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1
Cut vanilla beans in half and scrape seeds out using a spoon.
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2
Reserve pod for vanilla extract, or another recipe.
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3
Combine vanilla seeds with 1/4 of the sugar and blend to a fine powder.
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4
Mix together with remaining sugar.
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5
Store in an airtight container until needed.
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6
Great on just about any sweet dish (including baking).
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7
Also in drinks such as coffee.
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8
Place sugar on a piece of waxed paper.
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9
Add a drop of food coloring and mix until the color is evenly distributed throughout the sugar.
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10
Continue to add food coloring one drop at a time until you are satisfied with the color.
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11
Use immediately, or allow the sugar to dry and store in an airtight container.
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12
No flavour but can make any cake, cookie or pie look nicer.
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13
Add ingredients to a mixing bowl and Stir with a fork until completely mixed.
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14
And its ready to use.
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15
To make dark brown sugar add 2 tablespoos of molasses to every cup of sugar.
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16
Use only in baking.
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17
Preheat oven to 110C (90 degrees C fan) mark 1?4.
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18
Next use a vegetable peeler to pare rind from the orange and lemon in strips, scraping off any pith that comes with it.
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19
Put rind on a baking sheet lined with baking parchment and dry in oven for 60 minutes or until crisp.
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20
Once cooled blend to a powder in a food processor.
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21
Mix in well with the suger.
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22
Lastly pack into separate sterilised airtight containers.
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23
Its great in drinks such as orange juice or lemonade as well as for rimming cocktail glasses.
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24
Also great for pastries, desserts and fruit salads.
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25
Blitz the lavender in the blender into a finer powder.
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26
Add to the sugar.
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27
Mix well and Pack into separate sterilised jars.
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28
Great in cakes, scones, sugar cookies, shortbreads and tea.
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29
Mix the cinnamon, cloves and suger together well.
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30
Store in an airtight container.
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31
Great for sprinkling on cakes, cookies, pretzels, pies and coffee.
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32
Mix the espresso powder and sugar together well.
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33
Once done store in an airtight container.
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34
Great sprinkled on chocolate cookies, cakes, yogurt and rimmed on cocktail glasses.
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35
Mix coconut and sugar well.
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36
Transfer and store in an airtight container.
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37
Great sprinkled on desserts, pastries, cookies, and pies
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38
Mix all the powdered ingredients together well, once done transfer and store in an airtight container.
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39
Blend or crush really well the raspberries.
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40
Add the raspberries to the sugar.
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41
Mix well to remove any lumps.
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42
Next place on a tray lined with parchment paper and let it dry for a couple of days.
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43
Once dry blend for 30 seconds in the food processor.
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44
Great on lemon flavoured cakes, pastries and pies.
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45
Use on cereals and rimming cocktail glasses.
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46
Split the cardamon pods by pressing them with flat side of a knife, remove the seeds.
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47
Pulverise the seeds with the sugar.
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48
Lastly transfer and store in an airtight container in a cool dry place.
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49
Great in drinks, cakes, cookies and sprinkled on fruit salad.
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50
Blitz the either dry or fresh mint in a food processor.
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51
Next mix in with the sugar, and transfer to an airtight container.
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52
If using fresh mint store in fridge, if using dry store in a cool dry place.
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53
Wait at least two weeks for the sugar to absorb the mint flavour.
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54
Great on any fruit, or sprinkled on mint flavoured desserts.
