The best and easiest way to make extraordinary vanilla. Homemade Vanilla The vanilla bean is the seed of an orchid and goes through several different processes before we receive it, beginning with hand-pollination. I started making my vanilla potion a few years ago and have continued to this day. Most of the time I use vodka as my base to make my vanilla but brandy also makes a beautiful vanilla product. The secret to making a great vanilla extract is the seeds, and exposing them to the alcohol base. You do this by chopping the vanilla beans into ½-inch pieces and mixing them with the alcohol base, sealing the container and letting it set in a dark place. Homemade Vanilla Ingredients • Vanilla beans (6 per cup of liquor) click here for beans • Liquor (at least 80 proof of vodka), brandy or bourbon • Jar with a tight sealing lid, size depends on the amount you're making. I like using these . Instructions 1. Slit each vanilla bean lengthwise, then cut into 2-inch pieces. This exposes more bean (and seeds) to the liquor. 2. Add liquor and beans to the container. Seal, then shake a few times. I try to shake every day but I usually end up shaking the container when I see or remember it. Store it in a cabinet where it's dark. 3. You can start using it in about 3 months. It truly gets better as it ages. After a couple of uses, top it off with more liquor. Not too much, a little at a time and don't remove the beans. Options • For gift-giving, strain the vanilla (save the beans) into a nice bottle ( here ) and add 1 whole vanilla bean. The bean can be cut in half if need be. Always keep the beans submerged, whether making or gifting the vanilla. • Vanilla will last almost indefinitely, especially if it has been strained. • Brandy with vanilla beans makes a wonderful liqueur. Tips • Never use plastic to store vanilla, ever! • Don't worry about the teeny tiny vanilla seeds if they are left in the vanilla; that is where most of the flavor comes from. KEYWORDS homemade vanilla, best homemade vanilla Close-up of vanilla seeds. Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Jump to Recipe

Our simple and easy recipe to make Homemade Kahlua. Homemade Kahlua Makes about 1½ quarts Homemade Kahlua Ingredients • 2 cups boiling water • 4 cups sugar • 3 ounces of a quality instant coffee • 1 fifth of a good vodka • 1 vanilla bean (slit in a few places along the length) You will need a 2 quart container with a sealable top. (do not use plastic) Instructions 1. In a large bowl, mix the water, sugar and coffee together, making sure that the sugar is dissolved. 2. Add the vodka and vanilla bean; mix thoroughly. 3. Pour all the ingredients into the sealable container; seal; let sit in a dark place for a month (or longer). The flavor improves with time. Info • Vanilla beans • Glass flip-top jars KEYWORDS homemade Kahlua recipe , best homemade Kahlua recipe Share Pin Share Jump to Recipe RATE Don’t love it Not great Good Great Love it PRINT

Our Simple Lemon Extract recipe is so easy to make using only two ingredients. How to Make Lemon Extract According to the Oxford Dictionary, extract is a preparation containing the active ingredient of a substance in concentrated form. It's that simple and so is this recipe. It's just 2 ingredients-lemons and vodka. Use a sharp peeler with a light touch to avoid getting too much of the white pith from the lemons. I love the flip top bottles and jars, especially when doing things like this. One of my new favorites is the mini printer (shown above). I can print one label or several. This works really well for doing things like my recipe for Lemon Extract. It connects to your phone so the designs are endless. If you want to give our Simple Lemon Extract for a gift, it needs a minimum of two months to process. After straining into a decorative bottle, add a piece or two of fresh zest in the bottle. KEYWORDS fresh lemon extraxt, best lemon extract, simple lemon extract Simple Lemon Extract Ingredients • 3 or 4 lemons • Vodka (high proof to get the best results You will need a jar with a tight-fitting lid, non-corrosive, a zest peeler, and a label with the starting date. Instructions 1. Wash and dry the lemons. 2. Using the peeler, remove the skin of the lemons in strips, removing only the colorful skin. Try to avoiling the white pith underneath; it will add bitterness if there is too much. 3. Fill you jar with the lemon strips(pack down if necessary) 4. Pour in the vodka, making sure it covers the peels. Add lid, seal, and label. 5. Sit the jar aside in a cool, dark place. I use an upper cabinet away from the stove. 6. It will take up to 2 months for the alcohol to extract the lemon essence from the peels. I like to shake it about twice a week to further the process. After the time is up, check the extract for strength; not strong enough for you, leave it longer. You can use it during this time, just pouring off what you need. KEYWORDS best le mon extract, easy lemon extract, simple lemon extract

