---------- Recipe via Meal-Master (tm) v8.04
  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.
   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