If you can't get to Mexico, Penzeys Spices has a double strength vanilla that is awesome
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Thanks for the information about vanilla made from tonka beans. I will check my bottle. My husband takes coumadin, so I will always be careful. The article you linked to was informative.
Also want to thank you all for the white vanilla recipe. Just have to get some vanilla sticks--already have the vodka! Thanks to all of you. I have learned a lot about vanilla. |
Makes everthing you bake with it, taste so much yummier. Have several bottles that have been gifted to me. Love to make peanut brittle with this, gives a much better taste IMO.
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It's great. If I could get it that would be all I would use. I used to live on the border and used it all the time.
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I may have to try making my own. That sounds good.
I have had some "cheap" Mexican Vanilla that I did not like. I just bought a bottle of more expensive stuff and it is good! |
I bought vanilla made in Mexico. If that is what you mean, use it sparingly. If that is the case, The vanilla is very strong. Use a teaspoon when it calls for a tablespoon.
Nothing like it though. Boslie |
Originally Posted by Bibliogirl
Have any of you used Mexican vanilla in a recipe? Does it change the taste? I bought a large bottle in San Antonio, TX, but I am not sure how to use it.
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Originally Posted by boohoofish
I only use Mexican vanilla (bought in Mexico when we lived in AZ). I have both dark and white. The white is great for whipped cream, white cakes, etc. And the flavor lasts forever. Carol
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Every time we go to Mexico I buy some vanilla. The clear kind is getting hard to find. Once, in Mazetlan I bought some vanilla powder.To make some old fashioned German cookies, I put vabilla bean in sugar & after a time you get vanilla sugar!
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Use it all the time. Absolutely love it!
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