Have had a few threads in regards to vanilla and there are so many lovely recipes using this beautiful ingredient so thought we could put them all together here. I shall start the ball roling with a cheesecake.
Vanilla bean Cheesecake With Hazelnut Cinnamon Crust
Preheat the oven to moderate (180C/160C fan-forced). Lightly grease a 24cm springform tin (inside top measurement 23cm).
Combine the butter, vanilla, flour, spices, sugar and hazelnuts in a medium bowl. Press mixture over the base of the prepared tin; place tin on an oven tray, refrigerate for 20 minutes.
Bake base in a moderate oven for about 20 minutes or until browned. Spread with jam. Reduce temperature to slow (150C/130C fan-forced).
For the vanilla bean filling, split vanilla bean in half lengthways; scrape out seeds. Meanwhile, beat cream cheese, ricotta, vanilla seeds, half the sugar and juice in a small bowl with an electric mixer until just combined; do not over-beat. Transfer to a large bowl.
Combine the remaining sugar and eggs in a bowl, beat with an electric mixer for 5 minutes on high speed or until thick and creamy.
Fold egg mixture into cheese mixture, pour over prepared base. Bake in a slow oven for about 35 minutes or until firm to touch.
Cool cheesecake in oven with door ajar; refrigerate overnight.
cookessentials,
Apr 23, 3:19am
Vanilla & Strawberry Jam
I love this one on a freshly made scone. The vanilla adds a beautiful warmth to the jam IMO.
1 kg strawberries 1 kg caster sugar 1-2 lemons 1 vanilla pod split and scraped
Hull the strawberries and place in a bowl. Sprinkle over the sugar.
Juice lemons reserving the seeds. Add 1/4 cup lemon juice to strawberries. Place reserved seeds in a small bowl. Cover with 1 tablespoon warm water. Stand both mixtures overnight.
The next day, scrape strawberry mixture into a saucepan. Drain water from seeds, reserving liquid. Discard seeds; add reserved liquid to pan with strawberry mixture. Add the vanilla bean and scraped seeds.
Cook over low heat until the sugar dissolves. Increase heat to medium. Cook, skimming the scum from the surface for about 55 minutes or until the rolling simmer can not be stirred out.
The jam is of setting stage when some of the jam dropped onto a cold plate starts to wrinkle when pushed with your finger.
Pour into sterilised jars.
cookessentials,
Apr 23, 4:14am
Muscovado Brown Sugar biscuits 300g (2 cups) plain (AP) flour 1/2 teaspoon bicarbonate of soda (baking soda), sifted 1/4 teaspoon fine sea salt 170gunsalted butter 340glight brown sugar (I used Muscovado) 1 medium egg, plus 1 medium egg yolk 2 teaspoons vanilla extract In a small bowl, whisk together the flour, bicarb and salt. In the large bowl of an electric mixer, beat the butter and sugar together until combined. Add the egg and the yolk one at a time, beating well after each addition. Add the vanilla extract and beat until incorporated. The batter should be quite light and fluffy at this point. Scrape down the bowl. Add the flour mixture and mix at the lowest speed until just combined. Give the mixture a final stir with the scraper to incorporate any remaining flour. Cover the bowl and refrigerate for an hour or so to make the dough easier to handle. Turn the dough onto a large sheet of clingfilm (parchment paper doesn't seem to work in this case) and roughly shape it into a log. Using the clingfilm, shape the dough into a smooth log, then twist the edges to tighten. Refrigerate the log for several hours until firm enough to slice. Preheat the oven to 180Cor 170Cwith fan. Line two large trays with parchment paper. Unwrap the cold dough and slice it into thin 5mm (about 1/4") discs. Lay them out on the trays, allowing room for spreading. Work quickly, as the dough will warm up and soften with handling. bake for 10 minutes, rotate the trays, and then bake for a further 5 minutes or until golden brown. The wafers will crisp up as they cool on a wire rack. Store the cooled wafers in an airtight container.
