Type what you have

Ingredients

• ✓ butter extract
• ✓ butter extract
• all-purpose flour
• salt
• baking powder
• white sugar
• vegetable oil
• egg
• milk
• poppy seed
• vanilla extract
• almond extract
• white sugar
• orange juice
• vanilla extract
• almond extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a large loaf pan.
2. 2 Combine flour, salt, and baking powder in a bowl. Beat 2 1/4 cups sugar, vegetable oil, and eggs in another bowl until smooth. Stir milk, poppy seeds, 1 1/2 teaspoon vanilla extract, 1 1/2 teaspoon almond extract, and 1 1/2 teaspoon butter extract into egg mixture. Add flour mixture; mix until batter is just moistened. Pour batter into prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.
4. 4 Whisk 3/4 cup sugar, orange juice, 1/2 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/2 teaspoon butter extract in a bowl until smooth. Pour orange juice glaze over hot poppy seed loaf.

By Peyton

Ingredients

• ✓ butter extract
• coconut
• candied fruit
• crispy rice cereal
• butterscotch chip
• chocolate chip
• oat
• all-purpose flour
• vanilla extract
• cream of tartar
• baking soda
• salt
• egg
• vegetable oil
• margarine
• sugar
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine brown sugar, white sugar, margarine, and oil in a large bowl; beat with an electric mixer until creamy. Add egg, salt, baking soda, cream of tartar, vanilla extract, and butter flavor; mix well. Add flour and mix well. Stir in oats, chocolate chips, butterscotch chips, rice cereal, candied fruit, and coconut; cookie dough will be difficult to stir.
3. 3 Drop cookie dough onto baking sheets using spoons or a small ice cream scoop.
4. 4 Bake in the preheated oven until edges are set and lightly golden, 8 to 12 minutes. Transfer to wire racks to cool.

By Eryka Anson

Ingredients

• ✓ butter extract
• egg
• shortening
• butter
• sugar
• almond extract
• vanilla extract
• coconut extract
• lemon extract
• milk
• baking powder
• all-purpose flour
• butter
• lemon
• salt
• milk
• white sugar
• egg yolk
• egg
• blueberry
• cornstarch
• water
• white sugar

Instructions

1. 1 Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.
2. 2 Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.
3. 3 Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.
4. 4 Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.
5. 5 Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.
6. 6 Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.
7. 7 Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
8. 8 Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.

By queso144

Ingredients

• ✓ butter extract
• milk
• almond extract
• vanilla extract
• butter
• cream cheese
• confectioners sugar
• milk
• salt
• baking powder
• all-purpose flour
• vanilla extract
• egg
• butter
• white sugar
• pecan
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
2. 2 Melt 2 tablespoons butter in a small, heavy skillet over medium heat. Add pecans and cook until toasted, about 4 minutes. Remove from heat and let cool.
3. 3 Combine white sugar and 1 cup butter in a large bowl; beat with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla extract and butter extract.
4. 4 Combine flour, baking powder, and salt in a bowl. Add to creamed butter mixture alternately with milk, beating just until combined. Fold in pecans. Pour batter into the prepared pan.
5. 5 Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes.
6. 6 Beat confectioners' sugar, cream cheese, 2/3 cup butter, 1 1/2 teaspoons vanilla extract, and almond extract in a large bowl until smooth. Beat in enough milk to give frosting a spreadable consistency.
7. 7 Divide hot cake in half and chop 1 half into a large bowl. Stir in 1/4 of the frosting. Repeat with remaining half, stirring in an additional 1/4 of the frosting. Spread mixture back into the baking pan; press flat with your fingers. Spread remaining frosting over the pressed cake mixture.
8. 8 Refrigerate until firm, 3 to 4 hours. Cut into bars.

By Bethany