Vanilla-Infused Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
¼ cup water
1 tablespoon stone ground mustard
¼ teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla
Extract Whisk all ingredients together in a small bowl. Use on fresh
salad greens, or as a marinade on chicken breasts. Makes ¾ cup.
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Vanilla Ice Cream
1 pint whipping cream
1 pint half and half
1 cup sugar
1 tablespoon Pure Vanilla Extract
1/8 teaspoon salt
Mix all ingredients until sugar dissolves. Cover and chill until
ready to use in your favorite ice cream maker. Note: to enhance
all flavors of ice cream, add 2 teaspoons of Pure Vanilla Extract
to a quart of your recipe. [top]
Vanilla Sugar
1. Split one vanilla bean in half and scrape the seeds from each
half.
2. Cut the two halves into about 1/2" pieces.
3. Add the pieces and the seeds to three cups of granulated sugar
in a glass jar.
4. Tightly close and store for one week, shaking occasionally.
5. Sieve the sugar as you use it, returning the beans and seeds
to the jar.
This may be repeated over and over for 6 months or so, until the
flavor of the vanilla sugar weakens. Use vanilla sugar to top cereals,
french toast or fruit. Or add it to coffee or tea. [top]
Rich Rich Butter Cookies
Melt-in-the-mouth buttery cookies with the oh-so-good flavors of
nuts and chocolate.
Butter Cookie Dough
1 cup butter or margarine, softened
1/3 cup granulated sugar
1 large egg, lightly beaten
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
In large bowl with electric mixer at medium speed, beat butter,
sugar, egg and vanilla until light and fluffy. Reduce speed to low;
gradually beat in flour until just blended. If dough is too stiff,
beat in 1 to 2 tablespoons water. Shape dough into ball; wrap in
plastic; refrigerate at least 1 hour or up to 24 hours. Shape and
bake at 350° until golden. Decorate as desired. [top]
Quick Tomato Soup
1 28-oz. can whole or chopped tomatoes
1 ½ cups rich beef stock
1 c. chopped onion
¼ c. finely diced carrot
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
In a two-quart saucepan melt butter. Add onions and sauté until
translucent. Add flour and stir to blend. Gradually add beef stock,
stirring constantly. Add tomatoes, breaking up whole tomatoes if
used. Add the remaining ingredients and simmer 30 minutes. If a
smooth texture is desired, puree the mixture in a blender. Serve
hot. Serves 4. [top] |