Place first three ingredients into a heavy saucepan
that's large enough to accommodate vigorous boiling.
Stir constantly while bringing to a rolling boil
and allow to boil for five minutes, stirring occasionally.
Remove from pan and allow to cool for 15-30 minutes.
Add the vanilla extract, stirring well.
This renders a condiment the consistency of liquid honey
that may separate a little but pours easily.

If you prefer the consistency of spun honey, after adding vanilla,
place pan into a larger container of ice water
and beat with electric mixer until cold, thick, and light in color.
Store in refrigerator.
This is also good on dinner rolls, cornbread, toast,
pancakes, waffles, or French toast.

"Here is a recipe handed down to me from my father's sister,
who was the second born of the fourteen children in her family in
Halltown, Missouri (pronounced Muh-zer-uh),USA, in the late 1800's.
She has been gone nearly 40 years, but
her recipe for Dutch Honey lives on in the kitchens of her nieces.

Auntie Vetra was severely crippled by childhood polio
and we children adored her because she was just our size.
When she became elderly, she lived in the guest house
adjacent to my parent's home in rural Oregon.
One rule for peaceful co-existence was
'The only time you don't have to knock
is if your hands are full of baked goods.' It worked!
Her baked and fried fruit pies were legendary;
her biscuits light and tender.
Eaten alone for breakfast or with an evening meal of fried chicken,
mashed potatoes and gravy, wilted leaf lettuce salad,
and fresh green beans boiled with new potatoes and bacon,
the only thing her biscuits needed was a generous spoonful
of this wonderful concoction to change them from
Traditional Southern White Trash Cookin' to gourmet!"