Recipes

Spiced Apple Butter

Ingredients: 

5 lbs. peeled and cored tart apples

1 1/2 cups water

2 cups granulated sugar

1 cup maple syrup

1 Tbsp. plus 2 tsp. pie spice

2 Tbsp. cider vinegar

2 Tbsp. VAIN Vanilla extract (we recommend either Tanzanian Vanilla in Spiced Rum or Mexican Vanilla in Apple Brandy)

Directions: 

Combine all ingredients EXCEPT vanilla extract in a heavy bottomed non-reactive pan.  Bring to a boil then reduce to low heat and allow to simmer covered until all ingredients are very tender.  Remove from heat and puree in batches, either in a blender or with an immersion mixer or food mill until very smooth.  Return to heat and simmer uncovered until reduced by approximately 1/3 (should be thick, dark, and glossy). Allow to cool to room temperature and then stir in vanilla extract.  Store in refrigerator up to 2 weeks.

VAIN Products Used: 

Spiced Apple Butter

Spiced Rum and Cider Sangria

Ingredients: 

1/3 cup pure maple syrup

1/3 cup water

1 cinnamon stick

2 cloves

Pinch of grated nutmeg

1 Tbsp VAIN vanilla, Tanzanian vanilla in spiced rium

2½ cups chilled hard apple cider

1 cup chilled dark rum

1/2 cup pomegranate seeds

1/2 green apple, chopped

6 orange slices, halved

Directions: 

Bring the maple syrup and water to a boil in a small saucepan with the cinnamon stick, cloves, and nutmeg. Let cool; discard the cinnamon stick and cloves. Combine with hard apple cider, rum, pomegranate seeds, apple, VAIN vanilla and orange slices. Serve chilled.

Note: Can also use Sparkling Apple Cider for a refreshing less-alcoholic drink.

VAIN Products Used: 

Spiced Rum and Cider Sangria

Strawberry Rhubarb Crumb Bars

Ingredients: 

Crumb layers

Filling

  • 1 1/3 cups (188g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/3 cups (120g) rolled old fashioned oats
  • 1/2 cup (110g) packed light brown sugar
  • 1/2 cup (110g) granulated sugar
  • 3/4 cup (170g) unsalted butter, melted
  • 2 tsp VAIN Mexican Vanilla extracted in Apple Brandy
  • 1 3/4 cups (273g) hulled and diced strawberries (from 12 oz whole)
  • 1 1/2 cups (190g) 1/4-inch thick diced rhubarb
  • 1 Tbsp fresh lemon juice
  • 1/3 cup (71g) granulated sugar
  • 1 Tbsp (9g) cornstarch

 

    Directions: 

     

    For the crumb layer:

    • Preheat oven to 350 degrees. Butter a 9 by 9-inch baking dish and line with parchment paper, butter parchment (if you don't care to lift the bars out of the pan before cutting you can just butter the dish, no parchment needed).
    • In a mixing bowl whisk together flour, baking soda and salt for 20 seconds. Add in oats, brown sugar and granulated sugar and whisk to blend, while using fingertips to break up small clumps of brown sugar. Whisk vanilla into melted butter then pour melted butter over oat mixture. Stir with a spatula until mixture is evenly moistened. Press 2/3 of the mixture into prepared baking dish, set aside remaining 1/3.

    For the filling:

    • Add diced strawberries and rhubarb to a medium mixing bowl. Toss with lemon juice. In a small mixing bowl whisk together sugar and cornstarch. Pour sugar mixture over strawberry mixture and toss to coat. Pour strawberry mixture over bottom crumb layer in baking dish. Evenly sprinkle remaining 1/3 crumb mixture over top. Bake in preheated oven until top is golden brown and crisp and filling is bubbling, about 45 - 50 minutes. Cool on a wire rack until warm then cut into squares. Serve warm with vanilla ice cream if desired.

    Recipe source: Cooking Classy

    VAIN Products Used: 

    Strawberry Rhubarb Crumb Bars

    Sugar Cookie

    Ingredients: 

    3 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    1 cup unsalted butter, softened
    1 cup sugar
    1 egg, beaten
    1 tablespoon milk
    1 tsp. vanilla extract, I use our VAIN Original Baker’s Blend

    Powdered sugar, for rolling out dough

    Directions: 

    Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg, vanilla and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

    Preheat oven to 375 degrees F.

    Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.

