Recipes with vanilla bean

Raisin pecan bread pudding loaded with fruit cocktail and a vanilla-butternut custard. A nostalgic Southern bread pudding that uses up stale bread in 90 minutes.

Classic butter pound cake: rich, tender, golden loaf made the proper old-fashioned way with butter, sugar, eggs, flour and vanilla. Just five ingredients and a long, careful cream.

Apfeltorte: German apple cake with whole peeled apples baked into a butter cake, their cores stuffed with rum-soaked raisins and chocolate. Finished with apricot glaze and powdered sugar.

Classic slice-and-bake icebox cookies with buttery brown sugar dough you can make ahead and freeze for up to 2 months. Includes five flavor variations: ginger almond, lemon poppyseed, spice, coffee edged, and pecan.

Cocoa-laced crepes filled with chocolate ice cream, drizzled with warm creme de cacao chocolate sauce, and scattered with chopped pecans. A French-inspired dessert that's pure indulgence.

Rich chocolate frosting made with ground sweet chocolate, butter, and cream that sets to a glossy, spreadable finish perfect for layer cakes and special occasion desserts.

A golden and delicious cake that will have your family begging for a second slice!

Pumpkin cheesecake with canned pineapple and warm pie spice, baked in a water-bath oven for a silky, crack-free finish. A crustless fall dessert with tropical flair.

Pear and apricot tart layers fanned pears and apricot halves over almond paste filling in a buttery almond pastry, then glazes with apple jelly. A bakery-worthy fruit tart for special occasions.

Apple cheesecake with a gingersnap-pecan crust, creamy Philadelphia cream cheese filling, and cinnamon apple slices baked in a pinwheel pattern. Finished with melted apple jelly.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

A microwave cheesecake recipe with raspberry sauce.

Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.

Creamy blueberry swirl cheesecake with a buttery graham cracker crust. Lush cream cheese filling ribboned with sweet blueberry pie filling, baked in a springform pan for a showstopping dessert.

Sweet yeast dough studded with candied fruit, almonds, and anise gets braided into a ring with dyed eggs nestled in the twists for a stunning Italian Easter centerpiece bread.

Golden apricot rice pudding baked in individual molds with a brown sugar and dried apricot bottom that becomes a caramel topping when unmolded. Elegant and simple.

A vegan cornbread loaf studded with dried cherries, toasted pecans, and sesame seeds. Made with silken tofu, soy milk, and maple syrup instead of eggs and dairy. Hearty, naturally sweet, and completely plant-based.

Pull-apart Christmas tree coffee cake made with bread machine dough, shaped from soft buttermilk rolls, topped with sweet icing and cinnamon heart candies. A festive holiday brunch centerpiece.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Mimosa cake is a marbled angel food cake with lemon butter cream frosting. White meringue batter and golden egg yolk batter are spooned alternately into a tube pan for a two-toned, cloud-light sponge.

A flourless-style cocoa sponge cake made with cake meal, potato starch, and ground almonds. Split into three layers with strawberry preserves and topped with whipped cocoa cream. Passover-friendly.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Old-fashioned brownies live up to their name: chewy-fudgy texture that's neither cakey nor candy-dense, studded with raisins and chopped nuts. A vintage one-bowl brownie with deep chocolate flavor.

A rich, velvety devil's food cake with a secret weapon: tomato sauce that adds incredible moisture and depth. Topped with a billowy classic boiled icing spiked with orange juice and vanilla.

Walnut snowball cookies rolled in powdered sugar then drizzled with melted chocolate. Buttery, melt-in-your-mouth shortbread crescents made with just six ingredients.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

A classic St. Louis hotel cheesecake baked low and slow with 2 lbs of cream cheese, citrus zest, and folded egg whites for an impossibly light, creamy texture on a graham cracker crust.

Final exam brownies pile fudgy chocolate batter with marshmallows, nuts, chocolate chips, and colorful M&M's. The over-the-top dorm-room treat for stressful study sessions.

Sweet potato pie with warm brandy, fresh lemon zest, and a sprinkle of chopped citron over the top. The brandy-citrus brightness lifts the spiced filling into something more sophisticated than typical sweet potato pie.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.

If you're tired of the same old eggnog, then try this delicious variation that uses almonds!

Buttery shortbread-style bars layered with raspberry jam and chopped walnuts, topped with a crumbly streusel. A Central European bakery classic that makes over 3 dozen.

Brandy-laced bundt pound cake served with a saffron-tinted lemon curd. The classic 1-1-1 pound cake gets a boozy lift, while saffron steeped in lemon juice turns the cream sunset gold.

Mocha cream baked custard with melted chocolate, coffee, eggs, and cream, slow-baked in a water bath. Topped with whipped cream, almonds, and grated chocolate.

This creamy, low-fat dressing lends itself to salad greens, cooked or raw vegetable combinations, pasta and grain salads, or as a dipping sauce for crudites or steamed artichoke leaves.

Pillowy angel cookies rolled in powdered sugar before baking, with cream of tartar for that signature snickerdoodle-like tang. Soft, fluffy, white as snow.

Turned out lovely. I've eaten so much my stomach hurts.

Super-rich creme brulee made with nine egg yolks, heavy cream, and a whole vanilla bean, baked low in a water bath until just set, then crowned with a crackly caramelized sugar crust. Silkier than any restaurant version.

A puffy, golden Dutch baby pancake with lemon zest and vanilla, topped with dark sweet cherries, sliced almonds, and powdered sugar. Dramatic enough to wow a brunch crowd, easy enough for a Tuesday morning.

Three-ingredient vegan whipped cream blended from silken tofu, maple syrup, and vanilla. Dairy-free, cholesterol-free, and ready in 15 minutes. Spoon it over pies, cakes, fresh berries, or anywhere you crave a light, creamy topping.

Ruth's sugar cookies are tender drop cookies made with shortening and dipped warm into granulated sugar for a crackly, sparkling top. A simple recipe that makes three dozen in 30 minutes.

Fudgy mint chocolate crinkle cookies coated in powdered sugar with crackled tops. Makes 3 dozen chewy cookies with cool minty flavor in just 30 minutes.

Chewy oatmeal cookies studded with colorful gumdrop pieces and toasted coconut. These fork-pressed treats bake up soft with crispy edges in just 10 minutes for an easy 5-dozen batch.

A classic French Buche de Noel with a light sponge cake rolled around chocolate butter cream filling, then coated in chocolate frosting scored to look like bark. The centerpiece of any Christmas table.

Soft vanilla buttermilk cookies rolled in sparkly red and white sugar for a festive holiday crinkle cookie. Made with melted vanilla baking bar for a rich, melt-in-your-mouth texture.

Fudgy double chocolate brownies made with melted unsweetened chocolate, semi-sweet chocolate pieces, and crunchy walnuts. Rich, dense, and loaded with real chocolate flavor.

French cherry clafouti with brandy-macerated cherries baked in a puffy, golden custard scented with allspice and lemon zest. Rustic elegance that looks far harder than it is.

Orange cherry biscotti: twice-baked Italian cookies studded with dried cherries and zested orange. Crisp, dunkable, and nearly fat-free. Pairs with coffee, tea, or sweet dessert wine.