cookessentials,
Apr 23, 4:14am
Muscovado Brown Sugar biscuits 300gplainflour 1/2 teaspoon bicarbonate of soda (baking soda), sifted 1/4 teaspoon fine sea salt 170gunsalted butter 340glight brown sugar (I used Muscovado) 1 medium egg, plus 1 medium egg yolk 2 teaspoons vanilla extract In a small bowl, whisk together the flour, bicarb and salt. In the large bowl of an electric mixer, beat the butter and sugar together until combined. Add the egg and the yolk one at a time, beating well after each addition. Add the vanilla extract and beat until incorporated. The batter should be quite light and fluffy at this point. Scrape down the bowl. Add the flour mixture and mix at the lowest speed until just combined. Give the mixture a final stir with the scraper to incorporate any remaining flour. Cover the bowl and refrigerate for an hour or so to make the dough easier to handle. Turn the dough onto a large sheet of clingfilm (parchment paper doesn't seem to work in this case) and roughly shape it into a log. Using the clingfilm, shape the dough into a smooth log, then twist the edges to tighten. Refrigerate the log for several hours until firm enough to slice. Preheat the oven to 180Cor 170Cwith fan. Line two large trays with parchment paper. Unwrap the cold dough and slice it into thin 5mm (about 1/4") discs. Lay them out on the trays, allowing room for spreading. Work quickly, as the dough will warm up and soften with handling. bake for 10 minutes, rotate the trays, and then bake for a further 5 minutes or until golden brown. The wafers will crisp up as they cool on a wire rack. Store the cooled wafers in an airtight container.
cookessentials,
Apr 23, 4:28am
Butterscotch Bars
A good standby and easy to make. great for the lunchbox as an occasional treat. 300g plainflour 1/2 tsp bicarbonate of soda (baking soda) - sifted 215g dark brown sugar, firmly packed 250g)unsalted butter, softened 1 largeegg 2 tsp pure vanilla extract 360g mixed chocolate chips (I use Callebaut dark and milk) Preheat oven to 150 Cwith fan. Grease or line an 8" (20cm) square pan with Baking paper. Combine flour and soda in a medium bowl, stirring well with a wire whisk. Add the chocolate chips, and stir to combine. In a large mixing bowl, blend the butter and sugar together using an electric mixer, then add the egg and vanilla. Beat until light and smooth. Scrape down the bowl, then add the flour and chocolate chips. Blend at low speed until just combined - do not overmix. Spoon the finished mix into the baking pan and level the top off. Bake for 35 - 45 minutes or until a thin sharp knife inserted into the centre comes out clean of cake mixture (ignore the melted chocolate). Do not overbake. Leave the bars in their pan and cool the whole thing on a wire rack. When cool, cut into bars and serve. These freeze very well and defrost perfectly by lunch time, making them an ideal school treat.
cookessentials,
Apr 23, 9:19pm
Vanilla Syrup
2 litres filtered water 1 kg white sugar (possibly more) ¼ cup brown sugar 1 or more fresh vanilla pods 2 Tbspvanilla extract (plus a couple of vanilla pods that were soaking in the vodka)
Scrape out the fresh vanilla pod and add the seeds, plus the pod into a large pot.Add the water, sugar, soaked vanilla pods and brown sugar and heat gently until the solution boils and the sugars dissolve.
Add the vanilla extract and bring back to the boil briefly.Allow to cool a little, then check that the syrup has thickened slightly (otherwise you’ll just end up with sugary water).The thickness of the syrup is related to the amount of sugar – if you’d like greater viscosity, simply add more sugar until it reaches a consistency you’re happy with.Taste for vanilla – you want to add as much vanilla extract as you can whilst still keeping the syrup in balance. This recipe is all about tasting as you go to ensure the flavour is smooth and well-rounded.
