Ronald Reginald’s Vanilla Bean Marinade® is an award winning vanilla made from our Pure Vanilla Extract, American made vanillin and three split Bourbon Madagascar Vanilla Beans added to each 8 ounce bottle. The vanilla and beans are allowed to marinate for a minimum of three months which extracts the vanilla bean seeds and the full flavor and richness of the vanilla pods into the product. Vanilla Bean Marinade® is a concentrated vanilla that is twice the strength of Pure Vanilla Extract, therefore half the amount can be used making the product exceptionally economical. Vanilla Bean Marinade® should be shaken immediately before use to incorporate the thousands of extracted vanilla bean seeds into the liquid before pouring. This vanilla is exceptional in ice creams, flan and other products where one desires vanilla bean specks to be present.
Vanilla Bean Marinade® Recipes
- Floating Peach Cobbler You’ll think we stole grandma’s recipe in this easy and delicious peach cobbler in which the crust self-rises to the top.
- Caramel Custard Baking this in water ensure even cooking. The caramel in the bottom of the cups will run down the dessert top beautifully when the cups are turned upside down to loosen the desert for serving.
- Estelle’s Brownies From Scratch Recipe Easy brownie recipe from scratch with the delightful addition of pecans for a nutty crunch.
- Country Club Ice Cream The great thing about home-made ice cream is that you can get the flavor and sweetness exactly how you want it. Ronald Reginald’s Vanilla Bean Marinade works particularly well in low temperatures where other vanillas have a tendency to wimp out.
- New Orleans Pralines Recipe This simple iconic southern treat covers pecans in a buttery sugar coating. Because of the simplicity of ingredients and ease of preparation, home-made pralines can be found in many New Orleans shops and are commonly sold by entrepreneurial street vendors.
- New Orleans Pecan Pie Pecans are native to the south, making this a common New Orleans treat. Serve it warm for optimal enjoyment of the rich and decadent combination of vanilla, nut, and cinnamon flavors.
- Chocolate Chip Pecan Cookies How can you make something as good as chocolate chip cookies even better? Easy- add pecans and coconut into the recipe. You’ll love these.
- Vanilla Soufflé This elegant vanilla souffle, despite it’s reputation as a fancy french dessert, is not as difficult as you may suspect. Compatible with just about any menu!
- Chocolate Pecan Caramel Tarte Careful, the decadence of chocolate, caramel and pecans may just knock you off your feet. Easily a party favorite, everyone loves this rich dessert.
- Genoise with Amaretto and Chocolate The combination of amaretto and chocolate in this classic Italian cake is to die for.
- Bread Pudding Souffle This is the perfect way to use up leftover bread pudding.
- Bread Pudding with Glazed Top The vanilla glazed top dresses up this family-favorite bread pudding recipe.
- Tete’s Extraordinary Flan (Crème Caramel) This delicious flan can be served either hot or cold as a silky and creamy treat to complement just about any meal. Enjoy!
- Hot Fudge Sauce Pour this thick fudge sauce over just about any dessert. It’s particularly great as an ice cream sundae topping!
- Banneux Truffles The delicate hand-made quality of these chocolates make them especially nice as a gift, so don’t eat them all at once!
- Chantilly Cream Use the Ronald Reginald’s Pure Vanilla Extract or Vanilla Bean Marinade to get the best flavor in this Chantilly Cream recipe developed by by K-Paul’s Louisiana Kitchen.
- New Orleans Bread Pudding and Lemon Sauce and Chantilly Cream This is a popular bread pudding recipe well known in New Orleans. The twist of lemon coupled with the Chantilly cream make this anything but your normal bread pudding.
- Skillet Pecan Fruit Cake Many of us cook our cornbread in cast iron for a real rustic result, but fruit breads work perfectly in this method too!
- French Vanilla Ice Cream Recipe This fragrant french vanilla ice cream is easy to make and does not require turning.