Type what you have

Ingredients

• ✓ vanilla extract
• butter
• sweetened condensed milk
• confectioners' sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Mix butter, sweetened condensed milk, confectioners' sugar, and vanilla extract in a mixing bowl until fondant has the consistency of modeling clay. If fondant is too moist, knead in additional confectioners' sugar.
3. 3 Roll fondant out on a work surface generously dusted with confectioners' sugar to desired thickness.

By beth plouff

Ingredients

• ✓ vanilla extract
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Heat butter, stirring constantly, in a saucepan over medium-low heat until it browns and becomes very aromatic, 5 to 10 minutes. Whisk confectioners' sugar into butter until dissolved and remove saucepan from heat; stir in milk and vanilla extract.
2. 2 Beat butter mixture using an electric mixer until frosting is smooth; add more milk if frosting is too thick.

By blueyedfeather

Ingredients

• ✓ vanilla extract
• butter
• miniature marshmallow
• water
• confectioners sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place butter in a shallow bowl and set aside until needed for kneading.
3. 3 Place marshmallows in a large microwave-safe bowl and microwave on high to start melting the marshmallows, 30 seconds to 1 minute.
4. 4 Carefully stir water and vanilla into hot marshmallows; stir until the mixture is smooth.
5. 5 Slowly beat in confectioners' sugar, 1 cup at a time, until you have a sticky dough. Reserve 1 cup confectioners' sugar for kneading. The dough will be very stiff.
6. 6 Rub your hands thoroughly with butter and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
7. 7 Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate, 8 hours to overnight.
8. 8 To use, allow the fondant to come to room temperature and roll it out onto a flat surface dusted with confectioners' sugar.

By Kiele Briscoe

Ingredients

• ✓ vanilla extract
• cream cheese
• butter
• lemon juice
• lemon zest
• confectioners sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Beat cream cheese, butter, lemon juice, lemon zest, and vanilla together in a large bowl using an electric mixer until smooth and fluffy; gradually beat in confectioners' sugar, 1 cup at a time, until desired consistency is reached.

By Carol

Ingredients

• ✓ vanilla extract
• butter
• cream cheese
• milk
• confectioners' sugar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Beat butter and cream cheese together in a large bowl with an electric mixer until creamy.
3. 3 Blend in milk and vanilla.
4. 4 Gradually mix in confectioners' sugar and salt until smooth and fluffy.
5. 5 Frost the cinnamon rolls with about ¼ of the icing when they are still warm. When they’re cooled, top with remaining icing. The bottom layer will not only melt into the pastry, it will serve as a sort of protective barrier that will keep the cinnamon rolls fresher for longer. Enjoy!

By Cara McGuire

Ingredients

• ✓ vanilla extract
• apricot
• water
• fruit pectin
• white sugar
• lemon juice

Instructions

1. 1 Soak apricots in boiling water in a bowl until hydrated, about 30 minutes. Blend apricots, remaining water, and vanilla extract in a food processor, working in batches, until blended but still slightly chunky.
2. 2 Combine apricot mixture with pectin in a large pot over medium heat; cook until just boiling. Add sugar and lemon juice; boil until sugar has dissolved, 1 to 2 minutes.
3. 3 Sterilize jars and lids in boiling water for at least 5 minutes. Pack the apricot jam into the hot, sterilized jars, filling the jars to within 1/4-inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil, then carefully lower the jars into the pot using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
5. 5 Remove jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Cookin4Six!

Ingredients

• ✓ vanilla extract
• white sugar
• butter
• almond meal
• egg
• flour
• almond extract

Instructions

1. 1 Beat butter and sugar until creamy. Add almond meal, egg, flour, vanilla extract, and almond extract. Stir until smooth and no traces of flour remain.
2. 2 Use at once or fill in an airtight container and refrigerate to use the same day.

By nch

Ingredients

• ✓ vanilla extract
• sugar
• water
• vegetable shortening
• vegetable oil
• confectioners sugar
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Stir sugar and 1/2 cup water together in a saucepan over medium heat until sugar has dissolved and mixture comes to a boil. Remove from the heat and let cool completely, 15 to 30 minutes.
3. 3 Pour cooled syrup into a large mixing bowl. Add shortening, oil, and vanilla; beat with an electric mixer on high speed until well blended.
4. 4 Beat in confectioners' sugar, 1 cup at a time, until filling is thick and fluffy.
5. 5 Mix in water, 1 tablespoon at a time, if filling is too thick.

