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This is a recipe for vanilla extract that my friends and I
have been using for over ten years. I was told that you
should not let the beans go dry or you have to start over
with fresh vanilla beans.
Vanilla Extract
2-3 or more whole vanilla bean, unsplit
fifth bottle of vodka
Open bottle, add beans -- do not split. Store bottle
in dark place for at least one month. I store the
bottle in the bag the bottle came in. Shake a bit before
using. I fill a small bottle with the extract for regular
use and keep the large bottle stored. Measure out as you
would store bought vanilla extract. As you use it, replenish
with more vodka, keep it "topped off". You will always have
vanilla extract available. No need to replace the bottle
or beans if you do this.
Here are some recipes for lemon and orange extracts. I
haven't tried them so I can't give you my opinion. I
don't know why water is used, I will probably just use
vodka when I get around to making it. I hope these
recipes help all the busy bakers this time of year.
Lemon Extract
Thinly peel one lemon with a vegetable peeler.
Be sure you do not include any of the white part.
Dice the peel and combine with ¼ cup water
and ½ cup vodka. Pour lemon extract into a clean
glass jar and set aside to steep for at least
3 days. Store it anywhere, and it will keep
for up to one year.
Orange Extract
Thinly peel ½ navel orange with a vegetable peeler.
Be sure you do not include any of the white part.
Dice the peel and combine with ¼ cup water and ¼ cup
vodka. Put orange extract into a clean glass jar
and set aside to steep for at least 3 days. Store
it anywhere, and it will keep for up to one year.
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