What do you use these in ?? Cakes ?? Frostings ?? And what are your favorite flavors ??
Thanks !!
Laura
I just used the raspberry in a raspberry cake, Delish!!
So, say a recipe calls for vanilla flavoring, would you just substitute this brand ?? From what I'm reading, it appears to be candy flavor oil ???
Don't I sound DUMB ???? 
I really like the orange - gives orange cakes and frosting a big pop. At Christmas, I like the peppermint. A nice clean mint (just a couple of drops) and doesn't taste like toothpaste, like peppermint extracts do to me. The English toffee is very tasty. There are so many, but I really do like to use them.
So, say a recipe calls for vanilla flavoring, would you just substitute this brand ?? From what I'm reading, it appears to be candy flavor oil ???
Don't I sound DUMB ????
No, you don't sound dumb at all! Asking here can save headaches in the kitchen on all sorts of questions! I have a million myself.
So, I don't think I would sub. LorAnn flavor for vanilla. First, I think it might cost quite a bit more. Second, you only need a very few drops of LorAnn to get plenty of flavor, so you would have to experiment to find out what 1 teaspoon of vanilla = ?? LorAnn drops. Maybe someone here has done this though.
EXCEPT in melted chocolate. Because LorAnn flavorings are oil-based, they will not sieze up melted chocolate. And you still only need like 1/4 of those tiny bottles to flavor a pound of chocolate.
I love LorAnn flavorings!! I use a couple drops of orange in my chocolate ganache, and I use the raspberry in my raspberry cake batter. The peppermint is also wonderful.
I bought a cinnamon one on a clearance sale. I never opened it. I don't know what to do with it either! Any good suggestions for cinnamon flavor?
Where do you find lorann oils? Is there a website? Can you use it to flavor plain yellow cake batter? How about buttercream frosting?
By the way, what is ganache used for? How is it made?
LittleLinda ... maybe try adding a few drops to buttercream to make cinnamon buttercream?
tamifaye ... here's a link to LorAnn's website (specifically the flavorings section): http://www.lorannoils.com/Products.asp?CategoryID=3&SubColumnName=Flavorings . You can order the flavorings there, or I'm sure if you do a Google search for LorAnn, you'll find other places online to order them. Cake supply stores probably sell them, too. They are pretty inexpensive, considering a few drops is all you need. I would definitely think you can use them to flavor cake batter as well as buttercream frosting.
Ganache is a wonderful, silky chocolate icing. Here's my recipe for it:
1 cup heavy cream
8 oz. fine quality bittersweet (not unsweetened) chocolate, chopped
2 tbsp. unsalted butter, softened and cut into small pieces
A couple drops of LorAnn orange flavoring (optional)
In a small saucepan, bring cream just to a boil. Remove pan from heat and add chocolate, butter, and flavoring. Let ganache stand for 3 minutes and then whisk until chocolate is melted. Chill until just cool, about 40 minutes.
At this point, you can either pour it over a cake for a shiny, silky, decadent chocolate glaze, or you can whip it up in a mixer (with paddle attachment) until it becomes light and fluffy, and then ice a cake as you would with buttercream. Also great as a cake filling! Does not need to be refrigerated.
So, say a recipe calls for vanilla flavoring, would you just substitute this brand ?? From what I'm reading, it appears to be candy flavor oil ???
Don't I sound DUMB ????
I have never tried them, but I see on their web site that it says the LorAnn oils are 3 to 4 times as strong as extracts. So maybe try substituting 1/4 tsp of LorAnn oils for 1 tsp extract in your recipe and go from there. Maybe even start with a little less to test the concentration. Just a guess though...like I said, I've never ever used them but now I'm tempted!
I bought a cinnamon one on a clearance sale. I never opened it. I don't know what to do with it either! Any good suggestions for cinnamon flavor?
I bought a cinnamon on clearance (while vacationing in Florida), and have only used it twice. The first time was while I was still in Florida, as a room air freshener. I put a few drops in a small pot of water on the stove in the kitchenette. That handily took care of the odor of rotting trash that greeted us in the hotel room. (EEEWWW!!!)
The second time was in vanilla buttercream for on a banana spice cake. I'd bet it would be good in chocolate, sort of a Mexican chocolate flavor.
RP
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