Recipes with vanilla extract
7,964 recipes
Robert P Pearson's Giant Wonder
A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.
Almond Wreath Cookies
Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.
Tropical Scones
Buttery scones loaded with dried papaya, dried pineapple, macadamia nuts, shredded coconut, and white chocolate chunks. Island-inspired baking that's brunch-table worthy and freezer friendly.
Peanut Butter & Chocolate Cheese Cake
No-bake peanut butter and chocolate cheesecake with a graham cracker crust, cream cheese filling, and chocolate syrup drizzle. Freezer-friendly for up to 6 weeks.
Dairyland Whippersmackers
Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.
Coconut Jelly Balls
Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.
Pineapple Snow & Custard Sauce
Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.
Cinnamon Rolls #2
Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.
Fantastic Fruit Muffins
Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.
Chocolate Ecstacy Cake
Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.
Chocolate Ecstacy Cake
Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.
Walnut Raspberry Brownie
Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.
Chocolate Mint Sugar Cookie Drops
Soft, sugar-coated cookie drops studded with mint chocolate chips. Made with oil instead of butter for a tender crumb that stays chewy for days.
Golden Saffron Cake
Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.
Oil-Free Granola
Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.
Chewy Cocoa Cookies
Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.
A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.
Buttery almond cookies piped into festive wreaths, decorated with red and green candied cherries. A stunning holiday cookie that tastes as good as it looks.
Buttery scones loaded with dried papaya, dried pineapple, macadamia nuts, shredded coconut, and white chocolate chunks. Island-inspired baking that's brunch-table worthy and freezer friendly.
No-bake peanut butter and chocolate cheesecake with a graham cracker crust, cream cheese filling, and chocolate syrup drizzle. Freezer-friendly for up to 6 weeks.
Loaded drop cookies with cream cheese, chocolate chips, peanut butter chips, walnuts, raisins and coconut. Rich dairy base creates ultra-soft centers with chewy edges in just 12 minutes.
Mini coconut cupcakes baked in muffin tins, coated in tart jelly, and rolled in shredded coconut for a vintage bakery look. Fluffy, fruity, and coated in a snowball of coconut with every bite.
Pineapple snow with custard sauce: a light, fluffy gelatin dessert whipped with egg whites and pineapple juice, served with vanilla custard. Low-fat and diabetic-friendly.
Cinnamon rolls from scratch are my family's favourite. Soft and warm with a secret ingredient.
Fantastic fruit muffins: low-fat whole wheat muffins with oats, pear, cranberry, and golden raisin. Prune puree replaces butter for natural moisture; egg whites keep them light and healthy.
Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.
Three-layer chocolate cake filled with Swiss meringue buttercream, covered in whipped cream frosting, and decorated with chocolate rosettes and handmade chocolate squares. A true celebration cake.
Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.
Soft, sugar-coated cookie drops studded with mint chocolate chips. Made with oil instead of butter for a tender crumb that stays chewy for days.
Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.
Oil-free granola with oats, wheat flakes, rye flakes, bran, dried fruits, cashews, and sunflower seeds bound with honey and vanilla. A low-fat, crunchy homemade breakfast cereal.
Soft cocoa oatmeal cookies with plump raisins, made with egg whites instead of whole eggs. A lighter chocolate cookie that stays chewy and satisfying for days.
