702 vanilla extract recipes

Baked bananas in a Caribbean-style rum caramel sauce with fresh orange juice, cinnamon, nutmeg, and vanilla. A simple, warm dessert inspired by Grenada.

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

No need to buy a mix, just make this awesome chocolate cake from scratch.

Buttery shortbread crust topped with a fluffy almond paste filling, folded egg whites, lemon juice, and flaked coconut. A Dutch bakery classic that yields 50 bars from one pan.

Old-fashioned buttermilk doughnuts spiced with ginger and nutmeg, fried golden in just minutes. Tender, cake-style doughnuts with a slight tang from real buttermilk.

French apple pie with a thick applesauce and honey filling topped with concentric rings of sliced Granny Smith apples and a glossy apricot glaze. An elegant, low-fat tart-style pie.

No-bake cafe au lait blender cheesecake whips cottage cheese, instant coffee, and whipped topping into a light gelatin-set dessert. Cinnamon zwieback crumbs top each slice.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

This lighter chocolate dessert has a bonus because it is also easy to prepare. Plan to make this recipe one day ahead to let the yogurt drain in your refrigerator.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Try something different for dessert in this Thanksgiving, this low fat and low calorie pumpkin pudding is a good pick for a light dessert.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Old-fashioned white drop cookies with nutmeg and vanilla. A big-batch recipe using shortening for soft, cakey cookies that stay tender for days.

A scrumptious and decadent cake made with jello, marshmallows and strawberries can be served warm or cold.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Hot fresh strawberries au sabayon, briefly poached in lemon-vanilla syrup and blanketed in a frothy Marsala egg-yolk zabaglione. A French-Italian restaurant dessert that plates in minutes.