Homemade vanilla extract made it extra yummy

Baking By ponderiffic Updated 9 May 2012 , 4:02pm by imagenthatnj

ponderiffic Posted 7 Jan 2011 , 7:40pm
post #31 of 121
Quote:
Originally Posted by LindaF144a

I was just pondering this subject in my head last night.

Did you use dark bottles? I read somewhere that you need to use dark,but I can't find them.




I used mason jars for mine and just stashed them in the back of the pantry. When I bottled them after the 6 months of patient waiting, I used dark bottles. I purchased my bottles online at Specialty Bottle. They shipped fast and they were perfect! I used some of my extract for gifts but kept 24oz all for me! Shipping is costly so I doubled my order in preparation for my next batch.

I used Smirnoff vodka with the red label.

ponderiffic Posted 7 Jan 2011 , 7:45pm
post #32 of 121
Quote:
Originally Posted by ladybug614

Will it turn your white buttercream a different color?




It definitely made my buttercream off white, but for that flavor I will sacrifice the color! Plus, there is always White White if necessary icon_wink.gif

ladybug614 Posted 7 Jan 2011 , 7:50pm
post #33 of 121

It sounds like it would be a great idea for me to start doing this!!! I am a "hobby baker" and am always looking for ways to save money on my cakes. I make a lot of cakes and give as birthday presents instead of purchasing presents. Maybe I should ask for vanilla beans and vodka for my birthday!!!!

ponderiffic Posted 7 Jan 2011 , 7:52pm
post #34 of 121

Oh! And you can double extract your beans!!
Once your first batch is done, put the extract in a dark bottle. Then refill your extraction bottle with more vodka, using the same beans. And 6 months from now you will have even more extract!!
After your 2nd extraction, bury the beans and seeds into some sugar to make vanilla sugar. Yum, yum!

scp1127 Posted 7 Jan 2011 , 11:31pm
post #35 of 121

I have not started my extract yet (beans not here yet), but the group of recipes I am pulling from all say split the beans. The seeds will be so pretty in the baked goods. I only cook with vanilla beans and vanilla bean paste, so I wanted to keep the look in the finished product. I think I will only use the extract to enhance the beans in the recipes. I understand some needs for pure white icing, but all of my light icings have visible vanilla seeds.

playingwithsugar Posted 7 Jan 2011 , 11:54pm
post #36 of 121
Quote:
Originally Posted by scp1127

I have not started my extract yet (beans not here yet), but the group of recipes I am pulling from all say split the beans. The seeds will be so pretty in the baked goods. I only cook with vanilla beans and vanilla bean paste, so I wanted to keep the look in the finished product. I think I will only use the extract to enhance the beans in the recipes. I understand some needs for pure white icing, but all of my light icings have visible vanilla seeds.




If you shake the bottle before you pour it, you will get seeds in it.

Theresa icon_smile.gif

luts88 Posted 8 Jan 2011 , 1:53am
post #37 of 121

I just want to check before I attempt this.....do you slice the beans in half before putting them in the jar?...some recipes say to do this while others do not mention it

Kiddiekakes Posted 8 Jan 2011 , 2:47am
post #38 of 121

Here is another great site to order Vanilla Beans from and the shipping to Canada and the US is excellent!!Another question..Is the vanilla brown or clear??..I say this because any of the brown vanilla's turn my icing ecru and I don't want that.


www.vanillafoodcompany.ca

madgeowens Posted 8 Jan 2011 , 2:56am
post #39 of 121

omg I made the one where ya put vanilla bean pods in with vodka for three months......when I let it sit....for about 12 months I got it out of the back of the cupboard and took a swig............ahhhhhhhhhhhhh barfarama hahaha yucky patooey.....never again....lol I thought it was gross

playingwithsugar Posted 8 Jan 2011 , 3:36am
post #40 of 121
Quote:
Originally Posted by Kiddiekakes

!Another question..Is the vanilla brown or clear??..I say this because any of the brown vanilla's turn my icing ecru and I don't want that.




The beans are brown, so the extract will be brown, too.

Madgeowens - do you normally take swigs of your vanilla extract? LOL! Gotta love ya.

