Skip to content

Type what you have

Cook with

vanilla extract ×
Bread Machine Panettone
Breakfast Italian

Bread Machine Panettone

4.4

Prep
10 min
Cook
180 min
Total
190 min

Instructions

  1. 1 Place all of the ingredients except for the mixed fruit into the pan of your bread machine in order directed by manufacturer. Select Sweet or Basic/White bread cycle, and use the Medium or Light crust color. Do not use the delay cycles. Add the fruit 5 to 10 minutes before the last kneading cycle ends, or when the raisin or nut signal starts.

By Sandra Chan

Grandma's Easter Bread
Breakfast Italian

Grandma's Easter Bread

4.5

Prep
25 min
Cook
70 min
Total
190 min

Instructions

  1. 1 Combine 5 cups flour, 1 cup plus 2 tablespoons sugar, Romano cheese, cinnamon, and salt in a large bowl; stir well and set aside.
  2. 2 Stir warm water and yeast together in a small bowl. Set aside until dissolved and bubbly, 5 to 10 minutes.
  3. 3 Zest and juice orange into a large bowl. Stir in melted butter, eggs, and vanilla extract until well combined. Stir in yeast mixture. Add flour mixture gradually, stirring as you go.
  4. 4 Turn dough onto a lightly floured surface and knead for 8 to 10 minutes, adding up to 1 extra cup of flour as needed to keep dough manageable. Transfer to an oiled bowl, cover, and let rise until almost doubled in size, about 30 to 60 minutes.
  5. 5 Punch dough down, cover and let rise again until almost doubled in size, 30 to 60 minutes.
  6. 6 Preheat the oven to 300 degrees F (150 degrees C). Grease two 8-inch round loaf pans.
  7. 7 Cut dough into 2 equal pieces and shape into loaves. Place in the prepared pans, cover, and let rise again until almost doubled in size, 30 to 60 minutes.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Remove from the oven and let cook on a wire rack.

By Baritone Bob

Nutella® Biscotti
Breakfast Italian

Nutella® Biscotti

5.0

Prep
30 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Position racks in top and bottom third of the oven. Line two large rimmed baking sheets with parchment paper and lightly spray with cooking spray.
  2. 2 Whisk flour, cocoa powder, baking powder, and salt together in a medium bowl.
  3. 3 Beat eggs in the bowl of a stand mixer fitted with a whisk attachment on medium-high speed until pale and frothy, about 2 minutes. Gradually add sugar and mix until pale and thickened, about 2 minutes. Beat in melted butter and vanilla on low speed until combined.
  4. 4 Add chocolate-hazelnut spread and beat on low speed, scraping down sides and bottom of bowl as needed, until just combined, about 30 seconds. Gradually mix in flour mixture and on low speed until just combined, about 30 seconds. Fold in chocolate chips and hazelnuts until just combined.
  5. 5 Divide dough in half. Place each half in the center of a prepared baking sheet. Lightly spray your hands with cooking spray and shape each piece of dough into a 3/4-x2 1/2-x13-inch log.
  6. 6 Bake in the preheated oven, rotating cookie sheets halfway through, until set and firm to the touch, about 30 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
  7. 7 Carefully transfer one log to a cutting board. Use a serrated knife to cut 1/2-inch slices on the diagonal. Transfer slices back to the baking sheet in an even layer, with cut-sides up. Repeat with the remaining log.
  8. 8 Bake in the preheated oven until dried, about 30 minutes, flipping cookies and rotating baking sheets halfway through. Transfer biscotti to a wire rack and let cool completely, about 30 minutes.
  9. 9 Meanwhile, microwave candy wafers in a medium microwave-safe bowl on high power for 30 seconds, then stir. Continue microwaving and stirring in 30-second increments, until melted and smooth, about 1 to 1 1/2 minutes total. Drizzle melted chocolate over one end of each biscotti.
  10. 10 Refrigerate, uncovered, until chocolate hardens, about 15 minutes.

By thymeforpineapple

Pasticiotti
Breakfast Italian

Pasticiotti

4.0

Prep
45 min
Cook
25 min
Total
70 min

Instructions

  1. 1 In a large bowl, stir together the flour, baking powder, salt and 1 cup of sugar. Cut in margarine by pinching between your fingers, or using a pastry blender, until the mixture has lumps no larger than small peas. Make a well in the center, and pour in the eggs, 1/2 cup milk and 2 teaspoons vanilla. Stir until the mixture comes together, then knead for about 5 turns on a lightly floured surface.
  2. 2 Roll out the dough to about 1/4 inch thickness. Grease two 12 cup muffin tins or tart pans. Cut out 20 circles using a 3 inch cookie cutter or drinking glass. Line the muffin cups with the dough. Set aside the remaining dough to cut out tops for the cups.
  3. 3 In the top of a double boiler, or in a metal bowl set atop a saucepan of simmering water, whisk together the cornstarch and 3/4 cup sugar. Gradually whisk in 3 of the egg yolks, and 1quart milk. Heat, stirring constantly, until thick and bubbling. Remove from the heat, and stir in the butter and 1 teaspoon of vanilla until the butter is melted.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). Fill the pastry shells half way with the vanilla cream. Roll out remaining dough, and cut into circles for lids. Place over the top of the pastry shells, and seal the edges by pressing with the tines of a fork. Whisk the remaining egg yolk with a fork, and brush the tops of the pastry cups.
  5. 5 Bake for 25 minutes in the preheated oven, or until golden brown. Let cool in the tins before carefully loosening the edges to remove. Dust with confectioners' sugar before serving.

