Hello my wackies, how have you lot been?!
Today I brign you another of the recipes for the gift ideas I gave you on a previuos post, so here it goes a few recipes to make yamy, gorgeous flavored sugar, hope you like it my sweeties.
here's a few and you can use them to flavor Coffee, Teas, Cakes, Toast, or use to sugar rims of Champange, Sweet Cocktail or Martini Glasses.
You could also top Muffins or Cookies before going into oven. To make your sweet sauces! Makes great gifts! Give it a try in splenda if you prefer. I am not one for artificial sweeteners but if you prefer just give it a try.
how long does it take? and what will you need :
sugar and choice of flavour ingredient
10 min | 10 min prep
* 1 vanilla bean or 4 star anise or 3 cinnamon sticks or cloves or 1/2 teaspoon ground fennel or ground cardamom or 1-2 tablespoon dried herbs (mints, rosemary, lavender you get the idea) or orange zest or lemon zest or lime zest (your favorite citrus, 1/2 inch piece)
* 7 cups sugar, about (or try it in splenda)
1. Put sugar into Jars.
2. Place vanilla bean, Star Anise,Cinnamon sticks, Cloves, Fennel, Cardamon, Citrus Zest and or herbs into Jars.
3. You can put individually or mix and match your spices.
4. Tightly close and store a week or more.
5. Use as you wish!
Make Flavored (or Scented) Sugar
Source: Baking 911
Flavored or scented sugar is made by placing vanilla beans, citrus peels and even crushed rose petals in the sugar for a short period of time, which flavors it. It is a great way to add subtle flavor to any recipe or to decorate cookies with. You can also stir it into your coffee or tea. In pretty jars, flavored sugar is great to give as gifts.
1 cup sugar
1 tablespoon cinnamon
Mix to combine. You can use any spice or combination of spices. Yield: 1 cup
Vanilla sugar is simply white granulated sugar that has been flavored with a vanilla bean; there really isn't a specific recipe for it. The sugar keeps indefinitely and does not need refrigeration. Replenish sugar as it is used. The vanilla bean is good as long as it is fragrant, but I usually replace it every year in the Fall before Xmas baking. Vanilla sugar will keep indefinitely in an airtight container at room temperature.
Place a cleaned vanilla bean on a baking sheet and set aside until dried.
Bury 1 dried vanilla bean in a container holding 2 cups confectioner's sugar, super-fine or regular granulated sugar.
Cover the container tightly. The sugar will be sufficiently scented with vanilla to be used in a week or so.
Add more sugar to the jar when you use some of it's contents; the beans will be effective for many months.
Another way: To make vanilla sugar, place any cleaned, used vanilla beans on a baking sheet and set aside until dry. There is really no specific recipe for vanilla sugar. Any amount of granulated sugar will do. With less sugar, the vanilla flavor will be strong. I usually mix one vanilla bean with about 2 cups sugar. When the vanilla beans are dry, place them in a food processor with the sugar and process on high speed until the vanilla and sugar appear to have the same texture, about 1 minute. Pass the mixture through a fine-mesh sieve to remove any large pieces.
If you don't have a food processor, you can simply place the dried vanilla beans in some granulate sugar and store in an airtight container. The sugar will take on the flavor of the vanilla. Another way to make vanilla sugar is to use the vanilla seeds. Use a sharp knife to slice the beans in half lengthwise. Separate the seeds from the skin by scraping the blade of the knife along the inside of the bean. Mix the seeds and some granulated sugar together in a bowl. I rub the vanilla seeds and sugar between the fingers to ensure that the seeds are evenly distributed.
To Make: (makes about 1 pound)
3 large lemons
2 cups granulated sugar
Using a citrus zester, remove the zest. (Alternatively, using a paring knife or a vegetable peeler, remove the zest; then scrape as much of the bitter white pith off it as possible.) Roughly chop zest; transfer to a food processor, and add 1 cup sugar. Pulse until zest has been finely ground, about 3 minutes.
2. Transfer the ground mixture to a medium bowl. Add remaining cup sugar, and toss until evenly mixed.
3. Spread the lemon sugar on a baking pan, and let sit at room temperature until dry, about 1 hour.
ROSE PETAL SUGAR:
Substitute for plain white sugar in baking or beverages where you want a subtle rose flavor. Warning -- All roses that you intend to use must be edible and free of pesticides.
1 cup white sugar
2 cups fresh, fragrant, pesticide free rose petals, shredded or minced
Pound sugar and rose petals with a mortar and pestle. Place in a covered jar for one week. Sift out petal bits if desired and store in an airtight container.