Small muslin bags filled with spices and aromatic herbs. Sachets (bags of spices) Although some like to use squares of cheesecloth to wrap their herbs and aromatics in, I prefer to use the little muslin bags. For me, this is the best way that I know of to add additional flavor to soups, vegetables and beverages. You can use dried or fresh herbs, but no powders. Some herb stems, like parsley, contain flavor as well. If you wish to make herb bags using cheesecloth, see the instructions below. Not to be confused with bouquet garni, which is a bunch of herbs tied together. These bags aren't just for cooking. You can easily put dried lavender, camomile or other fragrant herbs to make sachets to put into your bath. They make great gifts too! Ingredients • Muslin bags, washed and dried (see instructions below) • Suggestions for herbs and aromatics (NO powders): Parsley stems Sage Bay leaves Peppercorns (white or black) Cloves, whole Dried Thyme Garlic cloves Basil Rosemary Tarragon Marjoram Oregano Lemon or orange zest Chives Instructions (to make herb sachets) 1. For each bag, start with a large pinch or a stem of the dried or fresh herbs you want to use, and no more than 4 or 5. See ideas for combinations below. 2. Pull the strings tight to close the bag and tie in a knot. Instructions (to wash bags) 1. In a large pot, add ½ cup baking soda for every 25 bags; add bags; pour in enough water to cover plus 2-inches. 2. Bring to boil; let boil for 1 minute; drain into colander. Repeat process 1 more time. Place bags back in pot with no baking soda and bring to boil; immediately place in colander and let drain and cool for 5 minutes. 3. Spread on clean baking racks and set aside to dry. When they are dry, place in a clean container that seals. Store until needed. Sachet Suggestions • Apple cider: cinnamon, allspice, cloves, star anise, peppercorns • Mulled wine: cinnamon, cloves, cardamom pods, orange zest or peel • Chicken stock, soups: parsley stems, sage, rosemary, thyme, garlic • Italian soups, sauces: basil, oregano, fennel seeds, chili peppers • Beef soups, stews: parsley stems, thyme, bay leaf, peppercorns How to make little cheesecloth bags. You will need cheesecloth; bought by the yard or in a package and twine. Wash per the instructions above. After drying, cut into 6-inch squares, place your choice of herbs (dried or fresh) in the center (no bigger than a golfball), and pull the cheesecloth around the herbs and tie; I prefer cooking twine. FYI, no granulated herbs. KEYWORDS herb sachets, herb bags

