711 vanilla extract recipes

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Fa-la-la-la's are festive spritz-style cookies pressed into holiday shapes from a buttery shortening dough flavored with vanilla and almond extract. Christmas cookie classic.

A simple three-ingredient vanilla sugar glaze, just sugar, milk, and vanilla whisked smooth and poured over pound cake. Quick to make and easy to drizzle over berries for a finishing sweet sheen.

Homemade vanilla almond flavored coffee mix with ground coffee, vanilla extract, almond extract, and star anise. Brew coffeehouse-quality flavored coffee at home.

No-bake banana vanilla wafer pie layered with sliced bananas and vanilla whipped cream. Just four ingredients, chilled overnight for a soft, creamy icebox dessert.

Homemade Banana Milk blends one banana with water and a hint of vanilla into a smooth, naturally sweet, dairy-free drink. Two ingredients, 5 minutes, no added sugar.

Fluffy white buttercream icing made with shortening, powdered sugar, and a hint of almond extract. Stays bright white and pipes like a dream for decorated cakes.

Butterscotch fudge: a no-thermometer fudge made with butterscotch chips, marshmallow creme, evaporated milk, and chopped pecans. Cuts into 81 squares for cookie trays and bake sales.

Homemade date syrup simmered from date sugar, water, vanilla, and cinnamon then blended smooth. A natural, high-fiber alternative to maple syrup or honey.

Homemade Kahlua: a rich coffee liqueur from a slow-simmered coffee syrup, vanilla and vodka. Cheaper than store-bought, make-ahead, and a great gift for cocktails or pouring over ice cream.

Homemade cantaloupe sherbet churned with pureed melon, milk, honey, and a squeeze of lemon. Smooth, scoopable, and bursting with fresh summer melon flavor. Makes about 2 quarts.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

A very light no/low fat ice cream base to use in place of the very rich ice cream base used in many ice cream recipes.

Heaven and hell cake stacks airy angel food and dark devil's food layers with peanut butter mousse between, all under a glossy chocolate ganache. A showstopping light-and-dark cake with a chocolate-peanut butter heart.

This no-cook banana bread dip blends ripe mashed bananas with warm cinnamon, nutmeg, and quick oats for a creamy, scoopable treat ready in 10 minutes flat. Serve with fruit, pound cake cubes, or vanilla wafers.