Other Delectable 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

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

Creamy Vanilla Ice Cream

Ingredients: 

1 quart half-and-half
1 pint heavy cream
1 (14 ounce) can sweetened condensed milk
2 Tbsp. VAIN Vanilla Extract, I used VAIN Indian Vanilla Extracted in Vodka

Directions: 

Combine all ingredients in a blender and blend for 45 seconds. Chill a minimum of 2 hours, mine chilled overnight in the fridge.
Before freezing, blend again to incorporate air. Freeze according to manufacturer's instructions of your ice cream maker. Will be somewhat soft, but place in an airtight container to freeze at least overnight before eating.
Base mixture will keep unfrozen for up to one week.

Creamy Vanilla Ice Cream

Gluten-Free Granola

Ingredients: 

7 oz (3.5 Cups) unsweetened coconut Flakes

1 Cup sunflower seeds

2 Cups coarsly chopped walnuts

2 Cups blanched sliced almonds 

1 Cup chopped pecans

1 and 1/2  teaspoons kosher salt

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1/2 Cup neutral oil, like canola or grapeseed

3/4 Cup agave syrup, maple syrup, or honey

2 Tablespoons VAIN Vanilla

2 Cups dried berries or raisins

Directions: 

Pre-heat oven to 350 degrees F. In a large mixing bowl combine all ingredients EXCEPT dried fruit and stir till well combined. Pour mixture onto a sheet pan lined with a well greased sheet of parchment paper or a silpat mat. Spread mixture over pan and bake 15 minutes. Remove mixture from oven, stir thoroughly, and return to oven for approximately 10 minutes till mixture is golden brown. Remove from oven and stir in fruit. Allow mixture to cool completely and store in airtight container lined with paper towels for up to 2 weeks. NOTE any mixture of nuts can be used.

VAIN Products Used: 

Gluten-Free Granola

Lemon Curd - Easy in the Microwave

Ingredients: 

3 Tablespoons lemon zest (from about three large lemons)

1/2 cup fresh lemon juice (from two to three large lemons)

1 1/2 cups sugar

8 Tablespoons butter

3 large eggs, lightly beaten

2 egg yolks, lightly beaten

 

Directions: 

Heat the butter in the microwave for 30 seconds so it is slightly melted, but not completely.

Whisk in the lemon zest, lemon juice, sugar, and then the eggs and egg yolks.

Heat in the microwave for one minute intervals, whisking well in between until it can coat the back of a spoon well. It should take three to four minutes.

If you see some cooked egg in the finished curd, pour through a metal sieve and then refrigerate until full cool. It will thicken as it cools.

Note: Spread the lemon curd on your favorite toasted bread, as you enjoy a cup of coffee with VAIN Irish Vanilla Coffee Drops.

VAIN Products Used: 

Lemon Curd - Easy in the Microwave

Pear and Blue Cheese Salad

Ingredients: 

6 cups mixed greens, romaine and baby spinach

1 large ripe pear, cored and thinly sliced

2 ounces blue cheese, crumbled. I use Shakerage Blue from Sequatchie Cove Creamery (sequatchiecovecheese.com)

1/2 cup pecan halves, chopped and toasted

1/2 cup VAIN Vanilla Vinaigrette (recipe on this site)

Directions: 

Make sure greens are washed and dried before placing in a salad bowl. Add pears, blue cheese, and pecans. Salt and pepper to taste. Toss with vinaigrette to taste. Greens should be lightly wet with dressing. 

Salad can also be made serving blue cheese on the side, for those who may not prefer strong flavors. Enjoy the taste of fall.

VAIN Products Used: 

Pear and Blue Cheese Salad