Ladle the syrup into sterilised bottles and seal well. Place the used vanilla pods in a small jar and top up with a little syrup.Store this in the fridge and use it as a “starter” for your next batch, by putting it into the pot with the other ingredients.The starter can be used several times before the macerated beans lose their oomph.
willyow,
Apr 23, 9:27pm
While not exactlyrecipes - I discovered this site today talking about the health benefits of pure vanilla - soI thought I'd share :-
1/4 cup sugar 3/4 cup port 1 tsp vanilla extract 4 figs
Combine sugar and port in a saucepan, bring to a simmer and add vanilla and figs. Simmer covered for 5 minutes. Serve warm or cold.
mctavi,
Apr 25, 9:01am
Yum! How do you know when figs are ready on the tree!
cookessentials,
Apr 25, 9:05am
Usually when they droop on the stem or give them a gentle squeeze.
nfh1,
Apr 25, 9:10am
That sounds fantastic.
cookessentials,
Apr 25, 10:14pm
Have done a bit of experimenting and I find that vanilla extract ( home made) seems better using vodka. I use 7-10 vanilla beans for 700ml of vodka. It seems to have a much better vanilla taste than when you use brandy. Three to four months, with the occasional shake does the trick.
cookessentials,
Apr 30, 2:08am
Aah, thankyou willyow, mentioned in your other thread for you to add it here, so that's great.
elliehen,
Apr 30, 3:41am
Today's figgy recipe from National Radio:
Chef: Domenica Houlihan (http://www.cheffingdom.co/abo- ut-us-2/) as heard on Nine To Noon Monday 30 April 2012
Combine the caster sugar, coffee, amaretto and figs in a small saucepan, simmer for 10 minutes.
Preheat oven to 170°C Fan bake, grease a 25cm loaf tin and line with baking paper.
In a food processor combine the hazelnuts and icing sugar and ‘pulse’ until the mixture resembles fine breadcrumbs.
Cream the butter and add the hazelnut-icing sugar mixture.Mix until combined.
Add eggs, one at a time.
Add the flour and mix well.
Pour into prepared tin, place in oven, cook for 30-40 minutes, or until a skewer comes out clean.
Allow to cool slightly, turn onto plate, pour the coffee-fig syrup over, just before serving.
Use the figs to garnish the plate.
Serve with vanilla icecream.
cookessentials,
Apr 30, 4:21am
where's the vanilla extract ellie!
cookessentials,
May 12, 11:30pm
From the Otago Daily Times.
Matt Cross, baker at Nova Cafe in the Octagon, Dunedin, reveals the secrets of his vegan pear and vanilla cake. Vegan pear and vanilla cake 4 poached pears, halved. 1 cup water Two-thirds cup sunflower oil 2 Tbsp vinegar 2 tsp vanilla 3 cups flour 2 cups sugar 2 tsp baking soda
Line a round cake tin and lay the pears in the bottom.
Put all the other ingredients into a bowl and mix until smooth.
Pour the mixture on top of the pears - the tin should be large enough so the mixture comes about of the way up.
Bake at 180degC for about 40 minutes until golden.
willyow,
Jun 18, 7:06am
Made these today - the name says it all. fabulous
World's Best Brownies 1 Cup butter 3/4 cupDutch Cocoa 2 Cups sugar 2 tsp vanilla extract 4 eggs 11/2 cupsstandard flour 1/2 cup chopped walnuts or roasted hazelnuts ( optional but recommended) Preheat over to 160C Grease a pan(25-30cm square) Mel butter in pan over low heat. Sift in the Dutch cocoa and whisk
Put the mixture in a large mixing bowl and allow to cool. Gently stir in (till just blended only) - sugar and vanilla extract -lightly whisk the eggs and lightly blend into the mix - sift in flour and combine Stir in the chopped nuts. Pour the mix into the greased pan,
Bake for about 40 minutes until thebrownie centre springs back when lightly pressed and the edges start to pull away from thepan sides.
Don't overcook - if it's starting to smell really really good - it's done!
L:et cool, sprinkle with some icing sugar if you want, and cut into small squares. Of course it is calorie free, so you can eat the lot. The key is using real cocoa andpure vanilla extract - the flavour is fabulous.
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