Recipes with vanilla extract

Rhubarb custard pie with a buttery crumb topping in a pre-baked pastry shell. Tart rhubarb pieces set in a vanilla egg custard with a sweet, crumbly streusel on top for the best of both textures.

Heirloom fruitcake packs candied cherries, pineapple, citron, dates, raisins and pecans into a spice-laden batter, baked low and slow then aged a month with wine before serving.

This easy-to-make snack is perfect for those long days at work or for traveling with the kids.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Flourless chewy oatmeal cookies made with just 7 ingredients: oats, butter, two sugars, an egg, vanilla, and salt. Naturally gluten-free with crispy edges and a soft, chewy center.

Chocolate covered chocolate cheesecake with a cookie crumb crust, rich chocolate filling, and glossy ganache coating. Triple chocolate indulgence baked in a springform pan.

Chewy brown sugar cookies studded with white chocolate chips and bright maraschino cherries. A patriotic twist on the classic drop cookie that bakes up in under 10 minutes.

Moist chocolate cake with hot coffee bloomed into the batter for deep cocoa flavor, paired with old-fashioned ermine icing whipped from a cooked flour-milk paste. Vintage two-layer cake done right.

Basic chiffon cake folds whipped egg whites into an oil-and-yolk batter for a tall, springy cake with angel food's airy crumb and butter cake's moisture. Baked in a tube pan, cooled inverted.

Advocaat is nothing like the eggnog here in America. It is thick and creamy---not foamy at all. This delicious Dutch drink is actually eaten with a spoon!

Wolfgang Puck's elevated pumpkin pie with a Grand Marnier cranberry layer, bourbon-spiked custard, and warm spices in a blind-baked crust. Serve with cinnamon ice cream for a holiday stunner.

Sfogliatelle Napoletane are flaky Neapolitan pastries filled with creamy ricotta custard, candied orange peel, and vanilla. Homemade Italian pastry dough baked golden and dusted with powdered sugar.

Moist, spiced fruit cake loaves sweetened naturally with boiled raisins and unsweetened applesauce, plus just a touch of liquid sweetener. Warm cinnamon and nutmeg fill every slice. A diabetic-friendly take on a holiday classic.

Texas Coffee Brownies with Chocolate Frosting recipe

Whole wheat cream cheese pastry gives these mini pecan tarts a nutty edge, while vanilla-spiked filling adds aromatic warmth to the classic brown sugar and pecan combo.

Try this rich walnut cake that is sure to have family and friends asking for seconds!

This easy to prepare coffee cake comes out moist, fluffy and absolutely delicious. Sour cherries give the cake fruity flavor with some sourness and sweetness zing in every bite.

Moist, spiced zucchini bread with cinnamon, cloves, and pecans baked right inside canning jars for easy gifting and long shelf life. Seal them while hot and they'll keep for weeks. The ultimate homemade food gift.

Chocolate cocoa cookies with a Rolo candy hidden inside, topped with finely ground nuts. Bite through the crackled shell to hit molten caramel.

Lots of apples and nuts make a filling rich snacking cake.

Rich Colombian-style cocoa cakes loaded with real cocoa powder and butter. Kid-friendly, quick to mix, and ready in under 30 minutes for a chocolatey snack.

These delicious cookies are easy to make and enjoy! Perfect with tea or coffee.

Soft, cakey chocolate drop cookies topped with a rich homemade chocolate icing. Made with real unsweetened chocolate and optional pecans, this bakery-style recipe yields 3 dozen.

Raisin puree fat substitute for baking, made with just raisins, water, and vanilla. Replaces butter or oil 1:1 in cookies, cakes, and brownies while keeping baked goods moist and chewy.

Flourless chocolate souffle cake with a full pound of semi-sweet chocolate, brandy, and nine eggs. Dense, fudgy, and gluten-free with no flour needed at all.

White chocolate cheesecake slices wrapped in buttery phyllo and baked crisp. A restaurant-style dessert with orange zest, finished with bright fruit purées.

These are very good.I was making my Banana Bread recipe,which I put crushed pineapple in,and I had some left over.I was also making a pan of Brownies and I thought why not add the pineapple here.It is different but oh so good.

Soft, cakey chocolate drop cookies made with melted unsweetened chocolate, sour cream, and walnuts, topped with a mocha frosting. Makes 36 rich, fudgy cookies.

German chocolate cake using yellow cake mix doctored with melted German sweet chocolate, pudding mix, and buttermilk. Three layers stacked with classic cooked coconut-pecan filling between. The bakery-quality version of a backyard birthday classic.

I love this french cheesecake, it is one of my favorite cakes.

Flourless chocolate mousseline cake with rum, coffee, and whipped cream folded into a rich chocolate-egg batter. Baked in a water bath for a dense, silky texture.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Eagle chocolate cake is a triple-layer Ghirardelli chocolate cake leavened by whipped egg whites with buttermilk or strong coffee. Deep flavor, lofty crumb, classic American bake.

Eggnog pound cake infused with holiday eggnog, flaked coconut, and lemon-vanilla extracts, baked in a tube pan until dense, buttery and fragrant. A festive dessert that keeps for days.

Impossible pumpkin pie that makes its own crust as it bakes, using Bisquick, pumpkin and evaporated milk. No-rolling, no-fail Thanksgiving dessert blended in 1 minute.

Master cheesecake filling formula with cream cheese, powdered sugar, eggs, sour cream, and vanilla. Learn the ratios for dense, fluffy, chocolate, fruit, or liqueur-spiked variations.

Melt-away butter cookies with vanilla and almond extract, pressed with a cookie gun and optionally dipped in chocolate with chopped pecans. Yields 7 dozen.

A layered Italian cassata cake with orange-ricotta filling, chocolate, candied citron, and vanilla frosting topped with pistachios. A Sicilian bakery classic you can make at home.

Grand slam cheesecake is a no-bake lemon Jello cheesecake folded with whipped evaporated milk and pressed into a graham cracker crust. Light, fluffy, and a vintage potluck favorite from the 1960s.

Homemade Kahlua: a five-ingredient DIY coffee liqueur with instant coffee, sugar, water, vodka, and vanilla. Simmered and bottled for cocktails, coffee drinks, and gift-giving.

I made all Hawaiian food and this was with it. I loved smelling this cooking throughout the house, and it was divine. I froze two of the loaves, because I was told do not give it away, save it. Oh well will have to make double next time.

Peanut butter snap cookies with brown sugar, butter, and vanilla, shaped into balls and baked until crisp. A big-batch recipe that yields 7 dozen crunchy peanut butter cookies.

Fudgy brownies with melted semi-sweet chocolate, sour cream, and chocolate chips folded in. Intentionally underbaked for a dense, gooey center that firms up as it cools.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Baked peanut butter pie with a gooey corn syrup and egg custard filling in a flaky crust. Just six ingredients for a rich, Southern-style dessert that sets as it cools.

Impossible caramel custard pie that forms its own crust as it bakes. Just blend milk, eggs, brown sugar, butter, and Bisquick, pour into a pie plate, and bake. No crust-making required.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Rich and moist easy cake and it only takes minutes to prepare.