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     Title: VANILLA INFORMATION
Categories: Info/tips
     Yield: 1 servings

     1    Information

 VANILLA (Vanilla planifolia); is native to Central
 America and Mexica. Mexica
 monopolized the profitable Vanilla trade for three
 centuries. It is now produced mainly in the Malagasy
 Republic (Madagascar) and neighboring islands
 of Reunion and Comores. Lesser amounts come from Java,
 Tahiti, and Mexico. Long before Columbus discovered
 America, the Aztecs enjoyed a drink call "Xoco-Latl"
 made from cocoa and vanilla beans. This was discovered
 by Cortez,
 and Vanilla was taken back to Spain from where its use
 soon spread to other parts of Europe. Vanilla is the
 fruit of an orchid plant; each hand-pollinated flower
 becomes a long slender pod or bean which is picked
 while still green. It undergoes a curing and drying
 process during which aroma and flavor are developed.
 Pure Vanilla Extract, a delicate, subtle flavoring, is
 a complex mixture of natural ingredients, many of
 which are unknown. Imitation vanilla extract is a
 mixture of color and synthetic flavors, mainly
 vanillin.  Pure vanilla has a pleasant "bouquet" and a
 full, well-rounded flavor that is not present in an
 imitation vanilla extract. For
 the protection of consumers, Federal standards have
 now been issued to define
 the name Vanilla Extract and provide that no imitation
 flavors may be used in
 making pure Vanilla Extract.
 USES...Use Vanilla to flavor most sweet foods such as
 eggnog, milk shakes, hot chocolate and other milk
 beverages; ice cream; rice, bread and other puddings;
 cakes; cookies; dessert or fruit sauces; custards;
 stewed fruits, fruit compotes; candies; glazes;
 frostings; whipped cream; pies; coffee; tortes;
 meringue shells; cheesecake; dessert souffles; sundae
 toppings; cream
 puff and pastry fillings; muffins; coffee cakes and
 cream cheese filling for
 fruit bread.
 SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES
 1 - 2 tsp in 2 layer cake recipe or mix 1/4 - 1/2 tsp
 in 1 cup heavy cream, whipped 1 - 1-1/2 tsp in 2 cups
 custard sauce 1 - 1-1/2 tsp in frostings for
 2 cake layers 2 - 3 tsp in cookie recipe making about
 5 dozen 1/ - 1 tsp in candy recipe using 2 cups sugar
 2 tsp in about 4 cups custard for making ice
 cream From: Earl Shelsby Date: 08-18-93

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