Homemade Vanilla Extract

 A very simple recipe that just takes time...a year is good!

Ingredients:

5-6 vanilla beans

8 oz. vodka

Also needed, an airtight glass bottle or jar.

Directions:  

1. Slit the vanilla bean pods down the center and submerge in the vodka. 
2. Be sure the vanilla beans are covered.
3. Store at room temperature, out of sun light.
4. Shake the jar once a week or so.
5. Let vodka infuse for a minimum of six months, ideally a year.
6. Remove bean pods from vodka and use as normal.

Ninety-Minute Cinnamon Rolls

We tried this recipe on Christmas morning.  Several years ago, without even realizing it, I started a new Christmas morning tradition of having cinnamon rolls after exchanging presents.  Up until this past Christmas it was always a package of canned rolls.  This year it slipped my mind to buy a package.  So while my husband and oldest daughter slept, my youngest and I made a batch of homemade cinnamon rolls.  Everyone was very happy with them.

Ingredients:

Dough:

¾ C. milk

¼ C. butter, softened

3 ¼ C. all-purpose flour

¼ C. white sugar

1 (.25 ounce) pkg. instant yeast

½ t. salt

¼ C. water

1 large egg

Cinnamon Filling:

1 C. brown sugar, packed

½ C. butter, softened

1 T. ground cinnamon

Icing:

7 T. butter, softened

2 oz. cream cheese, softened

2 T. milk

½ t. vanilla extract

1 ½ C. confectioners' sugar, sifted

¼ t. salt

Directions:

1. Heat milk in a small saucepan until just hot to touch or a few bubbles form around the edge. 
2. Remove from heat and stir in butter until melted, set aside.
3. Combine 2 ¼ cups flour, white sugar, yeast, and salt in a large bowl. 
4. Add milk mixture, water, and egg; beat well. 
5. Add remaining 1 cup flour, ½ cup at a time, stirring well after each addition.
6. Turn dough out onto a lightly floured surface and knead until smooth, about 5 minutes. 
7. Cover with a damp cloth and let rest for 10 minutes.
8. While dough is resting, mix together brown sugar, butter, and cinnamon in a small bowl, set aside.
9. Preheat the oven to 375° F (190° C).
10. Grease a 9x13-inch baking dish.
11. Roll dough out on a lightly floured surface into a 12x9-inch rectangle. 
12. Spread brown sugar mixture over dough. 
13. Roll up dough and pinch seam to seal. 
14. Cut into 12 equal rolls and place cut-side up in the prepared baking dish. 
15. Cover and let rise until doubled, about 30 minutes.
16. Bake in the preheated oven until browned, about 20 minutes. 
17. While the rolls are cooking, prepare the Icing.
18. Beat together butter and cream cheese in a large bowl until creamy. 
19. Blend in milk and vanilla
20. Gradually mix in confectioners' sugar and salt until smooth and fluffy.
21. Spread over cooked cinnamon rolls.
22. Serve warm