Type what you have

Ingredients

• ✓ vanilla extract
• all-purpose flour
• white sugar
• salt
• egg white
• milk
• egg yolk
• vegetable oil
• butter

Instructions

1. 1 Sift together flour, sugar, and salt in a bowl.
2. 2 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
3. 3 Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
4. 4 Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.

By ADOWNING

Ingredients

• ✓ vanilla extract
• cooking spray
• irish soda bread
• water
• instant espresso powder
• brown sugar
• coffee
• milk
• egg
• salt
• sugar

Instructions

1. 1 Grease a 2-quart baking dish with nonstick spray. Place soda bread pieces in the dish.
2. 2 Combine hot water and instant espresso in a large bowl; whisk until the espresso blends into the water. Add brown sugar and cooled coffee and whisk until well combined. Mix in milk and eggs until well blended and smooth. Add vanilla and salt, whisking again until custard mixture is well blended.
3. 3 Pour custard mixture over the bread cubes, cover with foil, and refrigerate or let stand at room temperature until custard has soaked into the bread, about 1 hour.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Bake the covered pudding until custard is fully set in the middle, 40 to 45 minutes. Remove foil and sprinkle with coarse sugar. Bake until top is lightly browned, about 10 more minutes. Serve warm.

By Rebekah Rose Hills

Ingredients

• ✓ vanilla extract
• vanilla greek yogurt
• maple syrup
• cinnamon

Instructions

1. 1 Combine yogurt, maple syrup, vanilla extract, and cinnamon in a small bowl. Place in the refrigerator to chill, about 15 minutes.

By lutzflcat

Ingredients

• ✓ vanilla extract
• sweet potato
• butter
• cinnamon
• honey

Instructions

1. 1 Preheat grill for medium heat.
2. 2 Arrange sweet potatoes in a 9x13-inch aluminum foil pan. Stir butter and cinnamon together in a bowl and drizzle over potatoes. Cover pan with aluminum foil.
3. 3 Bake sweet potatoes on the preheated grill, stirring occasionally, for 15 minutes. Stir honey and vanilla extract together in a bowl and drizzle over sweet potatoes. Return aluminum foil to cover pan. Continue cooking on the grill until sweet potatoes are tender, about 10 more minutes.

By CoOkInGnUt

Ingredients

• ✓ vanilla extract
• butter
• salt
• brown sugar
• sugar
• sweet potato
• cornstarch

Instructions

1. 1 Combine butter, vanilla extract, and salt in a bowl. Mix brown sugar and white sugar together in another bowl.
2. 2 Layer potatoes and sugar mixture in the bottom of a slow cooker. Pour the butter mixture over the top.
3. 3 Cover and cook on Low until tender, about 6 hours.
4. 4 Remove 1/3 of the cooking liquid from the slow cooker and pour into a saucepan; whisk in cornstarch. Bring to a boil and cook until thick, about 5 minutes. Pour over potatoes and serve.

By Brandi Gilbertson

Ingredients

• ✓ vanilla extract
• sweet potato
• brown sugar
• butter
• maple syrup
• salt

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C).
2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Peel sweet potatoes once they are cool enough to handle. Slice sweet potatoes into 1-inch thick rounds; arrange in a 9x13-inch casserole dish.
3. 3 Mix brown sugar, butter, maple syrup, vanilla extract, and salt together in a saucepan; bring to a boil, stirring often, until sugar has dissolved and butter has melted, 5 to 10 minutes. Pour sauce over sliced sweet potatoes.
4. 4 Bake in the preheated oven until heated through and sauce has slightly reduced, about 1 hour. Serve hot.

By KLBrock

Ingredients

• ✓ vanilla extract
• milk
• sugar
• cinnamon stick
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine milk, sugar, vanilla extract, and cinnamon sticks in a small saucepan over medium heat. Simmer for 3 minutes, then turn off and allow to cool until lukewarm.
3. 3 Add 3 tablespoons of the milk mixture to the beaten eggs and stir to combine.
4. 4 Remove cinnamon sticks from the milk and discard. Gradually beat eggs into the lukewarm milk mixture until combined. Pour mixture into ramekins and place them in a large roasting tin. Add enough water so it reaches halfway up the sides of the ramekins.
5. 5 Bake in the preheated oven until tops are lightly browned, about 40 minutes. Check the water level every so often so it does not cook dry, adding more water if needed.

By CeciliaR

Ingredients

• ✓ vanilla extract
• butter
• white sugar
• egg
• biscuit baking mix
• cornmeal
• milk

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla.
3. 3 In a separate bowl, stir together baking mix and cornmeal. Blend this mixture into the butter/egg mixture, alternately with the milk; stir just until combined. Spoon batter into prepared muffin cups.
4. 4 Bake in preheated oven for 20 to 30 minutes, until golden.

