Type what you have

Ingredients

• ✓ vanilla extract
• pear
• apple
• water
• cinnamon

Instructions

1. 1 Heat a skillet over medium heat; add pears, apples, water, and vanilla extract to the hot skillet. Cover and simmer fruit mixture for 10 minutes; remove lid and cook until most of liquid is evaporated and fruit is softened, 10 to 15 more minutes.
2. 2 Remove skillet from heat and transfer fruit mixture and any remaining liquid to a food processor. Process until smooth; stir in cinnamon. Serve warm or refrigerate up to 4 days.

By Katie Sechrist

Ingredients

• ✓ vanilla extract
• strawberry
• balsamic vinegar
• white sugar
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Quarter large strawberries and halve small ones; place on a rimmed baking sheet. Toss with balsamic vinegar, sugar, vanilla extract, and salt to coat; spread into a single layer.
3. 3 Bake in the preheated oven until tender, about 20 minutes. Stir well; spread into a single layer. Continue baking until juices start to thicken, about 10 minutes more.

By LauraF

Ingredients

• ✓ vanilla extract
• grape
• sour cream
• cream cheese
• white sugar

Instructions

1. 1 Remove grapes from stems, rinse, and set aside to dry. Mix together sour cream, cream cheese, white sugar, and vanilla in a large bowl. Fold in grapes until evenly coated. Chill overnight before serving.

By ANGELAK45

Ingredients

• ✓ vanilla extract
• sweet potato
• egg
• brown sugar
• all-purpose flour
• oil
• butter
• confectioners sugar

Instructions

1. 1 Place the shredded sweet potatoes into a colander and rinse with cold water; allow to dry.
2. 2 Whisk together the eggs, brown sugar, flour, and vanilla in a large bowl. Stir in the sweet potatoes; mix well. Form into small patties.
3. 3 Heat oil in a large skillet to 375 degrees F (190 degrees C). Fry patties in batches until lightly browned, about 3 minutes per side. Spread with butter; sprinkle with powdered sugar and serve hot.

By Jeremy

Ingredients

• ✓ vanilla extract
• red delicious apple
• strawberry
• rhubarb
• white sugar
• water

Instructions

1. 1 Combine apples, strawberries, rhubarb, sugar, and water in a large pot. Bring to a boil; cover and simmer, stirring occasionally, until apples are tender, about 20 minutes.
2. 2 Remove from heat and stir in vanilla.

By Mina Y

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• egg
• butter
• milk
• salt
• brown sugar
• pecan
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9 inch square baking dish.
2. 2 In a medium bowl, mix together the sweet potatoes, white sugar, eggs, 2 1/2 tablespoons melted butter, milk, salt and vanilla until well blended. Spread evenly in the prepared baking dish.
3. 3 In a separate bowl, stir together the light brown sugar, pecans and flour. Stir in remaining 2 1/2 tablespoons of butter to make the crumb topping. Spread topping over the sweet potatoes.
4. 4 Bake for 25 to 30 minutes in the preheated oven, until topping is browned and crispy.

By RB1953

Ingredients

• ✓ vanilla extract
• apricot
• orange juice
• white sugar
• amaretto liqueur
• cornstarch
• water

Instructions

1. 1 Combine apricots, orange juice, sugar, amaretto, and vanilla extract in a medium saucepan over medium heat; stir until sugar dissolves. Bring to a boil; cook and stir constantly until apricots soften and begin to release their juice, about 5 minutes.
2. 2 Reduce heat to low; simmer apricot mixture about 1 ½ hours. If mixture is too thick or begins to burn, stir in 1 tablespoon water; mix well.
3. 3 Stir cornstarch into ¼ cup water until dissolved; stir into apricot mixture. Bring to a boil; simmer until mixture thickens, about 30 minutes.

