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Adams Best Vanilla
This is how we started! Our Adams Best Vanilla doesn't bake or freeze out and enhances a variety of desserts, puddings, cakes, custards, creams, ice cream, and cookies. Don't say Vanilla, Say Adams Best. Enjoy!
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| Blarney Stones |
 Print Version |
| Serves: |
54 |
- 4 Eggs
- 3 Tbl Cold Water
- 1 cup Flour, sifted
- 1 cup Sugar
- 1 tsp ADAMS CREAM OF TARTAR
- 1 tsp "ADAMS BEST" VANILLA
- 1/2 tsp ADAMS ALMOND EXTRACT
Separate eggs, and beat yolks lightly. Add 1/2 cup sugar, then beat until light and creamy. Add water, flour, ADAMS CREAM OF TARTAR, "ADAMS BEST" VANILLA and ADAMS ALMOND EXTRACT. Blend well. Beat egg whites until frothy. Add remaining 1/2 cup sugar to whites, and beat until they hold a peak. Fold into the egg mixture carefully. Bake in an ungreased 13x9x2 pan. Start in a cold oven, and bake one hour at 300 degrees. Let cake cool completely. Loosen with a sharp knife. Cut into 1 1/2 inch cubes. Dip cubes into confectioners icing--icing all sides, and then roll in finely ground peanuts. (If icing gets too thick for dipping, add a few drops of milk).
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- 1/2 tsp "ADAMS BEST" VANILLA
- 1/2 tsp ADAMS COCONUT FLAVOR
- 2 lbs Confectioners Sugar, sifted
- 1/2 tsp ADAMS BUTTER FLAVOR
- 2/3 cup Milk
- 1 lb Spanish Peanuts (salted, roasted and finely chopped with a food chopper)
Blend together until smooth confectioners sugar, "ADAMS BEST" VANILLA, ADAMS BUTTER FLAVOR and ADAMS COCONUT FLAVOR and milk.
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