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I'm amazed at how superior your vanilla is!
- Des, The Grommet
I opened the bottle of your vanilla extract last weekend to bake some cookies and the difference in taste is extraordinary." – Judy

Recipes

We’ve got recipes! From sugar to spices, coffee to chocolate and mangoes to melons, nearly everything we cook contains at least one ingredient from the tropics.  If you think chocolate, vanilla, coconut, cinnamon and nutmeg are only for desserts and beverages, you are in for a delicious surprise!  Explore our recipe database for fresh and flavorful options for spicing up both daily cuisine and special celebrations.  Visit our database regularly as new recipes are posted each week.

Sticky Toffee Pudding

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During my time in Devon, England, one of my goals was to try Sticky Toffee Pudding. For those of you unaware of English vernacular, “pudding” is used interchangeably with “dessert” and includes cakes, and other baked goods. To add to the confusion, puddings can also be savory, such as Yorkshire Pudding, which is served with roast beef. So Sticky Toffee Pudding is actually a cake that can be baked or steamed and is smothered in a caramel-like sauce.

Vegan Chocolate Cupcakes

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Although I’m not vegan, I have dear friends who are. I’m also always looking for recipes that can accommodate family and friends with food allergies or food intolerance issues. When I read on food 52 about Joanne Chang’s cupcakes, I saw a winner. Joanne, who owns Flour Bakery in Boston, has created a recipe that is moist, deeply flavorful, and fully satisfies the craving for chocolate and the desire for a rich, moist cake or cupcake — vegan or otherwise!

Vanilla – Saffron Scented Butternut Squash Risotto

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The delicious autumn hard shelled squashes are so welcoming to find at the farmers’ market or in the produce section, especially as nights grow dark earlier and the weather turns chilly or cold. They all but beg us to take them home to make something warm, filling and comforting! What I love about this recipe is that you get an unusually silky, risotto as the butternut squash is used two ways. Half of the roasted butternut squash is pureed, which adds to the creaminess of this dish.

Pumpkin Chiffon Cake

Pumpkin and vanilla were meant for each other. Ditto with all the spices in this incredibly light, moist, delicious cake. Really, what could say autumn better than a freshly baked pumpkin cake or pie — or latte, I might add? Over the years I’ve really come to appreciate really fresh spices. I grate my nutmeg and grind allspice and cinnamon in a coffee grinder dedicated just for spices. The flavors really pop when they’re fresh. And our dear vanilla is the backup chorus once again, making sure all the flavors work synergistically.

Vanilla Scented Chicken Scaloppine with Mushrooms

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This recipe (with some adaptations) comes to us from Jerry Di Vecchio, the woman who helped change the way the West eats. By West, I mean the Western United States. A gracious and amazing woman, Jerry spent her entire career working at Sunset Magazine, and many of those years as the editor/director of the food division. She also inadvertently launched my career as an international expert in vanilla. But that’s a story for another time. Instead, this easy-to-make, delicious entree is one you’re going to want in your collection of favorites, whether for a weeknight dinner or for a special meal with guests.

White Chocolate Macadamia Cookies

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This is a spinoff of the World’s Best Cookies, but worthy of its own recipe. It’s a reliably good cookie, keeps well because of the relatively high-fat level (though they don’t usually last long enough for that to be a problem), and you can switch out white chocolate for milk or dark chocolate, as well as the nuts. Part of the appeal of these cookies is the slight crunch from the cornflakes and slightly chewy thanks to the oats.

Icy, Creamy, Grapes with Vanilla and Mint

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When I was fifteen, I spent a memorable summer with my Connecticut cousins. Our Aunt Patricia (yes, I was named after her — we were known as Big Pat and Little Pat) worked and lived in New York City, and in our eyes she was all we aspired to be.  My cousin Deborah and I took the train to Manhattan and spent a day with Big Pat. It was a classic New York summer day — hot and sultry — but my aunt had prepared a sophisticated cold lunch, which included the perfect dessert: half-frozen table grapes in sweetened sour cream. This was before yogurt was mainstream and sour cream was considered a gourmet item. I’ve been making some version of this refreshing dish ever since.

