Cafe Vanilla Recipes

Steps:

• Pour milk into a sauce pan.
• Slice the vanilla bean lengthwise and add to milk.
• Add brown sugar to milk.
• Bring milk to a boil, stiring to make sure milk does not burn.
• Remove from heat and let stand a few minutes.
• Remove vanilla bean and add milk to blender. Blend on high for roughly 30 seconds or untill frothy.
• Add to hot coffee and sprinkle with cinnamon.

Steps:

• Place coffee crystals in processor and process on high until powdery.
• In mixing bowl combine all ingredients and blend on low to medium speed until well combined.
• To prepare place 4 tsp of mix in a mug and add 8oz hot water, stirring quickly.
• If you make the cafe vanilla version you might want to add about 1/8-1/4 tsp vanilla to each cup of prepared coffee.

Steps:

• In a small saucepan, combine sugar with 1 cup water; cook, stirring occasionally, over medium heat until it registers 236 degrees (soft ball stage) on a candy thermometer. Brush down sides of pan with a wet pastry brush to prevent crystallization.
• Blend eggs in a blender jar. With machine running, very slowly add hot sugar syrup until combined, being careful to not scramble the eggs. Let cool to room temperature.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until pale and fluffy, about 5 minutes. Gradually add syrup mixture until incorporated. Add vanilla, and beat until desired consistency.

Steps:

• Butter or spray two 8 or 9 inch cake pans and line the bottom with parchment. Preheat the oven to 350.
• Cream butter and sugar together; beat in yolks; add vanilla and set aside.
• Sift dry ingredients together.
• Beat egg whites to soft peaks.
• Mix dry ingredients and buttermilk alternately (in three increments starting with the dry ingredients) into the egg/butter mixture - do not overbeat.
• Fold in the egg whites.
• Fill pans about 2/3 full and bake for about 35-40 minutes until a tester comes out clean - cakes should feel slightly springy when pressed in the middle.