By pomplemousse

Ingredients

• ✓ vanilla extract
• egg noodle
• white sugar
• butter
• egg
• cream cheese
• apricot nectar
• milk
• raisin
• cornflake crumb
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x9-inch baking pan.
2. 2 Fill a large saucepan with lightly salted water and bring to a boil. Cook egg noodles at a boil until tender yet firm to the bite, 8 to 10 minutes; drain.
3. 3 Combine noodles, ½ cup sugar, ¼ cup butter, eggs, cream cheese, and 1 teaspoon vanilla extract in a bowl; stir in apricot nectar and milk. Stir in raisins until evenly distributed. Transfer mixture to the prepared baking pan.
4. 4 Combine cornflake crumbs, remaining ¼ cup sugar, remaining ½ cup butter, remaining 1 teaspoon vanilla extract, and cinnamon in a bowl; spread over egg noodle mixture.
5. 5 Bake in the preheated oven until bubbly and lightly browned, about 45 minutes.

By Diane Klein

Ingredients

• ✓ vanilla extract
• apple
• yellow apple
• lemon juice
• neufchatel cheese
• whipped cream
• brown sugar
• mayonnaise
• green grape
• celery
• walnut
• cranberry

Instructions

1. 1 Toss diced apples with lemon juice in a salad bowl.
2. 2 Beat Neufchatel cheese, whipped cream, brown sugar, mayonnaise, and vanilla extract together in a separate bowl until dressing is smooth and creamy.
3. 3 Stir grapes and celery into apples and toss lightly with dressing to coat. Top salad with walnut halves and sweetened dried cranberries.

By kcruther

Ingredients

• ✓ vanilla extract
• pineapple
• sugar
• egg
• milk
• bread
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Mix pineapple, sugar, eggs, milk, bread, and vanilla extract together in a casserole dish. Pour melted butter over the pineapple mixture. Sprinkle cinnamon over the top.
3. 3 Bake in preheated oven until set in the middle, about 30 minutes.

By Angel Eyes

Ingredients

• ✓ vanilla extract
• sweet potato
• brown sugar
• butter
• sweetened condensed milk
• cinnamon
• salt
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter or oil.
2. 2 Place sweet potato chunks into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a large bowl.
3. 3 Mash sweet potatoes with a potato masher. Add brown sugar, butter, sweetened condensed milk, vanilla extract, cinnamon, and salt; beat with a whisk until fluffy. Add eggs; continue whisking until mixture is light in color. Transfer to the prepared dish.
4. 4 Bake in the preheated oven until golden brown, about 1 ½ hours.

By Great Chef

Ingredients

• ✓ vanilla extract
• egg noodle
• cream cheese
• brown sugar
• cottage cheese
• egg
• egg white
• cinnamon
• nutmeg
• firm apple

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square pan.
2. 2 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
3. 3 Beat cream cheese and brown sugar together in a bowl using an electric mixer until smooth and creamy; beat in cottage cheese, egg, egg whites, vanilla extract, cinnamon, and nutmeg until well combined. Fold noodles and apples into cheese mixture by hand; spread into the prepared pan.
4. 4 Bake in the preheated oven until kugel is lightly browned and firm, 45 to 50 minutes.

By northern exposure

Ingredients

• ✓ vanilla extract
• cranberry
• orange juice
• water
• cinnamon stick
• white sugar
• brown sugar
• salt
• orange peel

Instructions

1. 1 Combine cranberries, orange juice, water, cinnamon stick, and vanilla extract in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build. As soon as the cooking cycle finishes, turn the Instant Pot off, as overcooking the cranberries will cause the skins to break.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 7 minutes. Unlock and carefully remove the lid.
3. 3 Turn Instant Pot back on and select Sauté function. Stir white sugar and brown sugar into cranberry mixture until sugar melts. Season with a pinch of salt. As soon as sugar has melted, turn off the Instant Pot to avoid overcooking. Taste cranberry sauce and stir in more sugar, 1 tablespoon at a time, depending on how sweet you like your cranberry sauce.
4. 4 Transfer sauce to a serving dish and top with orange peel. Serve warm or cold. Cranberry sauce will thicken as it cools.

By tcasa

Ingredients

• ✓ vanilla extract
• butternut squash
• sugar
• milk
• salt
• all-purpose flour
• egg
• margarine
• vanilla wafer
• margarine
• brown sugar

Instructions

1. 1 Gather all ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube.
3. 3 Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
4. 4 Combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted butter in a 9x13-inch casserole dish.
5. 5 Bake in preheated oven until set, about 45 minutes.
6. 6 Combine crushed vanilla wafers, 1/2 cup melted butter, and brown sugar in a medium bowl.
7. 7 Crumble over top of cooked casserole and return to oven to brown.
8. 8 Serve and enjoy.

