Making your own baking extracts is easy and very inexpensive. Once you do this you will never buy those expensive extracts from those high priced specialty baking companies. Many of you have tried making your own vanilla but, there is a whole world of extracts that will enhance your baked items you can make yourself. These extracts make the perfect gifts for the bakers in your life.

One of the most used extract in my kitchen besides vanilla, is orange extract. It goes well with chocolate and many berries. You can use it in pancakes, muffins, cakes, the list goes on.

Items Needed:

• Small glass jar with a lid
• Zester or a vegetable peeler
• Vodka  good quality about 1/2 a cup
• 3-5 oranges depending on size
  

Directions:

• Using a zester, zest the orange thoroughly avoid removing the white part of the peel with the zester. If you don't have a zester, use a vegetable peeler or a small sharp knife to carefully remove the orange part of the peel.
  
• Measure 1/2 cup vodka and 1/2 cup water into a glass jar and add the orange zest. Make sure the zest is completely submerged in the liquid.
  
• Screw the lid on the jar and gently shake to mix the contents.
• Seal tightly then store in a cool dark place for 8–10 weeks, shaking the bottle occasionally to fully extract the orange essence.
• Place cheesecloth or a coffee filter over another jar and pour the extract through it to strain out the zest.
  
• Store the orange extract for up to a year in a sealed jar.

Think of all the other extracts that you can make using the same technique. There is lemon, mint, cinnamon just to name a few, so start giving your baked items that extra special touch with homemade extracts.

The holiday season is just around the corner and every year like all of you it's difficult to buy for some folks. If you have someone on your list that enjoys cooking I will share some ideas that I have enjoyed this year.

Books
Now I am not a book person I rarely have time to read but if the book is geared towards improving my ability in the kitchen, you have my attention.

The one book I got last year that I have used the most is Herb Mixtures & Spicy Blends By Maggie Oster. It sells for $11.93 at Amazon so not an expensive gift.

Description
Create handmade mixtures of your favorite herbs and spices that add a delicious new zing to your favorite dishes. Maggie Oster presents more than 100 recipes compiled from herb shops and farms across America that showcase a wide variety of techniques for getting the most of out of your seasoning. Learn how to make Cajun, Thai, and Indian blends for seafood, game, poultry, and beef. Discover the delicious secrets of tasty homemade salad dressings and herb butters. Spice up your life and enjoy the flavor!

The reason I love this book is I have struggled with adding herbs and spices to my dishes. This book has given me more confidence to spice up what ever I am making. The recipes are easy and you can make up a batch of herb blends to keep in the cupboard. I store mine in small 1/2 pint canning jars which works will for me. It has saved me time and money, along with improved my cooking ability.

Spices are expensive and most people don't use a lot of them for that reason. The Co-Op offers bulk pricing on many of the herbs and spices that you will need for the recipes in the book. Check out their web site Country Life Natural Foods. They deliver to this area every other month, so if you are interested in joining the Co-Op click here and add your information so you will be on my list. I will send out a reminder when the next order is due with instructions on what to do.

Great Spice Gift
Dry Chimichurri Rub
In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats, but I use it on any thing just like Americans do ketchup.

Recipe (makes 3/4 cup)

• 3 T. dried oregano leaves
  
• 3 T. dried basil leaves
• 2 T. dried parsley flakes
• 2 T. dried thyme leaves
• 2 T. coarse salt (omit if you like)
• 1 T. ground black pepper
• 1 T. dried savory leaves (or marjoram leaves)
• 1 T. smoked paprika
• 2 tsp. garlic powder
• 1 to 2 tsp. dried crush red pepper
  

Whisk all ingredients in a medium bowl, store in an air tight container in a dark cupboard. To make a marinade use 1/4 c. rub with 1/2 c. olive oil and 3 T. red wine vinegar.

Uses
You can rub the dry rub all over a tri-tip roast before roasting or sprinkle over fish fillets before pan searing. Sprinkle on vegetables before roasting in the oven. Use the dry mixture with a little buttermilk, or yogurt for a salad dressing.

If you make up the marinade, it will keep in the fridge for a long time but can be used on anything you want to kick up. I like it on my eggs in the morning. As a salad dressing, or over pasta to add flavor.

Put the dry mix into some pretty containers with the recipe and uses for a perfect gift.