Vanilla Simple Syrup – Get More Out of Those Beans

Do you make your own vanilla extract? I do, too.  Have some brewing right now.  (This is how I made it.)

Making vanilla extract is easy, cost effective, and I know for sure what's in it.  Even though I let the vanilla steep for weeks, even months, the used bean pods are still so fragrant when I remove them from the extract.  I hate to even throw those "scraps" away!

So I don't.  I put them to work for me again.

I'm sure a lot of you have heard of putting spent vanilla bean pods in sugar.  Sounds like a good idea, though I've never tried it.  I thought about it, but then decided to take a different route.  Instead, I made vanilla syrup.

It was so simple.  As in, simple syrup.  Gather equal parts of water and sugar.  (I used a cup of each.) Mix them together in a pot on the stove.  Throw in your spent vanilla bean pods.  Bring it all to a boil, and let it roll until the sugar is dissolved.  It won't take long.  Remove from heat, and let it all steep for a while.  I basically just let mine cool completely.  Maybe an hour.

Remove bean pods from your newly made vanilla syrup.  (I guess you can dispose of them now, unless you have a way to use them further.) Store syrup in a jar in the fridge.  Not sure how long it will last; been using mine for weeks.

My favorite way to use the vanilla syrup is over fruit.  Oh, is it good.  Makes humble fruit taste delectable.  I usually spoon it over sliced strawberries.  (And maybe, if I have it, add a dollop or two of whipped cream.) Just the other day, I poured lightly drizzled some sweet vanilla syrup over a bowl full of blueberries and diced apple. Mmmm…I could drool right now.

I have also used it in place of vanilla extract.  I'm sort of "in between" brews right now.  My new batch could be used, but it would be better if I waited.  The vanilla syrup worked great.  Certainly not as strong as the real stuff, but was just fine in a pinch.

Let me share this with you, too.  This is an image of the underside of the lid I use to cap the jar of vanilla syrup.  I usually give the jar a shake before drizzling or taking a teaspoon.  Can you see all the vanilla? I was really surprised at how much still came out after those beans had been steeping for months,  making extract.  So glad I didn't waste it!

Do you extend the life of your "spent" vanilla beans? How so? I'd love to hear your ideas and experiences.

Shared at Freedom Fridays, Simple & Sweet Fridays, Happiness is Homemade, Tuesdays with a Twist, Coffee and Conversation, Monday of Many Blessings, and Tasty Tuesdays.

From my mountaintop to yours!

Do what you can with what you have…and don't forget to take pictures.  Well, I got half of it right.  I didn't do so hot with the pictures part.

Does the word "picture" sound antiquated to you? It does to me.

Anyway. It was just me and the dogs for dinner one night.  I wanted something easy, hearty, comforting, and meat-free.  Easy, peasy, right? For someone who doesn't cook, not so much.  So I turned to an expert – Rachael Ray, and settled on her Boo's Butternut Squash Mac-n-Cheese recipe from 365: No Repeats.

I went to the store to get some frozen butternut squash.  The recipe actually calls for it initially in that state.  I didn't have time to roast one anyway, and to be honest, I didn't want to.  Unfortunately, there was no frozen butternut squash to be found in the store I chose.  So I went with what was available, yellow squash with onions (still of the frozen variety).

Got home and fumbled my way through the recipe, making little adjustments here and there, and finally got a finished product.

Y'all.  It was good! Real good.

If I've piqued your curiosity, and you want to know more, here's what I did:

Summer Squash Macaroni and Cheese

Adapted from "Boo's Butternut Squash Mac-n-Cheese" by Rachael Ray in the 365: No Repeats cookbook.

