7,302 vanilla extract recipes

Amish friendship bread is a quick fruit bread made from sourdough starter passed between friends. A community-tradition recipe that turns fermented batter into two cinnamon-spiced loaves.

Old-fashioned butterscotch pie made from brown sugar caramelized in butter with milk, eggs, and vanilla. Crowned with golden meringue topping.

Classic snickerdoodles rolled in cinnamon sugar and baked until soft-centered with a chewy edge. Cream of tartar gives the signature tang and crackled top. Pantry-staple cookie recipe.

Betty's cheesecake is a light lemon-spiked classic with whipped egg whites folded in for souffle-like texture and a graham cracker crust. Top with cherries or fresh fruit.

Drop sugar cookies with a soft, crumbly bite from a mix of margarine and oil, two kinds of sugar, and a touch of cream of tartar. No chilling, no rolling, just scoop and bake.

Whole wheat French toast with liquid egg substitute, skim milk, cinnamon, and vanilla. Lower in fat and cholesterol than the classic, ready in 25 minutes for busy mornings.

German sweet chocolate cream cheese brownies swirl a tangy cheesecake layer through rich German chocolate brownie batter with nuts. Marbled bars in one pan, ready in under an hour.

Apple pancake puff: a Dutch baby-style oven pancake baked in a skillet with cinnamon-spiced apples and raisins in the center. An impressive breakfast for four in under an hour.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Marble scones with swirled chocolate and vanilla doughs folded together for stunning ribbons of bittersweet chocolate. A buttermilk-tender showpiece scone for brunch or afternoon tea.

Tyler pie, the classic Virginia heritage custard pie with brown sugar, vanilla, fresh nutmeg, and folded egg whites. Old-fashioned Southern dessert with simple pantry staples.

Magnificent chocolate cake baked in a 10-inch tube pan with six ounces of unsweetened chocolate, six eggs, and chopped nuts. A tall, tender, old-fashioned bundt-style cake.

Southern fig cake with a pint of fresh or preserved figs blended into a buttermilk batter spiced with cinnamon and allspice. Moist crumb, sweet-tart fig flavor in every bite, finished with chopped nuts.

Lighter cheesecake made with Neufchatel and blended cottage cheese for a tangy, creamy filling with less fat than classic versions. Graham cracker dusted pan, no crust fuss.

Overnight French toast fried in bacon grease for crispy, custardy slices with a smoky edge. Thick-cut bread soaked overnight for deep-custard interiors, dusted with powdered sugar and maple syrup.

Old-fashioned creamy peanut butter pie: a stovetop custard of peanut butter, brown sugar, eggs, and milk thickened on the stove and chilled in a baked pie shell. Topped with whipped cream for the perfect pull-from-the-fridge dessert.