By WestCoastMom

Easter Bread Ring
Breakfast Italian

Easter Bread Ring

4.4

Prep
30 min
Cook
35 min
Total
185 min

Instructions

  1. 1 Color the 5 eggs with egg dye. In a large mixing bowl, blend the white sugar, salt, and yeast well with 1 cup of the flour.
  2. 2 In a saucepan, combine 2/3 cup milk and butter, heating slowly until liquid is warm and butter is melted. Pour the milk into the dry ingredients and beat 125 strokes with a wooden spoon. Add eggs and 1/2 cup flour or enough to make a thick batter. Beat vigorously for 2 minutes. Stir in enough flour to make a ball of dough that draws away from the sides of the bowl.
  3. 3 Turn out onto a floured board and knead for about 10 minutes, working in additional flour to overcome stickiness. Place the dough in a greased bowl, turning to grease the top. Cover tightly with plastic wrap and put in a warm, draft-free place until doubled in bulk, about 1 hour.
  4. 4 Meanwhile, combine the fruit, nuts, and anise seed.
  5. 5 Punch down the dough and return it to a lightly floured board. Knead in the fruit mixture, keeping the syrupy pieces dusted with flour until they are worked into the dough. Divide the dough in half.
  6. 6 Carefully roll each piece into a 24-inch rope--the fruit and nuts will make this slightly difficult. Loosely twist the two ropes together and form a ring on a greased baking sheet. Pinch the ends together well. Brush the dough with melted shortening. Push aside the twist to make a place for each egg. Push eggs down carefully as far as possible. Cover the bread with wax paper and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
  7. 7 Bake the bread in a preheated 350 degree F (175 degrees C) oven for about 35 minutes or until a toothpick inserted in a twist comes out clean. Place on a wire rack to cool.
  8. 8 Once the bread is cool, drizzle the icing on top between the eggs, and decorate with colored sprinkles. To make icing: mix together confectioners' sugar, 1 tablespoon whole milk, and vanilla.

By MARBALET

Two-Ingredient Banana Pancakes
Breakfast

Two-Ingredient Banana Pancakes

3.5

Prep
3 min
Cook
2 min
Total
5 min

Instructions

  1. 1 Mix banana and egg together in a bowl until no lumps remain. Add vanilla extract to the batter.
  2. 2 Heat a greased skillet or griddle over medium heat. Pour batter into the pan. Cook until bubbles appear, about 1 minute. Flip and cook until golden, about 1 minute more.

By peace9420

Instant Pot Greek Yogurt
Breakfast

Instant Pot Greek Yogurt

4.6

Prep
5 min
Cook
585 min
Total
590 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Yogurt function and press Adjust button until Boil appears on display. Pour milk into the pot. Close and lock the lid; set timer for 45 minutes. Check with a thermometer until temperature reaches 185 degrees F (85 degrees C).
  2. 2 Remove the pot and place on a cooling rack until temperature reaches 110 degrees F (45 degrees C). Take 1 cup milk and mix with plain yogurt and vanilla extract in a bowl; whisk until well combined. Pour back into the pot and reselect Yogurt function. Close and lock lid. Set timer for 9 hours.
  3. 3 Strain yogurt into a bowl with a fine-mesh strainer or nut bag and store in a refrigerator in sterilized glass jars.

By Fioa

Vanilla Chia Pudding
Breakfast

Vanilla Chia Pudding

4.6

Prep
5 min
Cook
Total
495 min

Instructions

  1. 1 Combine milk, chia seeds, vanilla extract, and sugar in a bowl. Let sit at room temperature for 10 minutes. Cover and refrigerate at least 8 hours or overnight.

By Fiona Taylor

Egg-Free Strawberry Curd
Breakfast

Egg-Free Strawberry Curd

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Place strawberries in a high-performance blender (such as a Vitamix®) and process on low variable 1, quickly increasing to 10 and blend for about 20 seconds. Press mixture through a fine-mesh sieve over a bowl, and discard the seeds.
  2. 2 Melt butter in a saucepan over medium heat. Pour in strained strawberry puree. Add sugar and vanilla extract and whisk together thoroughly. Allow mixture to come to a boil and bubble until slightly thickened, about 6 minutes.