Roasted Ratatouille

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Too much summer squash? Whether your neighbors look the other way when they see you coming with an armload of zucchini or you’re just looking for  another recipe to enjoy it, here’s my solution. When you roast squash, it shrinks like crazy and becomes deliciously sweet. I frequently roast potatoes, sweet potatoes and squash early in the morning before the heat sets in and one day I decided to see what ratatouille would look like if I roasted the squash and eggplant instead of braising them with onions and tomatoes. I’ve been making my version of ratatouille this way ever since. Yes, it requires an extra couple of steps, but I think it’s worth it. Here’s my “no recipe” for roasted ratatouille. You can decide for yourself if you want to make it or just roast the squash to add to salads, pasta or fritattas.

Orange Sorbet and Creamsicles

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Can it really be possible to have summertime without frozen desserts? Anyone who fondly remembers the ice cream truck or going to an ice cream parlor and indulging in some of the amazing options, would agree that it would be a pretty boring summer without ice cream dripping down our sleeves whether it’s a simple bowl of frozen sweetness or indulging in a sundae, milkshake or popsicles.

Wild Rice, Chickpea and Cherry Salad

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Washington State may well remember 2017 for the abundance of its sweet cherries from the Yakima Valley. The record crop came in late but the fruit has continued for nearly two months, with unusually low prices and delicious, plump fruit. For those of us who nearly turn into myna birds during cherry season, it has been cause for celebration.

Fresh Berry Shortcakes

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Several years ago I had a terrific recipe for shortcake biscuits. Naturally, I lost it. I didn’t know this, of course, when I decided that it would be the perfect dessert to bring to a party I was attending. Even though it was late in the season, the warm, sunny days we’ve had has meant a never-ending abundance of strawberries and, even as I write this, it appears it’s far from finished.

Nectarine Sherbet

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Nectarines have such a delightfully tangy flavor, and it wouldn’t be summer without the juice of one running down your arm – it’s always sad to see the season end. One way to prolong your enjoyment of this summer fruit is to freeze them into luscious nectarine sherbet.

*Note – Allow 2 days preparation before planning to serve. One night to freeze the freezer bowl and one night for the sherbet to ripen.

Hot Fudge

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This decadent Hot Fudge recipe, from Gourmet Magazine, is everything you’d expect from this traditional favorite dessert topping. Chewy and gooey, smooth and shiny, it’ll dress up everything from your hot fudge sundae to your cakes and brownies. Perfect served hot over ice-cream or even just a chilled spoonful, straight from the jar, it’s sure to become a household favorite.

Peach and Cherry Pie

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No one I’ve ever known has declined a piece of fresh, homemade pie. Although some version of pie is eaten in nearly all cultures, fruit pies are an American institution, and it isn’t limited to apple! After writing this last sentence, I wondered if the expression came about because of Johnny Appleseed’s having started apple tree nurseries across many of our midland states at a time when women made pies (often for breakfast), because they required less flour than bread. But no, it apparently was an increasingly common expression beginning in the 1920s attesting the goodness of all things American. Okay, back to pie.

Burrata with Fresh Asparagus and Fava Bean Salad

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Burrata, how I love thee and all your creamy deliciousness! If you’ve never tasted burrata, it may be time to treat yourself. It’s the rich cousin of fresh mozarella, which by the way, is infinitely more delicious than its other cousin, the more easily available, rubbery, vacuum-packaged mozarella. Burrata has an outer shell made from Mozarella, that is like a pouch. Cream and stringy curd pieces are stuffed into the pouch, so when it’s cut open, there’s a wonderful creaminess that keeps the interior of the ball deliciously soft and rich and leaks out onto the plate.

Strawberry Ice Cream

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Vanilla is still America’s favorite Ice Cream flavor, which comes as no surprise to us! According to Food & Wine magazine, to celebrate July being National Ice Cream Month, the International Dairy Foods Association conducted a survey, which found Vanilla and Chocolate to be the two top sellers, in that order. Strawberry is the top fruit flavor, so we’re pretty sure you’ll be pleased with our deliciously refreshing recipe for Strawberry Ice Cream!

Why do our customers love Rain's Choice vanilla?

  • You get MORE FLAVOR because we use 20% more beans in our extracts than is required by law!
  • 99% of all vanilla products are imitation. Ours are 100% PURE!
  • We carefully choose all products to assure best QUALITY & FLAVOR!
  • Our farmers are paid a FAIR PRICE.
  • Our vanilla beans are SUSTAINABLY grown.
  • Everything we sell is ORGANICALLY grown.
  • Your purchase here supports our HUMANITARIAN efforts.

Thank you for supporting The Vanilla Company and our farmers! BUY HERE now.

For an update on the 2016 vanilla shortage, please see "Why is Vanilla so Expensive?"

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