It's true there are tasters who prefer the imitation. Chemists have found good ways to fool the tongue. The flavor is less complex than the real but there's more of a vanillin "hit" so you get less nuance but the bazooka effect of the primary flavor. It will be interesting to see how the imitation holds up in the pickling syrup over time. Flavors do change with canning and as the product sits on the shelf. But I am amazed that people think real vanilla is too expensive to buy compared to the chemical alternative. You can buy a pint of vanilla for under $15.00 all over the place. At Costco pure Madagascar vanilla is under $10 for a pint. Barring the occasional recipe, a pint or quart of vanilla will last almost forever, so the cost per batch of cookies or whatever is miniscule. You can make your own wonderful vanilla extract using vodka, brandy, light rum or grain alcohol and fresh vanilla beans for even less and control the strength. There are a number of ebay sellers who offer vanilla beans at incredible prices. The best vanilla beans I ever found anytime anywhere came from an ebay seller. Far better than Penzey's and darned cheap. 1 inch of vanilla bean = 1 tsp. of extract so for 1/4 cup you'd need 12 inches of fresh moist vanilla bean (slit to expose beans). Why go to the trouble of making your own food from the best available products and then adulterate it? Carol

Here is the only Recipe for Kahlua you need In a large pan mix 3 cups granulated sugar with 2/3cup hot water on high heat until it boils, reduce heat to medium, stirring constantly for 3 min. In a small pan mix 1/2 cup instant coffee with 1 cup hot water, bring to a boil, reduce heat and stir 2 min. mix VERY SLOWLY(to prevent volcanic eruption)the coffee mixture into the sugar mixture, on medium heat, stir 2 min. LET COOL TO ROOM TEMPERATURE(to prevent evaporation of alcohol) add 1 pint pure grain alcohol. 1 tablespoon vanilla mix, it will turn a caramel color and then a chocolate brown, mix thouroughly for about 3 min. pour into a large kahlua bottle($35 bottle)(or similar size) fill to top with water, shake well let sit for 24 hours ENJOY !

Sally, here it is. I do not add the 2 T. of water and find that the recipe works out better for me. Single-Crust with Vodka (Nancy) Vodka is essential to the texture of the crust and imparts no flavorÂdo not substitute. This dough will be moister and more supple than most standard pie doughs and will require more flour to roll out (up to 1/4 cup). 1 1/4 cups unbleached all-purpose flour (6 1/4 ounces) 1/2 teaspoon table salt 1 tablespoon sugar 6 tablespoons cold unsalted butter (3/4 stick), cut into 1/4-inch slices 1/4 cup chilled solid vegetable shortening , cut into 2 pieces 2 tablespoons vodka , cold 2 tablespoons cold water 1. Process 3/4 cups flour, salt, and sugar together in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down sides and bottom of bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic wrap and refrigerate at least 45 minutes or up to 2 days. 3. Adjust oven rack to lowest position, place rimmed baking sheet on oven rack, and heat oven to 425 degrees. Remove dough from refrigerator and roll out on generously floured (up to ¼ cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave overhanging dough in place; refrigerate until dough is firm, about 30 minutes. 4. Trim overhang to ½ inch beyond lip of pie plate. Fold overhang under itself; folded edge should be flush with edge of pie plate. Flute dough or press the tines of a fork against dough to flatten it against rim of pie plate. Refrigerate dough-lined plate until firm, about 15 minutes. 5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake for 15 minutes. Remove foil and weights, rotate plate, and bake for 5 to 10 minutes additional minutes until crust is golden brown and crisp. Michelle

Kahlua is fab poured over ice cream if you're looking for something easy and cooling. I was thinking aguas frescas might be a more refreshing drink. My favorite is jamaica (hybiscus) but it doesn't mix well with some people's medications. I don't know anything about the fish part of the fish dish, but I think that sounds like a nice lunch. In general, I think the often stated more often broken, adage against fish and dairy products is stupid, but I don't think Mexican fish dishes would go well with either the White Russians, or shakes or ice cream. Dairy isn't great when it's hot anyway (even ice cream). How about a Kalua iced coffee slushy, or something kahlua coconut tropical? Kahlua sorbet? So...if you want the lake perch, could you have your dad over the evening before? Have a nice visit with him and a bucket of fish?