Vanillanutnograwfoods Recipes

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HOMEMADE VANILLA EXTRACT



Homemade Vanilla Extract image

Homemade vanilla extract! What could be better and cheaper! I use Madagascar vanilla beans.

Provided by RE_BEKAH

Categories     100+ Everyday Cooking Recipes

Time P21DT5m

Yield 200

Number Of Ingredients 2

10 vanilla beans, split lengthwise
1 liter vodka

Steps:

  • Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

Nutrition Facts : Calories 13.6 calories, Carbohydrate 0.7 g, Sugar 0.7 g

HOMEMADE VANILLA



Homemade Vanilla image

Easy to make and much cheaper. As you use it, top it off with more vodka.

Provided by GINGER P

Categories     100+ Everyday Cooking Recipes

Time P20DT20h

Yield 150

Number Of Ingredients 2

1 (750 milliliter) bottle vodka
2 vanilla beans

Steps:

  • Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.

Nutrition Facts : Calories 11.6 calories, Carbohydrate 0.2 g, Sugar 0.2 g

THE BEST VANILLA CAKE



The Best Vanilla Cake image

We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat-all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 18

Nonstick baking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 tablespoon pure vanilla paste or extract
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 cups buttermilk, well-shaken
6 sticks (1 1/2 pounds) unsalted butter, at room temperature
4 cups confectioners' sugar
1/3 cup heavy cream
1 tablespoon pure vanilla paste or extract
1/2 teaspoon kosher salt

Steps:

  • For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
  • Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
  • To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining frosting over the top and sides, smoothing it out.

CLASSIC VANILLA CAKE



Classic Vanilla Cake image

The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.

Provided by Food Network Kitchen

Categories     dessert

Time 3h20m

Yield 12 servings

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pans
2 3/4 cups all-purpose flour, spooned and leveled, plus more for the pans
1 teaspoon baking powder
1 teaspoon fine salt
2 cups granulated sugar
1/2 cup vegetable oil
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup milk
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Pinch fine salt
3 1/4 cups confectioners' sugar
2 teaspoons pure vanilla extract
1/4 cup milk

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
  • Whisk together the flour, baking powder and salt in a medium bowl; set aside.
  • Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
  • Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
  • Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
  • For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
  • To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.

VANILLA GRANOLA



Vanilla Granola image

An easy, healthy snack that is quick to make and enjoy. High in protein and good, complex carbs.

Provided by EntirelyEmily

Categories     Breakfast and Brunch     Cereals     Granola Recipes

Time 35m

Yield 16

Number Of Ingredients 9

non-stick cooking spray
4 cups rolled oats
1 cup sliced almonds
½ cup granular sucralose sweetener with brown sugar (such as Splenda® Brown Sugar Blend)
¼ teaspoon salt
¼ teaspoon ground cinnamon
1 cup applesauce
2 tablespoons white sugar
4 teaspoons vanilla extract

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
  • Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
  • Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
  • Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

Nutrition Facts : Calories 131.2 calories, Carbohydrate 20 g, Fat 4.3 g, Fiber 2.8 g, Protein 3.9 g, SaturatedFat 0.5 g, Sodium 38 mg, Sugar 3.6 g

VANILLA WALNUTS



Vanilla Walnuts image

Maybe Mirjam doesn't know it, but she got me hooked on spiced nuts! :) This one is from 'Simply Classic-The Junior League of Seattle'.

Provided by GinnyP

Categories     Lunch/Snacks

Time 45m

Yield 1 lb of nuts

Number Of Ingredients 10

1 lb walnut halves
3 tablespoons corn oil
1 tablespoon pure vanilla extract
1/3 cup sugar
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper

Steps:

  • Preheat oven to 325°F.
  • Bring a large pan of water to a boil.
  • Blanch walnuts 1 minute.
  • Drain well.
  • Transfer to a bowl.
  • Blend corn oil with vanilla extract.
  • Pour over hot nuts.
  • Sprinkle in sugar and toss to mix well.
  • Let stand 10 minutes.
  • Arrange nuts on rimmed baking tray.
  • Bake 30 to 35 minutes until nuts are light brown and crispy.
  • Stir nuts a few times during baking.
  • Combine remaining ingredients in a small bowl.
  • When nuts are done baking, transfer to a large bowl while still hot.
  • Toss with seasoning mixture.
  • Return to baking sheet and spread in a single layer to cool.
  • Serve at room temperature.

VANILLA NUT GRANOLA



Vanilla Nut Granola image

Really simple, really good. Try adding dried fruit (such as raisins or cranberries) or chocolate chips after baking.

Provided by Kelsey

Categories     Breakfast

Time 35m

Yield 4 cups (approx.), 8 serving(s)

Number Of Ingredients 9

4 cups oats
1 cup pecans, chopped
1/2 cup brown sugar
1/4 teaspoon salt
1/8 teaspoon cinnamon
3 tablespoons butter
2 tablespoons unsweetened applesauce
2 tablespoons maple syrup
1 tablespoon vanilla extract

Steps:

  • Set rack to middle position and preheat oven to 300°F.
  • Lightly spray large baking sheet.
  • Mix first five ingredients.
  • Over medium heat, combine butter, apple sauce and maple syrup and bring to simmer.
  • Remove from heat, stir in vanilla extract.
  • Pour over dry mixture, toss well with hands until thoroughly mixed.
  • Spread on prepared baking sheet.
  • Bake 25 minutes, rotating pan after 10 minutes.
  • Transfer sheet to cooling rack and cool completely before breaking into small pieces.
  • Store in airtight container at room temperature.

Nutrition Facts : Calories 507.4, Fat 19.5, SaturatedFat 4.5, Cholesterol 11.4, Sodium 116.9, Carbohydrate 71.1, Fiber 9.6, Sugar 17.5, Protein 14.5

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