Baker’s Tip #3

Baker's Tip #3

Baker’s Tip #3

It's never just vanilla!

Pure vanilla extract is almost as important as great flour and pure, unsalted butter for baking. True, pure vanilla can be pricey but nothing is more subtle, fragrant and does a better job of holding a recipe together than this one pivotal ingredient. I tend to choose Nielsen Massey Vanilla since I know the company's dedication to manufacturing the best vanilla I know. You put a lot into your baking so make this core ingredient shine as one of the many baking 'characters' in your recipe's stellar cast!

 

 

Link to example recipe ...

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