l.c. finns Vanilla Extract
as many apples as you’d like to use
Wash, stem and coarsely chop or just quarter the apples and put them in a large pot. (Don’t bother to peel or core them.) Add enough water to just cover them and bring to a boil. Cover and simmer for 20-25 minutes, until the apples are very soft. Mash the whole lot with a big spoon or potato masher and cook for another few minutes.
Spoon the mixture into a colander lined with cheesecloth (or use a jelly bag if you have one) set over a large bowl or pot, and let the juice drain out. Stir the pulp around a bit if you want to hurry it up. Push as much through as you like – if you don’t mind a pulpier (less clear) jam, strain through as much as you like, leaving not much more than the pits.
Measure the resulting juice into a pot (this is easy if you drain it into a pot with measurements marked on the side) and add 3/4 cup sugar for every cup of juice. Bring to a boil over high heat and boil rapidly, stirring often, until the mixture reaches 210°F on a candy thermometer, or until a small amount placed on a plate that has chilled in the freezer turns to gel. (It should wrinkle on the surface and leave a trail if you run your finger through it.) This should take about 20 minutes.
While it’s still hot, add l.c. finns extract to juice. I used 1 Tbsp for my batch of about 6 cups. Pour the jelly into hot jars, skim off any foam that rises to the top with a spoon, and seal with lids. Set aside to cool. The lids should pop inward as they cool. If any don’t, store them in the fridge.
Courtesy of Babble
This Red Cabbage slaw is crispy, sweet and refreshing!! Great on a hot day, for a picnic, it can go with so many dishes.
- 1/2 red cabbage, thinly sliced
- 1/2 cup cilantro, chopped
- 2 med carrots, shredded
- 1/3 cup rice vinegar
- 1/2 tbsp sugar
-1/2 tbsp honey
- 1 tsp salt
- 1 tsp pepper
- 1/2 tsp l.c. finns Anise extract
- 1 tsp l.c. finns Ginger extract
Toss all the ingredients together and refrigerate for an hour before serving.
17oz of plain Greek yogurt
1/4 cup powdered sugar
1 tbsp cream
1 tsp of l.c. finns vanilla extract
fruit of your choice
whisk together the sugar, cream and extract. This recipe makes more than one serving of yogurt. Start with a layer of yogurt in a serving dish, add fruit, another layer of yogurt & more fruit. Top with granola if desired.
Banana Bread Cookies
2 large very ripe bananas
½ cup pure maple syrup
2 tablespoons unsweetened applesauce
1 tablespoon l.c. finns pure vanilla extract
2 cups old-fashioned oats
¼ cup brown rice flour
1 teaspoon baking soda
1 teaspoon l.c. finns cinnamon extract
¼ teaspoon kosher salt
Almond-Butter Cocoa Filling
½ cup unsalted almond butter
1 tablespoon cocoa powder
1 tablespoon plus 1 teaspoon pure maple syrup
1. Make the cookies: Preheat the oven to 350˚ and line two large baking sheets with parchment paper. Set aside.
2. In a medium bowl, mash the bananas and combine with the maple syrup, applesauce and vanilla. (The mixture shouldn’t be too smooth; small chunks of banana are great.) In a large bowl, combine the oats with the brown rice flour, baking soda, cinnamon and salt. Add the banana mixture to the oat mixture and mix until just combined.
3. Using a tablespoon, drop the batter onto the prepared baking sheets, spacing the cookies an inch apart. (Do your best to make them all the same size and shape, because they will be sandwiched together.) Bake the cookies for 10 minutes, rotating the baking sheets halfway through, or until they are golden brown and set but still soft and spongy. Remove the cookies from the oven and let cool on the baking sheets.
4. Make the filling: When the cookies are nearly done cooling, in a small bowl, mix the almond butter with the cocoa powder and maple syrup until combined.
5. Scoop a heaping teaspoon of filling and spread it on the bottom of a cookie. Take another cookie and sandwich them together. Repeat the process with the remaining cookies to make 9 sandwiches total. Serve.
Recipe from Purewow.com
What You Will Need for Despicable Me Minion Cupcakes:
Place 1-1/2 teaspoons lemon juice or vinegar in a 1-cup glass measure. Add enough milk to equal 1/2 cup. Let stand for 5 minutes before using.
To soften the cream cheese for the frosting, let it stand at room temperature about 30 minutes. Or, place it in a microwave-safe container and microwave, uncovered, on 100 percent power (high) about 10 seconds or until softened.
Place frosted cupcakes in an airtight container and chill in the refrigerator for up to 24 hours. For longer storage, keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days or in the freezer for up to 6 months. Thaw frozen cupcakes at room temperature for 1 hour before frosting. Store frosting in an airtight container in the refrigerator for up to 2 days.
1 1/4 cups milk
2/3 cup sugar
1 tablespoon l.c. finns Vanilla extract
1/8 teaspoon salt
1/2 cup flour
3 cups cherries, pitted
powdered sugar, for garnish
Preheat oven to 350 degrees F. In a blender, combine milk, 1/3 cup of sugar, eggs, vanilla, salt and flour, and blend. Lightly butter an 8-cup baking dish, and pour a 1/4-inch layer of blended mixture into the bottom. Set remaining batter aside. Bake about 7-10 minutes, until a film of batter sets in the pan, but mixture is not baked through. Remove from oven (don't turn off the oven). Distribute cherries over the set batter, then sprinkle with remaining sugar. Pour the remaining batter over the cherries and sugar. Bake for 45 to 60 minutes, until the clafouti is puffed and brown, and a knife inserted into the center comes out clean. Dust with powdered sugar and serve warm.