You have heard us talk about this special vanilla and we certainly think it is the best! Stop by our kitchen and pick up a bottle! It also makes a quick and easy gift for the cook in your circle. This recipe came straight from the distributors of this wonderful Mexican Vanilla!
“I have tried many Mexican vanillas – my mother in law even brought me some from Mexico that she purchased from a pastry chef when she went on vacation! Your vanilla is simply the best – that’s why it’s the only vanilla I buy.”
3/4 cup butter
1/2 cup brown sugar
1/2 cup white sugar
3 egg yolks
1 tsp. Mexican Vanilla (Pick Your Bottle Up At Bonnes Amies)
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
1 cup butterscotch chips
1 cup chopped nuts
1 cup coconut
Topping:
3 egg whites
1 cup brown sugar
Mix together butter, sugar, egg yolks, Mexican Vanilla, flour, baking powder, and salt. Mixture will be crumbly. Spread in bottom of 9x13 pan. Pat down with back of spoon. Sprinkle with butterscotch chips, nuts, and coconut. Slightly whip 3 egg whites and stir in 1 cup brown sugar. Spread egg white mixture on top, and bake at 350˚ for 35-40 minutes. Cool and cut into squares, or serve warm topped with ice cream or whipped cream.
3 egg whites
1 cup brown sugar
Mix together butter, sugar, egg yolks, Mexican Vanilla, flour, baking powder, and salt. Mixture will be crumbly. Spread in bottom of 9x13 pan. Pat down with back of spoon. Sprinkle with butterscotch chips, nuts, and coconut. Slightly whip 3 egg whites and stir in 1 cup brown sugar. Spread egg white mixture on top, and bake at 350˚ for 35-40 minutes. Cool and cut into squares, or serve warm topped with ice cream or whipped cream.
