Homemade Vanilla

Homemade vanilla is DELICIOUS! It tastes different than store bought vanilla extract....

and yes, it tastes better!

 I have seen many recipes on the web for homemade vanilla, and have experimented with different variations.  While they all vary, in my experience, it’s a fairly no fail process. Give it try; you’ll be glad you did. It is especially good in homemade foods where the alcohol is not cooked off, ie… whipped cream, ice-cream, frostings….YUM!

Homemade Vanilla

3 cups of 80 proof vodka

4 vanilla beans (I purchased mine at the local Giant)

Slice 4 vanilla beans length-wise and scrape out the seeds into 3 cups of vodka. Throw in the pods as well.

Label your jar with the date and store in a dark cupboard. Shake vigorously daily for the first week and often (every time you get in the cupboard)after that.

Now this is the tricky part.  Some recipes call for storing and shaking your vanilla for up to 6 months, others call for 6 weeks.  The last batch I made, I waited 2 months. (I think the key is diligence in keeping it shaken.)

After 2 months, I poured the vanilla through some cheese cloth and stored the vanilla in a decorative jar with a whole vanilla bean in it to help intensify the flavor. 

If you get started now, you'll have vanilla for all your fall baking!

I have made larger batches as well to give as gifts.

For a large batch use:

21 vanilla beans
1.75 liters 80-proof vodka

You can buy Madagascar vanilla beans in bulk here. (some say these are the best)

I put these little goodies together for some special people on my Christmas list one year.....homemade vanilla and home grown herbs!  For more clever Christmas ideas, click here to view them on my "other" blog.

Happy Shaking (and baking)......

Carrot Pineapple Cake

Carrot Pineapple Cake

This recipe makes a 3 layer cake.  I didn't have time to mess with all the layers so I made just a large single layer cake.  I cut the frosting in half and it was the perfect amount.

2 c.  flour
2 tsp. baking powder
2 tsp. baking soda
2 tsp. cinnamon
1/8 tsp. nutmeg
1/8 tsp. cloves
1 c. whole, toasted almonds
1 c. toasted pine nuts (I used pecans)
1 c. olive oil
1 c. sugar
1/2 c. (1 stick) butter, melted
1/2 c. packed brown sugar
4 eggs
3 Tbsp. dark molasses
2 Tbsp. maple syrup
2 c. chopped fresh pineapple, or 1 (16 oz.) can crushed pineapple, drained
3 heaping cups shredded carrots

Frosting:
4 (8 oz.) pkg. cream cheese (room temp.)
2 sticks (1 c.) butter, room temperature
2 c. powdered sugar
Half-and-half (as needed)

For the cake:

1. Preheat the oven to 350-f degrees. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, almonds, and pine nuts and mix very well.

2. In another large bowl, combine the olive oil, sugar, butter, brown sugar, eggs, molasses, maple syrup, pineapple, and carrots and mix well. Add them to the dry mixture. Mix very well.

3. Generously butter three 9-inch cake pans and dust with flour. Divide the cake batter evenly into the cake pans. Use a measuring cup for accuracy.

4. Bake for 20 to 25 minutes.

5. Insert a toothpick into the cakes to make sure the are done. The toothpick should come out clean. Cool in pans for 10 minutes. Remove and cool completely.

To make the frosting:

1. With an electric mixer, mix the cream cheese, butter, sugar, and powdered sugar until fluffy, but stiff. Add half-and-half to thin.

2. Use the frosting to fill and frost the cooked layers.

Recipe from Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

Meatloaf

I always say that cooking is an art, and baking is a science. 

When cooking, you are free to be creative with your food and customize it to your taste.
When baking, taking liberties is a little dangerous.  Many ingredients serve a specific purpose.    


When I make a meatloaf, it's slightly different each time because I never use a recipe.  I just make my way around the kitchen and whip it together. 


(Just so you know.....I like a moist meatloaf!)

So lets get started.....

Preheat your oven to 350-375

I begin with some lean ground burger.  Usually 1 1/2-2 lbs.

To that I add:

1 egg (holds it together)

chopped onion for flavor and texture (could add peppers or ????)

oatmeal (for filler, texture and moisture-I've used crushed saltines before too)

seasonings of your choice ( salt, pepper, a little garlic powder, basil.......etc.  YOUR CHOICE)

You can also add Worcestershire sauce

If you'd like to ramp up the nutritional value of your meatloaf, you can add wheat germ, or a little wheat bran.

