vanilla extract


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vanilla extract

[və′nil·ə ′ek‚strakt]
(food engineering)
Flavoring prepared from vanilla beans with or without the addition of sugar, dextrose, or glycerol; contains soluble matter from not less than 10 grams of vanilla beans in 100 milliliters.
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Finally, add the vanilla extract and give it one final stir.
These high-quality bourbon vanilla extracts from Madagascar have been certified by ECOCERT, an independent certification organization whose internationally recognized seal guarantees that products are both natural and organic, and that they have been processed using traditional methods.
5 Another animal study found that vanilla extract had powerful liver protective abilities, as well as anti-inflammatory abilities.
Serves 10-12 375g (13 oz) self-raising flour 1/4 teaspoon baking powder 175g (6oz) soft margarine, plus extra for greasing 375g (13oz) caster sugar 3 eggs 3 large ripe bananas, peeled and mashed 1/2 teaspoon vanilla extract 11/2 teaspoons bicarbonate of soda 75ml (3 fl oz) buttermilk for the icing 50g (2oz) softened butter 125g (41/2oz) soft cream cheese 1 medium or large ripe banana, peeled and mashed 1/2 teaspoon vanilla extract 800g (1lb 12oz) icing sugar ?
2 Once mixed, fold through the crushed Oreos & vanilla extract.
Add the vanilla extract. Gradually beat in the flours, and knead the mixture lightly to make soft dough.
Ingredients 3 small ripe bananas 200g soft brown sugar 1 tsp vanilla extract 75g walnuts, chopped 1 tsp bicarbonate of soda Half tsp salt 180g wholemeal spelt flour 75g soft unsalted butter 1 egg Method 1 Preheat the oven to 180C and line a small loaf tin with greaseproof paper (or a small loaf liner).
Cream together the butter and sugar, then gradually beat in the egg and vanilla extract.
INGREDIENTS: 25g/1oz butter; 3 x 32cm x 38cm/13in x 15in filo pastry sheets; 250g/9oz chocolate and hazelnut spread; 100ml/31/2floz double cream; 1tbsp caster sugar; 1/2tsp vanilla extract; a little icing sugar METHOD: Preheat oven to 200C/400F/ Gas 6.
Eerie eyeballs (Makes 12 cakes) Ingredients For the red velvet cakes: 60g unsalted butter, at room temperature 140g caster sugar 1 large egg, at room temperature 1/2tsp vanilla extract 4tbsp red food colouring Pinch of salt 30g cocoa 225g plain flour, sifted twice 120ml buttermilk 1/2tsp cider vinegar 1/2tsp bicarbonate of soda For the vanilla icing: 60g unsalted butter, at room temperature 4tbsp full-fat milk 1tsp vanilla extract 360g icing sugar 2tbsp double cream For the eyeballs: 250ml canned coconut milk 125g granulated sugar 5 sheets leaf gelatine Blue and black food colouring For the worms: Marzipan Copper food colouring Method Preheat the oven to 180C/gas 4.
570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or 1/2 tsp vanilla extract 4 eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 1 Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
INGREDIENTS For the cake: 50g butter, softened, 50g caster sugar, 1 egg (at room temperature), 1 tsp vanilla extract, 50g self-raising flour, 1 tsp warm water To decorate: 50g strawberry jam, 50ml double cream, 1/2 tbsp icing sugar, a f few drops of vanilla extract, 9 shortcake biscuits, 1 medium and 2 small strawberries, about 1 tsp freeze-dried strawberry pieces METHOD 1.