1,445 vanilla extract recipes

Sweet potato pecan pie: a layer of spiced sweet potato custard topped with classic pecan filling, served with a bourbon-spiked vanilla cream sauce. The ultimate Southern Thanksgiving pie.

Vegan maple rum rice creme made with short grain rice, soy milk, and maple syrup pureed smooth, served with a cocoa-honey chocolate sauce. A dairy-free, low-fat dessert.

Classic pound cake made from scratch with butter, shortening, and 7-Up for tender crumb: baked 90 minutes in a bundt pan with vanilla and lemon extract for subtle citrus sweetness.

Buttery, melt-on-your-tongue Mexican wedding cookies rolled in powdered sugar with crunchy pecans and vanilla. Only 6 ingredients and 30 minutes from bowl to cookie tray.

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.

Senior winner in Cake Division of 1953 Pillsbury Bakeoff.

Frango mint chocolate pie with a rich butter-chocolate-egg filling, peppermint extract, and a vanilla wafer crust. A no-bake Chicago-style mint chocolate dessert.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Two Southern legends in one pie: a creamy cheesecake layer on the bottom topped with classic pecan pie filling. The holiday dessert table just got a whole lot more interesting.

Old-fashioned pound cake with a full pound of real butter, eight eggs, and no leavening. Baked low and slow for a dense, velvety crumb with deep buttery flavor.

Buttery walnut biscotti inspired by Chez Panisse, laced with Cognac and vanilla. Twice-baked to a golden crunch, these elegant cookies bring California fine dining to your cookie jar.

Toll House layer cake with chocolate chip cookie-style layers frosted with rich chocolate buttercream. A four-layer sheet cake made from classic Toll House cookie dough baked flat and stacked.

Crunchy pecan biscotti with almond extract and vanilla, twice-baked until golden. Perfect for dunking in coffee and they store for up to 2 weeks.

Pasticiotti with pasta and ricotta, a sweet Italian pasta pudding baked with eggs, sugar, and vanilla. A nonna-style dessert casserole that eats like a ricotta cheesecake with noodles.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.