Homemade Vanilla Extract

A couple years ago, we received homemade vanilla extract as a Christmas gift, and I discovered how amazingly simple it is!  The only items needed are vanilla beans, vodka, bottles with caps or corks, and time. I ordered Madagascar vanilla beans online (getting a better price on a larger quantity of beans).

With a sharp knife, I cut a long slit the length of each bean, leaving about 1/4" at each end, and placed the beans in washed bottles (using 3 to 4 beans per 8 ounces of vodka).  I poured the vodka into the bottles, completely covering the beans. After placing the cork in the bottles, I placed them in a cool, dark location.  The vanilla should be ready to use in about eight weeks, but additional time will provide a more intense vanilla flavor.  

After I add pretty labels, the homemade vanilla will be ready to be given as gifts to friends and family. 

Refrigerator Ever-Ready Rolls

A friend who is a caterer gave me this wonderful roll dough recipe. I prefer the flavor and texture of these rolls over a traditional bread dough for making bierrocks, cheeseburger or breakfast pockets. Very yummy!

Refrigerator Ever-Ready Rolls

1 T. rapid rise yeast
1 cup warm water - 110 to 115 degrees
2 tsp. sugar

Dissolve first three ingredients and set aside.

2 cups very warm water
1 1/4 tsp. salt
3/4 cup sugar
3/4 cup oil
2 eggs, beaten
8 cups flour

Add the remaining ingredients to the first three and mix by hand or with mixer for approximately 8 to 10 minutes. Turn out into a greased bowl and allow to double in size. Punch down and either make your rolls or refrigerate dough for up to two weeks and use as desired.  

Bake at 400 degrees for 10 - 12 minutes.

The Kids Come Through!

I am always pleasantly surprised at the thoughtful gifts my children give me.  They seem to find the perfect items, without any prompting from me. . .usually.  I've been known to drop a few hints here and there, and being the bright kids that they are, they are quick to catch them.  But these gifts were of their own doing, and I love them!  

I should have had these dinner napkins twenty years ago!  Instead of verbal reminders of good manners,
let the napkins say it all!  I can't wait to use these on dinner guests. . .all in good fun, of course.  Thanks, Ashlea! 

Bring on the butter!  Knowing I've been a huge Paula Deen fan since our visit to The Lady & Sons (click to link to blog post), what better way to renew my interest in cooking than with a new Paula Deen cookbook?  And throw in a cheese biscuit mix for good measure!  I've already selected a few "must try" recipes. 
Thank you, Tyler and Baillie!

New Year - New Food

For the last several years, primarily since Tyler left home, I've been touting the line that I've retired from cooking.  Nobody is buying it.  And I think my family is conspiring against me to make sure that doesn't happen.  More on that later.  As I was mulling over resolutions for the new year, I decided that if I am going to continue cooking, I might as well make it interesting.  Therefore, I want to be purposeful this coming year to cook or bake one new recipe each week.  I also intend to share the selected recipe on my blog.  But don't get too excited.  I will not be attempting to channel Julia Childs.  In my kitchen, simplicity is the ticket. . .as well as being flavorful, of course.  I look for recipes that I can make fairly quickly, without needing to buy a bunch of unusual ingredients.  

Tonight's recipe was Hoppin' John, a recipe I picked up from the Tasty Kitchen blog.  Since it consisted of beans and rice, the meal was just about perfect in my book.  I'd get along great in South America.  

Click here for the recipe. (I took the short-cut and used canned black-eyed peas, and it was still wonderful!)

Fat Man's Ice Cream

Joel hasn't made homemade ice cream for quite a few years, but we decided it would be great to make some for a picnic we're attending later this afternoon.  We pulled out our family's favorite recipe. . .they don't call it Fat Man's for nuttin'.   

1 lb. Milky Way candy bars, cut up
2/3 cup sweetened condensed milk
1/2 cup chocolate syrup
1 quart whipping cream
1 quart half & half


In a 4 quart Dutch oven, cook candy bars, sweetened condensed milk, and chocolate syrup over low heart, stirring frequently, until the mixture is smooth.  Remove from heat.  Stir in creams.  Poor into storage container, cover, and chill completely.  Pour into a 4 or 5 quart ice cream freezer can and freeze.  Ripen about four hours, repacking ice once or twice. Makes 12 cups ice cream. . .you don't even want to know the nutritional content.  Just enjoy!!