oldguycooking.com

I have been baking off and on most of my life. My earliest memories are baking with my grandmother at a very young age. I enjoy doing things on my own, so naturally I started making my own vanilla extract a while back. Once you make your own, you won't use store bought again.  There are two grades of beans A and B. A grade are plump and oily and B grade are drier, smaller beans. Some folks use A for baking, scraping the caviar or seed with a knife for baking. Others suggest B grade for extracts since they are drier and you get more beans in an ounce. I find no difference since you are using one once of beans for 8 ounces of alcohol for a single fold extract. The important part is using an acholol volume of 35 to 40 percent. I use vodka which brings out a good vanilla flavor with out any added flavors. Some folks use spiced or coconut flavored acholol, but I really don't want any other flavors, just vanilla. I should point out at this point, I don't ...

I love a challenge. My son-in-law asked me to make something out of leftover pineapple and red cabbage. I accepted the challenge and this is the results. Very tasty. Ingredients: 1/2 head red cabbage  1 cup finely diced pineapple  2 carrots shredded  1/4 cup pineapple juice 1 tablespoon honey 1/4 teaspoon worschester sauce 1/2 teaspoon molasses  2 tablespoons red wine vinegar  1 tablespoon olive oil 1/2 teaspoon Dijon mustard  1/4 teaspoon salt 1/8 teaspoon pepper Begin by shredding the cabbage. Next dice the pineapple and shred the carrots. Combine these ingredients in a large bowl. Next make the vinegrette dressing. Combine the remaining ingredients and whisk together. Pour over the cabbage mixture and stir to combine. That's it. Enjoy!