I cooked it the right amount of time, and added the liquor and vanilla at the end again... and it was just rum-flavored caramel sauce, tasty enough, but nothing special. Somehow adding the flavorings before the final boiling cooks off the raw alcohol taste and makes everything meld together into a uniquely delicious flavor. (And one of these days I'm going to try adding a bit of sea salt.)

DOUBLE SERENDIPITY CARAMEL SAUCE
1 cup granulated sugar [200 g caster sugar]
1/4 cup [60 ml] water
1 very heaping tablespoonful of Lyle's Golden Syrup(*)
Have ready by the stove:
1 cup [240 ml] very hot water
3 tablespoons [45 ml] dark rum (I use Appleton's Jamaica Rum, which is very flavorful)
1 tablespoon [15 ml] pure vanilla extract

Place the sugar, the smaller amount of water, and the syrup in a heavy saucepan with a capacity of at least 1 quart [1 liter]. Cook and stir over moderately high heat until everything is thoroughly dissolved, then stop stirring and watch it until it turns a deep golden color, but don't let it get too dark or it will start to taste bitter. Remove the pan from the head and slowly and carefully add the larger amonut of water - it will boil up in a great hissing, bubbling fuss. Stir a bit, then add the rum and vanilla, which will probably bubble up a little more. Return the pot to the stove, reduce the heat a little, and stir until everything is dissolved again. Bring it back to the boil and stop stirring. Boil it until it has reduced to 1 cup [240 ml] in volume; I periodically pour it into the heatproof cup I measured the water in, and then pour it back into the pan if it needs to cook more. When it's done, let it cool in the heatproof cup until it's just warm, then pour it into a jar with a lid. Store, covered, at room temperature. (If your room is chilly, after a couple of days the syrup may start to form crystals around the edges; if they bother you, reheat it gently while stirring.)

(*) Lyle's Golden Syrup is a British product that is now found in many US supermarkets. It's "refiner's syrup", the thick, golden, slightly brown-sugar flavored syrup that's left at the end of the sugar-refining process. It not only adds color and flavor, it helps prevent candies and sauces from crystallizing.

Current Mood: hungry

acelightning

Here's a recipe for a basic simple cheesecake - a lot of my friends have been requesting this lately.
CREAMY CHEESECAKE( Read more... )

Current Mood: hungry

facetofcathy

Bran Muffins with Raisins

(Adapted from an original recipe from Company's Coming, Muffins & More, by Jean Paré.)

( Read more... )

bercilakslady

I just purchased a pound of vanilla beans for $20 plus shipping, and I'm planning to use it for making vanilla extract and sugar for gifts, as well as for my own cooking. My question comes from the prevalence of vanilla paste as a stronger flavored substitute for extract. Is it possible to make vanilla paste that will keep well? How would you do that? I expect that the keeping qualities of vanilla extract are due to the alcohol, so I'm not sure what the keeping qualities of vanilla beans ground to a paste with nothing added would be, or if that is a reasonable way to make vanilla paste.

Does anyone have any ideas or experience?

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OmNomNom!

A Place for Foodies

Entries tagged with vanilla

Great Golden Granola

Carrot Cake

Raspberry hazelnut brownies

Double Serendipity Caramel Sauce

Cheesecake!

Bran Muffins with Raisins

Vanilla bean use question...

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July 2023

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