This is what your mixture should look like

 Add enough liquid to your meatloaf for some moisture.  Remember you want it to be moist, and not like an old dried up burger.  I usually use almost a pint of my home canned tomato juice.  But I have also used milk.  (So we're talking about 1 1/2-2 cups ) 
I like my meatloaf to just barely hold together.  
If you think you have too much liquid, add more crackers or oatmeal.

Mush your meatloaf together by hand. 

 It should look like this.

Just flip it over into a baking dish sprayed with Pam (or something like it)
Add a little water to the bottom of the pan so it doesn't burn tight. I like to drizzle the top with ketchup.
I usually cover mine for the first half hour and then uncover it for the remainder so it can brown. 

Bake until done, usually about an hour.

We enjoy mac and cheese or scalloped potatoes and a green veggie with our meatloaf!

Popcorn Recipes

I found this page in our Lancaster Farming Paper.  

Feel free to save this page for your own use.

Peanut Butter Bars

Peanut Butter Bars


1/2 c soft butter
1/2 c sugar
1/2 c packed brown sugar
1/2 c creamy peanut butter
1 egg
1 tsp vanilla
1 c flour
1/2 c oatmeal
1 tsp baking soda
1/4 tsp salt
1 c chocolate chips


Cream butter and sugars.  Add eggs and vanilla.  Then add flour, oatmeal, baking soda, and salt.  Press into 9 x 13 pan and sprinkle with chocolate chips before baking.  Bake at 350  for 20-25 minutes.  Cool 10 minutes, then drizzle melted topping over top. 


For topping~
1/2 c 10x sugar
2 Tbl peanut butter
2 Tbl milk

Recipe: Asparagus-mushroom Lasagna - Hobby Farms

I found this recipe in one of my favorite magazines....and it was delish!

Click on the link below to get cookin'!

Recipe: Asparagus-mushroom Lasagna - Hobby Farms

Jello Cream Cheese Salad

Jello Cream Cheese 
          Salad






8 oz cream cheese, softened
1 box of jello
1 cup boiling water
1 small can of crushed pineapple, drained
1 jar of maraschino cherries, drained
50 small marshmallows
small container of coolwhip

Place cream cheese in mixer and beat slightly.
Dissolve jello in 1 c of boiling water.  
Pour jello SLOWLY into cream cheese while beating (on low) and constantly scraping sides of the bowl just until well blended.  DO NOT OVER BEAT~

 


Stir in pineapple, cherries, and marshmallows. Fold in cool whip.
Place in baking dish or mold and refrigerate at least 2 hours or overnight.

This makes a lovely mold for any holiday spread.  Red or green for Christmas, yellow or orange for Thanksgiving or any pastel colored jello for Easter.

Pear Spice Cake

Pear Spice Cake

Pear Topping:

1/4 cup butter or margarine

2/3 cup firmly packed brown sugar

1 Tbsp. flour

1 Tbsp. water or pear syrup

Canned pears - each cut lengthwise into 3 or 4 slices

Spice Cake:

1/3 cup shortening or margarine

3/4 cup firmly packed brown sugar

1/4 cup granulated sugar

1 egg

1 1/2 cups flour

2 tsp. baking powder

1 tsp. cinnamon

1/4 tsp. cloves

1/2 tsp. salt

2/3 cup milk

Preheat oven to 350 degrees F.

For Pear Topping:

Melt butter in 9 inch round cake pan in oven.

Stir in brown sugar, flour and water.

Spread mixture evenly in the bottom of the pan.

Place pear slices, tips all facing the same way in a spoke pattern, leaving the centre open.

Mix cake batter:

In large mixer bowl, cream margarine, sugars and egg.

Add dry ingredients alternately with milk.

Beat at lowest speed until well blended.

Spoon cake batter evenly over pear slices, spreading batter gently to edges of pan.

Bake at 350 degrees for 45- 55 minutes or until toothpick inserted in the centre comes out clean.

Cool 2 minutes.

Loosen edges with spatula. Invert serving plate over cake pan and flip both over. Let pan rest upside down on serving plate for a minute or so before you remove it.

Serve with  ice cream.

Pizza Casserole

Pizza Casserole

Cook 1 box of pasta (ie...rotini) and drain

While this is cooking...

Saute:
1 lb ground beef
1 chopped onion

Add:
2 cans pizza sauce
2 cans cheddar cheese sauce

Season if desired and simmer until pasta is cooked.

Mix all ingredients together.  Cover and bake @350 until heated, about 40 minutes or so.  Sprinkle with 2 cups cheddar cheese.  Top with favorite pizza toppings (ie...pepperoni, green peppers... etc.) until cheese is melted and slightly brown.


