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Homemade vanilla extract made it extra yummy - Page 4

post #46 of 121
I use coffee filters for the seeds.
post #47 of 121
Quote:
Originally Posted by madgeowens

I don't know what made me take a swig lol, I thought hey its vodka, how bad can it be,,,,,omg petewy I switched to crown royal hahaha...I put my bean stalks(lol) in the sugar jar and just use it normally with anything.I love vanilla.........I love it in the cheese cake I make yummmy....I know I am a knucka head but Im colorful!!!!!!



I think my throat muscles tightened up when i read that you drank some -
I can't imagine what your tastebuds did when you had a mouthful of that...

Are you willing to share your VB cheesecake recipe...

Colourful is good... thumbs_up.gif
Yes, we spell it with a *u* in it...lollll

Blue
post #48 of 121
sure.....I will need to get it out of my cookbook...its actually Emeril Lagasse recipe, and its wonderful....I would give it to you off the top of my head, but I would be afraid I would forget something lol.....I will send it to you tomorrow
post #49 of 121
Madgeowens, I'd like the vanilla bean cheesecake recipe, too, please. I love all things "vanilla bean"!!
post #50 of 121
madgeowens, could you please just post it here. tia
post #51 of 121
Ponderiffic, I just finished reading your link to the vanilla extract recipe. Great information. The ratios are the FDA standards, which are much higher than most home recipes. I have 16 beans coming on Thursday, so according to these standards, I can add them to two cups of vodka. I may make the double strength. Some of my baked goods are known for my use of top shelf alcohol, so I was happy to see that Grey Goose is the correct proof.

I am interested to know what you used for your ratios and how you liked it, if it is finished. Thanks for the info.
post #52 of 121
Thread Starter 
Quote:
Originally Posted by scp1127

Ponderiffic, I just finished reading your link to the vanilla extract recipe. Great information. The ratios are the FDA standards, which are much higher than most home recipes. I have 16 beans coming on Thursday, so according to these standards, I can add them to two cups of vodka. I may make the double strength. Some of my baked goods are known for my use of top shelf alcohol, so I was happy to see that Grey Goose is the correct proof.

I am interested to know what you used for your ratios and how you liked it, if it is finished. Thanks for the info.



I did 10 beans per cup, and I had enough beans to make 7 cups of vanilla extract. I strained and bottled it at the beginning of December. I gave some of it away for gifts. icon_smile.gif I have been using it in all my baking since and just love it. I used Smiroff vodka with the red label for mine. I think the hardest part was the straining since I am not very patient. I ended up with vanilla extract all over the place but I smelled delcious! It is by far the most wonderful vanilla extract I have ever encountered.

I can't wait for yours to get finished so you can be in love with it as much as I am!
post #53 of 121
ponderiffic, how long before you started cooking with it?
post #54 of 121
Quote:
Originally Posted by icer101

madgeowens, could you please just post it here. tia



http://www.emerils.com/recipe/5694/new-york-cheesecake-with-caramelized-big-apple-topping


I use this recipe, except I dont use the apple part...I also put scraping from vanilla beans in the cream cheese part, and I do use cinnamon in the graham cracker part....I love this recipe
post #55 of 121
GRAHAM CRACKER CRUST:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1 teaspoon ground cinnamon
6 tablespoons melted butter
CHEESECAKE FILLING:
Cheesecake Filling:
1 1/2 pounds cream cheese, softened
1 cup granulated sugar
2 tablespoons all-purpose flour
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1 teaspoon pure vanilla extract
4 large eggs
2 tablespoons heavy cream
APPLE TOPPING:
1/2 cup granulated sugar
1/4 cup water
1 stick unsalted butter
2 cups peeled, cored, and thinly sliced Granny Smith apples (about 4 apples)

Preheat the oven to 375 degrees F.

In a bowl, mix together the crumbs, sugar, and cinnamon. Add the butter and mix well. Using the back of a spoon, press evenly into the bottom and slightly up the sides of a 9-inch springform pan. Bake until golden, about 8 minutes. Remove from the oven and cool before filling.

In a large bowl, beat the cream cheese with the paddle attachment of an electric mixer, or with a large, heavy wooden spoon until creamy and smooth. Add the sugar a few tablespoons at a time, and when well incorporated, add the flour, lemon peel, orange peel, and vanilla extract. Add the eggs and heavy cream, beating on low speed just until combined, scraping down the sides of the bowl to incorporate all the ingredients.

Pour the batter into the prepared pan and bake in the middle of the oven until set, but the center is still slightly soft (but not wobbly), about 55 minutes to 1 hour and 10 minutes. Remove from the oven, loosen the outer ring, and let cool in the pan on a wire rack. Refrigerate the cake, loosely covered, for 6 hours or overnight.

Remove the cake from the refrigerator and bring to room temperature.

To make the topping, in a heavy, medium saucepan, combine the 1/2 cup sugar and water, and bring to a boil. Lower the heat and cook, stirring occasionally, until the sugar is dissolved. Continue cooking until amber in color, 7 to 10 minutes, swirling the pan occasionally. Add the butter, stir, and cook over low heat until the butter is melted and evenly incorporated. Add the apples and stir to coat with the caramel. Cook, stirring, over medium heat until the apples are tender, about 5 minutes. Remove from the heat and cool before topping the cheesecake.

Top the cheesecake with the caramelized apple topping and serve.
post #56 of 121
Madgeowens, first, thank you for sharing. Second, I'm assuming you use one vanilla bean and scrape the seeds out. Do you mix them with the vanilla extract....or are you using homemade extract with the seeds in it?
post #57 of 121
I may use the extract with the scrapings or one or the other haha depends on my mood....I tell you the orange and lemon zest is what makes this an amazing cheese cake though.....you can use one bean or two whatever you like....I just love the smell of it....but I didnt care for the home made vanilla.....I buy my extract
post #58 of 121
Thread Starter 
Quote:
Originally Posted by scp1127

ponderiffic, how long before you started cooking with it?



I waited 6 months but I could have probably used it before then. I was just following what was suggested on that site. I made my extract in mason jars so I could see how it was darkening. I think it was probably ready enough around 4 months, but I waited.

It IS worth the wait!! icon_smile.gif
post #59 of 121
Thank you MadgeOwens... thumbs_up.gif
I love how it has the orange peel and lemon peel in the filling.

Much appreciated. icon_smile.gif
Bluehue
post #60 of 121
My beans came in yesterday and I got my Grey Goose tonight. So four months from now I will have vanilla extract.

Thanks again, ponderiffic. I had done alot of research but you had exactly what I was looking for.
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