644 vanilla sugar recipes

Creamy orange smoothie made with frozen orange juice concentrate, milk, vanilla, and ice. Tastes like a melted creamsicle and blends up in minutes.

Linzer pastry dough with a full pound of butter, egg yolks, lemon zest, and vanilla. A rich, tender Austrian dough for jam-filled cookies, tarts, and meringue-topped pastries.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Lemon and pistachio Italian style biscotti, perfect with tea or coffee.

Fragrant almond tea brewed with lemon zest, vanilla, and almond extract for a warm, nutty-sweet sip that's ready in 10 minutes. A cozy flavored tea recipe that's a beautiful alternative to plain brewed tea.

Blueberry-peach meringue shell filled with almond cream custard and topped with fresh sliced peaches and blueberries. A light, elegant, show-stopping summer dessert.

Deep dish cranapple pie with sliced apples and whole berry cranberry sauce under decorative pastry cutouts. Spiced with apple pie spice and orange zest for a festive holiday dessert.

Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.

Low-fat frosted brownies made with applesauce instead of butter and egg whites instead of whole eggs. Topped with a simple cocoa icing, no oil or butter needed.

Silver and gold angel food cake: a marbled tube cake swirling pale angel food whites with golden orange-yolk batter for a striking sliced reveal. Light, airy, and ready for fresh strawberries.

Whole wheat carrot pineapple cake is a moist, dairy-free, low-fat one-bowl cake sweetened with applesauce and pineapple. No oil, no butter, no yolks, all the carrot cake flavor.

Light-as-air meringue cookies studded with mini chocolate chips. Just five ingredients, virtually fat-free, and they melt on your tongue. Makes 36 cookies.

Orange-scented French toast soaked in warm cinnamon-vanilla custard and fried golden. Day-old bread gets a 30-minute refrigerator soak for custardy centers.

This fat-free blond fruitcake is packed with candied pineapple, dried apricots, and peaches, held together with applesauce instead of butter. Aged in orange liqueur for deep, boozy flavor.

Cinnamon biscuits made with Bisquick, bran flakes, raisins, and buttermilk, topped with sour cream icing. A pull-apart brunch treat with a crunchy cinnamon swirl.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.