8,128 vanilla recipes

Oslo twists are Norwegian fried cookies with crisp, blistered dough twisted through a center slit. Dusted with powdered sugar, this old-world treat shatters at first bite.

Mock pavlova is a sugar-free Aussie meringue dessert using artificial sweetener. Crisp shell, marshmallow heart, and fresh kiwi slices, all under 100 calories per portion.

Lowcountry benne seed cookies (Charleston style) with toasted sesame seeds, brown sugar, and butter. A thin, crispy Southern Christmas cookie with West African roots.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

Filled butter ring cookies sandwich apricot preserves between two shortbread rounds, the top one cut with a thimble window, dusted with powdered sugar. Linzer-style holiday classic.

Milky Way candy bar brownies melted right into the batter for chewy chocolate-caramel squares. A clever Halloween candy stash bake with built-in nougat and caramel layers.

Big bunch doughnuts make 80 yeast-raised doughnuts from one rich dough of milk, butter, sugar, eggs, and yeast. Old-fashioned recipe for fundraisers, holidays, or feeding a crowd.

Crazy cake (also called wacky cake or depression cake) needs no eggs, no milk, no butter. Mixed straight in the pan with vinegar for chemistry-class lift. A Depression-era favorite.

Mocha nut butter balls: tender, snowball-style shortbread cookies flavored with cocoa and instant coffee, packed with toasted walnuts or pecans, rolled in sugar.

Spritz dainties for the cookie press, made with brown sugar instead of white for a deeper butterscotch note. Buttery shaped cookies brushed with egg white wash and decorated for the holidays.

Classic creamy chocolate fudge made from scratch with unsweetened chocolate, evaporated milk and corn syrup, boiled to soft ball stage and beaten until thick. Cuts into 36 squares of dense, fudge-shop-style candy.

Mississippi mud cake with cocoa pecan brownie base, melted marshmallow layer, and chocolate frosting. The triple-layer Southern Delta classic.

Coconut cream pie with silky custard filling, shredded coconut, and a cloud of stabilized meringue baked to golden peaks. Old-school diner pie at its finest.

Almond torte made in the food processor with almond paste, butter, and a generous lift of eggs. Dense, marzipan-rich, and ideal with coffee. The processor method takes the work out of beating.

Salzburger Nockerln: Austrian meringue souffle baked into three fluffy peaks over a pool of butter and jelly. A centuries-old Salzburg dessert meant to be eaten the moment it leaves the oven.

French silk pie with a cloud-soft, no-bake chocolate filling whipped from butter, sugar, eggs, and unsweetened chocolate. Set overnight in a flaky pie shell for the silkiest slice.