Tag Archives: vanilla extract

Luscious, Frothy Eggnog

By Carolyn

Ingredients

  • 3 eggs, lightly beaten
  • 1/3 cup white sugar
  • salt to taste
  • 2 1/2 cups milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup rum (optional)
  • 2 drops yellow food coloring
  • 1 pinch ground nutmeg
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Directions

  1. In a heavy, saucepan, combine eggs, white sugar, and salt; gradually stir in milk. Stirring constantly, cook for 10 to 15 minutes over medium heat, until mixture just coats a metal spoon. Remove from heat, and stir in 1 teaspoon vanilla extract. Place saucepan over ice water until custard cools, and then refrigerate until chilled.
  2. In a chilled bowl, combine heavy cream, confectioners’ sugar, and 1/2 teaspoon vanilla extract. Beat until stiff peaks form. Stir in rum and yellow food coloring. Fold whipped cream mixture into the cooled custard. Pour into serving bowl, and sprinkle with nutmeg. Serve immediately.
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Amish Caramel Corn (Great Holiday Gift)

By: ANITALOUISE   Good for gift giving.

Ingredients

  • 7 quarts plain popped popcorn
  • 2 cups dry roasted peanuts (optional)
  • 2 cups brown sugar
  • 1/2 cup light corn syrup
  • 1 teaspoon salt
  • 1 cup margarine
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract
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Directions

  1. Place the popped popcorn into two shallow greased baking pans. You may use roasting pans, jelly roll pans, or disposable roasting pans. Add the peanuts to the popped corn if using. Set aside.
  2. Preheat the oven to 250 degrees F (120 degrees C). Combine the brown sugar, corn syrup, margarine and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes while stirring constantly.
  3. Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pans, and stir to coat. Don’t worry too much at this point about getting all of the corn coated.
  4. Bake for 1 hour, removing the pans, and giving them each a good stir every 15 minutes. Line the counter top with waxed paper. Dump the corn out onto the waxed paper and separate the pieces. Allow to cool completely, then store in airtight containers or resealable bags.

Banana Nut Bread

Ingredients

  • 2 cups white sugar
  • 1 cup shortening/butter
  • 3 eggs
  • 1 1/2 cups mashed bananas
  • 3 cups all-purpose flour
  • 1 1/4 cups buttermilk
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts/nuts

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Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Cream together shortening and sugar. Add eggs one at a time, beating well after each addition. Mix in bananas, buttermilk, and vanilla. Mix in flour, baking powder, and soda. Stir in nuts if desired. Pour batter into two greased 9×5 inch pans.

3. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted into the center of the loaf comes out clean.


Sugar Cookies & Frosting

Sugar Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 1/2 cups white sugar
  • 1 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon extract

Directions

1. In a medium bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a 1 quart large mouth jar, layer the sugar on the bottom and the flour mixture on top. Attach a tag with the following instructions:

2. Empty the contents of the jar into a large bowl. Cut in 1 cup of softened butter until the mixture is crumbly. In a separate bowl, beat 2 eggs, 1 teaspoon vanilla and 1/2 teaspoon of lemon extract until light and fluffy. Pour into the dry ingredients and mix until well blended. Cover bowl and chill for 1 hour.

3. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.

4. Bake for 10 to 12 minutes in the preheated oven, until edges begin to brown. You can decorate them with sugar before baking of frost after baking.

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Sugar Cookie Frosting

Ingredients

  • 1 1/2 cups confectioners’ sugar
  • 3 tablespoons butter, softened
  • 1 tablespoon vanilla extract
  • 1 tablespoon milk
  • 3 drops red food coloring
  • 1 (2.25 ounce) jar red decorator sugar

Directions

1. Combine confectioners’ sugar butter, vanilla and milk, beating until creamy. Thin with a few more drops of milk (if necessary) to reach desired spreading consistency. Stir in optional food coloring. Spread frosting over cooled cookies and decorate with colored sugar, if desired.


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