Theresa icon_smile.gif

Bluehue Posted 8 Jan 2011 , 7:55am
post #41 of 121
Quote:
Originally Posted by madgeowens

omg I made the one where ya put vanilla bean pods in with vodka for three months......when I let it sit....for about 12 months I got it out of the back of the cupboard and took a swig............ahhhhhhhhhhhhh barfarama hahaha yucky patooey.....never again....lol I thought it was gross




icon_surprised.gif Oh no - i can imagine how quickly you spat that out - icon_cry.gif
I have never known anyone to do that before - and i am sure none of us will ever try it after your warning.

Bluehue

ponderiffic Posted 8 Jan 2011 , 2:39pm
post #42 of 121
Quote:
Originally Posted by luts88

I just want to check before I attempt this.....do you slice the beans in half before putting them in the jar?...some recipes say to do this while others do not mention it




Slice your beans in half, then take the dull side of your knife blade and scrape the seeds from their pod. Put the seeds from both halves into the vodka. You can decide if you want to chop the pod or not. Some suggest that if you chop the pod it gives a better extract. I left mine split in half and tossed them into the vodka right after scraping the seeds.

This is the site that helped me decide I could make extract:

http://www.instructables.com/id/DIY-Vanilla-Extraction/

Let us know if you have more questions!

crp7 Posted 9 Jan 2011 , 1:43am
post #43 of 121

In this thread and in others I have seen vanilla sugar mentioned. It sounds great.
How do you use your vanilla sugar?

madgeowens Posted 9 Jan 2011 , 4:26am
post #44 of 121

I don't know what made me take a swig lol, I thought hey its vodka, how bad can it be,,,,,omg petewy I switched to crown royal hahaha...I put my bean stalks(lol) in the sugar jar and just use it normally with anything.I love vanilla.........I love it in the cheese cake I make yummmy....I know I am a knucka head but Im colorful!!!!!!

playingwithsugar Posted 9 Jan 2011 , 4:30am
post #45 of 121
Quote:
Originally Posted by crp7

How do you use your vanilla sugar?




I use it when I make cinnamon toast, cinnamon raisin bread, and bread pudding.

Theresa icon_smile.gif

gr8yf Posted 9 Jan 2011 , 5:16am
post #46 of 121

I use coffee filters for the seeds.

Bluehue Posted 9 Jan 2011 , 6:21am
post #47 of 121
Quote:
Originally Posted by madgeowens

I don't know what made me take a swig lol, I thought hey its vodka, how bad can it be,,,,,omg petewy I switched to crown royal hahaha...I put my bean stalks(lol) in the sugar jar and just use it normally with anything.I love vanilla.........I love it in the cheese cake I make yummmy....I know I am a knucka head but Im colorful!!!!!!




I think my throat muscles tightened up when i read that you drank some -
I can't imagine what your tastebuds did when you had a mouthful of that...

Are you willing to share your VB cheesecake recipe...

Colourful is good... thumbs_up.gif
Yes, we spell it with a *u* in it...lollll

Blue

madgeowens Posted 9 Jan 2011 , 6:28am
post #48 of 121

sure.....I will need to get it out of my cookbook...its actually Emeril Lagasse recipe, and its wonderful....I would give it to you off the top of my head, but I would be afraid I would forget something lol.....I will send it to you tomorrow

Gerle Posted 9 Jan 2011 , 6:31am
post #49 of 121

Madgeowens, I'd like the vanilla bean cheesecake recipe, too, please. I love all things "vanilla bean"!!

icer101 Posted 9 Jan 2011 , 6:34am
post #50 of 121

madgeowens, could you please just post it here. tia

scp1127 Posted 9 Jan 2011 , 8:16am
post #51 of 121

Ponderiffic, I just finished reading your link to the vanilla extract recipe. Great information. The ratios are the FDA standards, which are much higher than most home recipes. I have 16 beans coming on Thursday, so according to these standards, I can add them to two cups of vodka. I may make the double strength. Some of my baked goods are known for my use of top shelf alcohol, so I was happy to see that Grey Goose is the correct proof.

I am interested to know what you used for your ratios and how you liked it, if it is finished. Thanks for the info.

ponderiffic Posted 9 Jan 2011 , 8:29pm
post #52 of 121
Quote:
Originally Posted by scp1127

Ponderiffic, I just finished reading your link to the vanilla extract recipe. Great information. The ratios are the FDA standards, which are much higher than most home recipes. I have 16 beans coming on Thursday, so according to these standards, I can add them to two cups of vodka. I may make the double strength. Some of my baked goods are known for my use of top shelf alcohol, so I was happy to see that Grey Goose is the correct proof.

