Recipes

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.

Cream together the shortening and sugar.  Add molasses and egg, 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 10-12 minutes (cookies should be dark brown). Cool cookies completely on a wire rack. Store in an air tight container.

Vanilla Sugar: Into 1/3 cup granluated sugar, scrape the caviar of one vanilla bean. Mix with a fork and leave to dry for 20 minutes. You can also put 1-2 vanilla beans into a small canister of sugar and let combine for at least two days. Then keep "feeding" this canister your used vanilla beans. Delicious!

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

Vanilla Marshmallows

Ingredients: 

1 cup total cold water


3 packages unflavored gelatin

1 1/2 cups granulated sugar 


1 cup light corn syrup 


1/4 teaspoon kosher salt 


1 tablespoon plus

1 teaspoon VAIN Vanilla (any variety)

Confectioners' sugar, for dusting

Directions: 

Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

 Combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Swirl pan while heating but do not stir. Raise the heat to high and cook until the syrup reaches 240 degrees on a candy thermometer. Remove from the heat.



With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick and glossy white, about 15 minutes. Add the vanilla and mix thoroughly.

With a sieve, generously dust an 8 by 12-inch nonmetal baking dish with confectioners' sugar. Pour the marshmallow mixture into the pan, smooth the top, and dust with more confectioners' sugar. Allow to stand uncovered overnight until it dries out.

 Turn the marshmallows onto a board and cut them in squares. Dust them with more confectioners' sugar.

Vanilla Marshmallows

Vanilla Vinaigrette

Ingredients: 

1 cup grape seed oil

1/4 cup rice vinegar

1 tsp. VAIN vanilla

zest of 1/2 lemon, 1/2 lime

1 Tbsp. honey

1 Tbsp. minced fresh mint

juice of 1/2 lime

fresh pepper and fleur de sel to taste

 

Directions: 

Whisk all ingredients together. Will keep for a week in the refrigerator.

Vanilla Vinaigrette

Very Vanilla Meringues

Ingredients: 

1/2 cup egg whites, from fresh eggs

1/4 tsp. cream of tartar

1 tsp. VAIN Madagascar Vanilla extracted in Vodka

3/4 cup granulated sugar

1/4 cup confectioner's sugar

Directions: 

Preheat oven to 225 degrees F.

To bowl of electric mixer, add egg whites and cream of tartar. Whip until soft peaks form. Add vanilla extract. Gradually add both sugars. (It should take 2 to 3 minutes to add the sugar). Whip until mixture forms stiff glossy peaks.

You can use a piping bag (or a plastic zip bag with corner snipped off), to pipe 1 inch cookies onto parchment lined baking sheet. Bake for 1 and 1/2 hours, rotating baking sheets halfway through. Turn off oven and let cookies sit for a few hours until completely dried. These keep for a few weeks if stored in a sealed container.

VAIN Products Used: 

Very Vanilla Meringues

Zucchini Bread

Ingredients: 

3 eggs

2 cups granulated sugar

1 cup vegetable oil

2 cups grated, peeled raw zucchini

1 T plus 1t VAIN vanilla extract, I used Indonesian Vanilla Extracted in Ginger Spirits

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon double-acting baking powder

1 T pumpkin pie spice

1 cup coarsely chopped walnuts

1 cup chopped dates 

 

Directions: 

Beat the eggs until light and foamy. Add the sugar, oil, zucchini, and vanilla and mix until well combined. Combine the flour, salt, soda, baking powder, and cinnamon and add to the egg-zucchini mixture. Stir until well blended, add nuts and dates, and pour into two 9 x 5 x 3 inch greased loaf pans. Bake in a preheated oven at 350°F for approximately 1 hour or until a skewer inserted into the center of the loaf comes out clean. Cool on a rack. This recipe can be frozen after baking.

Zucchini Bread