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Old 03-11-2013, 10:34 PM   #11
Sammyk
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I put a couple of split beans and everything inside the beans in a fifth of Bacardi light rum.

Is wonderful. We use it in baking where the recipe calls for vanilla. I added some to different wines too.

I too adore the Madagascar vanilla beans


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Old 03-15-2013, 02:25 PM   #12
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I also make my own vanilla and use about an ounce of beans per 250mL of alcohol.


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Old 03-16-2013, 06:27 AM   #13
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Now I am going to start making my own vanilla extract! Love this! I always learn something when I come on this site.
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Old 03-18-2013, 03:32 PM   #14
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Quote:
Originally Posted by bdharstad
Now I am going to start making my own vanilla extract! Love this! I always learn something when I come on this site.
I love my homemade vanilla extract. Easy; cheaper than grocery; and WAY better. Way!

I also make my own cinnamon extract. Great stuff!
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Old 03-20-2013, 02:50 PM   #15
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Wait, cinnamon extract.... ?
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Old 03-20-2013, 06:29 PM   #16
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Quote:
Originally Posted by Melana View Post
Wait, cinnamon extract.... ?
Yup! Easy peasy -- put a couple or three sticks of cinammon in about 8 oz of light (or dark) rum; cap it; let it infuse for a couple of months (shake it every couple of days or so).

It's delicious, and about 4 times as strong as powdered cinnamon, so if a recipe calls for 1 tsp of cinnamon, use 1/4 tsp of extract.
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Old 03-21-2013, 04:23 AM   #17
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Wow - I'm going to try the vanilla extract too, Thanks! My uncle and I take turns buying & sharing beans from http://www.arizonavanilla.com for a kahula recipe we enjoy. Their prices have been right for us.
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Old 03-21-2013, 08:17 PM   #18
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Will definitely be making this. I'm guessing this stuff doesn't go bad?
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Old 03-22-2013, 12:42 AM   #19
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Will definitely be making this. I'm guessing this stuff doesn't go bad?
Don't know. I'm using some I put up in 2009 and it's delicious.

Really, all of you that make your own, make some oatmeal with brown sugar, add condensed milk or cream and a healthy splash of your vanilla. It turns oatmeal into a chewy milkshake.
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Old 03-23-2013, 08:17 AM   #20
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Quote:
Originally Posted by TedLarsen

Yup! Easy peasy -- put a couple or three sticks of cinammon in about 8 oz of light (or dark) rum; cap it; let it infuse for a couple of months (shake it every couple of days or so).

It's delicious, and about 4 times as strong as powdered cinnamon, so if a recipe calls for 1 tsp of cinnamon, use 1/4 tsp of extract.
Ok, I'm on it. Where did you get the sticks?


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