1,469 vanilla icing recipes

Hummingbird cake stacks three layers of banana-pineapple-pecan cake under tangy cream cheese frosting. Southern church-supper royalty, no mixer required, just stir and pour. The crumb stays moist for days thanks to fruit and oil.

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

Chocolate oatmeal macaroons with cocoa, rolled oats, and a hint of almond extract. Crispy edges, chewy centers, and a rich cocoa flavor in every bite.

Chocolate-filled fruit oatmeal bars: a buttery brown-sugar oat crust with a rich melted chocolate, condensed milk, raisin, and coconut filling. Sheet-pan bars for crowds and cookie swaps.

Layered punch bowl cake with white cake, vanilla pudding, bananas, crushed pineapple, strawberries, and whipped topping. A no-fuss Southern potluck dessert.

Fruit and nut breakfast bars packed with rolled oats, golden raisins, and chopped almonds, sweetened with brown sugar. Make-ahead, freezer-friendly bars for grab-and-go mornings, no boxed granola required.

Joy's carrot cake folds crushed pineapple, pecans, and cinnamon into a tender crumb, finished with cream cheese icing loaded with coconut, raisins, and toasted nuts. A bakery-style classic.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Whole pears poached in apple cider with vanilla bean and cinnamon sticks, then glazed with a reduced spiced syrup. An elegant, make-ahead autumn dessert.

Milk chocolate bar bundt cake with melted Milky Way bars folded into the batter, plus buttermilk, pecans, and vanilla. A Southern church-cookbook classic with serious richness.

Simple zucchini bread recipe that mixes in one bowl and bakes into three moist loaves. Adapt the base for pumpkin or applesauce variations with warming ginger spice.

Thin, crispy oatmeal lace cookies with orange zest and shredded coconut. Made with lard for extra-crisp edges that spread paper-thin during baking.

Pecan oat sandies are tender, snowball-style shortbread cookies rolled in powdered sugar with rolled oats and chopped pecans for chewy texture. Three dozen from one batch. The cookie tin classic with an oatmeal upgrade.

Twice-baked chocolate biscotti loaded with Dutch-process cocoa and toasted hazelnuts or walnuts. Crisp, sturdy, and dunkable, with a deep cocoa flavor and no butter or oil. The classic Italian coffee cookie, made dark.

No-bake fudgy oatmeal cookies with cocoa, peanut butter, and rolled oats. Boil the sugar mixture for one minute, stir in oats and peanut butter, drop on wax paper, and you're done.

Jewish apple cake layered with cinnamon sugar and sliced apples in a tube pan. A dairy-free oil-based cake with orange juice, perfect for Rosh Hashanah or any fall gathering.