Delightful Vanilla!

I grew up adding vanilla to everything. In fact, on and off through my young years, I tried to taste the liquid of the glass bottle: lulled by the intoxicating "siren smell," each time I renewed hope it would taste as sweet as it smelled.

Back then, we exclusively used Mexican vanilla in my mother's kitchen. Once you've had that, I think you never go back to "imitation vanilla" or "vanilla flavored" extracts.

I moved to Germany, where only a powdered "Vanilla Sugar" option is readily available, and that simply didn't work for me. Totally diluted in flavor, it is tasteless next to the Mexican variety.

Then my mom gave me a bottle of Azteca Vanilla after a Mexican cruise. Wow! According to the online reviews I'm reading, this brand is arguably one of the best -- and safest -- Mexican vanillas (doesn't contain coumarin).

Further, it is a clear vanilla (as opposed to a dark opaque color), so you can use it in white cakes or frosting without adding color. It is so strong in flavor that I dilute it with water, in most recipes. Therefore, 28 months later, my 250 ml bottle is still 2/3 full, after much baking.

Only caveat: good luck finding it online! Otherwise, pick it up on your next Mexican vacation.

All I can say further is that every dessert I've made in the last two years has been met with requests for my recipes. And I'm not even that great of a baker. It is that good, peeps.

I'm just not sure how to break it to people that it's the Mexican vanilla -- which definitely they can't find anywhere near here -- and not my baking that should take any credit....

Oriental Pasta Salad

(recipe from my sister-in-law's sister)

2 cups chicken (cooked and chopped)
1 1/2 bags baby spinach
3 cans mandarin oranges
1/2 cup chopped parsley
1/3 cup sunflower seeds
1 6 oz. bag craisins
2 cans water chestnuts
1 bunch green onions
6 oz. honey roasted peanuts
16 oz. bowtie pasta (cooked and well drained)

Mix Together:
1 cup oil
2/3 cup vinegar
2/3 cup teriyaki sauce
6 T. sugar
1 t. salt

Add pasta to dressing and let set overnight. (Can be shortened if time necessitates.)

Add the rest of the ingredients before serving.

She adds:
I don't go by the amounts above. I use the 16 oz. of pasta, but just eyeball the rest. If you don't like peanuts, or sunflower seeds, or whatever, eliminate them. The dressing is what makes this salad soooo good.