By VPMSAVGA

Ingredients

• ✓ vanilla extract
• egg
• sugar
• butter
• raisin
• milk
• sweet potato
• brown sugar
• all-purpose flour
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix eggs, sugar, melted butter, raisins, milk, and vanilla extract in a large mixing bowl. Add mashed sweet potatoes; stir to combine. Spread the sweet potato mixture into the prepared baking dish.
3. 3 Mix brown sugar and flour together in a small bowl. Mash butter into the mixture with a fork until crumbly; add pecans and stir. Sprinkle the brown sugar mixture over the sweet potato mixture.
4. 4 Bake in preheated oven until golden brown, about 30 minutes.

By SLesley

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• egg
• heavy cream
• white sugar
• butter
• salt
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over medium-high heat. Add sweet potatoes, cover, and cook until soft, about 10 minutes. Drain and set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart soufflé dish. Sprinkle the dish with 1 tablespoon white sugar, shaking the dish to evenly coat the bottom and sides.
3. 3 Place sweet potatoes into the bowl of a food processor. Add eggs, cream, 3/4 cup sugar, butter, vanilla, salt, cinnamon, cloves, and nutmeg. Process until mixture is smooth. Pour into prepared soufflé dish.
4. 4 Bake the sweet potato mixture in preheated oven for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
5. 5 Bake the sweet potato mixture until edges are slightly browned, about 40 minutes more. Serve warm or at room temperature.

By Tina Hayes

Ingredients

• ✓ vanilla extract
• egg noodle
• egg
• cottage cheese
• milk
• sour cream
• sugar
• butter
• cream cheese
• salt
• white sugar
• brown sugar
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Grease a 9x13-inch baking dish.
3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
4. 4 Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
5. 5 Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
6. 6 Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
7. 7 Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

By minichef

Ingredients

• ✓ vanilla extract
• coconut
• walnut
• zucchini
• applesauce
• vegetable oil
• egg
• banana
• sugar
• brown sugar
• nutmeg
• salt
• baking soda
• baking powder
• cinnamon
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour two 9x5-inch loaf pans.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, baking powder, baking soda, salt, and nutmeg together in a large bowl. Beat brown sugar, white sugar, bananas, eggs, oil, applesauce, and vanilla together in a separate large bowl. Stir flour mixture into banana mixture. Fold zucchini, walnuts, and coconut into batter until well combined; divide between the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 50 minutes. Cool loaves in the pans for 25 minutes before removing from the pans and transferring to a wire rack to cool completely.

By tahoegirl

Ingredients

• ✓ vanilla extract
• water
• white sugar
• espresso coffee
• whipped cream

Instructions

1. 1 Bring water and sugar to a boil in a small saucepan; simmer until a candy thermometer reads 250 degrees F (120 degrees C), about 5 minutes.
2. 2 Remove saucepan from heat; add coffee and vanilla. Pour into a metal bowl and mix well. Cool granita mixture to room temperature, about 10 minutes. Freeze for 1 hour.
3. 3 Stir the granita vigorously to break up ice crystals. Repeat freezing and breaking up process 4 to 5 more times, 2 to 2 1/2 hours total.
4. 4 Drop spoonfuls of whipped cream into 4 short glasses. Divide granita mixture evenly among the glasses. Top with remaining whipped cream.

By lacucinadinadia

Ingredients

• ✓ vanilla extract
• sugar
• corn syrup
• water
• egg white
• butter
• shortening

