HOMEMADE VANILLA EXTRACT

If you are looking for a unique stocking stuffer gift, here is a super easy one....homemade vanilla.

The best vanilla extracts are NOT made with the same kind of vanilla beans that you bake with. It is made with Madagascar Grade B extract vanilla beans which are only about $15 for 25 vanilla beans on Amazon.

The 6" beans aren't very pretty to look at (they are not plump and supple like the expensive ones) AND you CAN NOT bake with them), but they make GREAT extract. When you order them, they will arrive looking like this:

All it takes, to make vanilla, is:

1 quart of vodka  (see tip below)
4 ounces of Madagascar Grade B extract vanilla beans

This makes a LOT of vanilla!! I like to put it in pretty little bottles and tuck them into gift baskets, so a quart of extract is a good thing.

TIPS: 

Don't waste your money on expensive vodka, thinking that it will make better vanilla...it does not.  Good news!! The cheapest vodka works just as well as expensive vodka for this project!!

For the initial "brewing", you will need a jar that is a bit bigger than a quart since the vodka AND vanilla beans have to fit into it.

Cut the vanilla beans into 1/2" pieces and put them into a quart of vodka..........that's it!!  Now all you have to do is shake the bottle a little (every few days) and after a month (at room temperature), it will be vanilla extract!! What could be easier?

Before using the extract (or giving it away), strain the spent vanilla bean pieces out of the extract. Personally, I enjoy seeing the tiny vanilla seeds in my baked goods, but if you don't, just run the final vanilla through a coffee filter.

Decorative bottles like this are available online for about $2.50 each, they turn vanilla into a pretty gift.

This extract will be good "forever", or until the very last drop. No need to refrigerate it.

The vanilla in this photo is only 2 weeks into the extract process (see how rich it looks already?)

For those of you who are concerned that homemade vanilla

is not as "strong" as commercial vanilla...never fear!!

This homemade vanilla is very potent (in a good way) and

you will LOVE baking with it!!

ENJOY!!!

SWEET POTATO PECAN PIE CUTIES

These (super-easy) bite-size cuties are packed with a delicious cinnamon, sweet potato and pecan filling AND they are only 45 calories each, it doesn't get much better than that!!!

SWEET POTATO FILLING

1 cup cooked and mashed sweet potato
3 tablespoons white sugar

1 teaspoon cream (or evaporated milk)

1/8 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon salt

PECAN TOPPING 
1/3 cup chopped TOASTED pecans
1/4 cup brown sugar, packed
1 tablespoon light corn syrup 
1/2 teaspoon vanilla extract
1 egg white

2 (2.1 ounce) packages mini-phyllo shells

Poke sweet potato a few times with a fork and place it on a pie plate with 2 tablespoons of water; cover loosely with waxed paper and microwave on high till tender (my microwave takes 7 minutes). 

To one cup of (peeled) mashed sweet potato, add sugar + cream + vanilla + cinnamon + salt and mix it with an electric mixer until smooth. Set aside.

In a different small bowl, combine TOASTED pecans + brown sugar + syrup + vanilla + egg white. Stir well and set aside.

Place phyllo shells on a baking sheet lined with a wire rack. Put 1 (slightly heaping) teaspoon of the sweet potato filling into the bottom of each shell, gently pushing down a little. 

Gently spoon 1/2 teaspoon of the toasted pecan mixture over the sweet potato mixture. Bake at 350F for 20 minutes. 

Cool completely on the wire rack.

ENJOY!!!

NOTE: Our Walmart sells these little pre-made phyllo shells in the ATHENS brand.

MINI MAC and CHEESE BITES

Whether you are feeding little kids, teens or adults, everyone loves these easy to make (and serve) party treats. They are mild in flavor, but you can jazz them up a little by using half cheddar and half pepperjack cheese in the sauce. They stay warm for quite a while but are also tasty at room temperature (nice and creamy).

1/2 pound elbow macaroni
2 tablespoons butter
2 tablespoons flour
1  1/2 cups milk
2 cups shredded sharp cheddar cheese (divided)
2 ounces cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper
small pinch of cayenne
1 beaten egg

Boil the elbow macaroni in SALTED water for 8 minutes, then drain and set aside. Preheat oven to 400° and spray MINI muffin pan with cooking spray.

Note: Salting the water is important. If you don't you will have to increase the amount of salt in the sauce.

In medium size pan, melt butter and stir in flour until smooth and bubbly, let it simmer for about 30 seconds or so.

Slowly add the milk (whisk while you add it) and bring it to a simmer (it will thicken just a little).

Stir in 1+1/2 cups of the cheese (set aside the other 1/2 cup) and add the cream cheese, salt, pepper and cayenne. Stir to melt.

Mix the cooked macaroni, the cheese sauce and the beaten egg. Spoon mac and cheese into greased mini muffin cups and top with just a few shreds of the remaining cheddar cheese.

Bake at 400° for 15 minutes.  IMPORTANT: Let cool for 5 minutes before you take them out of the pan.

NOTES: I cook mine for 14 minutes, then put them under the broiler for the last minute (but watch them so they don't over brown).

NOTES: If you like a little spice, use half shredded sharp cheddar cheese and 1/2 pepper jack cheese.

 

CLICK ON THIS PHOTO

This recipe makes about 4 dozen mini bites

 

 

ENJOY !!!

NOTE: I've tried adding fried bacon, but (for some reason) they are harder to get out of the pan if you do that.