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Three Great Simple Recipes Using Eclipse Vanilla

We will be diving into three tasty recipes that will be sure to fire up the taste buds of anyone who eats them. 

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Chocolate Chip Banana Pancakes

What you will need:

  • 1.5 cups flour
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1.25 cups milk
  • 2 ripe bananas, mashed
  • 1 egg
  • 1 tablespoon melted butter
  • 2 teaspoons Eclipse Vanilla Extract
  • 0.5 cups chocolate chips

Instructions

  • Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and baking powder until well combined.

  • Combine Wet Ingredients: In a separate bowl, mash the bananas until smooth. Add the milk, egg, melted butter, and Eclipse Vanilla Extract. Stir until all wet ingredients are fully integrated.

  • Mix Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.

  • Fold in Chocolate Chips: Gently fold the chocolate chips into the batter, distributing them evenly throughout.

  • Heat the Griddle: Preheat a non-stick griddle or large skillet over medium heat. Lightly grease with butter or cooking spray.

  • Cook Pancakes: Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 2-3 minutes, or until golden brown.

  • Serve: Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter. Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, or additional banana slices.

Candied Sweet Potatoes

What you will need:

  • 1 cup packed brown sugar
  • 1 cup sugar
  • 8 medium sweet potatoes, peeled and cut into 1/2-inch slices
  • 1/4 cup butter, melted
  • 2 teaspoons Eclipse Vanilla Extract
  • 1/4 teaspoon salt
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions

  • Combine Sugars: In a small bowl, mix together the brown sugar and white sugar until well combined.
  • Layer Sweet Potatoes and Sugar Mixture: Grease a 5-quart slow cooker. Place a third of the sweet potato slices in the bottom of the slow cooker. Sprinkle with a third of the sugar mixture. Repeat the layers twice more, ending with a layer of sugar mixture.
  • Prepare Butter Mixture: In another small bowl, combine the melted butter, Eclipse Vanilla Extract, and salt. Drizzle this mixture evenly over the layered sweet potatoes.
  • Cook: Cover the slow cooker and cook on low for 5-6 hours, or until the sweet potatoes are tender.
  • Transfer and Keep Warm: Once the sweet potatoes are cooked, transfer them to a serving dish and keep warm.
  • Make the Sauce: Pour the cooking juices from the slow cooker into a small saucepan. Bring to a boil over medium-high heat. In a small bowl, mix the cornstarch and cold water until smooth. Gradually stir this mixture into the boiling juices. Continue to cook and stir until the sauce has thickened, about 1-2 minutes.
  • Serve: Spoon the thickened sauce over the warm sweet potatoes before serving.

Sugar Cream Pie

What you will need:

  • 1 cup sugar
  • 1/4 cup cornstarch
  • 2 cups 2% milk
  • 1/2 cup butter, cubed
  • 1 teaspoon Eclipse Vanilla Extract
  • 1/4 teaspoon ground cinnamon
  • 1 pre-baked pie crust

Instructions

      • Prepare the Filling: In a large saucepan, combine the sugar and cornstarch. Gradually stir in the milk until the mixture is smooth and free of lumps.

      • Cook the Filling: Place the saucepan over medium heat and bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat and continue to cook, stirring continuously, for about 2 minutes or until the mixture is thickened and bubbly.

      • Add Butter and Vanilla: Remove the saucepan from heat. Stir in the cubed butter and Eclipse Vanilla Extract until the butter is fully melted and the mixture is smooth.

      • Transfer to Crust: Pour the filling into the pre-baked pie crust. Smooth the top with a spatula if necessary.

      • Sprinkle with Cinnamon: Evenly sprinkle the ground cinnamon over the top of the pie.

      • Bake the Pie: Preheat your oven to 375°F (190°C). Place the pie in the oven and bake for 15-20 minutes or until the top is golden brown.

      • Cool and Chill: Remove the pie from the oven and let it cool on a wire rack. Once cooled, refrigerate the pie until it is chilled and set, at least 2 hours.

      • Serve: Slice and serve the Sugar Cream Pie chilled. Enjoy!