Ingredients

• coarse salt
  
• 1/2 lb. penne pasta
  
• 1 tbsp. extra-virgin olive oil
  
• 2 tbsp. unsalted butter
  
• 1 tbsp. dried thyme (or 2 tbsp. chopped fresh)
  
• 3 tbsp. all-purpose flour
  
• 1 (14-oz.) can chicken broth
  
• 1 bag frozen yellow squash with onions (about 12 oz.), defrosted 
  
• 1 cup half and half
  
• 2 cups (8 oz.) grated sharp Cheddar cheese
  
• 1/2 cup grated Parmesan-Romano
  
• freshly ground black pepper, to taste

Instructions

1. Boil pasta in salted water according to package directions.
   
2. While the pasta cooks, heat a medium heavy-bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and cook for a minute or 2. Add the flour and cook for a minute or 2 more. Whisk in the broth, then add the squash and onion mixture. Cook until warmed through. [At this point, I broke up the squash into smaller pieces. Nothing too difficult, just allowed it to go a bit and begin to break down.]
   
3. Stir in the half and half and bring the sauce to a bubble. Stir in the cheeses in a figure-eight motion and season the completed sauce with salt and pepper, adjusting for taste.
   
4. Drain the cooked pasta well and combine with the sauce.

Yield: 5+ servings

Hope you like it! From my mountaintop to yours.

Shared at From the Farm, Freedom Fridays, Simple & Sweet Fridays, Chain "Linky" Climb, The Art of Homemaking Mondays, and Tasty Tuesdays.

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.

My 2¢ on Dehydrating Apples: a How-To with 7 Tips

Making apple chips, or dried apples, is super easy to do at home with a dehydrator.  (I use a Nesco Snackmaster.) Here are the basic steps:

1. Select firm apples with as little bruising as possible.
   
2. Wash and core the apples.
   
3. Slice apples thinly and as evenly as possible (about 1/4-inch).
   
4. Places slices in lemon juice and water mixture.  A 1/4 cup juice to a quart of water is a good ratio.  This helps to deter browning.
   
5. Season (with cinnamon, for example) if desired.  Place slices on dehydrator trays in such a way that air can circulate around them.
   
6. Dry at 140°F for an average of 12 hours.

What I learned after my first attempt at drying apples at home:

• It's easy! Don't stress over every little step.  Forget the lemon juice? That's ok.  Your slices aren't perfectly even? That's ok.  Some of your slices are touching on the dehydrator trays? That's ok! You should still end up with a nice finished product.
  
• Be picky about your apples.  If you get a ho-hum flavored apple from the grocery store and dry it, it's still going to be a ho-hum flavored apple.  We now live about 3 miles from an apple orchard that's been around for 70 years.  Can you guess where my next batch to dry is coming from?
  
• The skin is pretty tough after drying.  Next time, I'm going to peel my apples.
  
• The lemon juice and water mixture works.  I had no browning of the apples using this method.  Having said that, there are plenty of people who skip this step.  Try some both ways.  If it doesn't make a big enough difference for you, you'll save time in future batches.
  
• I used a Granny Smith (tart) type of apple.  Didn't care for cinnamon on it.  Might want to use a sweeter apple in the future.
  
• Be flexible with your drying times.  External factors will play a role in how long it takes to dry your apples.  So don't be hard and fast about it.  Check on the drying progress from time to time.  You want a pliable and flexible apple slice with no signs of moisture.  If you are planning on storing them long term, over-drying is better than under-drying.
  
• I store my dried apples in pint-sized mason jars.  The ones I made 10 months ago have not lost any flavor -- still delicious!

Shared at The Art of Homemaking Mondays, Thank Goodness It's Monday, Inspiration Monday, Create Link Inspire, Tuesdays with a Twist, The Homemaking Party, Thrifty Thursday, From the Farm, and Chain "Linky" Climb.



From my mountaintop to yours!

Disclosure: This post contains affiliate links, which means I may receive a very small commission if you click a link and buy something. This helps support my mountain homestead dream as well as my blogging activities, and the price you pay will be no different than if you arrived at the same destination through any other link. My opinions are my own, to be sure. If I link to a product and say I like it -- I truly like it! Thanks for reading, following, and supporting Stephlin's Mountain.