Vanilla Extract

GREAT VANILLA EXTRACT

Vanilla Extract can be made with just about any type of alcohol that you might have. Vodka is used (el cheapo is fine) because it imparts the least smell and taste to the extract. Vanilla whiskey, bourbon, rum, brandy, whatever, can be made by just adding vanilla beans to the your favorite bottle of booze, and letting it sit in the cupboard for about a month, shaking it about twice a week. They make great gifts for friends!

Vanilla Extract

10 -- 12 Whole vanilla beans
2 cups (16 -- 18 ounces) Vodka (the cheap-o stuff works just fine)
1/4 cup modified simple syrup (1/8 cup sugar, 1/4 water)
(The simple syrup helps to take the edge off of the alcohol)

Cut the vanilla beans into large pieces. In a large container with a tight fitting lid,

combine vanilla beans with the vodka. Cap and allow to "steep" at room temperature

for four to six weeks, shaking occasionally. The longer the beans hang out in the vodka,

the happier the extract! (You would be happy too, hanging out in vodka for several weeks!)

Strain the mixture through several layers of cheesecloth and then add the syrup, if

you wish. This extract will keep for several years.

Vanilla Bourbon Extract

1/2 cup Kentucky Bourbon (pick your favorite!)
4 or 5 vanilla beans

Chop vanilla beans into small pieces. Do not lose any of the little black seeds. Drop the pieces into a clean jar and cover with the bourbon. Cover with a tight-fitting lid and keep in a dark place, shaking every other day. Vanilla Extract will be ready in about 2 weeks. The mixture can be added to indefinitely. Use just as you would regular vanilla extract. Store it anywhere, and it will keep for several years.

Karen’s Kickin Vanilla Rum

(courtesy of Karen Andrews, Florida)

4 vanilla beans (whole)

2 cups Silver Rum

1 cup water

1 cup sugar

Place vanilla beans in a clean 1 quart mason jar, or other jar with screw on lid

Pour in rum.

Place in cool dark place for 2 to 3 weeks. 2 weeks is weakest vanilla flavor. 3 weeks is extreme vanilla.

After your weeks are over, use a fine mesh strainer to remove the vanilla beans.

Then place mixture in a clean 1 quart mason jar.

Put sugar and water in sauce pan and cook wile stirring until sugar is dissolved. Allow to cool.

Add sugar/water mixture to vanilla rum, cover and put back in cool dark place for 1 to 2 months.

ENJOY!

Yields 1 quart.