This casserole makes an excellent dish to take to potlucks!

Living Simply and Deliberately: Mourning and Celebrating

Here is a link to my other blog, Simple and Deliberate that includes the recipe for this yummy ice-cream cake....

Dulce De Leche-Mocha Ice Cream Dessert........

Click the link below..

Living Simply and Deliberately: Mourning and Celebrating: Before I get to some pictures of our birthday celebration this weekend and a yummy recipe,  I thought I'd share these pics to honor a local ...

Red Robin Seasoning

I totally enjoy Red Robin's seasoning.  I stumbled across this recipe in one of my grandmothers old recipe books that makes for a great copy cat version.  It's great for any kind of potato (and many other dishes as well).  

Season Salt

Begin with 1/2- 1box of salt............                       

(The original recipe calls for an entire box of salt, but I only use half the box for more flavor and less sodium)

add to that:

1 1/2 oz ground pepper

2 oz garlic powder

1 oz chili powder

2oz red pepper

Shake well

I've labeled the jar with the ingredients to make refills 

easy peasy!

Thanksgiving Favorites

I have several recipes I've been wanting to add to this blog and just haven't been able to find the time. I hope to get to it soon!  But with Thanksgiving just around the corner, I wanted to post a few of my Thanksgiving Favs!  While I don't have any pictures of the finished dishes, I do have some cute little recipe cards I found in my archives.  So here goes...

I'm not much of a cranberry person, but I do like
this version of cranberry relish.
Love the citrus flavors! 

This recipe was another of my grandma's recipes.
 It's  not "pretty", but it  sure is tasty! I like
to keep mine refrigerated.  (I like my pumpkin cold!)

Here are some fun favors for your Thanksgiving guests,
they make your table look very Thanksgiving-ish, and
the kids will have fun decorating them (and eating them)!

Have a great Thanksgiving!

Living Simply and Deliberately: Grandma's Fresh Apple cake

Since its the season for apples, I thought I'd post this apple recipe from my other blog. Its a wonderful use of any extra apples.....a sweet taste of the season!  (just click on the link below)

Living Simply and Deliberately: Grandma's Fresh Apple cake: I know it's not apple season yet. But this was too good to save..... Several years ago, I gathered together my mother's recipes and scann...

Apple Pie

 I love apple pie.  It's just one of our favorite apple treats. When I got several bushels from the local farm market earlier this week, I wasted no time.







If you are new to pie making, go here to get some tips on getting started. Making pie dough is not as scary as you may think.    


I like to get everything ready ahead of time...

Combine all ingredients for pie in a bowl and set aside. 

(scroll down to see the recipe below) 

Roll out pie crust and refrigerate. If you need a pie crust recipe, click here to find the recipe that suits your needs.

OPTIONAL -Mix together 1 egg with some milk and refrigerate.  This is the glaze for the pie that turns your pie into a work of art.  

When all the prep work is completed, 

get those apples peeled!  If you are making several pies and can't find a volunteer to help with the peeling....One of these apple peeler/corer does a fine job.  I have found that these work best for

 fresh apples. 

Now its time to put your pies together...

I start by sprinkling a fair amount of flour in the bottom of each pie.  This helps in thickening the juice in your pie.  

 Pile up the apples as high as you can and sprinkle the sugar mixture on top.  

Top with the second crust.  Crimp the edges and cut some slits on the top for the steam to escape.

With a fork, blend egg and milk together and paint the mixture onto your top crust with a 

Pastry Brush.  

I like to sprinkle coarse sanding sugar lightly across the top. 

(Sanding sugar can be purchased where you buy decorative sugars for cookies)

Bake..start at 425 for about 10 minutes and reduce for about 30 more minutes (maybe longer) until golden brown.

Allow your pie to cool before cutting.  You need to give your pie time to set.  

Homemade Apple Pie

Apples

1 tsp cinnamon

1/8 tsp salt

1 cup sugar

½ tsp nutmeg

1 tsp lemon juice

1 Tbsp butter

Peel, core (quarter) and slice apples.  Mound apples as high as possible in pan.  Mix remaining ing. And sprinkle  evenly over apples.   Makes 1 large deep dish pie or 2 smaller pies.   (sprinkle an ample amount of flour on the bottom crust as a thickener before placing apples in pan)

Bake at 425 for 10 or 15 minutes, lower to 375 for 30 more minutes or until golden brown.

 (larger pies may take longer)

YUMMM!