7,302 vanilla extract recipes

Milky Way candy bar brownies melted right into the batter for chewy chocolate-caramel squares. A clever Halloween candy stash bake with built-in nougat and caramel layers.

Big bunch doughnuts make 80 yeast-raised doughnuts from one rich dough of milk, butter, sugar, eggs, and yeast. Old-fashioned recipe for fundraisers, holidays, or feeding a crowd.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Classic Tuscan biscotti di Prato with toasted whole almonds, orange zest, and vanilla. The original almond biscotti from Prato, Italy, made for dunking in Vin Santo.

Coconut cream pie with silky custard filling, shredded coconut, and a cloud of stabilized meringue baked to golden peaks. Old-school diner pie at its finest.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

French silk pie with a cloud-soft, no-bake chocolate filling whipped from butter, sugar, eggs, and unsweetened chocolate. Set overnight in a flaky pie shell for the silkiest slice.

Chocolate syrup cake bakes up moist and rich with a thin batter that turns into a fudgy 9x13 sheet cake. A vintage one-bowl dessert built around a full bottle of chocolate syrup.

Raspberry poppy seed cookies are tender butter thumbprints studded with crunchy poppy seeds and filled with jewel-bright raspberry preserves. A bakery-style classic with two textures in every bite.

Clubwoman's Cake, a Depression-era egg-free and dairy-free chocolate cake made with vinegar and oil. A pantry-staples cake that mixes in one bowl with a fork and bakes up moist in 30 minutes.

Flowerpot desserts layer yellow cake, ice cream, and golden meringue in clay pots with real flower stems poking through the top. A showstopping party trick that looks wild and tastes like baked Alaska.