Useful cooking terms to use in the kitchen. Common Cooking Terms for Sauces & Gravies One of the hardest things for anyone to learn is how to make sauces and gravies. Some sauces just involve cooking liquid at a simmer until the sauce thickens (tomato sauce, spaghetti sauce), others involve thickening with a mixture of flour and fat. Two things I can't do without when making these are a good heavy- bottomed pan and a sturdy whisk . They make the process so much simpler. Holy Trinity This is a term you often hear in Southern cooking, especially in the deep South. It simply means a mixture of onions, celery and green pepper, primarily used as a sautéed base for many Southern dishes, like beans and rice. Mirepoix Similar to the Holy Trinity, it's a sauteed mix of 2 parts onion,1 part celery and 1 part carrots, cooked until done but usually not browned. The vegetables are all cut the same size (¼ or ½-inch) , making it easier to cook. This mixure of sautéed vegetables is the base for many recipes of Southern cooks. Roux My mother (and I'm sure my grandmother) had been making a roux for years and never knew what it was called. Especially when they made gravy, because that was a big thing at our house. Roux is simply equal parts of fat and flour that is cooked over heat (usually medium) until it's smooth and the "raw flour" taste is gone. I use a whisk, constantly mixing and gradually adding the liquid until I get the consistency that I like. Butter, oil or bacon fat are the ones I use most often. Most ofter, milk was the liquid that was added to the fat mixture. The longer you cook roux (before adding the liquid), the darker it gets and the flavor deepens at bit. White sauce (or Béchamel) is from the French cuisine and is the base for a lot of their dishes. For a small amount, start with 1 tablespoon each of fat and flour. For something like Country Style Steak, I use ¼ cup of each and add milk as my liquid. Deglazing If you've seen anyone make gravy after cooking bacon or sausage, then you're familiar with deglazing. When you cook or sear most meats, they leave tiny bits of flavor stuck to the pan. The experts call that "fond". If you're going to make gravy, after cooking the meat, remove any excess fat and burnt bits that won't be used by dabbing with a paper towel. (Or carefully pour it out and strain if saving for later use.) Add a little water to the pan and bring to a simmer, then start gently scraping the bottom of the pan; let it cook down a little bit before adding the liquid for the gravy. Then continue cooking, and whisk while adding the liquid a little at a time until it reaches the consistency you like. For other ideas on a form of de glazing, check out my simple recipes for Lemon Chicken and Chicken Picatta . KEYWORDS mirepoix, holy trinity, roux, deglazing

Simple and easy way to make brown sugar. How to Make Brown Sugar Brown sugar is super easy to make. All you need is molasses and white granulated sugar, because that is exactly what brown sugar is made from. Ingredients • For light brown sugar-1 cup sugar + 1 Tbsp molasses • For dark brown sugar-1 cup sugar + 2 Tbsp molasses Instructions You can mix by hand, mixer or food processor. My hand mixer works well for me, especially if I'm only doing a cup or two. Mix until combined. To Store • Place your brown sugar in a jar with a tight-fitting lid. Add a few marshmallows to help keep it moist. KEYWORDS how to make brown sugar, brown sugar ingredients

Spices that are used in mulled wine and cider. Mulling Spices There is nothing like the smell of mulling spices in a pot with simmering apple cider. I love to sip cider when curl ed up with a good book, most often a gardening book. I have already started planning my garden for next year while everything is still fresh in my mind. Remember that the ingredients are mere suggestions, not carved in stone. It's OK to just have a hint of spice if that's what you like. My personal favorite is allspice, cinnamon, and orange peel. It's all a matter of personal taste. Mulling spices have been around a very long time. I read that it dates back to the Greeks and Romans, flavoring leftover wine. One of my favorite treasures is a hand-written book containing recipes from a household in 1820. One of the first recipes in it was for mulling spices. There were lots of additions and substitutions, so I'm guessing that some of the spices were not always available or accessible. I like using the little muslin bags instead of cheesecloth squares for contain ing the spices. But regardless, either will need to be washed and dried before use. I have simple instructions on how to do this. Yo u will need 6 to 8 small muslin bags, washed and dried. Check here for more information on how to clean and order the muslin bags. LLAC Ingredient Tips Whenever I am doing recipes like mulling spices, I always make sure to use the freshest spices available. I compare it to using stale coffee instead of fresh. It really does make a difference in the flavor. • Cinnamon Sticks -True cinnamon should be more of a tannish-brown in color, not the reddish-brown hue of cassia. The smell should not be overly strong, just delicate and sweet which gives it a subtle flavor that will compliment the rest of the ingredients. • Nutm eg -Numeg is a seed and adds a warm nutty flavor to to mulling spices. The inside of nutmeg is called mace, another spice fragrant spice. I like to use mace in pound cakes. • Allspice -The flavor of the dried unripe berries is like a combination of cinnamon, cloves, and nutmeg. It's used a lot in baking. • Cardamom Pods -This spice belongs to the same family of ginger and tumeric. It's a very old spice that known to have been cultivated for over 4000 years. It has a spicy and sweet taste. I use it sparingly. • Cloves -It has fruity, minty and woody characteristics. It's one of my favorite spices and brings back many good memories of the holidays. My mother and I would make pomander balls and stack them in bowls around the house. Pomander balls are simply oranges that have been studded with cloves. They are very fragrant and wonderful! • Dried Orange Peel -You can buy it or make it. After peeling an orange, I set the peel aside to dry and when I get enough, I process them until they are the size of peas. I have used oranges and tangerines, it doesn't matter as long as the skins were clean before drying. Lemons are good too. Mulling Spices Ingredients • 2 cinnamon sticks • Nutmeg, 2 whole • ¼ cup of each of the following: Allspice Cardamom pods Cloves Dried prange peel Instructions 1. In a large zip top bag, place all the spices except for the orange peel. 2. Crush spices with a rolling pin; I use my meat hammer to whack the cinnamon and nutmeg. Do NOT crush it too fine, you want to just break them up to release the flavors and aromatics. 3. Add the orange peel to the mixture, press out the air and store until needed. Alternate Spices • Black peppercorns • Star anise (1 per muslin bag) • Dried Ginger (I found freeze dried) LLAC Tips • I usually do no more than 5 to 6 kinds of spices per bag. • My favorite spices are cinnamon, allspice, and orange peel. • Cinnamon, lemon peel, and ginger are a good combination. Picture does not depict actual amounts.

