tag:blogger.com,1999:blog-800723929755035654.post5312710714797224058..comments2023-09-18T03:18:09.038-04:00Comments on ontheroadtogreenness: Meatless Monday: Thanksgiving Successes, Near Misses, and Discoverieselisdaughterhttp://www.blogger.com/profile/04307050283380901332noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-800723929755035654.post-50246147983566549972010-12-03T07:45:55.072-05:002010-12-03T07:45:55.072-05:00Perhaps I'll have to challenge you to a "...Perhaps I'll have to challenge you to a "Throw Down," but I guess you'd win on appearance. For now, grounds beans are what I have, and I am short on time, so ground beans is what it'll be. I'll let you know how it turns out, just like always.elisdaughterhttps://www.blogger.com/profile/04307050283380901332noreply@blogger.comtag:blogger.com,1999:blog-800723929755035654.post-78715777088629871892010-12-02T14:01:52.623-05:002010-12-02T14:01:52.623-05:00Milli Vanilli's method sounds much easier &...Milli Vanilli's method sounds much easier & quicker. The one I outlined, I picked up in Italy and takes a little longer to infuse the sugar. The one plus is the fact that beans keep on giving for about a year's worth of sugar. Also, if you are finicky about appearance, your sugar won't look like it has dirt in it... ;-)La Voce di Carlohttps://www.blogger.com/profile/00457193617954616528noreply@blogger.comtag:blogger.com,1999:blog-800723929755035654.post-2213277020066915742010-11-30T19:06:29.265-05:002010-11-30T19:06:29.265-05:00Jackie and Marjorie (aka Milli and Vanilli) at C. ...Jackie and Marjorie (aka Milli and Vanilli) at C. H. Baldwin's replied with directions for using ground vanilla beans to make vanilla sugar. Here is what they said: “Re: ground vanilla beans/vanilla sugar - a teaspoon of the ground vanilla beans is equivalent to 1 whole bean. So, our recipe calls for 2 cups of sugar to 1 cut up bean, but in this case, just stir in a teaspoon of ground vanilla beans. I actually added a couple of teaspoons to the 2 cups of sugar and it was heavenly! Lots and lots of the little black seeds and the taste, divine!! You should let it sit for about a week so the sugar takes on the vanilla essence - keep adding sugar as you use the vanilla sugar. We sprinkle it on French toast, in oatmeal, of course a bit in coffee, on fresh berries (my fave), mix with brown sugar and sprinkle on squash - anything you can think of!”elisdaughterhttps://www.blogger.com/profile/04307050283380901332noreply@blogger.comtag:blogger.com,1999:blog-800723929755035654.post-41350226786028420612010-11-30T08:10:51.087-05:002010-11-30T08:10:51.087-05:00Thanks for the recipe. My problem is that I bought...Thanks for the recipe. My problem is that I bought ground beans, enticed by the large quantity at a good price. Hearing that the whole beans last so long, perhaps I will try this next time. Thanks again. It's always good to hear from you.elisdaughterhttps://www.blogger.com/profile/04307050283380901332noreply@blogger.comtag:blogger.com,1999:blog-800723929755035654.post-23349291262325905802010-11-30T06:57:03.877-05:002010-11-30T06:57:03.877-05:00It's easy to make vanilla sugar. You just take...It's easy to make vanilla sugar. You just take 2 whole beans (the longer the better) and insert the two pieces in a 5 lb. bag of sugar. This works best, if you keep your sugar in a tightly covered canister like I do. Pour half of the sugar inside, stick the beans in half way standing up, and cover with the rest. Leave, tightly covered. For a more intense flavor, slice the beans lengthwise to expose the seeds inside before placing in the sugar. The beans should be good for about a year, so keep repeating the process as your supply diminishes. I use this most frequently in my morning coffee, but its traditional use is in baked goods.La Voce di Carlohttps://www.blogger.com/profile/00457193617954616528noreply@blogger.com