    VAIN Products Used: 

    Sugar Cookie

    Sweet Potato Pecan Bread

    Ingredients: 

    1 lb cooked sweet potato (canned will work-just rinse and drain thoroughly)

    Zest of 1 orange

    4 eggs lightly beaten

    1 cup vegetable oil

    2/3 cup water

    1 Tbsp. VAIN Vanilla

    2 1/2 cup sugar

    3 1/2 cups all-purpose flour

    2 tsp. baking soda

    1 1/2 tsp. salt

    1 Tbsp. pie spice

    1/4 tsp. ground ginger

    3/4 cup pecan pieces

    Directions: 

    Preheat oven to 350 degrees F.  Grease and flour two (2) 9x5x3 loaf pans.

    Toast pecan pieces in oven until fragrant (approx 10 min).  Sift all dry ingredients together.  Mix wet ingredients until well combined.  Add dry ingredients and mix on medium speed until well combined-do not over mix.  Stir in pecan pieces.  Divide batter evenly between 2 loaf pans.  Bake on middle rack until skewer inserted into the middle comes out clean, approximately 50 min.

    Sweet Potato Pecan Bread

    The Perfect Ginger Snap

    Ingredients: 

    2 cups all-purpose flour

    1 heaping tablespoon ground ginger

    2 teaspoons baking soda

    1 teaspoon ground cinnamon

    1/2 teaspoon salt

    3/4 cup shortening

    1 cup white sugar

    1 T Vain Vanilla

    1 egg

    1/4 cup dark molasses

    1/3 cup vanilla sugar

    Directions: 

    Preheat oven to 350 degrees F (175 degrees C).

    Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time.

    Cream together the shortening and sugar.  Add molasses and beat until well incorporated. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms.scoop small balls of dough (approx 1T), roll each ball in vanilla sugar, and place 2 inches apart on an ungreased baking sheet.

    Bake in preheated oven until the tops are flattened and slightly cracked, about 10 minutes (cookies should be dark brown). Cool cookies completely on a wire rack. Store in an air tight container.

    The Perfect Ginger Snap

    Tiramisu

    Ingredients: 

    6 extra-large egg yolks, at room temperature

    1/4 cup sugar plus 1 T sugar

    1/4 cup good dark rum, divided

    1/4 cup any variety of VAIN vanilla extracted in cane rum

    1 1/2 cups brewed espresso, divided

    16  ounces mascarpone cheese

    30 Italian ladyfingers, or 1 recipe homemade ladyfingers

    cocoa powder

    Confectioners' sugar (optional)

    Directions: 

    Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add half of the rum and half of the vanilla extract, 1/4 cup espresso, and the mascarpone. Whisk until smooth.

    Combine the remaining rum, vanilla, 1 T of sugar, and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.

    Before serving, dust the top of the tiramisu with cocoa powder.

    VAIN Products Used: 

    Tiramisu

    VAIN & Stormy

    Ingredients: 

    2 oz dark rum

    1/2 tsp VAIN Indonesian with Ginger Spirits OR Tahitian Rum Vanilla

    wedge lime, squeeze

    Ginger Beer, to rim

    Directions: 

    Add to glass in this order:

    ice

    liquor

    lime and vanilla

    beer

    VAIN & Stormy

    VAIN Bourbon Ball

    Ingredients: 

    2 cups crushed shortbread cookies

    1 cup finely chopped toasted pecans

    8 ounces bittersweet chocolate, chopped

    1/2 cup heavy cream

    1/4 cup light corn syrup

    1 teaspoon ground cinnamon

    2 oz VAIN Vanilla extracted in Kentucky Bourbon

    Optional coatings:

    Finely ground vanilla wafers

    Finely chopped pecans or other nuts

    Dusting of cocoa powder, cinnamon sugar, vanilla sugar, or confectioner's sugar

    Directions: 

    Combine the crushed wafers and pecans in a large bowl. Place the chopped chocolate in a separate bowl.

    In a small saucepan, combine the cream, corn syrup, and cinnamon, place over medium heat, and bring to just a boil, stirring constantly. Immediately pour the mixture over the chopped chocolate and whisk to blend in the cream as the chocolate melts. Let cool for 1 to 2 minutes, then whisk in the VAIN vanilla.

    Pour the chocolate mixture over the crumb-nut mixture and stir well to combine. Place in the refrigerator to chill for 30 minutes. Form the mixture into balls with a small melon baller (about 2 teaspoons), roll in coatings if desired, and arrange on a parchment-lined baking sheet. Store in an airtight container in a cool place for up to 1 week.

    VAIN Products Used: 

    VAIN Bourbon Ball