Home-made Vanilla

For my birthday, my sister got me a little kit for making home-made vanilla extract.  (But you don't need a kit to make your own!)  Vanilla beans and liquor. How hard can it be? Well, speaking as someone who doesn't usually shop at the liquor store, baffling.

For your best vanilla extract, you want to use vodka.  I didn't realize there was so many choices!  There's a wide range of prices and brands.  I explained to the lady what I wanted to do with the vodka.  She looked at me like I was from Mars, or that I was a bad liar trying to cover up an addiction. But she was a treasure trove of vodka knowledge.

For a good tasting product, don't buy the cheapest vodka you find.  While it supposedly has no taste on it's own, the vodka should be smooth going down.  Apparently, the cheaper stuff ill feel like your swallowing turpentine.  So, I bought a mid-range, 100 proof vodka that should produce a strong, yet smooth, vanilla.

Here's what you'll need:
4-6 vanilla beans, depending on size
1 c vodka
glass bottle with a stopper top

On a cutting board, slice each vanilla bean length-wise.

Put the beans into the glass bottle.  DO NOT use plastic.  The vodka will cause all the absorbed flavors in the plastic to come out into the liquid, making a gross-tasting vanilla.

Pour the vodka into the bottle with the vanilla beans.

Close the bottle tightly.  Shake several times.

Keep the bottle on the counter, out of direct sunlight, for 8 weeks.  Make sure to shake it every few days. When the two weeks is up, your vanilla is ready to be used to make whatever vanilla flavored treats you can think of.

Enjoy!

St. Patrick's Day Cupcakes

My sister used to make this as a cake with pistachio frosting.  It's moist, delicious and very green, making it perfect for St. Paddy's day.  I decided on cupcakes since I had several people I wanted to grace with this treat.  I also tweaked the frosting a bit, but the result is just as delicious.

Here's what you'll need:
Frosting:
1 c milk
4 TBSP flour
1 stick butter, at room temp
1/2 c shortening
1 tsp vanilla
2 c powder sugar
5 drops green food coloring, optional

Cake:
1 white cake mix
1 Sm. package pistachio pudding
3 egg whites
1 c oil
1 c 7-up or sprite
1/2 c pistachios, chopped and divided
1/2 c coconut (optional)

The frosting needs time to cool, so start with that.

Combine the cold milk and the flour in a small sauce pan.  Whisk to blend.

Bring to a boil over medium heat, stirring constantly.  Cook until the mixture thickens and coats the spoon.

Pour into a shallow bowl.  Cover with plastic wrap, pressing the plastic onto the surface so it doesn't form a skin as it cools.

Refrigerate at least 2 hours.

To make the cake combine the cake mix, pudding mix, eggs, oil and 7-up in a mixing bowl.  Beat for 4 minutes.  Fold in half of the pistachios and all the coconut.

Preheat oven to 350.

Divide the batter between 20-24 paper-lined cupcake pans.  Only fill them HALF FULL.  I used a scoop, and it was too much.  They overflowed and I had trouble getting them out of the pan.

Bake for 18-24 minutes.  Remove from pans and cool completely.

To finish the frosting, beat the softened butter and shortening with a mixer until well-blended.

Add the vanilla and powder sugar, beating well.

Add the milk paste from the fridge and beat for 2 minutes.

Add the food coloring, if using.  Frost the cooled cupcakes.  Sprinkle with the remaining chopped pistachios.
Refrigerate any left-overs, if you have any.

Enjoy!

Sour Cream Coffee Cake with Chocolate-hazelnut Glaze

Okay, I have to start this one with a small disclaimer.  This recipe actually uses a boxed cake mix.  Now before those who know get all up-in-arms about it, this is a recipe from my mom.  We all know that one of the major rules is that you don't *usually* change a recipe from your mom.  So, there you have it.

This coffee cake is dense and moist with a ton of flavor.  My mom always called it Jewish coffee cake, for reasons that eluded me.  I have changed the name but not the recipe, with the exception of the added chocolate-hazelnut glaze.