INTERESTING FLAVORS: I have never tried this, but it will probably work (the same concept used when tinting sugar with liquid food colors):
1. Place the desired amount of sugar in the plastic bag, add a small dab of flavored concentrated oils (they come in all flavors--go to http://www.penzeys.com --they have them)
2. Close the bag and mix and shake until the flavor is evenly distributed.
Flavored and Colored Sugars
* How to make flavored sugar
* Flavored sugars are best made with granulated sugar. Place flavoring ingredients in the bowl of a coffee grinder used specifically for spices. Add 1/2 cup of the sugar and grind until fine. Pour the mixture into a bowl and grind the rest of the sugar. Add that to the bowl and stir. Store in an airtight container. The mixture will keep for 3 months.
* If you want to give the mixture a little more texture, grind all the flavoring ingredients with a small amount of sugar. Then add that mixture to the rest of the sugar, which is left unground. Allow the flavors to blend at least 1 week.
* How to make colored sugar: to color sugar, simply add gel or paste food color drop by drop to sugar in a zip-top bag. Start with 4 drops and increase the amount depending on how deep you want the color. Zip the bag and rub the sugar until the color is evenly mixed. If the sugar seems too damp, spread it evenly onto a cookie sheet and put in a 175 F oven for at least an hour, until dry. Store in an airtight container.
Lavender: Grind 1 tablespoon of leaves and buds of English lavender with 1 cup granulated sugar. (Find the lavender at an organic nursery such as Redenta's Garden or Sticks and Stones Garden Market. Do not use lavender that is sold for making potpourri.)
* Uses: Add to a cup of hot Pekoe tea or sprinkle on warm cookies.
Vietnamese Mint and Lime: Grind 10 Vietnamese mint leaves with the zest of half a lime with
* cup granulated sugar. Stir this into 1* cups granulated sugar. (You can use any type of mint, or try it with basil leaves.)
* Uses: Use as a dip for fruit, add to iced tea or use in place of plain sugar in a sugar cookie recipe.
Lemon Spearmint: Grind the zest of 1 small lemon, 10 spearmint leaves and 1 cup of granulated sugar.
* Uses: Add to hot or iced tea.
Chocolate: Finely grind 1 tablespoon cocoa, a tiny pinch of salt and 1 cup granulated sugar.
* Uses: Stir into coffee or cappuccino. Sprinkle onto warm cookies or oatmeal.
Orange-Orange Geranium: Grind three 1x1/8-inch strips of orange zest, 3 orange geranium leaves, 6 drops orange gel food coloring, a pinch of saffron and a little granulated sugar. Stir into at least 1 1/2 cups of granulated sugar. The saffron helps soften any sharpness from the orange flavors.
* Uses: Substitute for sugar in an orange muffin or pound cake recipe. Use in herbal tea or serve with fresh fruit.
Holiday Spice: Grind 1/2 teaspoon cinnamon, 1 teaspoon nutmeg and 1 cup granulated sugar and 12 frozen cranberries (optional) until fine.
* Uses: Sprinkle onto oatmeal, a warm coffee cake, buttered toast or coffee.
Red Hot: Grind 1/2 teaspoon cinnamon, 1/4 teaspoon cayenne pepper, 15 drops red gel food coloring and 1 cup of granulated sugar.
* Uses: Sprinkle onto warm sugar cookies, stir into a cup of coffee or serve with fresh fruit.
* Blue Vanilla: Grind the seeds of half a vanilla bean, 6 drops of blue gel food coloring and 1 cup of granulated sugar.
* Uses: Substitute for sugar to make a truly blue blueberry muffin recipe; sprinkle onto buttered toast or oatmeal.
Flower Flavored Sugars
1/4 cup fresh flowers or leaves*
1 cup super-fine sugar**
Use only one type of flower or leaf in each batch of flavored sugar. Wash and dry the flowers or leaves carefully. In an airtight storage container, put in 1/4 inch of sugar, then a layer of flowers or leaves and alternate until the sugar is used. Cover tightly and store for three weeks. Strain out the dry leaves and pack the flavored sugar into a storage jar.
* scented geranium leaves, lemon balm, various mints, lemon verbena, violets, rose petals (do not use flowers or leaves from where insecticide has been used)
** If you cannot find super-fine sugar, put granulated sugar in a blender and run for a few seconds.
Hope you enjoy this recipes, I've tried a few myself and love them, so why shouldn't you?! Give it a try you surely wont regret it.
see you soon xoxoxoxoxo