Vanillasugar Recipes

VANILLA SUGAR

Steps:

• Place sugar in an airtight container. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center into sugar; add bean. Seal container and shake until blended. Let stand, covered, at least 1 week. Use as regular granulated sugar, discarding bean as it loses its flavor.

VANILLA SUGAR

Steps:

• If vanilla bean is whole, slice down side of bean with back of knife and scrape seeds into airtight container with the sugar. Bury bean in sugar and seal tightly with lid. Let sit for 1 to 2 weeks. Use as regular, granulated sugar.

VANILLA SUGAR COOKIES

Steps:

• In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
• In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until light and fluffy. Add the egg and vanilla and beat until combined.
• Add the flour mixture in 2 batches, scraping down the bowl after each addition. Beat until the dough just comes together, being careful not to over mix.
• Turn out the dough onto a lightly floured surface. Form the dough into a ball, wrap it in plastic, and refrigerate for 30 minutes.
• Place the ball of dough between 2 pieces of parchment paper and roll out to 1/4-inch thick. Keeping the dough in the parchment, transfer to a cookie sheet and place in the refrigerator for at least 1 hour.
• Preheat the oven to 350 degrees F.
• Cut out the cookies in the desired shapes and place on a half-sheet pan lined with parchment paper or an un-greased nonstick cookie sheet, at least 1-inch apart. Transfer to the freezer and chill for at least 15 minutes or until they are firm.
• Bake until the cookies are light golden brown, about 10 minutes.
• Let cookies cool completely on the sheets before decorating.

VANILLA SUGAR

Steps:

• Pour the sugar into an airtight container. If the vanilla bean is whole, slice it halfway through the long way, open up the bean, and use a spoon or kitchen knife to scrape out the black gooey specks. Stir the specks into the sugar, and bury the bean pod in the sugar. Cover the jar and let stand for at least 1 week.

VANILLA SUGAR

Steps:

• Bury vanilla bean in sugar in a sealable container and let stand at least 2 days to allow vanilla to infuse sugar with its flavor.

VANILLA SAUCE

Steps:

• In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

VANILLA SUGAR

Steps:

• Place sugar in a medium bowl. Using a sharp paring knife, halve vanilla beans lengthwise. Scrape vanilla seeds from the pod into the sugar using the side of the knife. Mix vanilla seeds and sugar using your finger tips or a fork, to evenly distribute the seeds throughout the sugar. Strain sugar mixture through a fine mesh sieve into an airtight container. Halve vanilla pods crosswise, and submerge them in sugar. Cover and store in an airtight container up to 3 months.

VANILLA SYRUP

Steps:

• In medium saucepan over medium high heat, bring water and sugar to a boil.
• Cook until mixture thickens slightly, about three minutes.
• Remove from heat, stir in vanilla and let cool to room temperature.
• Refrigerate in an airtight container for up to two weeks.

VANILLA SUGAR (VANILLEZUCKER)

Steps:

• Cut the vanilla bean in quarters and place in the bowl of a small food processor. Add the sugar. Process until the vanilla bean is finely ground and well distributed. The sugar will be powdery.
• Transfer the sugar to an airtight container. It will keep indefinitely.

VANILLA SIMPLE SYRUP

Steps:

• Bring sugar and 1 cup water to a boil in a saucepan over medium heat, and cook, stirring, until sugar has dissolved. Let cool completely. Stir in vanilla extract.