Best Brandy Vanilla For Baking Recipes

BRANDY BALLS

Steps:

• In food processor, process vanilla wafers into fine crumbs. Pour crumbs into large bowl. Add nuts, 3/4 cup powdered sugar and 2 tablespoons cocoa; stir to combine.
• In small bowl, stir together brandy and corn syrup until well combined. Add to dry mixture; stir until dough-like mixture forms.
• Roll mixture into 1-inch balls. Roll each ball in additional powdered sugar. If desired, place each in mini paper baking cup. Store in airtight container up to 2 weeks.

HOMEMADE VANILLA EXTRACT

Steps:

• Using a sharp knife, slit the vanilla beans so the beans are exposed. No need to completely split the bean in half, just slit down the middle. If the length of the vanilla beans don't fit into your bottle or jar, cut the vanilla beans into smaller pieces. Place beans into bottle or jar.
• Pour vodka on top. A funnel helps. Use a little extra vodka, if needed, so the beans are fully submerged. Shake a few times.
• Store vanilla at room temperature out of direct sunlight. Shake about once per week or once every couple weeks. Vanilla can be ready to use in as little as 8 weeks, but I recommend at least 6 months for optimal flavor. 12+ months is great!
• As you begin to use your vanilla, you can refill with a little vodka each time. Give it a shake after you refill and give it a shake before each use, too. If you're gifting the vanilla or if you don't have any more alcohol to refill, remove the beans completely after first use. The beans will become a little slimy if they aren't almost fully submerged.
• Unused aged vanilla extract (with the beans fully submerged) will last several years. If it still smells good, it's still good to use! Aged extract without the beans will last indefinitely. Once you begin using the vanilla and adding more alcohol after each use, the beans will eventually need to be replaced. It's hard to give a specific amount of time as some may use (and refill) the vanilla more quickly than others. After about 1 year of frequent use and refilling, you will you find the vanilla flavor less intense. Simply remove old beans, add fresh beans, shake, and continue to use/refill.

BRANDY MOIST CAKE

Steps:

• Cream margarine; gradually add the sugar, beating well with electric mixer set at medium.
• Add egg whites 2 at a time, beating well after each addition.
• Combine yogurt, brandy and vanilla; stir well. Add to creamed mixture beating well.
• Combine flour, soda, and salt; gradually add to yogurt mixture.
• Beat and additional minute.
• Pour batter into a baking pan with high sides or a Bundt pan coated in cooking spray.
• Bake at 350 degrees for 55 minutes or until a toothpick comes out clean when inserted in cake.
• Yield 16 serves.