Strawberry jam is even more heavenly when enhanced with the fresh, warm flavour and aroma of vanilla.
This classic New York-style cheesecake gets an update with vanilla and strawberries. Choose small uniform-size berries.
Caffe latte is one-third espresso and two-thirds steamed milk, making it milder and milkier than cappuccino. Sweetened with vanilla syrup, it's perfect for brunch.
Bakers of all stripes want this classic in their collection – as well as their freezer. A true pound cake relies on beating each egg thoroughly since there's no baking powder. This is a good time to use imitation vanilla extract, because there is less flavour evaporation than with pure vanilla extract.
The classics never go out of style – and vanilla is still the most popular flavour of ice cream in North America.
For an excellent vanilla taste, choose pure vanilla: It may be more expensive, but a little of the good stuff goes a long way toward great flavour. This creamy, pale sunshine-coloured ice cream is delicious on its own, or with added flavours stirred in before the final freezing.
Vanilla seeds add lovely perfumed speckles to this creamy toothsome classic. This pudding stiffens as it cools, so you might want to stir in more milk before serving.
Wickaninnish Inn, on the west coast of Vancouver Island, is the ultimate getaway resort. Chef Jim Garraway and team serve up irresistible breakfast and brunch dishes, including Cinnamon Vanilla French Toast (see "Romancing the Morning," March 2000 issue, page 89). It starts with thick slices of homemade Cinnamon Vanilla Bread. We used egg bread (hallah), but if you have time to make chef Garraway's bread, it's well worth the effort. Here is the recipe, adapted in the Canadian Living Test Kitchen.
Impress any cookie fanatic with this recipe that combines the flavours of raspberry, cream cheese and vanilla perfectly into one tasty treat.
Bourbon-laced apricots make an elegant dessert to serve on their own or over pound or angel cake. Choose firm, barely ripe apricots so they maintain their shape during cooking. A substitute for the vanilla bean is 2 tsp (10 mL) vanilla added to the boiled syrup.
