Thanksgiving at Grandma’s house, holiday work parties, Aunt Kathy’s cookie exchange...there is a lot of baking to be done at the holidays. But it doesn’t have to be work – it can be fun for the whole family!

Why not start your own traditions with your family, your friends and most of all, your children? Most likely kids will want to “help” mom or dad in the kitchen if they feel they have an active role or an important (and most of all fun) job to do. And instead of shooing them off into the living room to watch T.V. have them grab a stepstool, roll up their sleeves and lend a hand. This is the opportunity to combine some holiday fun with baking lessons for the kids.

When it comes to baking, vanilla is an essential component to our favorite goodies. Whether you have Vanilla Powder, Vanilla
Bean Paste, Vanilla Extract or Whole Vanilla Beans in your pantry,
there is something yummy that will be made in your kitchen this
holiday season.

Vanilla Powder is ideal for adding to cookie mixes and breads – especially those prepared for gift-giving (see recipe). It is also great for colorsensitive recipes, like vanilla icings, as it will not
discolor your masterpieces. Kids might like to create a special gift for a teacher such as a cookie or brownie recipe all in one jar. They can help add the ingredients, decorate the jar and really feel like they made something cool all by themselves. They can even

shake a bit of vanilla powder into some club soda or lemon-lime
soda and add a maraschino cherry for a tasty holiday kiddy cocktail all their own!

On the other hand, if a bit of real vanilla seeds is what you want to see on your bakery creation, use some Vanilla Bean Paste. It is used the same as extract, but has the tiny vanilla flecks in it that are nice in recipes to really say vanilla. And it’s great for kids since it has a thicker consistency and won’t come pouring out of the jar too fast for small hands – they can dip into the jar with a
measuring spoon with less mess (even though making a mess

Baking for the holidays is more fun for children when they get to not only eat the goodies, but help make them too!

is part of the fun of baking). Vanilla Extract is a staple in most baking cupboards. You can have them practice blending the vanilla extract and eggs first to emulsify the vanilla flavor, then add your other ingredients. And holiday baking doesn’t have to be just
desserts. Making pancakes, waffles and muffins for breakfast can be just as much fun. The kids can add a bit of vanilla extract to maple syrup, stir, and voila – they have vanilla syrup!

Use Whole Vanilla Beans to make your own vanilla sugar. The kids can add the vanilla beans to a glass canning jar filled
with sugar - use it to make cookies, cupcakes or special treats. It can be their job to keep adding beans and sugar as you gradually
use it up for baking. Little ones can also be in charge of making sure the treats are baked to perfection. Give them their own
timer, show them how to set it for the appropriate baking time and they can keep track of how long it will be until their treats are done.

Clearly, the possibilities are endless, as is the fun and quality family time you will have baking together at the holidays. Make it taste good and make it fun!

• Madagascar Bourbon Vanilla Extract is an overall versatile vanilla with rich, mellow
  characteristics that adds a touch of sweetness to succulent seafood sauces or
  marinades and tangy tomato sauces.
• The fruity, anisic notes of Tahitian Pure Vanilla works well when added to fruit dishes such as cranberry sauce or cherries jubilee.
• Mexican Pure Vanilla spices up citrus fruits such as lemons, limes and oranges, while it can also mellow out the bitterness of dark chocolate.
• Vanilla Bean Paste, with flecks of real vanilla bean, is a secret way to be able to add
  more delicious vanilla flavor without thinning out your batters or sauces.
• If a recipe calls for oranges or lemons, try substituting or adding orange or lemon
  extract. And almond extract is ideal for making mouth-watering pastries and cookies for the holidays.
• One Vanilla Bean is equal to one tablespoon Pure Vanilla Bean Paste, while one
  tablespoon Pure Vanilla Bean Paste is equal to 1 tablespoon Vanilla Extract.
• Pure Vanilla and Vanilla Beans should be stored in an airtight container at room
  temperature. They should not be subjected to freezing temperatures and should be
  kept away from direct sunlight.
• Keep in mind that vanilla can not only add flavor, but complement and enhance other flavors – don’t be afraid to use it with other flavors.
• Technique is key to the right results i.e. add our flavors at the end of the cooking
  process - don’t abuse it with heat.
• A little goes a long way with vanilla, how much you use is simply a matter of taste.

Nielsen-Massey Vanillas was honored this year with the nomination of its Madagascar Bourbon Pure Vanilla Bean Paste by The National Association for the Specialty Food Trade (NASFT) as 2006 Best Foodservice Product Award.

“We are very honored to have been considered by NASFT for this award,” said Matthew Nielsen, COO of Nielsen-Massey Vanillas.

Already a star in its own right, Madagascar Bourbon Pure Vanilla Bean Paste has been proudly recognized by this nomination from the NASFT. From worldrenowned pastry chefs, to restaurateurs and home cooks, Pure Vanilla Bean Paste has become a staple in many pantries. This unique product offers the rich, mellow flavor and aroma of the pinnacle of

vanillas, Madagascar Bourbon Pure Vanilla, in a unique paste form. You can see actual vanilla bean seeds suspended in this product, which makes it ideal for recipes where you want to showcase the vanilla flavor and add eye appeal all at once.

Nielsen-Massey was among 89 NASFT Product Award finalists in 19 categories of the prestigious 34th Annual NASFT Product
Awards Competition. From Outstanding Beverage to Outstanding Dessert, the best
of the best are selected by specialty food retailers, supermarket and natural food store buyers. All 2006 product award winners were chosen during the 52nd Summer Fancy Food Show in New York this past July.

way we start our day and the way we end a perfect meal. Now it can be both - Pure Coffee Extract is the perfect way to add the flavor and aroma of coffee without all the work.

Virtually anything that has a neutral
base, dairy and beverages are ideal, can
benefit from the addition of Pure Coffee
Extract. Desserts like Tiramisu, crème
brulee, ice creams or gelato, and beverages such as frozen drinks, liquors, and martinis are all fabulous partners for this product. Bakery items like pound cake, soufflés, cookies and pastries alike will turn from ordinary to unforgettable with a little Pure Coffee Extract.

A little or a lot – it all depends on the
recipe and the desired flavor. And the holidays are the ideal time to make your products pop in the marketplace. In-store displays are an ideal way to set the scene for customers, tempting them to try new products. Combine cookbooks, cookware,
recipes and the Pure Coffee Extract in an
attractive display and you will turn the
unsure consumer into a buyer. It turns their thoughts from “Hmm, that looks interesting but how would I use it?” into “Wow! That would be great to make for my holiday party this weekend!”

If you have had any fascinating
results using the new coffee extract in your
favorite recipe(s), we would love to hear
about them from you. Email us at
info@nielsenmassey.com.

ingredient company to seek GFCO certification,” added Cynthia Kupper, Executive Director of the Gluten Intolerance Group, the 501 (c)(3) organization that administers the GFCO program.

The GFCO is the first program of its
kind in the world to supervise the manufacturing and testing protocol of companies that market gluten-free (GF) foods, for the purpose of offering consumers a third-party assurance of safety. This new independent food processing inspection program will
verify that food products meet the highest
standards for GF ingredients and are produced in a safe environment.

For more information about this, please visit www.NielsenMassey.com or
www.gfco.org.

Issue 2 2006