7,122 vanilla extract recipes

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

These sweet treats are easy to make, and they taste amazingly rich, chocolaty, and delicious!

Apple meringue pie with grated apples in a custardy cinnamon-nutmeg filling and a cloud of vanilla meringue on top. A two-stage bake that finishes lightly golden.

Chocolate peanut butter ribbon fudge: layers of creamy chocolate fudge sandwiching a sweet peanut butter ribbon. A no-fail marshmallow cream fudge with bakery-counter appeal.

Chocolate cake ala Florence made with unsweetened chocolate melted in hot water, cake flour, buttermilk, and butter. A one-bowl, dump-and-beat method with rich, dark crumb.

Cocoa cookies with semisweet chocolate chips, pecan-crusted tops, and a gooey caramel center pressed into each one. Soft, fudgy, and done in 35 minutes. Makes 4 dozen.

Chocolate cookies with white chocolate chips and chopped nuts. The reverse chocolate chip cookie: dark cocoa dough studded with sweet white chips and toasted pecans, walnuts, or almonds.

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Overnight French toast soaks rich challah in a cinnamon-vanilla custard so it fries up golden and custardy in the morning, no fuss. Served with a homemade cinnamon cream syrup you can make a week ahead.

When I go to potlucks, family gatherings or on hunting and fishing trips with my husband and son, this cake is one of my favorite desserts to bring. The flavorful cake stays moist as long as it lasts, which isn't long!

Moist, chocolaty and creamy cake is always a popular dessert at any occasion.

Chocolate shortbread cookies dipped in both white and dark chocolate ganache. Melted semi-sweet chocolate in the dough plus cocoa creates an intensely rich, buttery cookie with a stunning two-tone finish.

Hawaiian pineapple upside-down cake with crushed pineapple, coconut, and maraschino cherries over a brown sugar caramel in a cast iron skillet. From-scratch batter with pineapple juice baked right in.

Crepe blintzes filled with sweetened cottage cheese, Neufchatel, lemon zest, and vanilla, then pan-browned in a touch of canola oil. Served warm with non-fat yogurt, fresh berries, and a dusting of powdered sugar. Brunch favorite, lightened up.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.