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Nielsen-Massey Vanillas and Giveaway

by Pennie on April 9, 2014

At Nielsen-Massey Vanillas, we have been crafting the world’s finest vanillas and flavors since 1907. Founded by Richard Massey, who later partnered with Chatfield Nielsen, Sr, our company is still a family-owned operation run by the third generation of Nielsens. Having grown up with the company and amidst the rich aroma of vanilla, they’ve spent their entire lives learning, studying and researching the best methods to produce pure flavors as well as how to achieve the best results in recipes and applications.


Our Pure Vanilla Extract uses a proprietary blend of select vanilla beans and is made using our strict, unwavering quality standards and exclusive cold extraction process. Enjoy in a wide range of foods, from classic sweet treats (cookies, pastries, ice cream and more) to savory foods (soups, sauces, vegetables, meats and more).

One tablespoon of vanilla extract is equivalent to one vanilla bean.  This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free.


Full of bright flavor and capable of complementing almost any dish, Pure Lemon Extract has limitless possibilities. It’s fantastic with fish, pork and chicken dishes, and blends well with a variety of herbs, including parsley, rosemary, thyme, garlic and basil. This high-quality, flavorful ingredient will add a splash of citrus to beverages, vegetables, cakes, cookies, frozen desserts, jams, pies, pastries and so much more.

½ tsp. Lemon Extract = 1 Tbs. Fresh Lemon Juice.  1 tsp. Lemon Extract = 1 tsp. Lemon Zest.  This product is Kosher and Gluten-Free Certified as well as All-Natural and Allergen-Free.

Be sure to check the recipe section of the website where you can search for recipes by course or by product!  Here’s one I found that sounds pretty delicious.


Coconut Vanilla Ice Cream

1/2 cup heavy cream
3/4 cup baker’s sugar* (caster sugar)
1 tablespoon Nielsen-Massey Pure Vanilla Extract
2-13.5 fl. oz. cans unsweetened coconut milk (use a coconut milk produced in Thailand, if possible)
1/2 cup sweetened flaked coconut, toasted** (garnish)

In a small bowl, whisk cream, sugar and vanilla extract until combined; set aside. Add coconut milk to a large glass measuring cup; add cream-sugar mixture and stir to combine.

Assemble ice cream maker and pour ice cream mixture through filling hole. For the perfect ice-cream follow the manufacturer’s appliance directions.

Yield 1.5 quart.

*If baker’s sugar (caster sugar) is not readily available, add granulated sugar to a mini food processor bowl and pulse until sugar is a superfine, but not a powdery consistency. A coffee grinder also works for making superfine sugar.

**To toast coconut: preheat oven to 350 degrees F. On a small rimmed baking sheet, evenly spread coconut; place in oven and toast, about 3 minutes, stirring occasionally, as coconut will toast quickly. Cool and store until ready to use.

Nicole’s take:  I love to bake but it has been difficult with my tough pregnancy and now having 3 babies in the house! I did, however, make some time recently to pull out these yummy extracts! One of my favorite flavor is almond and I make delicious almond rugelach with almond extract.  The Nielsen-Massey almond extract was really flavorful with a nice scent and taste.  The vanilla, lemon and chocolate extracts were also yummy smelling and I can’t wait to bake with them!


You can find out more about Nielsen-Massey Vanillas, makers of the finest quality gourmet vanillas and flavors, their  100+ year legacy, and their exceptional products on their website.

Enter the Giveaway!

You can win a set of 4 extracts (almond, lemon, chocolate and vanilla) from Nielsen-Massey! Please enter the giveaway on the widget below.  Email and feed subscribers will need to click over to my actual site to enter.

Nicole received a sample to facilitate this post.  All opinions remain our own.

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