By Kelly

Ingredients

• ✓ vanilla extract
• heavy cream
• half and half
• white sugar
• cake mix with candy bits
• sprinkle

Instructions

1. 1 Stir heavy cream, half-and-half, sugar, cake mix, and vanilla extract together in ice cream maker's container. Freeze according to manufacturer's directions for soft-serve consistency. Top with multi-colored sprinkles before serving.

By nikkilee543

Ingredients

• ✓ vanilla extract
• egg
• pineapple juice
• white sugar
• butter
• all-purpose flour
• instant yeast

Instructions

1. 1 Beat eggs in a bowl. Add pineapple juice, sugar, 1/2 cup butter, and vanilla extract.
2. 2 Measure 3 cups of flour into a large bowl and stir in egg mixture with a wooden spoon until well combined. Sprinkle in yeast packages one at a time, mixing well. Add 3 more cups flour and mix well, using your hands if needed. Make sure all flour is well incorporated; the dough should be tacky to the touch, but not overly sticky. If dough is too wet, mix in a little extra flour, 1 tablespoon at a time.
3. 3 Cover dough with a clean towel and set in a warm place to rise for 1 hour.
4. 4 Remove dough from the bowl and knead in remaining 1/2 cup flour, approximately 10 to 15 times, making sure flour is well incorporated. Form dough into rolls and place on buttered pans. Cover and place in a warm area to rise until doubled in size, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until tops are golden brown, 25 to 30 minutes. Brush tops with remaining 1/4 cup melted butter.

By jillmo515

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a mixing bowl, cream together butter and sugar.
3. 3 Add eggs, milk, pineapple and juice, bread cubes, and vanilla. Mix together.
4. 4 Bake in a 2 quart casserole dish for 45 minutes.

By Lynne

Ingredients

• ✓ vanilla extract
• butter
• white sugar
• prune
• white sugar
• lemon juice
• egg white
• cream of tartar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Butter and sugar a 2-quart baking dish.
2. 2 Combine prunes and 1/3 cup water in a medium saucepan over medium heat; bring to a simmer and cook until soft, about 5 minutes. Drain.
3. 3 Purée prunes in a blender, then transfer back to the saucepan. Add 1/3 cup sugar and heat until sugar dissolves. Remove from the heat and stir in lemon juice and vanilla.
4. 4 Beat egg whites in a glass, metal, or ceramic bowl until frothy. Add cream of tartar and continue to beat until stiff peaks form. Fold in prune purée. Pour mixture into the prepared baking dish.
5. 5 Bake in the preheated oven until nicely browned on top, 15 to 20 minutes. Cool to room temperature, then chill for at least 2 hours before serving.

By meade_36yahoocom

Ingredients

• ✓ vanilla extract
• pumpkin puree
• evaporated milk
• sugar
• self-rising flour
• egg
• butter
• ground cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter, and ground cinnamon to taste. Spoon into a casserole dish.
3. 3 Bake in the preheated oven for 1 hour.

By Lori DeLosh

Ingredients

• ✓ vanilla extract
• egg
• margarine
• white sugar
• corn
• cream-style corn
• cornstarch
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish; set aside.
2. 2 Beat eggs until fluffy in a large bowl. Stirring constantly, pour in melted margarine. Stir in sugar, whole kernel corn, and cream-style corn until well combined. Dissolve the cornstarch in the milk; combine with the corn mixture. Stir in vanilla. Pour the mixture into the prepared baking dish.
3. 3 Bake in the preheated oven until the pudding is puffed and golden, and a knife inserted into the center comes out clean; about 1 1/2 hours.

By Jacquita

Ingredients

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

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a casserole dish.
2. 2 Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and mash. Measure 3 cups mashed sweet potato and transfer to a large bowl.
3. 3 Beat sweet potatoes, brown sugar, 1/2 cup butter, milk, eggs, and vanilla extract together with an electric hand mixer in a bowl until smooth and creamy; pour into the prepared casserole dish.
4. 4 Pour 1/3 cup melted butter over pecans in a bowl; stir to coat. Add flour; stir until combined. Sprinkle pecan mixture over sweet potato mixture.
5. 5 Bake in the preheated oven until heated through and bubbling, 20 to 25 minutes.

By Brooke Thesen

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mix mashed sweet potatoes, white sugar, eggs, 1/2 cup butter, vanilla, and flaked coconut together in a bowl. Transfer into a 2-quart casserole dish.
3. 3 With a fork, mix brown sugar, flour, pecans, and the remaining 1/3 cup of butter together. Sprinkle over sweet potato mixture. Bake in the preheated oven for 30 minutes.