Using our recipe, make the best Chicken Stock or Bone Broth. Share Pin Share Jump to Printable Recipe▼ How to Make our Chicken Stock or Bone Broth I started making Chicken Stock a few years ago after I had a very disappointing trip to the grocery store. They were out of chicken stock so I bought broth and it was pathetic with no smell or flavor. I had made stock off and on for a long time but making TIME was the problem. I use a lot of stock (beef and chicken) in my cooking so I made it a habit to set aside time, usually once a month, to make stock for our household. One of the best things about making your own stock is that you control the amount of salt that goes in. I do use bouillon sometimes but since it does contain a lot of salt, I try to avoid it. About the Ingredients. . . • Chicken bones -The amount of ingredients below is for one and a half pounds of bones or carcasses. Most grocery stores will sell you chicken bones or give them to you free if you give them advanced notice. I also save the carcasses from roasted chickens or turkeys, place them in the freezer until I'm ready for them. Do not use chicken pieces with a lot of meat on the bones; most of the flavor and goodness comes from the bones. Plus the meat doesn't taste really good after it has cooked for a long time. • Celery -I use one stalk of cleaned and rough chopped celery • Carrots -Same as the celery but I use one medium carrot. • Onion -One half of a medium onion, rough chopped • Water -Use filtered if possible, especially if your water has lots of chlorine. It does affect the taste and the final results. • Vinegar -It helps to draw more flavor and goodness from the bones; you won't taste it either. • Sea salt -I use one teaspoon per 1½ pound batch. • Cracked pepper -¼ tsp per 1½ pound batch. Did you know that Bone Broth is not only nutritious but chocked full of vitamins and minerals. It's also been proven that it contains amino acids which help your immune system, repairs your body, and supports your skin. Not all bone broth is equal though and it depends on the amount quality of the bones. You can see the layer of chicken fat (schmaltz) in the picture above. Once it's cold (picture below), I will remove it and freeze in small portions to use at a later time. You don't have to remove the fat; it has great flavor. After removing the chicken and vegetables with my spider strainer , I use a strainer with a handle like a scoop to get out the large bits and then this strainer to remove the rest, leaving a beautiful broth. You don't have to do the fine straining like I did; it depends on how you intend to use your broth. Sometimes I like to use the broth in clear soups, like a consommé. Made in USA RATE Don’t love it Not great Good Great Love it PRINT Chicken Stock or Bone Broth Recipe Ingredients • 1½ lbs chicken or turkey bones or carcass * (adjust to what you have) • 1 stalk of celery, cleaned and rough chopped • 1 medium carrot, cleaned and rough chopped • Water to cover by 3 inches, regardless of the amount in the pot • 2 tsp vinegar • 1 tsp sea salt • ¼ tsp cracked pepper You will need a large pot with a lid; it needs to have a 3-inch headspace after adding the water. Instructions 1. Place all the ingredients in a large pot. Cover with water; start cooking on high; turn to low when you see it starting to boil; top with the lid. 2. Cook for a minimum of 12 hours; 18 is better; 24 is best. 3. Remove the bones and vegetables when done. Using a fine sieve, strain all the stock into a bowl or jars. Cover and let sit until it can be refrigerated. I have found this to be the best way; the fat ** (schmaltz) is easier to remove this way. * If you are using a carcass, it's best to "break it up' before putting in the pot. ** I remove the fat and put it in a jar in the fridge (1 week) or freeze it in 2 Tbsp amounts (6 months). • The chicken fat is great for gravy, carmelized onions- just about anywhere you would use butter. I've even used it in making biscuits!