By thedailygourmet

Sara's Iced Coffee
Breakfast

Sara's Iced Coffee

4.6

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Stir vanilla extract and sugar into boiling water until sugar has dissolved. Refrigerate until cool, about 30 minutes.
  2. 2 Chill four glasses, if desired.
  3. 3 Divide ice and chilled coffee evenly between four glasses. Stir in sugar mixture and cream to taste.

By sarah

Peanut Butter Breakfast Syrup
Breakfast

Peanut Butter Breakfast Syrup

4.7

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Stir milk, sugar, and peanut butter together in a saucepan over medium heat; bring to a boil while whisking constantly. Cook at a boil for 3 minutes, remove from heat, and stir vanilla extract into the syrup.

By Tara Lofley

Magic Syrup
Breakfast

Magic Syrup

4.9

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine sugar, buttermilk, and butter in a large saucepan over medium heat; cook and stir until melted and smooth, about 4 minutes. Stir in vanilla extract. Add baking soda and stir until syrup is frothy and doubles or triples in volume, about 1 minute.

By charmingsgirl

Vanilla Banana French Toast
Breakfast

Vanilla Banana French Toast

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Beat eggs, vanilla, cinnamon, and sugar together in a bowl. Place bread into the egg mixture to soak.
  2. 2 Heat a lightly oiled skillet over medium heat and brown the slices of bread on both sides. Heat a smaller lightly oiled skillet over medium-low heat and pour the remaining egg mixture into the skillet. Allow the eggs to set in the skillet for 1 to 2 minutes, then continue to cook and stir eggs until scrambled.
  3. 3 Place 1 slice of toast onto a plate and top with the eggs. Layer the slices of banana over the eggs, then place the second slice of toast on top to make a sandwich.

By Stevie Bowden

Peanut Butter and Banana French Toast
Breakfast

Peanut Butter and Banana French Toast

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Lightly beat egg and vanilla together in a shallow bowl.
  2. 2 Spread 1 tablespoon of peanut butter on top of each slice of bread. Arrange banana slices on top of peanut butter on one slice of bread; place the other slice of bread, peanut butter-side down, on top of the banana to make a sandwich.
  3. 3 Melt butter in a skillet over medium heat. Dip sandwich into egg mixture until well coated; transfer into the heated skillet. Cook until golden brown on one side, about 2 to 3 minutes; flip and continue cooking until other side is browned, about 2 minutes more. Serve hot.

By Bon

Apple Butter Cream Cheese Spread
Breakfast American

Apple Butter Cream Cheese Spread

5.0

Prep
5 min
Cook
Total
35 min

Instructions

  1. 1 Combine cream cheese, apple butter, vanilla extract, and cinnamon in the container of a food processor fitted with a metal blade.
  2. 2 Process until just smooth, about 20 seconds. Scrape down the sides of the container and process again until well combined.
  3. 3 Scrape spread into a small bowl; cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.

By ofspring81

Cinnamon French Toast Sticks
Breakfast

Cinnamon French Toast Sticks

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Cut the crust off of the bread and cut each slice of bread into 3 pieces.
  2. 2 Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
  3. 3 Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
  4. 4 Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

By Charlie

Reduced Fat French Toast
Breakfast

Reduced Fat French Toast

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Beat together egg substitute, milk, vanilla and cinnamon. Dip bread slices in egg mixture until both sides are soaked.
  2. 2 Spray a skillet or frying pan with cooking spray and heat over medium high heat. Place bread slices into pan and cook until golden brown on both sides

By Jen

Skinny Pancakes
Breakfast

Skinny Pancakes

3.0

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Blend cottage cheese, eggs, flour, coconut oil, and vanilla extract together in a blender until batter is smooth.
  2. 2 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By Lisa S

Gluten Free Protein Pancakes
Breakfast

Gluten Free Protein Pancakes

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Blend cottage cheese, oats, egg whites, and vanilla extract together in a blender until smooth.
  2. 2 Spray a griddle or skillet with cooking spray and place over medium heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By stephers_1

Cinnamon and Sugar French Waffle Toast
Breakfast

Cinnamon and Sugar French Waffle Toast

4.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat a waffle iron according to the manufacturer's instructions, and spray with cooking spray.
  2. 2 In a shallow bowl, whisk together the eggs, milk, vanilla extract, sugar, and cinnamon. Dip each piece of white bread into the egg mixture. Cook in the preheated waffle iron until golden brown, 1 to 2 minutes.

By tajimahal

Homemade Vanilla Yogurt
Breakfast American

Homemade Vanilla Yogurt

3.0

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
  2. 2 Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
  3. 3 Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

By reemlarki

Secret Ingredient Smoothie
Breakfast

Secret Ingredient Smoothie

3.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Put romaine lettuce into the bottom of a blender pitcher; add enough milk to cover completely and blend on High until smooth.
  2. 2 Drop one strawberry at a time into the blender while still running on High and allow the berry to blend completely before adding the next. Blend one banana chunk at a time into the mixture in the same manner as the strawberries. Thin the smoothie with additional milk to keep smoothie blending properly. Blend vanilla extract into the smoothie.

By Sugar-n-spice