5 essential ingredients I cannot live without

    In recent times, butter has lost its place as an essential ingredient.   As more individuals discover an intolerance to dairy products, modern-day innovation allows us to bake recipes without introducing butter into recipes.  Although these dishes are quite tasty, nothing imparts the same flavor as butter.  Make an attempt to substitute butter with oil and you'll discover there is no comparison.  I recommend Challenge Butter which can be purchased in most local supermarkets.  Perfect for sweet and savory dishes alike, this brand yields a warm nutty element like nothing on Earth.  Many of my recipes begin and end with butter and sugar which leads me to my next essential ingredient. 

     The Imperial Sugar brand is superior to all brands.  Founded in Sugarland, Texas this local sugar producer creates these perfect pebbles of sweetness.  I've attempted to use other brands with disappointing results yet nothing can replace the consistency of Imperial Sugar.  Fine granules yield the right amount of sweetness without weighing down the pastries. Surprisingly, sugar works as a leavening agent, performing double duties in the same recipe depending on the process.  Creaming sugar and butter together creates air pockets that help cakes rise as they bake in the oven.  Moreover, this process works in many recipes that do not call for traditional leavening agents like baking powder and baking soda!

     Soaring prices of vanilla extract may give may give many sticker shock but baking enthusiasts all know the importance of this ingredient.  I recommend splurging on the real stuff, leaving behind the imitation assortment.  In recent years, bad weather, poor pollination and a case of supply and demand continue to contribute to the rise in vanilla extract prices.  However, a little ingenuity on your part can save you the pain at the checkout counter.  At the end of this installment is my recipe for homemade vanilla extract.  Please consider creating your own bottle of vanilla extract.  You'll find that its tastes exponentially better than your supermarket version.

     Although I can agree that flour is an essential ingredient, I cannot agree on my brand preference.  What I can tell you is that the Gold Medal brand and King Arthur brand are both kings in my world of baking.  Flour reacts differently in certain recipes.  Whereas a sponge cake calls for delicate cake flour, breads and bagels require bread flour, perfects for high-rising yeast pastries.  With this in mind, my essential go-to flour is King Arthur All-Purpose Unbleached flour.  This versatile flour is perfect for cookies, pancakes, crusts and so on.  Be certain to stick with the unbleached flour which is produced in its most pure and unrefined form.

     Last but definitely not least I cannot live without Guittard Chocolate.  I rest assured knowing that Guittard uses fair trade-certified cocoa beans, non-GMO ingredients and is free from peanuts, tree nuts and gluten.  All of these features are extremely important as more and more clients prefer allergen-friendly foods.  At my bakery we make a concerted effort to offer more gluten-free options and with Guittard Chocolate's help we do not sacrifice the rich flavor that their chocolate imparts.

     Creating this list of my top five favorite ingredients presented a challenge as I could easily extend this list from five to fifty but where is the fun in packing all of them to our mythical deserted island!  So now I challenge you to create your own vanilla extract.  Leave a comment below and let me know your opinion.

5-6 Vanilla Beans (Grade A)

1 cup of Vodka (Non-Flavored, 80% proof)

1 Jar (With a tight lid)

1.  Slit all vanilla beans in half down the middle and place into the jar.

2.  Pour one cup of vodka into the jar with vanilla beans 

3.  Top the jar with the lid and shake.

4.  Shake the jar once per week.

5.  Vanilla extract can be used in as little as 2 months 

but for optimal results wait for 6 months.