A mix for Chocolate Chip Cookies with simple ingredients that is easy to put together. Chocolate Chip Cookie Mix Makes about 18 cookies This mix makes a great gift, especially for a bride, new mom or neighbor! It's so simple to put together since the main ingredients are already measured out. Print the recipe and enclose it with the mix as a gift. • These are so easy to make, even for a novice baker. • A box of these would make a great gift or an addition to a gift basket. • For gift-giving, layer the ingredients in a jar. Chocolate Chip Cookie Mix Makes 18 cookies Ingredients • 1 cup all-purpose flour • ¾ cup sugar (I use ¼ cup + 2 Tbsp of white sugar and the same amount of brown sugar, but you can use all brown sugar) • ¾ tsp baking soda • ¾ tsp salt • ¾ cup chocolate chips To complete the recipe you will need ½ cup softened butter (1 stick), 1 large beaten egg, and ¾ teaspoon of vanilla or almond flavoring. You will also need a baking sheet covered with parchment paper. Preheat oven to 350°F. Instructions 1. Mix the ingredients with the butter, egg and flavoring. Using a spoon or scoop, drop by tablespoons onto onto the prepared baking sheet. 2. Bake at 350°F for 9 to 11 minutes. You want them golden brown. Options Instead of the chocolate chips add: • ½ cup of chopped dates and ½ cup of chopped nuts or • ¾ cup butterscotch chips or • ½ cup chopped candied orange peel and ¼ cup almond slivers • ½ cup shredded coconut and ¼ cup sliced blanched almonds Jump to Printable Recipe▼ Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it Printable recipe for Gift-Giving ►

Cream Cheese Pastry for Pies Makes 2 pie shells Ingredients • 4 ounces of cream cheese, softened • ½ cup butter • 2 Tbsp half and half • 1¼ cups flour • ½ tsp sea salt Instructions 1. Cream softened cream cheese and butter; beat in half and half. 2. Work in flour and salt until a dough forms. Wrap in plastic and refrigerate for a couple of hours before using. 3. Divide dough into two pieces. Roll out each piece as you would any piecrust. Tips • To bake the shell; preheat oven to 425°F; bake shell in lower part of oven until slightly brown. • To prebake before adding filling: pierce pie shell and brush with egg white; preheat oven to 450°F. Bake until set, but not browned. KEYWORDS best pie crust, cream cheese pie crust, pie crust Share Pin Share PRINT RATE Don’t love it Not great Good Great Love it

