Recipes

Bourbon-Vanilla Creme Brûlée

Ingredients: 

1 large egg (at room temperature)

5 egg yolks

1/2 Cup sugar

3 Cups sugar

1 Tablespoon Vain Vanilla extracted in Bourbon

Directions: 

Pre-heat oven to 300 degrees F.  In a mixer with a paddle attachment mix sugar, eggs, and egg yolks until thoroughly combined.  Heat heavy cream over medium until hot but not boiling, approx 200 degrees F. With mixer on low, slowly add hot cream to egg and sugar mixture until all has been incorporated.  Add VAIN vanilla.  Place 6 six ounce ramekins in a deep baking dish.  Evenly distribute the custard among the ramekins.  Add enough boiling water to the deep baking dish to come halfway up the ramekins.  Bake 35-40 minutes until custard is just set. Allow to cool then refrigerate till well chilled.  Sprinkle tops of each custard with approximately 1 Tablespoon of sugar.  Using a torch, or under the broiler, quickly melt and brown the sugar.

VAIN Products Used: 

Bourbon-Vanilla Creme Brûlée

Apple Dip

Ingredients: 

8 ounces of cream cheese, at room temperature

3/4 cup brown sugar

2 tsp. VAIN Vanilla (I used Tanzanian Vanilla in Spiced Rum)

Directions: 

Combine all ingredients in a medium bowl and stir with a spoon, or hand mixer, until smooth. Serve immediately with sliced apples. Keeps in refrigerator for up to a week.

VAIN Products Used: 

Apple Dip

Banana Bread

Ingredients: 

1/2 cup solid crisco shortening

1 cup sugar

2 cups all-purpose flour

1 tsp. salt

2 tsp. baking powder

1/2 tsp. baking soda

2 eggs, beaten

1 tsp. VAIN Vanilla Extract of your choice ( I love Bourbon)

3 very ripe bananas, mashed

1/3 cup buttermilk

1/2 cup chopped pecans

Directions: 

Yield: 2 loaves.

Preheat oven to 350 degrees. Cream shortening and sugar. Sift together flour, salt, baking powder, baking soda. Add to creamed mixture. Add remaining ingredients and mix well.  Pour into 2 well-greased loaf pans. Bake for 40-45 minutes. Freezes well. 

VAIN Products Used: 

Banana Bread

Banana Pudding

Ingredients: 

4 ripe bananas, peeled and sliced into 1/4-inch rounds

1 tablespoon freshly squeezed lemon juice

1/2 cup granulated sugar, plus 2 tablespoons

1/3 cup all-purpose flour

1/4 teaspoon kosher salt

4 large eggs, separated

2 cups half-and-half

1 T VAIN vanilla extract

Approximately 45 vanilla wafers

1 pinch cream of tartar

Directions: 

Toss the banana slices and lemon juice in a small bowl and set aside.

Combine 1/2 cup of the sugar, the flour and salt in a 3-quart thick bottomed sauce pot. Add the egg yolks and whisk to combine. Add the half-and-half and whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.

Place a layer of the vanilla wafers in a 1.5 qt glass mixing bowl or similar pyrex dish.  Cover withal of the pudding and half of the bananas.  Repeat the procedure with another layer of wafers and the remaining pudding and bananas. Finish with a layer of vanilla wafers.

Cool completely before refrigerating. Refrigerate for up to 3 days.

Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the cold pudding, being sure to cover the edges.  Brown meringue under the broiler or with a blowtorch and serve.

VAIN Products Used: 

Banana Pudding

Bourbon Vanilla Poundcake

Ingredients: 

1 1/2 cups butter, softened

1 (8-ounce) package cream cheese, softened

3 cups sugar

6 large eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/4 cup VAIN Vanilla extracted in Kentucky Bourbon

1 1/2 cups chopped pecans

2 teaspoons whole butter

1 T granulated sugar

Directions: 

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow yolk disappears.

Sift together flour and salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed just until blended after each addition. Stir in vanilla and pecans. Pour batter into a greased and floured 12-cup tube pan.

Bake at 325° for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes. Remove from pan; cool completely on wire rack.

VAIN Products Used: 

Bourbon Vanilla Poundcake

Brown Butter Fruit Cobbler

Ingredients: 

½ cup unsalted butter

1 Tbsp VAIN Vanilla extract

1/8 tsp salt

1 cup granulated sugar, divided

2 eggs

½ cup unbleached all-purpose flour

3-4 cups fresh berries or sliced stone fruit (peaches, nectarines, etc) or a mix of all

2 Tbsp raw or Demerara sugar (optional)

Directions: 

Serves 4-6

 

Preheat oven to 350°F.

In a pan over medium heat melt butter, swirling pan occasionally, until bubbling subsides and it turns golden brown, emits a nutty aroma and toasted bits appear, approximately 2 to 3 minutes. Scrape brown butter into a mixing bowl and allow to cool approximately 10 minutes. Add sugar to browned butter and beat until smooth. Add eggs and VAIN vanilla extract and beat until incorporated. Add flour and salt, beat until smooth. Place fruit into greased 8-inch square baking dish or 9-inch iron skillet. Sprinkle fruit with remaining 1/4 cup of sugar. Spoon brown butter batter on top and sprinkle with raw or Demerara sugar (optional).

