Vanilla has a fundamental presence in the homes of bakers. It’s the first ice cream flavor I remember — the Cornish kind of vanilla ice cream with that unreal yellow color. So when I discovered how easy it was to make vanilla extract at home, I wondered why more bakers weren’t doing it. It takes only the smallest bit of effort — and a good bit of patience — to have homemade extract that you can use in cakes, cookies, and puddings.
“Noted” items are particularly good finds from my daily reading which I share via all my social media accounts.