Vanilla Information
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Vanilla Information
  Vanilla  
Last updated 6/12/2012 1:28:12 AM. Recipe ID 63455. Report a problem with this recipe.
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      Title: Vanilla information
 Categories: Info/tips
      Yield: 1 Servings
 
      1    Information
 
  VANILLA (Vanilla planifolia); is native to Central America and Mexica.
  Mexica monopolized the profitable Vanilla trade for three centuries.
  It is now produced mainly in the Malagasy Republic (Madagascar) and
  neighboring islands of Reunion and Comores. Lesser amounts come from
  Java, Tahiti, and Mexico. Long before Columbus discovered America,
  the Aztecs enjoyed a drink call "Xoco-Latl" made from cocoa and
  vanilla beans. This was discovered by Cortez, and Vanilla was taken
  back to Spain from where its use soon spread to other parts of
  Europe. Vanilla is the fruit of an orchid plant; each hand-pollinated
  flower becomes a long slender pod or bean which is picked while still
  green. It undergoes a curing and drying process during which aroma
  and flavor are developed. Pure Vanilla Extract, a delicate, subtle
  flavoring, is a complex mixture of natural ingredients, many of which
  are unknown. Imitation vanilla extract is a mixture of color and
  synthetic flavors, mainly vanillin. Pure vanilla has a pleasant
  "bouquet" and a full, well-rounded flavor that is not present in an
  imitation vanilla extract. For the protection of consumers, Federal
  standards have now been issued to define the name Vanilla Extract and
  provide that no imitation flavors may be used in making pure Vanilla
  Extract. USES...Use Vanilla to flavor most sweet foods such as
  eggnog, milk shakes, hot chocolate and other milk beverages; ice
  cream; rice, bread and other puddings; cakes; cookies; dessert or
  fruit sauces; custards; stewed fruits, fruit compotes; candies;
  glazes; frostings; whipped cream; pies; coffee; tortes; meringue
  shells; cheesecake; dessert souffles; sundae toppings; cream puff and
  pastry fillings; muffins; coffee cakes and cream cheese filling for
  fruit bread. SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES 1 - 2 tsp in
  2 layer cake recipe or mix 1/4 - 1/2 tsp in 1 cup heavy cream,
  whipped 1 - 1-1/2 tsp in 2 cups custard sauce 1 - 1-1/2 tsp in
  frostings for 2 cake layers 2 - 3 tsp in cookie recipe making about 5
  dozen 1/ - 1 tsp in candy recipe using 2 cups sugar 2 tsp in about 4
  cups custard for making ice cream From: Earl Shelsby Date: 08-18-93
 




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Recipe ID 63455 (Apr 03, 2005)

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