I am interested to know what you used for your ratios and how you liked it, if it is finished. Thanks for the info.




I did 10 beans per cup, and I had enough beans to make 7 cups of vanilla extract. I strained and bottled it at the beginning of December. I gave some of it away for gifts. icon_smile.gif I have been using it in all my baking since and just love it. I used Smiroff vodka with the red label for mine. I think the hardest part was the straining since I am not very patient. I ended up with vanilla extract all over the place but I smelled delcious! It is by far the most wonderful vanilla extract I have ever encountered.

I can't wait for yours to get finished so you can be in love with it as much as I am!

scp1127 Posted 10 Jan 2011 , 1:03am
post #53 of 121

ponderiffic, how long before you started cooking with it?

madgeowens Posted 10 Jan 2011 , 1:48am
post #54 of 121
Quote:
Originally Posted by icer101

madgeowens, could you please just post it here. tia




http://www.emerils.com/recipe/5694/new-york-cheesecake-with-caramelized-big-apple-topping


I use this recipe, except I dont use the apple part...I also put scraping from vanilla beans in the cream cheese part, and I do use cinnamon in the graham cracker part....I love this recipe

madgeowens Posted 10 Jan 2011 , 1:50am
post #55 of 121

GRAHAM CRACKER CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons melted butter
CHEESECAKE FILLING:
Cheesecake Filling:
1 1/2 pounds cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons heavy cream
APPLE TOPPING:
1/2 cup granulated sugar
1/4 cup water
1 stick unsalted butter
2 cups peeled, cored, and thinly sliced Granny Smith apples (about 4 apples)

Preheat the oven to 375 degrees F.

In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.

In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the sugar a few tablespoons at a time, and when well incorporated, add the flour, lemon peel, orange peel, and vanilla extract. Add the eggs and heavy cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.

Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.

Remove the cake from the refrigerator and bring to room temperature.

To make the topping, in a heavy, medium saucepan, combine the 1/2 cup sugar and water, and bring to a boil. Lower the heat and cook, stirring occasionally, until the sugar is dissolved. Continue cooking until amber in color, 7 to 10 minutes, swirling the pan occasionally. Add the butter, stir, and cook over low heat until the butter is melted and evenly incorporated. Add the apples and stir to coat with the caramel. Cook, stirring, over medium heat until the apples are tender, about 5 minutes. Remove from the heat and cool before topping the cheesecake.

Top the cheesecake with the caramelized apple topping and serve.

Gerle Posted 10 Jan 2011 , 2:02am
post #56 of 121

Madgeowens, first, thank you for sharing. Second, I'm assuming you use one vanilla bean and scrape the seeds out. Do you mix them with the vanilla extract....or are you using homemade extract with the seeds in it?

madgeowens Posted 10 Jan 2011 , 2:45am
post #57 of 121

I may use the extract with the scrapings or one or the other haha depends on my mood....I tell you the orange and lemon zest is what makes this an amazing cheese cake though.....you can use one bean or two whatever you like....I just love the smell of it....but I didnt care for the home made vanilla.....I buy my extract

ponderiffic Posted 10 Jan 2011 , 4:18am
post #58 of 121
Quote:
Originally Posted by scp1127

ponderiffic, how long before you started cooking with it?




I waited 6 months but I could have probably used it before then. I was just following what was suggested on that site. I made my extract in mason jars so I could see how it was darkening. I think it was probably ready enough around 4 months, but I waited.

It IS worth the wait!! icon_smile.gif

Bluehue Posted 11 Jan 2011 , 2:44pm
post #59 of 121

Thank you MadgeOwens... thumbs_up.gif
I love how it has the orange peel and lemon peel in the filling.

Much appreciated. icon_smile.gif
Bluehue

scp1127 Posted 12 Jan 2011 , 10:04am
post #60 of 121

My beans came in yesterday and I got my Grey Goose tonight. So four months from now I will have vanilla extract.

Thanks again, ponderiffic. I had done alot of research but you had exactly what I was looking for.

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