Homemade Vanilla Extract – Traditional and in a Pressure Cooker

Homemade Vanilla Extract

Ingredients:

• Vanilla beans from Madagascar
• Vodka (80 proof) (or bourbon for darker vanilla)
• Glass bottle with tight fitting lid or canning jar

Shelf directions (Ratio: 5 beans per 1 cup of alcohol):

1. Split the vanilla beans down the center lengthwise and place them into your glass jar. If you have long beans, you may have to cut the beans in half to fit into the jar so the beans are completely submerged in the alcohol so they don’t spoil.
2. Fill the jar with the desired amount of alcohol and secure the lid tightly. 
3. Shake gently and set inside a cupboard outside of direct sunlight.
4. Your vanilla will be ready to use in 3 months, however the preferred time is 6 months to get a better flavor. Steep 12 months for an even stronger flavor.
5. You can reuse your vanilla beans for one more batch before throwing away.

Pressure Cooker directions (Ratio: 2-3 beans per 1 cup of alcohol):

1. Prepare the pressure cooker by putting in the steaming rack and filling the bottom with water.
2. Split the vanilla beans down the center lengthwise and place them into a canning jar that fits into your pressure cooker. If you have long beans, you may have to cut the beans in half to fit into the jar so the beans are completely submerged in the alcohol.
3. Fill the jar with alcohol and secure the lid tightly. 
4. Shake gently and set on the wire rack inside the pressure cooker. 
5. Seal your cooker and set at high pressure for 35 minutes.
6. Allow your pot to naturally pressure release completely and for your pressure cooker to be COOL before you open.
7. Unlike the first method, you can not reuse your beans. Discard beans.
8. Use as normal.

Print your recipe here:

Edible Cookie Dough

Ingredients:

• 1 stick (half cup) of softened better (unsalted)
• ½ cup brown sugar
• 3 tablespoons of white sugar
• ¼ tsp salt
• 1 cup of flour 
• 1 ½ Tablespoon of milk
• ½ tsp of vanilla

To cook off your flour, spread your 1 cup of flour onto a baking tray and bake at 350°F for 7 minutes or until the flour reaches 160°F.

Cream together butter, sugars, and salt. In turn, add in all the flour, the milk and the vanilla. If your mix is too dry, add a tiny bit more milk until it’s cookie consistency. Mix in your chocolate chips.

Enjoy!