Recipe - Homemade Vanilla Extract

2 Whole vanilla beans
1 One half cup Mild brandy
One half cup Water
1 cup Granulated sugar

In a 3cup glass container with a tightfitting lid, combine the vanilla
beans with the brandy. Cap and allow to sit at room temperature 3 weeks.
Remove the beans and strain liquid through a double layer of cheesecloth
into a bowl, if necessary. In a medium saucepan, combine the water and
sugar over medium heat.Bring to a boil, stirring constantly until sugar
dissolves. Remove from heat and cool. Stir into vanilla mixture. Pour
mixture into a bottle; cap and allow to sit at room temperature 1 month.
Yield: 2 cups of extract. Use as you would store bought vanilla.

Posted to JEWISHFOOD digest by "Marianne Meisels"
marandy@netvision.net.il on Dec 13, 1998, converted by MM_Buster v2.0l.