Instructions

1. 1 In a saucepan, combine the sugar, corn syrup and water. Bring to a boil over medium-high heat, stirring just enough to dissolve the sugar. Heat to between 223 and 234 degrees F (106 to 112 degrees C), or until a small amount of syrup dripped from a spoon forms a soft thread. It should take 1 or 2 minutes.
2. 2 When the sugar mixture has reached the thread stage, remove it from the heat and set aside. Whip the egg whites in a large bowl with an electric mixer. When the whites can hold a stiff peak, pour in the sugar syrup in a thin stream while continuing to whip at medium speed. Be careful not to pour too quickly, or it will all end up at the bottom of the bowl. When the syrup is incorporated, continue to mix for 10 more minutes to allow it to cool. The egg whites will be fluffy and glossy.
3. 3 Add pieces of cold butter one at a time to the egg whites and continue to whip at medium or low speed. Then do the same with the shortening. The buttercream will break down and look curdled, but keep mixing and it will come back together in about 10 minutes. When it comes back around, mix in the vanilla. Store at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
4. 4 To use after it has been refrigerated, allow it to come to room temperature, then beat with a mixer before using. If cold, heat over a double boiler until you have liquid visible just around the edges. Beat with a mixer until smooth and fluffy before using.

By YummyBaker

Ingredients

• ✓ vanilla extract
• skim milk
• gelatin
• heavy cream
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Pour milk into a small bowl. Sprinkle gelatin powder over milk and stir until combined. Set aside.
3. 3 Stir heavy cream and sugar together in a saucepan. Set over medium heat and bring to a boil; watch carefully as the cream can quickly bubble up and boil over.
4. 4 Immediately stir gelatin mixture into boiling cream, stirring until completely dissolved. Cook and stir for 1 minute.
5. 5 Remove the pan from the heat and stir in vanilla.
6. 6 Pour cream mixture into 6 individual ramekins. Leave to cool, uncovered, until no longer warm, about 20 minutes.
7. 7 When cool, cover with plastic wrap. Refrigerate until set, at least 4 hours but preferably overnight.

By CHERYLA33

Ingredients

• ✓ vanilla extract
• milk
• heavy cream
• white sugar
• chocolate-hazelnut spread

Instructions

1. 1 Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Whisk in ½ cup chocolate-hazelnut spread and vanilla extract until incorporated and no chocolate specks remain. Do not let mixture come to a boil. Remove from heat; cool.
2. 2 Refrigerate mixture until cold, about 3 hours.
3. 3 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
4. 4 Meanwhile, place remaining ½ cup chocolate-hazelnut spread in a small microwave-safe bowl; microwave on high until slightly melted, about 30 seconds.
5. 5 Transfer gelato to an airtight freezer-safe container. Drizzle with melted chocolate-hazelnut spread; run a knife through to swirl throughout gelato. Freeze until set, 4 hours to overnight.

By Kim's Cooking Now

Ingredients

• ✓ vanilla extract
• egg
• white sugar
• salt
• all-purpose flour

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line three jelly roll pans with parchment paper. Prepare a pastry bag with a size 6 tip (1/2 inch).
2. 2 Separate the eggs. Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light colored. This will take about 5 minutes.
3. 3 In a clean bowl, beat the egg whites until they hold soft peaks. While beating, slowly add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
4. 4 Sift the flour over the egg mixture and gently fold it in.
5. 5 Fill the pastry with half of the batter and pipe 3 1/2 inch fingers, 1 1/2 inches apart, in rows on the parchment paper. Continue with the second half of the batter in the same manner.
6. 6 Bake at 375 degrees F (190 degrees C) for about 15 minutes until firm to the touch and golden. Remove the paper and fingers from the baking sheet and place on racks to cool. After cooling, remove fingers from the paper and use, or store between layers of wax paper in a airtight container. These freeze well.

By PEGW

Ingredients

• ✓ vanilla extract
• water
• sugar
• brown sugar
• vodka
• almond extract

Instructions

1. 1 Bring water and both sugars to a boil in a saucepan over medium heat. Reduce the heat and simmer, stirring occasionally, until both sugars are dissolved. Remove from the heat and let cool for 10 minutes.
2. 2 Stir in vodka, almond extract, and vanilla. Store in a sealed bottle.

By Marjory

Ingredients

• ✓ vanilla extract
• sugar
• egg
• all-purpose flour
• baking powder
• dark chocolate

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Combine sugar, eggs, and vanilla extract in a large bowl; beat with an electric mixer until frothy. Add flour and baking powder and mix well. Fold in chocolate pieces until a sticky dough forms. Separate dough into 2 portions and shape each portion into a long, thick log. Place logs 2 inches apart on the prepared baking sheet.
3. 3 Bake logs in the preheated oven until golden brown, 15 to 20 minutes.
4. 4 Remove logs from the oven and cool until easily handled, about 5 minutes. Transfer to a cutting board; slice logs diagonally into 3/4-inch slices using a serrated knife.
5. 5 Return cantucci slices to the baking sheet and return to the oven. Turn off oven and allow cantucci to dry in the warm oven for 30 minutes. Cool to room temperature, about 10 minutes, before serving.

