7,122 vanilla extract recipes

Oatmeal coconut crisps made with butter, brown sugar, and quick oats for thin, crispy edges and chewy centers. A big-batch cookie recipe that freezes beautifully.

White chocolate chip cookies with macadamia nuts, chunky and bakery-sized at a third cup of dough each. Crispy golden edges with a soft, buttery center that freezes well for weeks.

Low-fat quick bread with Grape-Nuts cereal soaked in buttermilk for a nutty, chewy crumb studded with chocolate chips. No butter or oil in the batter. Makes two loaves for sharing or freezing.

Tender buttermilk muffins spiced with cinnamon and nutmeg, topped with a sugar sprinkle. A simple one-bowl recipe with a soft crumb and warm spice flavor, great for breakfast or brunch.

Triple-chocolate bundt cake with melted chocolate bars, chocolate syrup, and a tender buttermilk crumb. Baked in an angel food pan for a tall, dramatic cake that delivers serious chocolate intensity.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Moist tube pan cake packed with chopped apples and chocolate chips, spiced with cinnamon, nutmeg, and cocoa. Bakes low and slow for a tender crumb. The fall baking recipe you didn't know you needed.

Impossible banana cream pie blended in 30 seconds with Bisquick, eggs, milk, and sugar that forms its own crust while baking. Topped with fresh bananas and sweetened whipped cream.

Crisp, buttery sandie cookies made without pecans, using oats and corn flake crumbs for crunch instead. A nut-free twist on the classic pecan sandie.

Chewy oatmeal cookies packed with dates, apples, raisins, and pecans, naturally sweetened by simmered fruit. These keep for days in the fridge and make grab-and-go snacks.

Soft honey walnut drop cookies with sour cream, flaked coconut, and vanilla. Chewy, cakey, and lightly sweet with a walnut half pressed on top of each one.

Sour cream pound cake with a tender, tight crumb and buttery vanilla flavor. Old-fashioned loaf-pan recipe served with fresh berries and a dollop of sour cream.

Raisin zucchini bread with cinnamon, walnuts, and vanilla baked into two moist loaves. The shredded zucchini disappears into the batter, adding moisture without any veggie taste.

Oatmeal coconut crisps are a big-batch cookie with brown sugar, butter, rolled oats, and coconut baked until crisp at the edges and chewy in the center.

Double chocolate cookies made with cocoa and buttermilk for a soft, fudgy center loaded with mini chocolate chips. A quick drop cookie that bakes in under 10 minutes.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.