7,302 vanilla extract recipes

Butterscotch dandy cake folds homemade hard-ball butterscotch syrup into a tender two-layer cake, then crowns it with a cooked brown sugar buttercream. A real-deal Southern butterscotch cake from scratch.

Fig chess tarts with a buttery lemon-scented shortbread shell, filled with brown sugar custard studded with chopped dried figs and walnuts. A Southern chess pie translated into bite-sized tart form.

Chocolate cupcakes with a hidden cream cheese and chocolate chip filling baked right inside. An old-fashioned cocoa batter with vinegar for extra tenderness, topped with crunchy pecans.

Much healthier than your regular cake, but still tastes delicious.

Banana bread made with Grape-Nuts cereal for crunch, egg substitute, buttermilk, and corn syrup. A lower-fat banana loaf with nutty texture and no butter or oil needed.

Triple C cookies loaded with chocolate chips and chopped pecans, made with dark brown sugar and unbleached flour for rich toffee flavor and chewy texture. A classic cookie done right.

Dutch apple cupcakes topped with cinnamon streusel and drizzled with powdered sugar glaze. Granny Smith chunks and golden raisins fold into a tender oil-based batter for fall-baking nostalgia.

Cinnamon roll-style biscuits baked upside-down in an orange juice, butter, and orange zest syrup. Flip onto a platter for a sticky, citrusy breakfast treat.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.

Raspberry cream pie layers tangy sour cream custard with fresh berries under a buttery brown sugar pecan streusel. A bakery-style pie with bright fruit and crunchy nut topping.

Philadelphia-style sour cream apple pie in a butter crust, topped with a brown sugar walnut streusel. The Pennsylvania classic that swaps lattice for custard and crunch.

Best lemon sour cream pie folds tangy sour cream into a stovetop lemon curd, then crowns it with vanilla-scented meringue. Three textures in one slice: silky filling, billowy peaks, flaky crust.

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Banana cream pie with a buttery pecan-shortbread crust, a thin chocolate layer, vanilla custard folded with whipped cream and fresh bananas. Makes two pies for the county fair winner's circle.

Lightened key lime pie made with fat-free condensed milk, gelatin, and whipped skim evaporated milk. Graham crust, tart lime filling, and tiny piped meringues perched on lime slices.

Moist date cake with a bubbly brown sugar and coconut topping baked right on. Dates simmered in water create natural sweetness, while the toasted coconut layer adds caramel crunch.