8,128 vanilla recipes

Sour cream poppyseed tea loaf is a tender, almond-kissed bundt cake speckled with poppy seeds. Sour cream keeps the crumb moist for days, ideal alongside afternoon coffee or tea.

Lacy Florentine cookies made with ground pecans and coconut, sandwiched together with melted dark chocolate. Thin, crispy, and freezer-friendly for up to a month.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Jewish-Catholic apple cake with cinnamon-sugar apples layered through an oil-based batter with walnuts and orange juice. A dairy-free tube pan cake that freezes beautifully.

Oatmeal-chocolate morsel cookies built on a yellow cake mix base, loaded with rolled oats, raisins, semisweet chocolate, and pecans. A 22-minute, no-fuss cookie that hides the cake mix behind the loaded mix-ins.

Chewy chocolate drop cookies with buttermilk, melted unsweetened chocolate, crushed peppermint Lifesavers, and walnuts. A minty, fudgy cookie with real candy crunch.

White chocolate macadamia nut cookies with chunks of real white chocolate (not chips) and buttery toasted macadamias. Soft centers, lightly browned edges, classic bakery-style cookies.

Streusel apple pie with a creamy sour cream custard binding tender chopped apples and a hint of lemon zest in a single crust. A tangy, rich twist on classic apple pie, easy enough for any baker.

Our Favorite...Makes 40-60 depending on the size you like them

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Rich, buttery banana bread with a full cup of melted butter, chopped nuts, and a generous helping of ripe mashed bananas. Makes one large loaf or two smaller ones. Freezes beautifully.

Polka-dot brownies made with melted semi-sweet chocolate, whipped eggs tripled in volume, and reduced-calorie margarine. Fudgy, lighter than classic brownies, and dusted with powdered sugar.

Maple cloud cake: ethereal egg-foam sponge sweetened with pure maple syrup and crowned with whipped maple-meringue icing. A Quebec-Canadian classic, all maple, no refined sugar.

Dark cocoa cookies stuffed with two full cups of chocolate chips and chopped nuts. Makes 54 soft, fudgy drop cookies with a deep chocolate flavor that hits from the very first bite.

Peanut butter shortbread: round pan-pressed shortbread with peanut butter in the dough and a peanut butter icing topped with melted white chocolate drizzle. Two pan-rounds.