Homemade Flavorings

As you've probably noticed by now, I love to combine unusual flavors in many of my recipes.  These flavorings are a great way to do this and take very little time to make.

Scented Sugars

Scented sugars are really easy to make and can add that little extra flavoring to an item without changing a recipe.  You can use them for baking in place of regular sugar, in your coffee or tea, and they make nice gifts for all of your swanky housewife friends. I always have a few flavors continuously “infusing” in my kitchen cupboard. The flavors are pretty much endless.  You can use any herbs, edible dried flowers, spices, citrus peels, etc.  Every time that you use them, add a more sugar, shake it up and then let it marinate some more.  Put them in decorative ceramic or glass jars.  *You may want to strain them before using.  

Vanilla Sugar

2 Vanilla Beans

4 Cups Sugar

Split the vanilla beans in half long ways.  Add them along with the sugar into a jar and shake.  Best if made at least 30 days ahead.

Lavender Vanilla Sugar

1 Vanilla Bean

1 Package Dried Lavender buds (about 3 Tablespoons)

4 Cups Sugar

Split the vanilla bean in half long ways.  Put the sugar, bean, and lavender into a jar and shake.  Best if made at least 30 days ahead.

Orange Sugar

2 Oranges

4 Cups Sugar

Peel or cut the rind off of the orange.  I find it easiest to use a potato peeler and peel towards me.  With a paring knife remove any white from the peel.  The white layer is called the pith and it tends to be very bitter.  Let it sit out at room temperature for a few hours so that it starts to dry out. Then eat the oranges with your husband (*last step is optional). Add it along with the sugar into a jar and shake.  Best if made at least 30 days ahead.

Flavored Extracts

These are really fun because you can get creative.  Unfortunately for the impatient type, these are best made 2-3 months in advance for best results.  The alcohol level makes this a lot easier to use with fresher ingredients because it can handle just about anything.  You also want to use a lot of your flavoring because it needs to be really concentrated.  You can use vanilla, herbs, edible dried flowers, spices, citrus peels, dried fruits. This also makes a great gift for the baking enthusiast.

Vanilla Extract

2 Vanilla Beans

Approx. 12 Oz Vodka

Split the vanilla beans in half long ways and put them into a glass bottle.  Using a funnel, pour the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Lemon Extract

2 Large Lemons

Approx. 12 Oz Vodka

Peel or cut the rind off of the lemon.  I find it easiest to use a potato peeler and peel towards me.  With a paring knife remove any white from the peel.  The white layer is called the pith and it tends to be very bitter.  Using a funnel, pour the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Lavender Extract

2 T Dried Lavender Buds

Approx. 12 Oz Vodka

Using a funnel pour the lavender into a bottle. Pour in the vodka to just the top of the bottle and seal.  Shake from time to time.  Best if used after 2-3 months of marinating.

Infused Honeys

These make fun gifts for the baking or tea lovers in your life.  They are supper easy to make and everyone will think that you’re the ritziest housewife on the block.  Infuse with fresh herbs, spices, edible dried flowers, citrus peels, etc.  Drizzle these infused honeys into your tea, on top of or into baked goods, on your husband’s chest…..oops, did I just write that?!

Rosemary Honey

2 Sprigs of Rosemary

Approx. 2 Cups of Honey

Rough Chop the Rosemary and put it along with the honey into a sauce pot.  Bring to just a boil and lower the flame.  Keep it lightly cooking for about 20 minutes and then turn off the heat.  Pour it into a jar and let it cool before sealing.  You can use it immediately, but it would be best to let it sit for about 1 week before using.  If you want a clear honey, strain out the rosemary.

Lavender Honey

3 T Dried Lavender Buds

Approx. 2 Cups of Honey

Put the lavender along with the honey into a sauce pot.  Bring to just a boil and lower the flame.  Keep it lightly cooking for about 20 minutes and then turn off the heat.  Pour it into a jar and let it cool before sealing.  You can use it immediately, but it would be best to let it sit for about 1 week before using.  If you want a clear honey, strain out the flowers.