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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
Adjustable stand — hold cookbook or tablet at eye level while cooking
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bring milk to a boil in a saucepan; immediately reduce heat to medium-low. stir oats and vanilla into the milk. stirring occasionally, cook at a simmer until the oats are soft, about 20 minutes. set aside to cool slightly. mix bananas, eggs, and applesauce in a large bowl. mix baking powder, cinnamon, and salt in a small bowl; stir into the banana mixture. add oats mixture to the bowl; stir. fold raisins through the oat mixture; pour into a 9x13-inch baking dish. cover dish with plastic wrap; refrigerate 8 hours to overnight. preheat oven to 350 degrees f (175 degrees c). remove plastic wrap from baking dish and bake in preheated oven until golden brown, 45 to 60 minutes.