By Helen

Ingredients

• ✓ vanilla extract
• sweet potato
• white sugar
• egg
• butter
• milk
• brown sugar
• all-purpose flour
• butter
• coconut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray one 2 1/2 quart casserole dish with non-stick cooking spray.
2. 2 In a large bowl, combine the sweet potatoes, sugar, eggs, 1/4 cup butter, milk and vanilla. Pour into prepared casserole dish.
3. 3 Mix together the brown sugar, flour, margarine and coconut; sprinkle over casserole.
4. 4 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Cindy Carnes

Ingredients

• ✓ vanilla extract
• sweet potato
• salad oil
• cream cheese
• brown sugar
• margarine
• salt
• pepper
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Rub sweet potato skins with salad oil. Wrap potatoes in aluminum foil and bake in preheated oven for 1 hour, or until soft.
3. 3 Meanwhile, in a large bowl combine cream cheese, brown sugar, margarine, vanilla, salt and pepper.
4. 4 Cut potatoes in half and scoop flesh into the bowl with the other ingredients. Mix well and fold in walnuts. Spoon mixture into potato skins.
5. 5 Bake for 5 minutes, or until heated through.

By SDELATORE

Ingredients

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

Instructions

1. 1 Mix together sweet potatoes, white sugar, 1/2 cup butter or margarine, milk, eggs, and vanilla. Spread into a greased 9 x 13 inch baking dish.
2. 2 Mix together 1/3 cup melted butter or margarine, pecans, brown sugar, and flour. Spoon on top of sweet potato mixture.
3. 3 Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

By Daphne Esparza

Ingredients

• ✓ vanilla extract
• all-purpose flour
• salt
• shortening
• water
• butter
• white sugar
• nutmeg
• milk
• white sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking pan.
2. 2 In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until the mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out the pastry into a large rectangle. Spread butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
3. 3 In a small saucepan, heat milk, 2/3 cup sugar, and vanilla until the mixture begins to bubble. Pour milk mixture over rolls.
4. 4 Bake in the preheated oven until brown, about 30 to 40 minutes.

By dyoung

Ingredients

• ✓ vanilla extract
• acorn squash
• water
• maple tea
• turkey sausage
• peanut
• cranberry
• raisin
• brown sugar

Instructions

1. 1 Place acorn squash, water, and tea bag together in a slow cooker.
2. 2 Cook in the slow cooker set to High until tender, about 1 hour. Remove squash flesh from skin and return flesh to slow cooker; discard skin and tea bag.
3. 3 Stir sausage, peanuts, and vanilla into squash mixture.
4. 4 Cook in the slow cooker set to High for 4 hours. Stir cranberries, raisins, and brown sugar into squash mixture until well combined.

By XCVIII

Ingredients

• ✓ vanilla extract
• milk
• brown sugar
• cornstarch
• egg yolk
• butter
• pie crust
• egg white
• cream of tartar
• white sugar

Instructions

1. 1 Combine milk, brown sugar, and cornstarch in a medium saucepan over medium heat. Cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 10 minutes.
2. 2 Remove about 1/2 cup of the filling mixture and slowly whisk into beaten egg yolks to temper them. Pour mixture back into the pan and bring to a boil. Reduce heat and continue cooking, whisking constantly, until thickened to a pudding-like consistency, about 10 minutes. Remove from heat; stir in butter and vanilla extract until well mixed.
3. 3 Cover filling and allow to cool completely, stirring occasionally. Place in an ice bath to speed up the cooling, if desired. Pour mixture into pie crust and set aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Beat egg whites and cream of tartar together in the bowl of a stand mixer, or using an electric mixer, until soft peaks start to form. Add sugar gradually, continuing to beat until peaks turn stiff and meringue is glossy.
6. 6 Cover the pie filling with peaks of meringue, making sure to cover all the filling to the edges of the crust.
7. 7 Bake in the preheated oven until meringue peaks are browned, 10 to 15 minutes. Let cool to room temperature on a wire rack, about 1 hour. Transfer to the fridge to cool completely, about 4 hours.

By kuppykake

Ingredients

• ✓ vanilla extract
• pear
• white wine
• water
• sweet potato
• evaporated milk
• brown sugar
• butter
• cinnamon
• nutmeg

Instructions

1. 1 Place the pears, wine, and water in a small saucepan and bring to a boil over high heat. Turn heat to medium-low and simmer until pears are soft, about 5-10 minutes. Remove pears from wine and reserve.
2. 2 Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to potatoes to steam dry for a minute or two.
3. 3 Stir the reserved pears, evaporated milk, vanilla, brown sugar, butter, cinnamon, and nutmeg into the sweet potatoes and mash until smooth. Transfer to a serving dish and serve hot.

