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

Baked Apple Cider Donuts

Ingredients: 

1 and 1/2 cups apple cider
2 cups all-purpose flour (spoon & leveled)
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon apple pie spice
1/4 teaspoon salt
2 Tablespoons unsalted butter, melted
1 large egg, at room temperature
1/2 cup packed light or dark brown sugar
1/2 cup granulated sugar
1/2 cup milk, at room temperature*
1 teaspoon Vain Mexican vanilla extracted in Apple Brandy

Topping
1 cup granulated sugar
3/4 teaspoon ground cinnamon
3/4 teaspoon apple pie spice
6 Tablespoons unsalted butter, melted

Directions: 

Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you're left with about 1/2 cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have 1/2 cup. Mine takes about 20 minutes. Set aside to cool for 10 minutes.

Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.

Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside.

Whisk the melted butter, egg, brown sugar, granulated sugar, milk, and vanilla extract together. Pour into the wet ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. Batter will be slightly thick.

Spoon the batter into the donut cavities—for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they're done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.

Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping.

Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days.

Make ahead tip: You can freeze the donuts, coated or not coated in the toppings, for up to 2 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave. 

VAIN Products Used: 

Baked Apple Cider Donuts

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