 

Bake 40 to 50 minutes until fruit juices have thickened and bubbled and cobbler is puffed and golden brown. Serve warm or at room temperature with a scoop of vanilla ice cream.

VAIN Products Used: 

Brown Butter Fruit Cobbler

Caramel Apple Mini-Cheesecakes

Ingredients: 

GRAHAM CRACKER CRUST:

4 tablespoons butter, melted

1 cup graham cracker crumbs

2 tablespoons powdered sugar

1/4 teaspoon ground cinnamon

 

CHEESECAKE FILLING:

2 (8-ounce) packages cream cheese, room temperature

1/2 cup white granulated sugar

2 tablespoons brown sugar

1-1/2 teaspoons VAIN Ugandan Vanilla extracted in Premium Vodka

2 eggs, beaten, room temperature

CARAMEL APPLE TOPPING:

1 firm apple (Pink Lady, Granny Smith, etc), peeled, cored and finely chopped and diced

1 tablespoon butter

2 tablespoons white granulated sugar

1/2 teaspoon ground cinnamon

pinch of ground cloves

1/2 cup caramel ice cream topping (or thick dulce de leche)

1-2 teaspoons cornstarch (if needed to thicken your topping)

Directions: 

Preheat oven to 350-degrees and line a cupcake tin with 12 paper cupcake liners (do not use foil liners). Set aside.

PREPARE GRAHAM CRACKER CRUST:

In a microwavable safe bowl, melt the butter. Add the graham cracker crumbs, powdered sugar and cinnamon to the bowl with the melted butter and mix until all ingredients are combined. Use a tablespoon to measure out one rounded tablespoon of graham cracker mixture into each cupcake liner. Use the back of the tablespoon to press the graham crackers crumbs firmly into the liners. Bake in 350-degree oven for 3-4 minutes. Remove from the oven and let cool on the counter. Let crusts cool completely before starting on cheesecake mixture.

PREPARE CHEESECAKE FILLING:

In the bowl of your stand mixer, affixed with the paddle attachment, add both packages of room temperature cream cheese. Beat cream cheese until smooth and creamy. Add the white and brown sugar to the cream cheese and beat on medium-high speed until combined and creamy. Slowly add the vanilla extract to the cream cheese mixture. Beat until combined. Scrape down the sides of the bowl and beat mixture until there are no lumps and mixture is smooth and creamy. Change the mixer to low speed and slowly add the beaten eggs into the cream cheese mixture. Beat the eggs into the mixture on medium speed, until completely combined.

Fill the cupcake liners almost to the top of the liners, with the cheesecake mixture. Bake in 350-degree oven for 15-18 minutes or until centers are set. Do not over bake.

Remove baked cheesecakes from the oven and set the cupcake tin on a wire rack to cool for at least 30-minutes. Once cheesecakes are cool and set, remove the cheesecakes from the cupcake tin and place on a tray or plate in the refrigerator. After cheesecakes have completely cooled in the refrigerator, loosely cover with plastic wrap.

PREPARE CARAMEL APPLE TOPPING:

In a saucepan on medium heat, add the diced and finely chopped apple, butter, cinnamon and cloves. Cook for 4-5 minutes or until apples are softened, stirring occasionally. Add the caramel sauce to the pan and stir until combined with the apple mixture. If topping is too loose for your desired consistency, add a teaspoon or two of cornstarch to the mixture and stir until combined. Transfer apples to a bowl and let cool completely. Once cool, put topping in the fridge to completely cool. Once completely cool, loosely cover the caramel apple topping with plastic wrap and store in the refrigerator.

Top cooled cheesecakes with cooled caramel apple topping when ready to serve.

Recipe courtesy of Kelly Mikolich http://www.kellylynnssweetsandtreats.com/mini-caramel-apple-cheesecakes/

VAIN Products Used: 

Caramel Apple Mini-Cheesecakes

Carrot Cake

Ingredients: 

For cake:

2 cups granulated sugar

1 cup canola oil

4 whole eggs

1 Tablespoon VAIN Vanilla extract

2 cups all-purpose flour

1/2 teaspoons salt

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ginger

1/2 teaspoon  ground cardamom

2 cups grated carrots

1 cup golden raisins 

 

For Icing:

1 stick unsalted butter, softened

1 package (8 Oz) cream cheese

1 pound powdered sugar

2 teaspoons VAIN Vanilla extract

1 Tablespoon lemon zest

1 Tablespoon fresh lemon juice  

Directions: 

Mix together the sugar, oil and eggs in a large bowl. In another bowl, sift together flour, salt, baking powder, baking soda and spices. Add dry ingredients to first mixture and combine.  Add carrots and golden raisins and mix well. Pour into a greased and floured pan (bundt, sheet cake, 9 x 13 pyrex) and bake at 350F until done, 25 minutes (sheet cake) to 50 minutes (Bundt pan) minutes, depending on the pan you use. A toothpick should come out clean when it's ready.

Cool completely before frosting the cake.

Carrot Cake

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