Recipes with vanilla extract
7,376 recipes
Sweet Potato Pie with Bourbon Cream Sauce
Sweet potato pie with bourbon cream sauce: a spiced, custardy sweet potato filling in a flaky shell, scattered with pecans and crowned with a boozy bourbon cream. The microwave does the baking, so it's table-ready in under 30 minutes.
Checkerboard Squares
Checkerboard cookies, a visually striking shortbread-style cookie with alternating vanilla and chocolate squares. An impressive icebox cookie for holiday tins.
Lincoln's Almond Cake
Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.
Pears Belle Helene
Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.
Easter Eggs Candies
No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.
Pineapple Upside-Down Cake Iii
Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.
Poppy-Seed Cake with a Lemon Glaze
A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.
Best Sunday Doughnuts
Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.
Ruby Pears
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
Peppermint Stick Pie
Pink peppermint stick pie set into a chocolate wafer crust, with a no-bake marshmallow-and-cream filling stained candy-cane red. Topped with crushed peppermint sticks for crunch.
Buttermilk Chocolate Bar Nut Cake
Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.
Wellesley Fudge Cake
Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.
Yummy Cinnamon Rollups
Cinnamon roll-ups made from flattened white bread spread with sweet cream cheese filling, rolled, and coated in cinnamon sugar butter. A no-yeast party pastry that serves 16.
Chocolate Silk
Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.
Creme De Menth Brownies
Triple-layer creme de menthe brownies with a fudgy base, minty buttercream filling, and glossy chocolate chip ganache topping. A retro holiday dessert that's worth the chill time.
Chocolate Chip Meringue Cookies
Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.
Sweet potato pie with bourbon cream sauce: a spiced, custardy sweet potato filling in a flaky shell, scattered with pecans and crowned with a boozy bourbon cream. The microwave does the baking, so it's table-ready in under 30 minutes.
Checkerboard cookies, a visually striking shortbread-style cookie with alternating vanilla and chocolate squares. An impressive icebox cookie for holiday tins.
Mrs. Lincoln owned a copy of Directions for Cookery in its Verious Branches by Miss Leslie, which was one of the most popular sources of recipes of the time.
Poires Belle Helene, the classic French dessert of vanilla-poached pears served with vanilla ice cream and warm dark chocolate sauce. Elegant and timeless.
No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.
Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.
A light, fat-free poppy seed bundt cake built on apricot puree and egg-white meringue, finished with a tangy lemon glaze. A clever lower-cal cake that doesn't taste compromised.
Old-fashioned cake doughnuts made from scratch with nutmeg and vanilla, deep-fried and dusted with sugar. No yeast, no rising time, no fuss.
Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.
Pink peppermint stick pie set into a chocolate wafer crust, with a no-bake marshmallow-and-cream filling stained candy-cane red. Topped with crushed peppermint sticks for crunch.
Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.
Wellesley Fudge Cake is the classic two-layer chocolate cake from the Wellesley College era, topped with a deep fudge frosting and chopped walnuts around the edge. Old-school, properly rich.
Cinnamon roll-ups made from flattened white bread spread with sweet cream cheese filling, rolled, and coated in cinnamon sugar butter. A no-yeast party pastry that serves 16.
Chocolate silk pudding with cocoa, three types of milk, egg yolks, and gelatin. A pot de creme-style dessert that sets overnight into a dense, velvety custard.
Triple-layer creme de menthe brownies with a fudgy base, minty buttercream filling, and glossy chocolate chip ganache topping. A retro holiday dessert that's worth the chill time.
Crispy meringue cookies loaded with semi-sweet chocolate chips. Low-and-slow baked at 300°F for hours until golden and crunchy. A nostalgic treat that melts in your mouth with chocolatey pockets throughout.
