Raspberry Buttermilk Cake

Ingredients: 

1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 Tbsp sugar, divided
1 tsp. VAIN Mexican Vanilla extracted in Apple Brandy (or any VAIN extract you choose)
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries, about 5 oz.

Directions: 

Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
Whisk together flour, baking powder, baking soda, and salt.
Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.
* adapted from a recipe at Gourmet Magazine

VAIN Products Used: 

Raspberry Buttermilk Cake

Ginger Apple Spritzer

Ingredients: 

4 oz hard sparkling cider
4 oz ginger beer
1 tsp VAIN Apple Brandy vanilla

Directions: 

Pour hard cider and ginger beer over a glass full of ice. As a final touch, add the teaspoon of VAIN vanilla. Don't stir!

VAIN Products Used: 

Ginger Apple Spritzer

Cereal Pretzel Nut Mix

Ingredients: 

9 Cups Cereal, such as Chex or Crispix

1 Cup Assorted Nuts

1 Cup Pretzel twists

6 Tablespoons Unsalted Butter

1/2 tsp. Onion powder

1 tsp. Garlic powder

1 1/2 tsp. Seasoned Salt, such as Lawry’s

2 Tablespoons Worcestershire Sauce

2 tsp. VAIN Vanilla Extract, I used Uganda Vanilla Extracted in KY Bourbon

Directions: 

Oven temp: 250 degrees F

 

Line 1 sheet pan with aluminum foil.

 

Step 1:

Combine Cereal, nuts and pretzels in large bowl.

 

Step. 2:

Melt butter over low flame. Turn off heat and add remaining ingredients. Stir to combine.

 

Step 3:

Pour melted butter mixture over cereal. Stir well, making sure cereal is coated.

 

Step 4:

Bake for 1 hour in 250 degree oven. Stir once during baking. Let cool and enjoy!

Cereal Pretzel Nut Mix