Vanilla Flavored Vodka

Place 3 vanilla beans from Silver Cloud Estates in a 750 ml. bottle of good quality vodka.  The beans can be easily slid down the neck of the bottle.

After 12 days the beans should be thoroughly extracted.  The vodka should be gold in color.  Vanilla flavored vodka can be served over ice or used for flavoring coffee and hot chocolate. It can also be used in almost any cocktail to replace unflavored vodka. 

Vanilla flavored vodka is also wonderful when poured over  fresh fruit, such as pears and apples, or vanilla or chocolate ice cream.

Bailey's Irish Cream

Combine in a blender or large bowl:

• 2 cups whiskey (Canadian, Irish, Rye) or Bourbon.
• 14 oz. Eagle Brand sweetened condensed milk.
• 2 cups half and half
• 4 tbsp. Hershey Chocolate flavored syrup
• 2 tbsp. instant coffee
• 2 tbsp. Silver Cloud Pure Vanilla Extract

Blend or stir until smooth .  Serve over ice Can be stored in a refrigerator for two weeks. If the product separates, shake well prior to serving.

Vanilla Wine

Recipe makes 1 U.S. gallon   (5- 750ml bottles) if making a bigger batch: times everything except yeast

• 2 cans (11.5 oz) Welch's 100% white grape juice frozen concentrate
• 4 vanilla beans (6-9 inches long)
• 1-1/4 lbs granulated sugar
• 2 tsp acid blend
• 1 tsp pectic enzyme
• 1 tsp yeast nutrient
• water to make 1 gallon
• wine yeast (white)

Bring 1 quart water to boil and dissolve the sugar in the water. Remove from heat and add frozen concentrate. Add additional water to make one gallon and pour into secondary. Add remaining ingredients except yeast. Cover with napkin fastened with rubber band and set aside 12 hours. Add activated wine yeast and recover with napkin. When active fermentation slows down (about 5 days), fit airlock. After 30 days, rack into sanitized secondary. Taste wine. If vanilla flavor is sufficient to your taste, discard the vanilla beans. If not, transfer beans to new secondary by remove after additional 30 days and rack, top up and refit airlock. Wait additional 30 days and rack again, top up and refit airlock. After additional 30 days, stabilize, sweeten if desired and rack into bottles.

Submitted By
Christian Adams

Mimi's Vanilla Pound Cake

• 1 cup (2 sticks) butter, softened
• 2 cups sugar
• 1 (8 oz.) package cream cheese, softened
• 1 tablespoon Silver Cloud Estates Pure Vanilla Extract
• 6 eggs
• 2 cups flour
• 1 tablespoon Silver Cloud Estates Ground Vanilla Beans
• 1 tablespoon baking powder

Preheat oven to 350ºF.

Beat butter in large bowl with electric mixer until smooth. Gradually add sugar, beating well after each addition, until light and fluffy. Add cream cheese and vanilla, beat until smooth. Add eggs, one at a time.

Combine flour, ground vanilla beans and baking powder. Add to butter mixture and beat until well blended. Pour batter into greased and floured tube pan.

Bake 1 hour or until golden brown. Cool for 15 minutes. Remove cake from pan and cool completely on wire rack. Lightly sprinkle powdered sugar on the top and sides.

Submitted By
Marianne L. Peters

Crème Brulee (Makes Five Servings}

This recipe is one of the favorite desert recipes served to visitors at Silver Cloud Estates

• 2 cups heavy cream
• 4 egg yolks
• 2 tbsp. sugar
• 2 tbsp. Silver Cloud Pure Vanilla Extract
• 3 tbsp. brown sugar
• 1/2 tsp. Silver Cloud Ground Vanilla Beans

Scald the cream using a double boiler. Combine the egg yolks, sugar, 1/4 tsp. Pure Vanilla Extract and 1/4 tsp. of Ground Vanilla Beans in a separate bowl and whisk.  Temper the eggs  by mixing 2 tbsp. of the scalded cream into the mixture.  Stir the tempered eggs into the scalded cream. Evenly divide the mixture between 5 porcelain ramekins.  Place ramekins in a pan with 1 inch of water. Place pan with ramekins in an oven for 45 - 50 minutes at 325F.  Remove ramekins from oven and cool on wire rack for 10 minutes.  Refrigerate a  minimum of 1 hour. Just before serving, combine the browns sugar and remaining 1/4 tsp. of Ground Vanilla Beans.  Sprinkle the sugar evenly over each ramekin.  Broil ramekins for 2 - 5 minutes until sugar is melted.  Serve immediately.

