Recipes with vanilla extract

Lisa Bower's cocoa brownies with a full cup of melted butter, four eggs, and two cups of chopped walnuts. A rich, one-bowl brownie loaded with nuts.

From-scratch chocolate cake with melted unsweetened chocolate, cake flour, and iced water, topped with a whipped chocolate frosting beaten over ice until fluffy and light.

Spiced date drop cookies with chopped dates, toasted walnuts, cinnamon, and cloves baked into a soft, chewy drop cookie. An old-school holiday tin classic that bakes in just 10 minutes.

Spiced pecan thumbprint cookies with cinnamon-scented dough and a glossy jam center. Buttery shortbread-style cookie with a nutty crunch, ready for the holiday cookie tin.

Soft pumpkin cookies with brown sugar, cinnamon, nutmeg, raisins, and pecans. A big-batch fall cookie recipe using canned pumpkin puree.

Toll House crumb cake with sour cream batter, chocolate chips folded in, and a brown sugar walnut-chocolate streusel topping. The classic Nestlé coffee cake recipe.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Chocolate silk pie with a no-bake filling whipped silky-smooth by beating eggs into creamed butter, sugar, and unsweetened chocolate. Chilled in a flaky shell and crowned with billowy whipped cream.

Old-fashioned Omaha brownies made with melted unsweetened chocolate, sour cream, and walnuts. Fudgy edges with a slightly cakey center, the way grandma made them.

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

Pecan crisps made with butter, brown sugar, and vanilla, rolled thin and topped with a pecan half. A simple kneaded dough yields tender, nutty cookies with lightly browned edges.

Poppy seed tea bread with a dense, buttery crumb and a gentle crunch from whole poppy seeds. Makes two loaves that store well and slice beautifully.

Fudgy brownies made with unsweetened chocolate, butter, and pecans. Customize the bake time for fudgy or cakey results, and the pan size for giant or bite-sized squares.

Classic hamantashen with a tender oil-based dough scented with orange zest, folded into triangles around your favorite filling. The traditional Purim cookie.

Peanut butter oatmeal drop cookies with chopped peanuts and brown sugar. Chewy, nutty cookies made with shortening for a soft, thick texture.

Sugar drops: classic buttery drop cookies with chopped nuts (or chocolate chips), crisp edges, and soft centers. Basic pantry dough ready in 30 minutes.