Vodka is well and fine, but try Cherry Brandy Vanilla and use it in conjunction with chocolate - homemade chocolate pudding, chocolate snack cake, etc. I've also made coconut rum vanilla, spiced rum vanilla, peach brandy vanilla, etc. They are all fun choices for their undertone flavors. Many combinations work great with fruit dishes. Helpful hint: Anywhere you have vanilla as a stand-alone flavor (vanilla pudding or ice cream), remove one long soaked vanilla bean from the bottle. Strip the luscious dark brown, thick, vanilla liquid from the bean by holding onto the top of the bean and with your thumb and index finger "milk" the liquid from the bean. You can replace the bean back into the bottle and "milk" it several more times. This is absolutely the BEST stuff... -Grainlady

I can tell you from experience. Unfortunately, I made custard based "vanilla" the other night. I even put the bean in with the seeds while heating it. And never remembered to put in the vanilla extract. It was really good frozen custard, but it had very very little vanilla flavor. Or course, it could be that I just like it to have a much more pronounced vanilla flavor, so I'll stick with my "both" recipe.

I have done that -- several times. I dumped the beans out to strain off the last bit of liquid and add it to another jar. Looking at the beans closer, about 2/3-3/4 of them looked like they'd seen their better days, so I decided to retire them. I didn't want to use them for food, but I could still use a couple to make some salt scrub and see how I like it. If I decide to make any for holiday gifts, I'll start with some of my new beans. I'm still interested in knowing if there other ideas for them. I have a couple of other jars brewing nd will eventually get to a similar point with them. This post was edited by lascatx on Sun, Sep 14, 14 at 18:57

Potpie, I've made this recipe for years Here's my long time favorite cut out cookie dough. If I remember correctly it was originally in a BH+G magazine in the late 70's. I usually double it in my KA mixer and usually make at least three bowls of the dough. I have a very large tree shape cookie cutter (about 9") and love to make and decorate special cookies for those that love cutouts. This dough is one that you can roll thick, if you like a softer cutout, yet still holds up. CREAM CHEESE COOKIES 1½ C sugar 1 C unsalted butter 1 8oz pkg cream cheese 1 egg 1 tsp vanilla ½ tsp almond extract 3½ C flour (I like unbleached) 1 tsp baking powder In a mixing bowl cream sugar, butter and cream cheese until fluffy. Add egg and flavorings, beat smooth' Stir together the flour and baking powder, add to creamed mixture and mix thoroughly. FOR CUT-OUT COOKIES Chill dough. Roll out on surface dusted with a mixture of ½ powered sugar and ½ flour, ¼ to ½ inch thick depending on your preference. Cut into desired shapes. Place on ungreased cookie sheet ( I line with parchment paper) and bake in a 375° oven 8-10 minutes. Watch for the edges to just barely begin to brown if you like a moist cookie. Cool and frost. COOKIE PRESS COOKIES Divide dough into portions and add desired colors. Force through cookie press onto ungreased cookie sheets. Bake in a 375° oven 8-10 minutes. Remove from cookie sheet and cool on wire rack. Before baking brush with slightly beaten egg white and sprinkle with colored sprinkles if desired. Note...I have added about 4 oz of almond paste to the dough when making the cookie press cookies.....yum! FAVORITE ICING FOR CUTOUT COOKIES 2 c powered sugar, sifted 2 Tbsp softened butter ¼ tsp vanilla ¼ tsp almond extract 1 egg white ¼ C milk or cream Combine egg white and milk, set aside. Beat together powered sugar, butter and flavorings. Add small amounts of the milk mixture until icing is spreading consistency. Tint with desired colors. Using the egg white will give you a nice finish on the icing, the butter will keep it soft on the inside. Nancy