Our Best Chocolate Layer Cake This is another recipe that I have used for years. It's not difficult but it does take a little planning. It teams up with our Chocolate Buttercream Frosting . About this cake . . . • This recipe was given to me several years ago by a professional baker. It was his most requested chocolate cake. • I have used my recipe for Easy French Silk Chocolate Pie to frost the tops of the layers instead of regular frosting. It must be refrigerated. • The layers of this cake freeze beautifully. • Our recipe makes mouthwatering cupcakes too! KEYWORDS chocolate, best chocolate cake recipe, cocoa, moist chocolate cake, chocolate buttercream Our Best Chocolate Layer Cake Ingredients • 1 cup unsifted unsweetened cocoa powder • 2 cups boiling water • 2¾ cups all purpose flour (sift before measuring, then scoop and level off) • 2 tsp baking soda • ½ tsp salt • ½ tsp baking powder • 1 cup butter, softened • 2½ cups granulated sugar • 4 eggs • 1½ tsp vanilla extract Instructions 1. Preheat oven to 350 degrees. Grease well and flour 3 cake pans, 8 or 9-inch. 2. In medium heatproof bowl, combine cocoa with boiling water, mixing with whisk until smooth; cool completely. 3. Sift flour with baking soda, salt and baking powder. Set aside. 4. In large bowl of electric mixer combine butter, sugar, eggs and vanilla. Gradually turn it up to high speed and beat until light and fluffy, scraping bowl occasionally. At low speed, beat in the flour mixture alternating with the cocoa mixture, starting and ending with flour. Do not overbeat. 5. Divide evenly into pans smoothing tops with spatula. Tap pans twice on the counter then bake 25 to 30 minutes until surface springs back when lightly pressed with fingertips. Cool in pans 10 minutes; make sure sides are loose then remove from pans. Cool on racks. Options • If I am not going to use the cake layers right away, I remove each layer and place on a cooling rack, lay a large piece of plastic wrap over the cake pan (you don't have to wash the pan) then place a cake layer, right side up, in the pan and fold over the plastic wrap. Do this with each layer, then place them in the fridge for up to 2 days. This step makes it so much easier to fill and frost too! PRINT Share Pin Share Jump to Printable Recipe▼

Rustic Apple Pie PRINTABLE RECIPE ▼ I love easy recipes, especially pies, and this is one of our favorites. This is a great recipe when you don't want to go through the hassle of making a fluted pie crust. And I've found that more people will eat this crust, so it's a win for me. Rustic Apple Pie Ingredients Crust: • 1¼ cups plain flour (chilled if possible) • 1 tablespoon sugar • 1 teaspoon sea salt • 8 tablespoons (1 stick) cold, unsalted butter, cut into small cubes* • 3 tablespoons ice water (sometimes I need more, depending on the weather) Filling: • 4 to 4½ cups prepared apples (peeled, cored, sliced into 8 to 10 wedges each) • ½ cup sugar • 4 tablespoons cornstarch • ¾ teaspoon cinnamon (could also use apple pie spice) • 1 tablespoon water • 1 large egg Instructions 1. Crust : In a large bowl, mix the flour, sugar and salt. Toss the butter cubes with the flour and cut it with a pastry cutter until the butter is the size of small peas. Sprinkle the ice water over the pastry and, using a spatula, keep folding the mixture (adding more water if needed). Soon the mixture, when pressed together) will form a rough ball. Form the dough into a 6-inch disc; wrap in plastic and chill at least 20 minutes. Remove from chilling; place on parchment sheet and roll into a 13-inch circle. The edges of the crust will be uneven, not perfect. 2. Preheat the oven to 425°F. 3. Filling : In a large bowl, place the sugar, cornstarch and cinnamon; mix. Add the prepared apple slices and fold to coat all the pieces. 4. Place the prepared crust, still on the parchment, onto a baking sheet. Place the apples into the middle of the crust mixture and spoon or arrange to within 3 inches of the edges. At this point you can arrange the apples into a pattern. Fold up the edges of the crust, making a pleat every 3 to 4 inches. 5. Mix the egg and water; brush oner the crust; sprinkle with sugar if desired. 6. Place the pie on a middle rack of the preheated oven. Bake for 10 minutes; Lower heat and continue to bake for 20 to 25 minutes until the filling is bubbly. If the crust starts getting too brown, place a piece of foil loosely over the top. Using the parchment, slide the pie onto a wire rack for cooling. • Tart apples, such as Granny Smith, Pink Lady or Macintosh apples work best for this recipe. • Don't substitute shortening for the butter in the crust. • If you like our Rustic Apple Pie, try our Blackberry version too. • Sprinkle cheddar cheese over the top of the warm pie for more flavor. PRINT RATE Don’t love it Not great Good Great Love it