Recipes

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

Blueberry Orange Corn Muffins

Ingredients: 

1 cup buttermilk 

1/3 cup orange juice

2 tsp orange zest

1 1/3 cups yellow cornmeal (about 7 ounces) 

2 large eggs 

1 teaspoon vanilla extract 

1 1/3 cups all-purpose flour, plus 1 tablespoon

1 1/3 cups yellow cornmeal (about 7 ounces) 

3/4 cup sugar 

1 tablespoon baking powder 

3/4 teaspoon fine salt 

1 1/2 sticks chilled unsalted butter, cut into 1/2-inch cubes 

1 1/2 cups frozen blueberries (7 to 8 ounces; do not thaw) 

Directions: 
  1. Position an oven rack in the center of the oven and preheat to 400 degrees F. Line a standard 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk the buttermilk, orange juice, orange zest, eggs and vanilla to blend. Combine 1 1/3 cups of the flour, the cornmeal, sugar, baking powder and salt in a processor, about 30 seconds. Drop in the cold butter cubes. Using on/off turns, blend until the butter is cut in finely and the mixture resembles a coarse meal, stopping occasionally to check the size of the butter pieces, (they should be the size of rice kernels). Pour the dry ingredients over the buttermilk mixture. Using a thin, flexible spatula and a few quick strokes, fold the batter together, turning the bowl as you fold.
  3. In a medium bowl, combine the remaining 1 tablespoon flour and the frozen blueberries. Toss to coat the berries. Scatter the berries over the batter and fold in.
  4. Using a rounded 1/3 cup of batter for each muffin, fill the paper liners, mounding the batter in the center. Use a knife tip or spoon to reposition at least 1 berry so it is showing on top.
  5. Bake the muffins until puffed and browning at edges, and a tester inserted into the center comes out clean, 20 to 25 minutes. Let the muffins stand 5 to 10 minutes.  Lift the muffins out onto a rack and cool.
VAIN Products Used: 

Blueberry Orange Corn Muffins

Bourbon Pecan Dump Cake

Ingredients: 
  • butter (or nonstick spray for baking dish)
  • 3 large eggs
  • 2/3 cup whole milk
  • 2 tablespoons Uganda Vanilla Extracte in Kentucky Bourbon (vanilla extract)
  • 1/2 cup sugar
  • 3/4 cup sour cream (room temperature)
  • 1/2 cup flour (all-purpose)
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup chopped pecans
  • 2/3 cup sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup unsalted butter (cold)
Directions: 

Preheat oven to 350°F. Lightly grease a 9x13 baking dish with butter or nonstick spray.

Make the base: Combine eggs, milk, Vain Ugandad Vanilla extracted in KY Bourbon, in a blender and blend until evenly combined, 1 minute. Add sugar, crème fraîche, flour, and salt and blend until smooth. Pour the custard into the prepared baking dish.

Make the cake mix: Whisk flour, pecans, sugar, cocoa powder, baking powder, baking soda, and salt in a medium bowl and sprinkle evenly over the custard. Using the largest holes on a box grater, grate the butter evenly over the surface of the cake.

Bake until top is set around the edges but still wobbly in the center, 30 to 35 minutes. Cool 30 minutes before serving.

Bourbon Pecan Dump Cake

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

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

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

Brownie Cookie

Ingredients: 

4 ounces baking chocolate (unsweetened or bittersweet)

2 cups granulated sugar 

2 sticks salted butter, softened

3 large eggs 

1 tablespoon vanilla extract 

2 1/4 cups all-purpose flour 

1/4 cup plus 1 tablespoon cocoa powder

1 teaspoon baking powder 

1/2 teaspoon kosher salt 

Powdered sugar, for dusting 

Directions: 
  1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
  2. Put the chocolate in a microwave-safe bowl and melt it in the microwave. Stir and let cool.
  3. Using an electric mixer, mix together the sugar and butter in a large bowl until totally combined. With the mixer on low, slowly drizzle in the cooled chocolate. Scrape the bowl and mix again. Mix in the eggs one at a time, then the vanilla. Scrape the bowl once more and mix.
  4. Combine the flour, cocoa powder, baking powder and salt in a bowl and stir it together. Add it in scoops to the mixing bowl with the mixer on low. Scrape the bowl once and mix.
VAIN Products Used: 

Brownie Cookie