4 cups whole raw almonds
1 tablespoon butter (to butter pans)
1 egg white
1/3 cup granulated white sugar
1/3 cup packed dark brown sugar
2 tablespoons (or more!) Vera Cruz Vanilla flavoring
1/2 teaspoon ground cinnamon
1 teaspoon salt

Instructions:

Preheat oven to 350 degrees. Spread almonds in single layer in baking pan. Bake 8 -10 minutes, until lightly toasted. Remove from oven and cool completely, about 30 minutes. Reduce oven temperature to 300 degrees.
Generously butter 2 baking pans. In a large bowl, whisk egg white until foamy. Whisk in sugars, Vera Cruz vanilla, cinnamon and salt. Stir in almonds; toss until well coated. Divide nuts between pans, spreading them out in a single layer.
Bake for 10 minutes. Remove from oven, stir, and separate almonds that are stuck together. (Nuts will be very sticky now but will become crisp as they cool.) Return to oven and bake another 10 to 12 minutes, until nuts are pale golden brown and appear dry. Remove from oven and let sit for 3 – 5 minutes.

When nuts begin to harden, quickly loosen them from the pan with a metal spatula and spread out on waxed paper to finish cooling. Separate into individual pieces or small clusters. Store in an airtight container for up to 3 weeks.

Submitted by: Karen E. San Jose, Ca.

Instructions:
Mix first 4 ingredients, simmer for 2 hours stirring occasionally. Let mixture cool to room temperature then add remaining ingredients and Vera Cruz Vanilla extract. Filter and pour into dark colored bottles. Shake bottle often, every 1-2 days and store in a cool, dark place such as a pantry for 3 months. Enjoy!

Recipe submitted by: Ben R. New Orleans, La

Directions:
Preheat oven to 325 degrees
Mix butter in a mixer until well blended, add remaining ingredients.
Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using a small amount of flour.
Cut out and bake on a lightly greased pan for 12 minutes.

Vanilla Bean butter cream frosting Ingredients:
2 cups powdered sugar
1/2 cup softened butter
2-3 teaspoons Vera Cruz Vanilla flavoring
1 Vera Cruz Vanilla Mexican Vanilla Bean
1 1/2 teaspoons milk (any type)
Food coloring if desired

Directions:
Cream together softened butter and sugar, add Vera Cruz Vanilla flavoring and milk. Slice the Vera Cruz vanilla bean lengthwise exposing the seeds. Using the back side of a a small knife scrape the seeds from the bean and add to the creamed mixture. Mix at high speed for 3-4 minutes until creamy.

2 1/2 cups of flour
1 teaspoon baking soda
½ teaspoon  salt
1 cup (2 sticks) butter, softened
¾ cup sugar
¾ cup brown sugar, packed
3 teaspoons Vera Cruz vanilla extract or Vera Cruz Vanilla flavoring
2 eggs
1 package semi-sweet chocolate chips

Directions:
Preheat oven to 375 degrees. Stir flour with baking soda and salt; set aside. Beat butter with sugar and brown sugar at medium speed until creamy. Add vanilla and eggs, one at a time, mixing on low speed until incorporated. Gradually blend dry mixture into creamed mixture. Stir in chocolate chips. Drop by tablespoon onto ungreased cookie sheet. Bake for 9 to 11 minutes or until golden brown.

Recipe submitted by: Christine Cumbo

Directions:
Add all ingredients in an ice filled shaker, shake vigorously, strain into a glass and enjoy!
Note: Replace the Vera Cruz Vanilla flavoring for Vera Cruz Vanilla Extract if you prefer

Directions:
Combine all ingredients in an ice filled shaker and shake vigorously. Strain into a chilled Martini glass and dust with ground nutmeg.

Directions:
Pour milk into pan and heat on medium, stir together the cinnamon and sugar, then stir into milk. (Mixing the cinnamon into the sugar first will keep the cinnamon from floating to the top) Continue to stir mixture on medium heat while adding the vanilla. Heat mixture until warm. Drink and enjoy!

Directions:
In a saucepan, combine the sugar and cornstarch. Whisk in the water, stirring until blended. Bring mixture to a boil and continue to cook for 1 minute, stirring constantly. Remove from heat and mix in the butter and vanilla. Serve warm.

Ingredients:
2 prime vanilla beans
2/3 cup fine sugar
2/3 cup water
4-5 lb Watermelon
2 TBSP lime juice
4 TBSP (or more!)Tequila
2 cups flour
½ baking soda
½ tsp cream of tarter

Directions:
Using a small sharp knife score the bean lengthwise through to the center. Combine the sugar and 2/3 cup water. Heat on low until the sugar dissolves, about 20 minutes. Remove beans and scrape the seeds using the tip of a knife, add back into mixture.

Cut watermelon into cube size, discard the skin. Blend in a food processor until smooth. Strain the mixture of puree into a freezer container, stir in the vanilla mixture, lime juice and tequila. Freeze for 4 hours until mixture is slushy. Mix up well and repeat freezing process for another 2-3 hours. You may repeat this process until the desired consistency is reached.