Quoting Michael Loo to Ruth Haffly <=-
It's sad but understandable that vanilla wafers are no longer
flavored with all-real vanilla. I myself have taken to
artificial flavor lately because of the huge rise in price of
the real thing.
Vanilla prices have surged since March 2017 when a cyclone hit
Madagascar which destroyed a number of vanilla plantations. It takes
2 to 7 years for a vanilla vine to grow to maturity and blossom. And
of course every vine needs a tree to grow on in the first place.
I bought some pure vanilla extract a few weeks ago and was shocked
to see Club House Pure Vanilla Extract priced at $19.99 for a 125 ml
bottle which works out to $160 per liter. I have taken to subbing
a tablespoon or more of spiced dark rum for each teaspoon of vanilla
called for in a recipe. The last time I made rice pudding I was
out of both rum and cheap rye so I used a tablespoon of good single
malt Scotch and the rice pudding was delicious. Somebody made a
snide comment about wasting good Scotch and I responded the whisky
was actually cheaper than vanilla and so an economy measure!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Raspberry Laced Vanilla Cake
Categories: Cakes, Frosting, Fruit, Filling, Alcohol
Yield: 24 Servings
CAKE:
1 1/2 c Butter; softened
1 1/4 c Sugar
3 c All-Purpose Flour
2/3 c Milk
1 tb Baking Powder
1 1/2 ts Vanilla Extract
1/2 ts Salt
1/4 ts Baking Soda
4 lg Eggs
RASPBERRY BUTTER-CREAM
FROSTING:
3 c Confectioners' sugar
2 c Butter; softened
1/4 c raspberry flavored liqueur
1 ts vanilla extract
FILLING:
12 oz Raspberry Jam
About 3 hours before serving or early in day: Preheat oven to
350F. Grease and flour three 9" round cake pans. In large bowl,
with mixer at low speed, beat margarine or butter and sugar just
until blended. Increase speed to high; beat until light and
fluffy, scraping bowl often with rubber spatula. Reduce speed to
low; add flour, milk, baking powder,vanilla extract, salt,baking
soda,and eggs; beat until well mixed, constantly scraping bowl.
Increase speed to high; beat 2 minutes, occasionally scraping
bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or
until toothpick inserted in center of cakes comes out clean. Cool
in pans on wire racks 10 minutes. With spatula, loosen cake layers
from edges of pans; invert onto wire racks to cool completely.
Prepare Raspberry Butter Cream Frosting: In large bowl, with mixer
at low speed, beat 3 cups confectioners' sugar and 2 cups butter
softened, until just mixed. Increase speed to high; beat 10
minutes or until light and fluffy, scraping bowl often with
rubber spatula. Reduce speed to medium, gradually beat in 1/4 cup
raspberry flavor liqueur and 1 tsp. vanilla extract until smooth,
occasionally scraping bowl with rubber spatula.
Spoon 2 cups frosting into decorating bag with small star tube;
set aside. With serrated knife, cut each cake layer horizontally
in half. Place bottom half of 1 layer, cut side up, on cake plate;
spread with 1/3 cup raspberry preserves. Top with top half of cake
layer; spread with about 1/2 cup butter cream frosting. Repeat
layering, ending with a cake layer. With metal spatula, spread
remaining butter cream frosting on sides and top of cake. Use
frosting in decorating bag to pipe lattice top and pretty border
on cake. Refrigerate cake if not serving right away.
Recipe By: Good Housekeeping March 1995
MMMMM
Cheers
Jim
... Food fads: millions even ate oat bran, a harmless abrasive substance
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