By Allrecipes Member

Ingredients

• ✓ vanilla extract
• water
• orange peel
• granny smith apple
• lemon peel
• cinnamon stick
• star anise
• pine sprig

Instructions

1. 1 Bring 8 cups water to a boil in a large pot over high heat. Add orange peel, apple peel, lemon peel, cinnamon sticks, vanilla, star anise, and pine sprig to the pot.
2. 2 Reduce the heat to low and simmer for as long as desired, up to 8 hours or all day. Check the water level every 30 minutes, adding more water as necessary.

By The Gruntled Gourmand

Ingredients

• ✓ vanilla extract
• fig
• sugar
• lemon juice
• ginger
• cinnamon
• salt

Instructions

1. 1 Bring figs, sugar, lemon juice, ginger, cinnamon, vanilla, and salt to a simmer in a saucepan over medium heat; reduce heat and cook at a low simmer, stirring every 20 minutes, until reaches desired consistency, 3 to 4 hours.
2. 2 Inspect 5 or 6 half pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until fig preserves are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack fig preserves into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in bottom of a large stockpot and fill halfway with water; bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press center of each lid with a finger to ensure lid does not move up or down. Remove rings and store in a cool, dark area.

By MA McBridges

Ingredients

• ✓ vanilla extract
• butter
• pecan
• apple
• white sugar
• water
• raisin
• salt
• whiskey

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir pecans in melted butter until lightly toasted, 2 to 3 minutes. Transfer toasted pecans to a bowl with a slotted spoon, reserving butter in pan. Cook and stir apples in reserved butter until apples begin to soften, about 2 minutes; add sugar.
2. 2 Stir water, raisins, and salt into apple mixture. Simmer, stirring occasionally, until raisins are plump, about 5 minutes. Add whiskey, vanilla extract, and toasted pecans.

By theinnerlight

Ingredients

• ✓ vanilla extract
• skim milk
• white sugar
• egg
• egg yolk
• all-purpose flour
• butter
• white sugar
• almond meal
• almond extract

Instructions

1. 1 Bring milk to a boil in a saucepan. Remove from the heat and set aside.
2. 2 Beat 1/4 cup sugar, egg, and egg yolk together until foamy. Add flour and slowly pour in hot milk, beating constantly until smooth and no lumps remain.
3. 3 Pour the mixture back into the saucepan and slowly bring to a simmer over low heat. Cook, beating constantly to avoid any lumps, until thickened, 3 to 5 minutes. Remove from the heat.
4. 4 Add butter and stir until melted. Add the remaining 1/2 cup sugar, almond meal, vanilla extract, and almond extract. Let cool, stirring every so often to prevent a skin from forming.
5. 5 Once cooled, use it right away or refrigerate until ready to use.

By Nadia

Ingredients

• ✓ vanilla extract
• cooking spray
• pumpkin puree
• brown sugar
• white sugar
• cinnamon
• nutmeg
• ginger
• clove
• salt

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Mix pumpkin puree, brown sugar, white sugar, cinnamon, nutmeg, ginger, cloves, vanilla extract, and salt in a bowl until well incorporated. Transfer to the slow cooker.
3. 3 Cook on Low, stirring occasionally, until pumpkin butter has thickened to desired consistency, about 3 hours.

By Yoly

Ingredients

• ✓ vanilla extract
• baking soda
• fig
• white sugar
• water
• butter
• lemon
• lemon juice
• cinnamon
• ginger
• clove
• salt

Instructions

1. 1 Fill a large bowl with cool water; add baking soda and stir to dissolve. Add figs and gently stir to clean. Drain water and rinse figs thoroughly with fresh, cool water. Drain again.
2. 2 Transfer figs to a large pot; add sugar, water, butter, lemon slices, lemon juice, cinnamon, vanilla, ginger, and cloves. Stir gently to dissolve sugar, keeping figs as intact as possible.
3. 3 Bring mixture to a boil over medium heat. Reduce the heat and simmer, stirring gently a few times to keep figs from burning onto the bottom, until figs are golden brown and coated in syrup, about 1 hour. Add salt to tame the sweetness if desired.
4. 4 Meanwhile, inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until figs are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack figs into hot, sterilized jars and top off with syrup, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 15 minutes.
7. 7 Remove the jars from the stockpot and place onto a cloth-covered or wood surface. Let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area, and wait at least 2 days before opening.

