911 vanilla cake recipes

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.

Edna's cranberry cake with a layer of whole cranberry sauce baked between two layers of sour cream batter in a tube pan, topped with chopped walnuts. A holiday Bundt cake classic.

Homemade pralines and cream ice cream, a Southern custard-based ice cream studded with chunks of homemade buttermilk pralines. Real cooked custard churned with heavy cream for a proper old-fashioned ice cream parlor texture.

Slice-and-bake Swedish coconut cookies with golden edges and a buttery, tender crumb. Shape the dough into logs, chill, slice thin, and bake. Makes a whopping 8 dozen from one batch. Ideal for holiday cookie swaps.

A colonial-era chocolate pie with vanilla cake batter baked under a rich unsweetened chocolate sauce and topped with chopped nuts. Serve warm with whipped cream or ice cream.

Applesauce carrot and raisin bread is a butter-free quickbread sweetened with applesauce, lifted with cinnamon and shredded carrot, and studded with golden raisins.

Chocolate pumpkin layer cake with a warm brown-sugar frosting that sets to a fudgy crust. Cocoa and pumpkin pie spice make this two-layer cake rich, moist, and irresistible for fall baking.

A fat-free chocolate cake made with cocoa, instant coffee, and egg whites, topped with vanilla glaze and swirled raspberry jam. Rich chocolate flavor without the guilt, baked in a springform pan.

Ultimate everything cookies: ground oatmeal, chocolate chips, grated chocolate bar, and chopped nuts in buttery dough baked to golden perfection in just six minutes.

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

Amaranth flour, whole wheat flour, dates and honey make a delicious and nutritious loaf of bread. Great for breakfast or a healthy snack during the day.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Brown sugar raisin walnut drop cookies for the holiday cookie tin. All brown sugar (no white) for deep caramel chew, packed with raisins and walnuts in every bite. Three dozen from one bowl in twenty minutes.

Fruity Jello cookies made with a cookie press, using flavored gelatin for bright color and fruity flavor. A buttery spritz-style cookie in any flavor you choose.

Fudgy brownie pie with melted chocolate chips, sweetened condensed milk, and chopped nuts baked in a flaky crust. Best served warm with a scoop of vanilla ice cream.

Light yet delicious chocolate raspberry roll cake. The creamy and fruity filling is made with skim ricotta cheese and fresh raspberries, the cake is made with flour, cocoa powder and egg substitute. It's much lighter than a classic roll cake, but without losing any flavor.