Vanilla powder adds punch taste

Vanilla adds more flavor to desserts, baked goods, puddings, ice cream, and many other foods. Vanilla will be also a hidden ingredient in savory sauces. Pure vanilla extract will be having more flavor than imitation. When you are looking for a flavor punch, use a vanilla bean. Find the beans in the spice aisle of the grocery store. Since they are pricey you want to make the most of them.

Different types of beans in a Vanilla Beans is done by selecting in a Store, and Use. Vanilla bean is the fruit of an orchid, and goes back centuries. The Ztecs used the beans to flavor chocolate drinks. There are three types of beans: Bourbon-Madagascar (the thinnest), Mexican, which has a rich flavor, and Tahitan, which is the thickest.

It is not advised to buy the beans that look dry and shriveled because the flavor will be shriveled, too. Beans should be stored in a dark place to retain their flavor. To use a bean, cut it lengthwise all the way down and scrape out the seeds with a spoon. It is easy to make your own extract, according to Wallis, and you do it by putting two beans in a glass container with a half cup of vodka. Store the extract a week or more before using.

When you have eaten vanilla bean ice cream you are used to seeing the tiny seed specks. Vanilla is favorite flavor, far and above chocolate, and always you can add twice the amount called for in recipes. Make vanilla bean cookies with a bean and pure vanilla extract. They were yummy and especially fresh out of the oven.

Ingredients:

• 1 cup butter (2 sticks)
• 1 1/2 cups granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• Seeds from 1 vanilla bean
• 2 teaspoons pure vanilla extract
• 2 3/4 cups regular flour

Method:

In a large mixing bowl cream butter and sugar together until fluffy. Add eggs one at a time and beat a bit more. Add baking soda, salt, vanilla seeds, and extract. Turn mixer to low and slowly add flour, finishing with a wooden spoon. Drop by rounded teaspoons onto a nonstick baking sheet. Bake at 375 degrees for about 10 minute, or until the cookies are set and the edges start to brown. Cool a few seconds before removing from pan. Makes about 6 dozen cookies.

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