All Natural Oatmeal Cookies

Watch as Patty teaches how to make oatmeal cookies with all natural ingredients, the best part is these delicious treats are low in fat and high in fiber, not only will they cure any craving for cookies, they wont add to your waist line!

INGREDIENTS:

• 1 cup whole oats


• 1/2 cup white whole wheat flour


• 1/2 cup chopped dates (you can substitute with raisins or dried cranberries if you'd like.)


• 1 tsp. dried stevia - If you don't have stevia you can use 3/4 cup of brown sugar, or an artificial sweetener.


• 1/2 tsp baking powder


• 1/2 tsp baking soda


• 1/2 cup applesauce - The applesauce is to replace butter, or oil.


• 1/2 tsp. Tahitian Ground Vanilla


• 1 tsp. Cinnamon


• 1/2 cup walnuts

DIRECTIONS

Pre-heat oven to 375 degrees F (190 degrees C.) Mix together flour, oats, baking powder, baking soda, Tahitian ground, cinnamon, and dried stevia, add applesauce, dates and walnuts. When all ingredients are thoroughly mixed, roll into 1 inch balls, you may use the bottom of a cup to flatten cookies so that are in the traditional cookie shape or keep them in a fun ball shape as we did. Place cookies on a greased cookie sheet, bake for 10-12 minutes, let cool for 10-15 minutes then enjoy!

For more wonderful recipes like this checkout Patty's Cookbook "Simply Vanilla"

Check out our All Natural Gourmet products check out our online store http://www.arizonavanilla.com/

Hot Cross Cross Buns

This is one of my all time favorite Easter recipe traditionally eaten on Good Friday.

Hot Cross Buns:

INGREDIENTS
3/4 cup warm water (110 degrees F/45 degrees C)
3 tablespoons butter
1 tablespoon instant powdered milk
1/4 cup white sugar
3/8 teaspoon salt
1 egg
1 egg white
3 cups all-purpose flour
1 tablespoon active dry yeast
3/4 cup dried currants
1 teaspoon ground cinnamon
1 egg yolk
2 tablespoons water
1/2 cup confectioners' sugar
1/4 teaspoon Pure Vanilla Extract
2 teaspoons milk

DIRECTIONS
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program.
When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double.
Punch down on floured surface, cover, and let rest 10 minutes.
Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes.
Mix egg yolk and 2 tablespoons water. Brush on balls.
Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack.
To make crosses: mix together confectioners' sugar, vanilla, and milk. Brush an X on each cooled bun.

Visit Arizona Vanilla Store for our great all natural gourmet products

French Corner Cafe

While Patty and Eric were in California for the Southern Califoria IFT Suppliers Night they couldn't resist stopping in and visiting the French Corner Cafe in Palm Desert, CA. They have been ordering vanilla beans from us for quite some time, their pasteries taste as good as they look! This is a place that is worth stopping in and having a taste of their wonderful food. For more information on their menu and services visit their website http://www.frenchcornercafe.com/

Springtime Brownie Bites

If you're looking for a yummy, quick treat that is perfect for kids of all ages, then this is the recipe for you! Patty and her 6 year old son Danny show how fun it can be to let the kids help. All you need is a basic brownie...I know easy, right!?! Follow the directions on the box, but that's not all we added Pure Mexican Vanilla 3 - Fold Paste to the brownie batter, Mexican Vanilla enhances chocolate and creamy flavors, try adding Pure Mexican Vanilla to your favorite chocolaty recipes and it will make them even better! The complete recipe is listed below. Surprise your family and friends with this adorable and delicious treat!



All you need is
Brownie Mix (Follow the recipe on the box)
Most Brownie Mixes Call for 2 large eggs, 1/3 cup Oil and 1/2 cup Water.
1 Tsp. Pure Mexican Vanilla Paste

Topping
2 Cups Whipping Cream
1 tsp Pure Orange Extract
1 tsp Pure Mexican Vanilla Extract
1/2 Cup Cocoa Powder
1/2 Cup Sugar
Jelly beans
Chocolate Sprinkles

Directions:
Pre-heat oven to 350 Degrees. Mix brownie mix, eggs, water, and oil then add the secret ingredient Mexican Vanilla Paste in a medium sized bowl, at a medium speed until the mix is all blended. Then pour the brownie batter to a mini cupcake pan, fill each about half way. Bake at 350 degrees for 7-10. Let brownies cool for 10-15 minutes before decorating.

Topping:
Mix 2 cups of Whipping Cream in medium sized bowl add sugar, cocoa powder, Pure Mexican Vanilla Extract, and last but not least Pure Orange Extract. Mix at medium to high speed until the whipping cream is firm and fluffy. Then you may put it in a large zip lock bag and snip the corner or your cake decorating bag.

Decorating!!!
Frost each brownie bite in with a little swirl...the goal is to make a nest for our eggs to be in. sprinkle the nest and then add the eggs aka jelly beans and your done! This sweet treat will be sure to please your friends and family!

Visit our website and remember Vanilla Rocks!

Delicious Butternut Squash Lentil Soup....Check it out!

In this video Patty shows how to use basic vanilla oil to bring out all of the wonderful flavors in this soup. This is a healthy recipe, that is sure to fill you up and is the perfect meal for a cool spring day. This video shows one of the many ways that this wonderful spice can be used in not just your sweet dishes but also your savory ones! The vanilla enhances the other flavors and spices in this soup to really make it a party in your mouth! I hope you enjoy this video as much as we did making for you. Please find the complete recipe is below.




Ingredients

1 Bratwurst sausage
1 medium size butternut squash
2 tbs vanilla oil (separated)
Non stick cooking spray
¼ chopped onion
½ cup chopped carrots
2 celery stalks
1 can chicken broth
½ cup water (if needed)
½ cup red lentils
1/8 tsp ground cinnamon
Fresh cilantro to garnish (optional)
Salt and Pepper to taste

Preparation

Preheat the oven at 400 degrees.
Cut the butternut squash in quarters; remove the seeds, put them in a cookie sheet, and drizzle with vanilla oil. Season it with salt and pepper and roast for 40 minutes. Remove from heat and let it cool to room temperature.
Scoop out the meat and set aside.

Spray a medium skillet, cook the sausage and put it aside in a small container.
Sauté onions, carrots, and celery stalks with vanilla oil in a soup pot. Add butternut squash, cinnamon, chicken broth, and lentils. Let it cook for about 20 – 35 minutes until lentils are thoroughly cooked. Add water and adjust seasoning if necessary.
Remove from heat and pour soup in a bowl. Top with sausage and fresh chopped cilantro if desired.

For more information about our All Natural Gourmet Products visit our website at http://www.arizonavanilla.com/