Vanilla Bean "Hard" Sauce

This sauce is called "hard" sauce because it will not pour, but needs to be spooned over cake, pudding or fruit.

Combine in a large bowl:

• 1/2 pound- unsalted butter, softened.
• 3 cups - powdered sugar
• 3 teaspoons- Silver Cloud Estates Pure Vanilla Extract
• 1/4 teaspoon ground nutmeg

Beat on high speed until smooth approximately 7 minutes. The mixture should be thick, but still fluffy.  Reduce the speed of the blender and add: 1/4 cup of bandy If a non alcoholic sauce is preferred replace the Silver Cloud Estates Pure Vanilla Extract with one teaspoon Silver Cloud Estates Ground Vanilla Beans and the Brandy with the zest of one orange.

Chocolate Orange Cake

• 1 box devil's food cake mix
• 1 ¼ cups buttermilk
• ½ cup oil
• 3 large eggs
• 3 tablespoons Silver Cloud Pure Orange Extract
• 1 tablespoon Silver Cloud Pure Vanilla Extract
• 2 tablespoons Orange Peel
• 1 cup mini-semisweet chocolate chips

Frosting:

• 4 sticks softened butter
• 16 ounces Marshmallow Fluff
• 2 cups confectioners' sugar
• 2 Tablespoons Silver Cloud Pure Orange Extract
• 2 teaspoons Silver Cloud Pure Vanilla Extract
• 4 tablespoons grated orange peel

CAKE: Heat over t0 350ºF. Grease and flour two 9" round cake pans. Beat cake mix, buttermilk, oil, eggs, orange extract, vanilla extract and grated orange peel until thoroughly mixed. Fold in chocolate chips. Pour into prepared pans. Bake 30-35 minutes or until a wooden pick inserted in the center of each cake comes out clean. Remove from pans and cool completely on wire racks.

FROSTING: Beat butter and marshmallow until creamy. Add confectioner's sugar, vanilla extract, orange extract and orange peel. Beat until smooth and fluffy.

Place 1 cake layer on cake plate and frost completely. Top with other cake and frost completely. Spread remaining frosting on the sides to blend the cakes together as one. Sprinkle sparingly semi-sweet chocolate chips on top and sides of cake.

Marianne L. Peters

Vanilla Sweet Bread

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ cup shortening
• 4 ounces cream cheese (softened)
• 14 ounces sweetened condensed milk
• 1 cup sugar
• 2 eggs
• 3 tablespoons Silver Cloud Ground Vanilla Beans
• 3 teaspoons Silver Cloud Pure Vanilla Extract
• 6-8 ounces mini semi-sweet chocolate chips

Combine flour baking soda and Silver Cloud Ground Vanilla Beans in one bowl. In another bowl, combine shortening, cream cheese, sweetened condensed milk, sugar eggs, Silver Cloud Pure Vanilla Extract. Once thoroughly mixed, gradually add the dry ingredients.

Pour into greased and floured 11" x 7" x 1.5" rectangular glass baking pan. Bake at 350º for approximately 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks and serve warm with vanilla ice cream.

Vanilla French Toast (Makes Six Slices)

• 2 eggs
• 1/2 cup milk
• 1 tbsp. sugar
• 1 tbsp. Silver Cloud Pure Vanilla Extract
• 1/4 tsp. Silver Cloud Ground Vanilla Beans
• 1/4 tsp. ground Cinnamon
• 6 slices of bread
• 1 tbsp. butter or margarine

Combine in a bowl the eggs, milk, sugar, vanilla extract, ground vanilla beans, ground cinnamon and whisk.  Melt butter in a pan or skillet over medium -high heat.  Dip bread slices in egg mixture and brown each slice.  Serve with either maple or Silver Cloud Estates Premium Vanilla Syrup .

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