Jeff asks:
<<Has anyone tried vanilla bean paste in place of vanilla extract? ...what
type of cinnamon do you use?>>
Jeff, I have that vanilla bean paste and I like to use it in custards and so
on because it flecks it with vanilla bean dust. But for the very best taste,
I use the "cookie vanilla" from King Arthur Flour. It's made to be strong
enough to hold up to cooking and it is. In fact, even when I use the paste,
I use the cookie vanilla as well. Just a drop or two.
As for cinnamon, I use KA's "Vietnamese Cinnamon". One sniff and you'll
wonder what you've been using all these years.
But since I love both of these ingredients, I'm eager to hear what others use.
Beth Harbison