Question for baking experts...

[Skywalker]

Hi!

I'm hoping someone can give a bit of baking advice here.

I have a recipe that I was all set to make until I realized that I was out of vanilla, so I am wondering if I can skip the vanilla (1 tsp) and still be safe?

What exactly does vanilla do in a recipe? Is it just for flavour, or does it do something else?

Is there something that can be substituted for vanilla in a recipe?

Of do I bite the bullet and go the dang store?

Thank you!!

 

[mommytotwo]

Vanilla is a flavor enhancer and without it in the recipe will not hurt it.

What are you making-
could you post the recipe and then we could give you more advice.

 

[CEDmom]

It's just for flavoring. Depending on what you're making you might not notice that it's missing. In things like toll house cookies it's very subtle and could be left out but in something like a sugar cookie it would be noticed.

 

[jonestavern]

Yes, we'd have to know what you are intending to make.

Is it possible to substitute another flavoring you may have in your pantry?

Jean

 

[KATHINOWA]

I'm just adding my 2 cents here. More than likely you won't notice the vanilla missing but it does depend on what you're making. I agree in a chocolate chip cookie you wouldn't notice it, but in a plain sugar cookie you might notice it's not there. You could substitute another flavoring if you have anything else.

Happy baking!

 

[Skywalker]

Hi, thank you all. Here is the recipe I'm making, it is pretty simple:

****
No Bake Chocolate Oat Bars

1 cup butter
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3 cups quick cooking oats
1 cup semisweet chocolate chips
1/2 cup peanut butter

DIRECTIONS:
Grease a 9x9 inch square pan.
Melt butter in large saucepan over medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.
Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.
Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

****

What do you guys think?? Thanks!

 

[mommytotwo]

You could skip the vanilla.
If you have almond extract, you could add in the same amount that your recipe calls for, for the vanilla.
Happy baking.

 

[CEDmom]

You can skip the vanilla. With the peanut butter and chocolate I doubt you'd even notice it. Of course you can always send each of us a batch and we'll let you know for sure .

 

[Honu]

It depends on the recipe. Baking is chemistry. If you remove a compound (ingredient) it can drastically change the outcome. Leavening agents, like baking soda, require a certain level of acidity to make the product rise.

Vanilla extract is an acidic compound, so if you remove it in a baked product you need to add another acidic ingredient to take its place.

In your case it's no bake, so its fine to leave out.

I just used my college degree.

 

[Skywalker]

LOL.

Thank you all so much!

I will push ahead with my baking then! (My boys truly thank you).

Now, I wish I could somehow send you all a sample. I will consider it my duty to taste-test them first, of course.

 

[tar heel]

That recipe is fine with no vanilla -- I've made it many times that way!

 

[Skywalker]

That recipe is fine with no vanilla -- I've made it many times that way!

Cool! Thank you!

So, are they as good as they sound? I am, ooops I mean my boys are, crazy about the chocolate/peanut butter combination.

 

[Robinrs]

The only time I really notice vanilla is in a recipe with no other distinctive tastes. I only use REAL vanilla because it is SOOOOO good, especially in bland things like pudding or frostings. In something with lots of other flavors it's hardly missed.