By Chardonnay Queen

Ingredients

• ✓ vanilla extract
• sweet potato
• butter
• maple syrup
• cinnamon
• brown sugar
• brown sugar
• pecan
• all-purpose flour
• butter
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place sweet potato on a cutting board. Place a chopstick on either side. Cut the sweet potato into 1/8-inch-thick slices, making sure you don't cut all the way through. Transfer to a baking pan.
3. 3 Mix melted butter, maple syrup, cinnamon, and vanilla extract together. Spoon over the sweet potato.
4. 4 Bake in the preheated oven until tender, 45 to 60 minutes.
5. 5 Using your hands, make streusel by combining 2 tablespoons plus 2 teaspoons brown sugar, pecans, flour, butter, and salt. Keep refrigerated until ready to use.
6. 6 Remove the sweet potato from the oven and sprinkle streusel over the top. Place in the broiler until streusel starts to brown, 1 to 3 minutes.

By Yoly

Ingredients

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

Instructions

1. 1 In a mixing bowl, combine the sweet potatoes, sugar, eggs, milk, salt, 1/3 cup butter and vanilla. Mix together and pour into a greased 13x9 inch baking dish.
2. 2 To prepare the topping, combine in a separate bowl the brown sugar, flour, 1/3 cup melted butter and pecans. Mix together and crumble over sweet potato mixture. Bake uncovered at 350 degrees F (175 degrees C) for 35 to 45 minutes.

By CMOORE1946

Ingredients

• ✓ vanilla extract
• sweet potato
• sugar
• butter
• milk
• egg
• cinnamon
• brown sugar
• pecan
• coconut
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Stir mashed sweet potatoes, white sugar, 1/2 cup butter, milk, eggs, cinnamon, and vanilla together in a large bowl until smooth; transfer to a casserole dish.
3. 3 Mix brown sugar, pecans, coconut, and 1/2 cup butter in a bowl; spread atop the filling.
4. 4 Bake casserole in preheated oven until topping is golden brown, about 30 minutes.

By LARTRAINER

Ingredients

• ✓ vanilla extract
• yam
• egg
• butter
• white sugar
• coconut
• milk
• pecan
• brown sugar
• butter
• all-purpose flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Whisk yams, eggs, 1/2 cup butter, white sugar, coconut, milk, and vanilla together in a bowl until smooth; pour into a 9x13-inch baking dish.
3. 3 Stir pecans, brown sugar, butter, and flour together in a separate bowl until crumbly; sprinkle over the yam mixture.
4. 4 Bake in preheated oven until the topping is slightly browned, about 30 minutes.

By Sandy Scott

Ingredients

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

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish.
2. 2 Combine sweet potatoes, sugar, 1/2 cup melted butter, milk, bourbon, eggs, and vanilla in a bowl. Transfer to the prepared casserole dish.
3. 3 Bake in the preheated oven for 25 to 30 minutes.
4. 4 Meanwhile, mix pecans, brown sugar, flour, and 1/3 cup melted butter in a bowl; set aside.
5. 5 Remove casserole from the oven and sprinkle pecan mixture over top. Return to the oven and bake until topping is golden brown, about 15 more minutes.

By Marisa Hydrick

Ingredients

• ✓ vanilla extract
• ✓ vanilla extract
• all-purpose baking mix
• cinnamon sugar
• water
• granulated sugar
• strawberry
• banana
• peach
• blueberry
• whipped cream

Instructions

1. 1 Preheat oven and prepare the baking mix according to package directions for rolled biscuits, adding 2 teaspoons vanilla with the measure of water listed in the package directions. Roll out or pat dough into 6-inch circle on lightly floured surface; cut into 6 wedges. Place, 2 inches apart, on ungreased baking sheet. Brush tops lightly with additional water; sprinkle with cinnamon sugar.
2. 2 Bake according to package directions.
3. 3 Mix 1/2 cup water and granulated sugar in small saucepan. Bring to a boil over medium-high heat. Reduce heat to low; simmer 5 minutes, or until slightly thickened, to a syrup-like consistency. Remove from heat; cool slightly. Stir in remaining 2 teaspoons vanilla. Pour over the fruit in large bowl; toss gently to coat.
4. 4 Split biscuits horizontally in half. Place bottom halves of biscuits on 6 dessert plates; cover evenly with half of the fruit mixture. Top each with a serving of Reddi-wip and top half of biscuit. Spoon remaining fruit mixture evenly over biscuits; top with additional serving of Reddi-wip.

By Reddi-wip

Ingredients

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

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
2. 2 Mix mashed sweet potatoes, white sugar, milk, butter, eggs, vanilla extract, and salt together; transfer potato mixture to the prepared baking dish.
3. 3 Mix brown sugar and flour for topping together in a large bowl. Add pecans, coconut, and butter; mix until well combined. Sprinkle over the casserole.
4. 4 Bake in the preheated oven until topping is golden brown, about 25 minutes.

By pcmomofsix