By Dee

Ingredients

• ✓ vanilla extract
• all-purpose flour
• confectioners' sugar
• butter

Instructions

1. 1 Put flour in a wide saucepan. Cook and stir over medium heat until fragrant, about 15 minutes. Don't let it turn yellow. Add sugar slowly, mixing well, until combined.
2. 2 Add melted butter and vanilla to the mixture. Mix all by a spoon or your hands, but be careful, as it can be very hot, until it has a sand-like consistency. Transfer to a 9x9-inch pan, pressing down as much as you can.
3. 3 Cut the mixture into a baklava shape or squares.
4. 4 Chill until set, 1 to 2 hours. Serve.

By Bahar's

Ingredients

• ✓ vanilla extract
• butter
• white sugar
• tahini
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Cream together the butter and sugar until fluffy. Add vanilla and tahini, mix until well combined. In a separate bowl, sift together the flour and baking powder, then stir into butter mixture. Drop onto an ungreased cookie sheet in tablespoon-sized pieces.
3. 3 Bake in preheated oven until they turn golden brown, about 15 minutes. Cool on the cookie sheet 10 to 15 minutes before removing to cool on a wire rack.

By Faina Gersh

Ingredients

• ✓ vanilla extract
• milk
• date
• brown sugar
• vegetable oil
• all-purpose flour
• baking soda
• cinnamon
• walnut

Instructions

1. 1 Heat milk in a saucepan until almost boiling and stir in dates; let soak for several hours, refrigerated. For best flavor, refrigerate dates and milk overnight.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease a medium loaf pan.
3. 3 Transfer milk and dates to food processor, add brown sugar, and process into a smooth paste. Mix in vegetable oil and vanilla extract with a few pulses.
4. 4 Whisk flour, baking soda, and cinnamon in a bowl until thoroughly combined. Pulse flour mixture, about 1/4 cup at a time, into the date paste until batter is smooth; do not overmix. Stir walnuts into batter with a fork and transfer to the prepared loaf pan.
5. 5 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 40 minutes.

By MGPaneer

Ingredients

• ✓ vanilla extract
• water
• white sugar
• lime
• vegetable oil
• salt
• all-purpose flour
• egg
• corn oil

Instructions

1. 1 Combine 1 cup water and 1 cup sugar in a medium saucepan over high heat. Bring to a boil; stir until sugar dissolves. Reduce heat to medium; add lime juice. Simmer until flavors combine, about 10 minutes. Remove from heat. Stir in 1 teaspoon vanilla; let syrup cool.
2. 2 Stir together vegetable oil, remaining 2 cups water, remaining 1 cup sugar, and salt in a large pot over medium-high heat; bring to a boil. Reduce heat to medium. Add flour all at once; stir vigorously with a wooden spoon until batter forms into a ball. Cook until batter is shiny, about 1 minute. Transfer to a large bowl and cool for about 5 minutes.
3. 3 Flatten batter into the bottom of the bowl. Add eggs one at a time, mixing well after each addition. Stir in remaining 1 teaspoon vanilla; mix until batter is creamy. Pour into a cloth piping bag fitted with a large star tip.
4. 4 Heat corn oil in a deep saucepan over medium heat until bubbly; reduce heat to medium-low. Squeeze 2 inches of batter onto an oiled spatula and lower into hot oil; repeat until the saucepan is full. Cook, turning occasionally, until golden brown, about 5 minutes. Transfer pastries to a paper bag to drain, about 30 seconds.
5. 5 Soak hot pastries in syrup; transfer to a plate to cool, about 5 minutes.

By UnboundedPassion

Ingredients

• ✓ vanilla extract
• puff pastry
• raisin
• almond
• pine nut
• pistachio nut
• coconut
• milk
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unroll 1 puff pastry sheet onto a lightly floured surface and roll out to about 17x12-inches. Place on a baking tray.
3. 3 Bake in the preheated oven until puffed and golden brown, about 15 minutes.
4. 4 Break puff pastry into pieces and place in a large bowl. Add raisins, almonds, pine nuts, pistachios, and coconut; toss until well combined. Spread evenly in a 9x13-inch glass baking dish.
5. 5 Pour milk into a saucepan; stir in sugar and vanilla. Cook over medium-high heat, stirring occasionally, until hot but not quite boiling. Pour over puff pastry mixture in the baking dish.
6. 6 Return to the oven and bake for 15 minutes. Turn on the broiler and continue baking until the top is browned, about 2 minutes. Let stand for 5 minutes before serving warm.

