Cins Homemade Extracts Vanilla Cinnamon And Cinnamon Nutmeg Recipes

Steps:

• Using a sharp knife, slice the vanilla beans open lengthwise to expose the seeds. Tuck the beans in the jar or bottle and pour in the vodka. Close the jar, shake it a few times, and place it in a cool, dark space. Let the jar rest for 6 to 8 weeks, shaking it again once or twice a week. The mixture will get darker and darker over time. When the extract starts to run low, top it off with more vodka and shake again. Also, whenever you use a vanilla bean, don't hesitate to add it to the jar after you've used it. This will continue to "feed" your vanilla extract and it should keep forever. Vanilla Variations: Vanilla Sugar: Split 2 vanilla beans and scrape the seeds into an air-tight container with 3 cups granulated sugar. Cover the beans in sugar and tightly seal. Let the sugar sit for 2 weeks. Use just as you would use regular granulated sugar.
• Vanilla Almonds: Preheat the oven to 300 degrees F. Beat the egg white with the vanilla extract, add the almonds and stir to coat. Combine the sugar, salt, and cinnamon and combine with mixture. Place in a single layer on a greased baking sheet. Bake at 300 degrees F for 20 minutes. Remove and cool on wax paper and break into clusters.

Steps:

• Put ingredients in container.
• combine.
• Place in dark area such as cabinet for 3 to 4 months or longer. The taste improves with length.
• Servings are based on 1/2 cup vodka.

Steps:

• HOMEMADE VANILLA: To make you can use Vodka, Brandy, Rum, or even Tequilla (I used Vodka to make mine). I wonder if Mexican Vanilla has Tequilla, since that's their drink of choice. I used 6 (6-inch) vanilla beans, slit open 3/4 of the way down (just leave a little bit at one end attached together), put into a tall thin glass jar then filled to above beans with the Vodka. Then It has to sit in a dark place for 6 to 8 weeks and be turned up-an-down (back an forth) once a week. After 6 to 8 weeks your Vanilla is ready to use. Here's a tip for you: If it's a bit too bitter for you, then add a little 'simple sugar' syrup to take away the bitter after taste. OR.... you can also use a little rum to do the same......although I do have a recipe for the ''simple syrup'' if you need it. You probably already have one.
• Heres another tip: You can make a large amount at one time instead of several small bottles if you'd like. Then fill smaller jars with it to use out of. It makes nice gifts as well.....make a lable for your jars like 'From the Kitchen of....'' and put on them to give away. Remember you leave the vanilla beans in the jars so you can make more.......when you've used about 1/2 the liquid in the jar, then add more of the alcohol (Vodka) to fill the bottle back up above the beans. This will turn to vanilla extract quicker than the first making. You don't have to leave it set as long because ....it already has a good start.
• Making Cinnamon extract is made the same way: You just use long cinnamon sticks instead of vanilla beans. Add Vodka and set out of the light for several weeks until a dark rich color appears. I love using the tall bottles for this, because if you use the small ones, you have to break the cinnamon sticks in half.
• Making Cinnamon-Nutmeg extract....again it's made the same way: You can put some of the broken cinnamon sticks in with about 3 nutmeg pods into smallshort jars and do the same as above. I zested a bit off one end of each (or one) pod so to open the pods up a bit (I think the vodka can soak in better).
• REMEMBER: To turn the jars back and forth a few times durning the weeks they are setting in a dark place, to keep it mixed.
• Bottles: Some of the bottles I use were replicas of the 1899 Coca-Cola bottle. I love the antique look (the one with the tall cinnamon sticks in it is in one...hard to tell because the Cola part doesn't show up in the light). The small bottle is a salt shaker replica of a small Ball jar (with a cap under the lid so it won't shake out). The bottle I used to make the Vanilla Extract in, was just the bottle the 'long vanilla beans' came in (with a lable I made).
• POT OF PEACH-CINNAMON: Celestial Peach, with 2-T of my ''homemade cinnamon-extract'' added to the pot of hot tea.
• SALAD: Romaine Lettuce, Ice Berg Lettuce, rough chopped. Red & Green Bell Peppers, diced. Celery, Cauliflower & Broccoli cuts. Red Cabbage, rough chopped. Carrots, sliced long ways. And some dried fruit...Cranberries, Cherries, Bananas, Yougart coated Raisins & Pineapple tid bits. Chives & Onion, diced . With a few raw Peanuts mixed in. Seasonings in Salad: Dill weed, Basil & Garlic Seasoning Blend, Creole Seasoning. Dressing for Salad: White Truffle Oil, EVOO & Raspberry Wine Vinegar. Mix (whisk) together with the seasonings and pour over salad.