Here's what you'll need:
1 box white cake mix
1/2 c oil
4 eggs
2 tsp vanilla
1 sm. package vanilla instant pudding
1 1/2 c sour cream
3/4 c brown sugar
2 tsp cinnamon
1/4 c chocolate-hazelnut spread
1 - 2 TBSP milk
1 c powdered sugar

Preheat oven to 350.  Heavily grease a tube or bundt pan.

Combine cake mix, oil, eggs, vanilla, pudding and sour cream in a mixing bowl.  Mix on medium speed until blended.  Mix on high for 2 minutes.

In a small bowl, combine the brown sugar and cinnamon.  It will have a sandy texture.

Spread 1/3 of the cake batter in the bundt pan.  Sprinkle with 1/2 of the cinnamon-sugar mixture.

Repeat with 1/3 of the batter, then 1/2 of the cinnamon mixture.  Finish with the last 1/3 of cake batter. Smooth out evenly.

Bake at 350 for 50-60 minutes, until a toothpick comes out clean.  (It's a deep cake, so I actually had to use a skewer.)  The cake really puffs up when it bakes.

Let cool, in the pan, on a wire rack for 1 hour.

To remove the cake from the pan, slide a knife around the center of the pan to release the cake.

Place a serving plate over the cake.

In a quick movement, turn the cake over and set the platter on the counter.

Gently pull the pan off of the cake.  You might need to wiggle it a little.

Allow the cake to cool completely.

To make the glaze, combine the chocolate-hazelnut spread and the milk in a small bowl.

Microwave for 15-30 seconds, until it melts.  Stir until smooth.  Combine the chocolate mixture with the powdered sugar.

Stir until very smooth.  (Sifting the powdered sugar first will help.)

Use a spoon to drizzle the glaze over the cake.

Allow the glaze to harden before serving.  Serves 12-15.

Enjoy!

Tortellini Soup

There are so many varieties of soup that I could have it every day, for months,  and not have to worry about eating the same one twice.  Doesn't that sound like a dream?

I got this recipe from my sister many years ago.  It's a rich and hearty soup, full of flavor and very filling.  It doesn't take long to make, and most of the ingredients are things you'll already have in your kitchen.

Here's what you'll need:
1 TBSP olive oil
1 pound sausage
1 small onion, finely chopped
2 carrots, diced
3-4 cloves garlic, minced
1 lg. can crushed tomatoes
1 quart chicken broth
1 TBSP basil
1 tsp salt
1/2 tsp pepper
1 head broccoli, divided into florets (or 1 small bag frozen broccoli)
1 pkg. frozen cheese tortellini
1/2 c Parmesan, plus more to serve

Heat olive oil in a large pot over medium heat.

You have many sausage options when you're at the grocery store.  You can use either sweet or hot Italian sausage to add more flavor and/or heat.  I use mild breakfast sausage.  I just like how it tastes, and I don't have to remove it from the casings.

Add the sausage and onion to the oil.  Break up the sausage as it browns.

Add the carrots and garlic; continue cooking until the sausage is completely browned and the carrots begin to soften slightly.

Add the crushed tomatoes, basil, salt and pepper to the pot.  Stir well.

Add the chicken broth and bring to a boil.  Add the broccoli and cook til it begins to soften.

Add the frozen tortellini.  Return to a boil and cook 3-5 minutes, until they float to the top.

Stir in the half-cup of Parmesan cheese and it's ready to serve.

Serve with crusty bread and additional Parmesan cheese.  Serves 6-8.  It will stay fresh in the fridge for 3-5 days, and the flavor intensifies as it gets better acquainted.  It also freezes well.

Enjoy!

Quick and Easy Chili

We've all had that wonderful chili that has taken all afternoon to make.  The kind where you can taste the richness of having simmered for hours.  The hearty thickness that comes with taking your time.  Well, sometimes we want chili that good, but we just don't have that time to spend.

This is a super-easy chili with a great depth of flavor that can be ready in about 30 minutes.  With a few simple tricks, you can produce a chili so good that no one will believe you didn't slave all afternoon.

