VANILLA SUGAR
Vanilla sugar isn't just for sprinkling. I stir it into angel food cake batter, cookie dough, rice pudding and fruit sauces, too. -Jackie Termont, Ruther Glen, Virginia
Provided by Taste of Home
Time 5m
Yield 2 cups.
Number Of Ingredients 2
Steps:
- Place sugar in an airtight container. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into sugar; add bean. Seal container and shake until blended. Let stand, covered, at least 1 week. Use as regular granulated sugar, discarding bean as it loses its flavor.
Nutrition Facts : Calories 16 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
VANILLA SUGAR COOKIES
Provided by Food Network
Categories dessert
Time 2h20m
Yield 12 (3-inch) cookies
Number Of Ingredients 7
Steps:
- In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
- Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
- Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
- Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
- Preheat the oven to 350 degrees F.
- Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
- Bake until the cookies are light golden brown, about 10 minutes.
- Let cookies cool completely on the sheets before decorating.
VANILLA SUGAR
Provided by Alton Brown
Time 5m
Yield 2 cups
Number Of Ingredients 2
Steps:
- If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.
VANILLA SUGAR
A lot of European cookie recipes use vanilla sugar in place of vanilla extract. My mother would make a large canister in August in preparation for her cookie baking season (between Thanksgiving and the beginning of the Christmas holidays).
Provided by Heide F
Time P7DT5m
Yield 96
Number Of Ingredients 2
Steps:
- Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.
Nutrition Facts : Calories 16.7 calories, Carbohydrate 4.3 g, Sugar 4.3 g
VANILLA SUGAR COOKIES
Make and share this Vanilla Sugar Cookies recipe from Food.com.
Provided by riffraff
Categories Dessert
Time 25m
Yield 48 cookies
Number Of Ingredients 7
Steps:
- Sift together flour, baking powder, and salt; set aside.
- Beat butter and sugar until fluffy.
- Beat in eggs one at a time, scraping down bowl each time, then add vanilla.
- Add flour mixture and mix at low speed until dough just comes together.
- Knead a couple of times just until smooth, then pat into a flat disk, wrap in plastic and chill until firm enough to roll.
- Roll and cut as desired and place on parchment-lined sheets.
- Bake at 350° for 8-10 minutes.
Nutrition Facts : Calories 105.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 17.9, Sodium 35.6, Carbohydrate 15.9, Fiber 0.3, Sugar 8.4, Protein 1.3
VANILLA SUGAR
I have had vanilla sugar in my cupboard for awhile now and it's great to have on hand if you want to add a bit of something extra! I put it on my cereal in the morning.
Provided by Miss Erin C.
Categories Free Of...
Time 5m
Yield 3 3/4 cups of sugar
Number Of Ingredients 2
Steps:
- Fill a glass canning jar with the sugar and vanilla beans which have been cut into thirds After a week, you will have infused sugar that can be used in the place of sugar in cakes, pies, anything sweet!
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- Place vanilla bean pods (not vanilla bean seeds or caviar) into an empty jar and add 1 cup of granulated sugar.
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- Slice the vanilla beans in half lengthwise. Scrape out the seeds in a downward motion using the back of a small paring knife. Reserve the empty pods.
- Pulse until well incorporated. Pour into jars or a large airtight container. Submerge the reserved vanilla pods into the sugar (cut in half to fit, if necessary). For best flavor, allow the sugar to infuse for up to 2 weeks or more.
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- Using a small, sharp knife, cut the vanilla bean lengthwise. Be careful not to slice all the way through the bean.
- Use the knife to carefully scrape out the "caviar" (the seeds inside the pod). Add it to the sugar and mix well.
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- Vanilla extract. The first thing that comes closest to vanilla sugar and the most suitable replacement is the vanilla extract. This extract is not sweet.
- Vanilla powder. The second best thing that comes very close to the texture and taste of vanilla sugar is the vanilla powder. It is purely extracted from the vanilla bean and it will provide a strong rich taste to your baking goods.
- Vanilla syrup. Something that comes close to the taste of vanilla sugar is the vanilla syrup. It is a common sweetener in many cooking recipes as well as in coffee or tea.
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- Add the seeds to the food processor, and process the vanilla sugar until the seeds are evenly dispersed throughout.
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- Using a knife, slice along the full length of each vanilla bean. Using the flat end of the knife, scrape all the seeds out of the beans.
- Mix the seeds, thoroughly into the sugar and make sure there are no clumps of vanilla seeds. Stick the two scraped beans into the sugar as well.
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- Place sugar in your food processor or blender. Any small chopper or even a coffee bean grinder works. (Process in batches if needed.) You can skip the food processor/blender and just mix the sugar and vanilla bean seeds in a bowl with a whisk, but you’ll get better flavor if you pulse the two together.
- Cut the vanilla bean pod in half lengthwise. Use a knife to scrape out the seeds. Place the seeds on top of the sugar. (Save the empty beans/pods.) Use a spoon or another knife to scrape the seeds off the knife– they’re sticky and clumpy.
- Pulse/blend/whisk until all the seeds are broken up and blended, about 10-12 pulses. If you notice extra large clumps, feel free to keep pulsing/whisking or sift them out. Pour vanilla sugar into your jar or container.
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- Place dough in a lightly greased large bowl. Cover with plastic wrap, and let stand at room temperature until slightly risen, about 1 hour and 30 minutes.
- Divide dough into 12 (about 2 3/4-ounce) pieces, and shape into balls. Place dough balls on 2 parchment paper–lined baking sheets, and brush lightly with egg wash.
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