By Donneetortelli

Ingredients

• ✓ vanilla extract
• sweetened condensed milk
• almond extract
• salt
• egg white
• coconut
• semisweet chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine condensed milk, almond extract, vanilla extract, salt, and egg white in a bowl. Whisk until thoroughly combined. Add about 2 1/3 cups shredded coconut. Mix with a spatula until mixture is sticky and holds together. Form into balls using a sorbet scoop.
3. 3 Roll balls in remaining coconut. Space macaroons evenly onto a silicone-lined baking sheet.
4. 4 Bake in the preheated oven until golden, about 20 minutes. Let cool to room temperature, at least 20 minutes.
5. 5 Meanwhile, place 3/4 of the chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat and stir in the rest of the chocolate until it melts.
6. 6 Dip the base of each cooled macaroon about 1/8 inch into the chocolate. Place cookies, chocolate-side down, on parchment paper. Let chocolate harden completely.

By John Mitzewich

Ingredients

• ✓ vanilla extract
• coconut milk
• gelatin
• heavy cream
• white sugar
• coconut flour
• coconut

Instructions

1. 1 Pour ¼ cup coconut milk into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute.
2. 2 Combine remaining coconut milk, cream, sugar, and vanilla extract in a small saucepan over low heat. Cook and whisk constantly without simmering for 3 minutes. Add coconut flour. Continue cooking over low heat while stirring until smooth and lump free, 7 minutes longer.
3. 3 Add gelatin mixture to the cream mixture and whisk vigorously to dissolve gelatin. Remove from heat and pass mixture through a fine sieve.
4. 4 Wet an aluminum panna cotta mold with water and pour in cream mixture; wetting the mold first makes it easier to unmold later. Refrigerate at least 4 hours.
5. 5 Flip panna cotta onto a serving plate, carefully unmold, and sprinkle the top with some coconut.

By ItalianaVera

Ingredients

• ✓ vanilla extract
• almond
• white sugar
• egg
• lemon zest
• white sugar

Instructions

1. 1 Combine ground almonds, 2 1/2 cups sugar, eggs, lemon zest, and vanilla extract in a bowl; mix into a smooth dough.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
3. 3 Pour 1/4 cup sugar onto a shallow plate. Roll dough into walnut-size balls and roll in sugar. Place 2 inches apart on the baking sheet.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from oven and transfer carefully to a wire rack. Cool completely before serving.

By JolandaM

Ingredients

• ✓ vanilla extract
• egg
• ricotta cheese
• cinnamon
• sugar
• orange zest
• whiskey

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray.
2. 2 Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans.
3. 3 Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.

By CLIFFYW

Ingredients

• ✓ vanilla extract
• milk
• gelatin
• whipping cream
• white sugar
• strawberry
• water

Instructions

1. 1 Pour milk into a bowl. Sprinkle gelatin over top; let sit until gelatin softens, about 5 minutes.
2. 2 Combine cream and ¼ cup sugar in a saucepan over medium heat; stir in gelatin mixture. Cook and stir until gelatin completely dissolves, about 3 minutes; add 2 teaspoons vanilla extract. Divide mixture among 6 ramekins; cover and chill at least 4 hours.
3. 3 Combine strawberries, remaining ¼ cup sugar, water, and remaining 2 teaspoons vanilla extract in a saucepan over medium heat, crushing strawberries with a potato masher while sauce cooks. Simmer until sugar has dissolved and sauce has thickened, about 10 minutes; cool.
4. 4 Remove chilled panna cotta from the refrigerator shortly before serving. Dip bottoms of ramekins in warm water to help loosen the custard. Run a thin-bladed knife around the inner edge of each ramekin to loosen; invert onto a dessert plate to unmold. Spoon strawberry sauce over panna cotta.

By Colleen Mitchell