Here's what you'll need:
2-3 TBSP bacon fat (or vegetable oil)
1/2 c finely chopped onion
1 pound ground meat (I use 93/7 ground beef)
4-6 cloves garlic, finely minced
salt and pepper
1 lg can crushed tomatoes
1 15-oz can kidney beans, rinsed and drained
1 15-oz can great northern beans (or canellini or black beans), rinsed and drained
4 rounded tsp chili powder
1 tsp oregano
1 tsp Ancho chile powder
1 tsp cocoa powder
1/4 tsp liquid smoke
1 tsp salt
1/2 tsp black pepper
shredded cheddar cheese and sour cream, for serving

Melt the bacon love in a large pot.  Add the onion.  Sprinkle with salt and pepper.  This will heap the onion to release it's water, and break down quicker.

When the onion has softened, add the ground meat.  Sprinkle with salt and pepper.  (NOT the tsp.)  It's important to season every layer of a dish.  This balances the flavor and ensures you don't have a tasteless, bland dish.

When the meat is browned, add the garlic and mix well.  If you add the garlic too early, it will burn because it has a high sugar content. Add it after the meat and it maintains it's flavor.

Add the tomatoes and the beans.

Chili powder, oregano and Ancho chile powder are standard chili seasonings.

Add the chili, oregano, chile, salt and pepper (the measured amounts).  Stir well.

Cocoa powder and liquid smoke are the secret weapons in this recipe.  Cocoa powder adds a richness and depth of flavor.  The liquid smoke increases the flavor of the meat and helps it smell like you've been working all day.

Stir in the cocoa and liquid smoke.  Bring to a boil, reduce a simmer.  Cover and let cook 15-20 minutes.

Serve with cheddar cheese and sour cream, if desired.  Serves 5-6.  Will keep in the fridge for about 5 days, but it can also be frozen for up to 6 months.

Enjoy!

Fruit Pizza

This is a beautiful dessert that looks much harder than it is.  The most time consuming aspect is slicing the fruit!  The first time I made this was for my daughter's baby dedication, almost 22 years ago.  I was telling the hubby today about how nervous I was when I made it then.  I even called myself an "uptight cook". Anyone who knows me knows how silly that description is.  So, don't be uptight.  Just follow the steps and you'll have a dessert to "wow" your guests.

Here's what you'll need:
1 1/2 c powdered sugar
2 1/2 c flour
1 tsp baking soda
1 tsp cream of tartar
1 c butter, room temp
1 tsp vanilla
1 tsp orange juice
1 egg, room temp

1 tub strawberry cream cheese
1 8-oz whipped topping, thawed

Mixed fresh fruit - strawberries, raspberries, blueberries, kiwi (whatever you like)
1/4 c peach or apricot preserves
2 TBSP water

Sift the powder sugar, flour, baking soda and cream of tartar into a mixing bowl.

Add the butter, egg, vanilla and orange juice.

Mix, on low, until the dough comes together.  Mix on medium high, 1 minute, until well blended.  Spoon dough into a bowl.  Cover with plastic wrap.  Refrigerate for 2 hours.

Preheat oven to 375.  Lightly grease a cookie sheet.
Dump the chilled dough onto the cookie sheet.

The dough is pretty sticky, and the heat from your hands will make it worse.  I tried using greased fingers. No go.  I also tried a wet spatula.  That didn't go so well either.  The best way I found was to lay a sheet of parchment paper over the dough and spreading it out with a rolling pin.

Gently peel away the parchment.

Bake at 375 for 11-12 minutes, until the edges are golden and the cookie is set.  Cool completely on a wire rack.

Beat the whipped topping and cream cheese together with a mixer.

Spread evenly over the cooled cookie.

Arrange the fruit, in rows, over the filling.

Combine fruit preserves and water in a microwave-proof bowl.  Heat until melted, about 30 seconds.  Stir until smooth.

Use a pastry brush to spread the melted preserves over the fruit and cookie edges.

This makes the fruit shiny and helps protect it from drying out.

Refrigerate until ready to serve.  Will keep fresh in fridge 1-2 days.

Enjoy!