Homemade Vanilla Extract

Recently, I have been interested in making my own ingredients instead of buying processed ingredients at the store. When I came across this recipe for homemade vanilla extract in The Encyclopedia of Country Living I was very excited. Carla Emery lists three different recipes for vanilla extract- two that include alcohol and one that does not include alcohol. I am not sure which one would taste better, especially since you would not be able to taste the alcohol flavor in the final product, however it seems that the non-alcoholic recipe can be used immediately, while the alcoholic versions need to sit between 1-2 months before they can be used.

OLD-TIME VANILLA EXTRACT:

Use 4 oz. vanilla beans, 16 oz. edible alcohol, and 16 oz. water. Slice the beans and cut into fine pieces with a sharp knife. Thoroughly powder them in a mortar with 1-2 oz. granulated sugar. Put the powder into the alcohol and water mixture. If you don't have pure alcohol and are substituting a strong whisky blend or brandy, use correspondingly less water. Let the vanilla soak in the liquid for 4 weeks. Strain. The liquid is your extract.

EASY VANILLA EXTRACT:

 Use 1 quart of any good 80-proof brandy and two split vanilla beans. Soak them in a corked jar for two months before using.

NON-ALCOHOLIC VANILLA EXTRACT:

Cut up one vanilla bean into small pieces, place in a bowl. Pour 1/4 cup of boiling water over them; cover bowl and allow mixture to steep overnight. Blend mixture. Strain and return juice to the blender. Add 1/2 teaspoon of liquid lecithin, 1-tablespoon honey, and 1-tablespoon vegetable oil. Blend; pour into a bottle, cap and refrigerate. Before using, shake well. 

No-Fry Doughnuts

Rainy, dreary Seattle days always have me craving a warm breakfast of coffee and doughnuts. I would prefer not to venture out into the horrible weather on these days, so an easy, at-home recipe for doughnuts is the perfect remedy. Carla Emery received a fantastic recipe from a fan for no fry doughnuts. This recipe may be slightly healthier than regular doughnuts because of the lack of frying oil. However, depending on the amount of butter, sugar, and cinnamon you garnish the doughnut with, maybe not. If you do not have a doughnut cutter laying around your kitchen, you can use a large round cookie cutter and a small round cookie cutter to create the doughnut shape and hole in the middle.

NO-FRY DOUGHNUTS

Just as if you were making bread, combine 2 packages of yeast, 1/4 cup warm water, 1/2 cup scalded lukewarm milk, 1/2 cup sugar, 2 eggs, 1 teaspoon salt, 1/3 cup shortening, 1 tablespoon nutmeg, 4.5 cups of flour, and 1.2 teaspoon cinnamon. Knead, cover, and let rise for 50-60 minutes. Turn onto a floured board and roll with a rolling pin until dough is about 1/2 inch thick. Cut with a doughnut cutter and carefully life with a spatula onto a greased cookie sheet. Brush with melted butter. Let rise until doubled in bulk. Bake at 425 degrees for 8 to 10 minutes. Brush with more butter. Dust with cinnamon and sugar. 

BBQ Seasonings

Even though the weather may not reflect the season, summer is almost here! The next few months will be jam packed with barbecues and picnics. No barbecue is complete without hamburgers or hot dogs. I am a fan of veggie burgers and veggie dogs layered with delicious homemade condiments.



BARBECUE SAUCE
1. Combine 2 tablespoons of brown sugar, 1/2-cup vinegar, 1/2-cup water, 1-teaspoon salt, 1 small chopped onion, 1/8-teaspoon chili powder, 1/4-teaspoon Tabasco sauce, 1/2-teaspoon mustard, and 1 can of tomato sauce.  
2. Mix well.

DIJON MUSTARD

1. Combine 1 large chopped onion, 3 minced cloves of garlic, and 2-cup dry white wine in a non-aluminum pan.
2. Cook on low heat for 10 minutes.
3. Then let steep for 15 minutes.
4. Strain and discard solids.
5. To your flavored liquid, now add 4 oz. dry mustard, 1/4-cup honey, 1-tablespoon plain-flavored cooking oil, and salt to taste.
6. Simmer again, stirring constantly, while you evaporate it until it's thick enough to spread.

KETCHUP

Combine equal parts of water, strong Japanese soy sauce, and molasses. Add fresh or ground ginger, coriander, and pepper. Mix well.

PEPPER RELISH

1. You'll need 3 quarts of chopped cucumbers, 3 cups of chopped sweet green peppers, 3 cups of chopped sweet red peppers, 1 cup chopped onion, 3/4 of cup canning or pickling salt, 4 cups ice, 8 cups water, 2 cups sugar, 4 teaspoons each of mustard seed, turmeric, whole allspice, and whole cloves, and 6 cups white vinegar (5%).
2. Add cucumbers, peppers, onions, salt, and ice to water.
3. Let stand for 4 hours.
4. Drain.
5. Re-cover vegetables with fresh ice water for another hour.
6. Add spices to sugar and vinegar.
7. Heat to boiling and pour mixture over vegetables.
8. Cover and refrigerate for 24 hours.
9. Heat mixture to boiling and fill hot half-pint or pint jars leaving 1/2-inch headspace.
10. Adjust lids and use conventional boiling-water processing.