By Mama her Girls

Ingredients

• ✓ vanilla extract
• nut
• cinnamon
• phyllo dough
• butter
• sugar
• water
• honey
• lemon zest

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
2. 2 Toss together nuts and cinnamon. Unroll phyllo and cut the whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. 3 Place 2 sheets of phyllo in the bottom of the prepared dish. Brush generously with some of the melted butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo.
4. 4 Using a sharp knife, cut baklava into 4 long rows, then diagonally 9 times to make 36 diamond shapes. Be sure to cut all the way through to the bottom of the layers.
5. 5 Bake in the preheated oven until golden brown and crisp, about 50 minutes.
6. 6 While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest; reduce heat and simmer 20 minutes.
7. 7 Remove baklava from the oven and immediately spoon syrup over it. Let cool completely before serving. Store uncovered.

By Arvilla

Ingredients

• ✓ vanilla extract
• butter
• sugar
• egg
• almond extract
• all-purpose flour
• baking soda
• salt
• walnut
• honey
• cinnamon

Instructions

1. 1 Cream butter and sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg, vanilla extract, and almond extract. Add flour, baking soda, and salt and beat until well incorporated. Shape dough into a disk, cover in plastic wrap, and refrigerate for 2 hours, or until firm enough to roll.
2. 2 Place walnuts in a food processor and pulse until finely chopped. In a small saucepan, heat honey and cinnamon over medium heat, stirring until honey has liquefied and cinnamon is incorporated. Add walnuts and cook for 1 minute. Remove from heat and let cool.
3. 3 Remove dough from the refrigerator and roll out on a lightly floured surface into a 13x10-inch rectangle. Using a butter knife, spread honey-walnut mixture evenly over the dough to within 1/2-inch from the edges.
4. 4 Starting with the long side, tightly roll the dough, jelly-roll style, to form a log. Cover in plastic wrap and refrigerate until firm, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
6. 6 Unwrap dough and cut into 1/4-inch slices. Place slices, cut-side down, 2 inches apart on the prepared baking sheets.
7. 7 Bake in the preheated oven until edges begin to brown, 12 to 15 minutes. Remove baking sheets to a cooling rack and let cookies cool completely.

By Kim's Cooking Now

Ingredients

• ✓ vanilla extract
• pie pastry
• navy bean
• evaporated milk
• white sugar
• butter
• egg
• egg yolk
• all-purpose flour
• cinnamon
• nutmeg

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Place each pie pastry into a 9-inch pie pan.
2. 2 Place navy beans and evaporated milk into a food processor. Add sugar, melted butter, eggs, egg yolks, flour, vanilla, cinnamon, and nutmeg; pulse a few times, then process until smooth, about 1 minute. Pour mixture into the prepared pie crusts.
3. 3 Bake in the preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until filling is set and crust is golden brown, about 35 more minutes.
4. 4 Remove from the oven and let cool for 1 hour before slicing.

By Imam Qadriyyah S Mabel-Doroth

Ingredients

• ✓ vanilla extract
• walnut
• pistachio
• cinnamon
• butter
• phyllo dough
• sugar
• water
• honey
• clove
• orange flower water

Instructions

1. 1 Place walnuts, pistachios, and cinnamon in bowl of a food processor. Pulse on and off until mixture is chopped but not too fine.
2. 2 Brush bottom of 9-inch round baking pan with melted butter. Place one round of phyllo dough in the pan; add a second round of dough. Drip about 1 tablespoon of melted butter over the top. Add 2 more sheets and drizzle with butter. Add 2 more sheets and drip with butter creating 6 layers for the bottom. (While you work keep the phyllo sheets covered with a damp, nearly dry, cotton towel to keep dough from drying out.)
3. 3 Sprinkle with 1/3 of the nut mixture. Top with a sheet of phyllo and drip with melted butter; repeat with 1 more sheet of filo. Add another 1/3 of the nut mixture.
4. 4 Place another sheet of phyllo on the nuts; drip with butter. Top with another sheet and drip with butter. Add the remaining nut mixture.
5. 5 Top with 2 sheets of phyllo; drip with butter. Add 2 more sheets; drip with butter. Top with the last 2 sheets and drizzle generously with the remaining butter. Cover pan with plastic and refrigerate until completely chilled, about 1 hour.
6. 6 Preheat oven to 350 degrees F (175 degrees C).
7. 7 Cut baklava into about 12 diamond-shaped pieces approximately the same size.
8. 8 Bake in preheated oven until browned and crisp, about an hour.
9. 9 Place sugar, honey, and cloves in a saucepan. Pour in water. Place pan over medium-high heat and whisk to combine. Bring to a boil; remove from heat. Whisk in vanilla and orange blossom water.
10. 10 After baklava has rested 5 minutes, ladle syrup over the top. Cool down to room temperature before serving.

By John Mitzewich

Ingredients

• ✓ vanilla extract
• walnut
• cinnamon
• phyllo pastry
• butter
• cream cheese
• white sugar
• all-purpose flour
• egg
• lemon juice
• water
• sugar
• honey

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
2. 2 Toss walnuts and cinnamon together in a bowl and set aside.
3. 3 Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
4. 4 Bake in the preheated oven for 20 minutes. Leave oven on.
5. 5 Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
6. 6 Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
7. 7 Cut cooled cheesecake into 12 servings.
8. 8 Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
9. 9 Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.

By Trinity

Ingredients

• ✓ vanilla extract
• sour cream
• sugar
• active dry yeast
• egg
• white vinegar
• vegetable oil
• all-purpose flour
• butter
• white sugar
• butter
• all-purpose flour
• egg white
• egg yolk
• yogurt

Instructions

1. 1 Combine 1 cup sour cream, 2 teaspoons sugar, and yeast in a bowl; let stand for 5 minutes. Stir in egg, vinegar, and oil.
2. 2 Add 3 cups flour to a large bowl. Cut in 1/2 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in sour cream mixture until dough comes together.
3. 3 Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces; wrap each in plastic wrap. Refrigerate until firm, 2 hours or up to overnight.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Combine 2 1/2 cups sugar, 1 pound melted butter, and vanilla extract in a very large bowl; stir in 4 cups flour. Beat egg whites into filling mixture.
6. 6 Roll 1 piece dough on a lightly floured work surface into an 8x12-inch rectangle. Crumble 1/4 filling mixture on top, leaving a 1/2-inch border on long sides. Cover filling with plastic wrap; flatten with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
7. 7 Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 dough pieces and filling.
8. 8 Whisk egg yolks and yogurt together; brush over dough pieces.
9. 9 Bake in the preheated oven until golden brown, 20 to 30 minutes. Cool before serving, about 15 minutes.

By Allrecipes Member

Ingredients

• ✓ vanilla extract
• sweetened condensed milk

Instructions

1. 1 Remove label from the can of condensed milk. Place unopened can in a 3 1/2- to 4 1/2-quart slow cooker. Pour water into the slow cooker until the can is completely covered with water. Put lid on the slow cooker.
2. 2 Cook on High for 3 1/2 to 4 1/2 hours, making sure the can is always covered with water. Remove the hot can with tongs; allow to cool until safe to handle, at least 25 minutes. Do not attempt to open the can while it's still hot, as the hot dulce de leche may spit out because of the pressure inside the can.
3. 3 Open the can and pour contents into a lidded bowl. Stir in vanilla extract.

By Chef Bradly

Ingredients

• ✓ vanilla extract
• greek yogurt
• confectioners sugar

Instructions

1. 1 Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

By brasicana

Ingredients

• ✓ vanilla extract
• sugar
• water

Instructions

1. 1 Combine sugar and water in a saucepan and bring to a rolling boil over medium heat. Cook and stir until sugar has dissolved, 1 to 2 minutes.
2. 2 Remove from heat and stir in vanilla extract. Let syrup cool.

By Abby

Ingredients

• ✓ vanilla extract
• banana
• egg

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

Ingredients

• ✓ vanilla extract
• strawberry
• white sugar

Instructions

1. 1 Cut 1/3 of the strawberries in half. Combine halved and whole strawberries, sugar, and vanilla extract in a saucepan over medium-low heat. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat.
2. 2 Puree 1/3 of the sauce mixture carefully in an electric blender. Mix into the remaining sauce.

By JonSnyde