Type what you have

Ingredients

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

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C). Generously grease two cookie sheets with cooking spray.
2. 2 Write fortunes on strips of paper about 4 inches long and 1/2 inch wide.
3. 3 Mix egg white and vanilla together in a bowl until foamy but not stiff. Sift in flour, sugar, and salt; stir until blended.
4. 4 Drop two spoonfuls of batter at least 4 inches apart onto one prepared cookie sheet. Tilt the sheet to spread batter into 3-inch-diameter circles.
5. 5 Bake in the preheated oven until cookies are pale in the center and golden on the outer 1/2-inch edge, about 5 minutes.
6. 6 Remove cookies from the oven. Quickly lift one cookie with a wide spatula and place upside down onto a wooden board. Place a fortune on the cookie (close to the middle) and fold cookie in half around the paper.
7. 7 Place the folded edge over the rim of a measuring cup or coffee mug and pull the pointed edges down, one inside the cup and one outside. Place cookie into a muffin tin or egg carton to hold its shape as it cools. Repeat to form and fill the second cookie.
8. 8 While the first batch is baking in Step 5, repeat Step 4 to form two more cookies on the second cookie sheet. When you are shaping the first batch of baked cookies in Step 6, bake the second batch. Repeat until all cookies are baked and shaped.

By Aleta

Ingredients

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

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. 2 Beat butter and sugar in a bowl until creamy. Stir in flour, vanilla extract, baking powder, and baking soda until dough is well mixed. Drop spoonfuls of dough 2-inches apart onto prepared baking sheet.
3. 3 Bake in preheated oven until lightly browned, 5 to 10 minutes.

By BeckyL

Ingredients

• ✓ vanilla extract
• ✓ vanilla extract
• confectioners' sugar
• all-purpose flour
• butter
• egg
• white sugar
• water
• egg
• evaporated milk

Instructions

1. 1 In a medium bowl, mix together the confectioners' sugar and flour. Mix in butter with a fork until it is in small crumbs. Stir in the egg and vanilla until the mixture forms a dough. The texture should be slightly moist. Add more butter if it is too dry, or more flour, if the dough seems greasy. Shape dough into 1 1/2 inch balls, and press the balls into tart molds so that it covers the bottom, and goes up higher than the sides. Use 2 fingers to shape the edge into an A shape.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Combine the white sugar and water in a medium saucepan, and bring to a boil. Cook until the sugar is dissolved, remove from heat and cool to room temperature. Strain the eggs through a sieve, and whisk into the sugar mixture. Stir in the evaporated milk and vanilla. Strain the filling through a sieve, and fill the tart shells.
3. 3 Bake for 15 to 20 minutes in the preheated oven, until golden brown, and the filling is puffed up a little bit.

By wildcat

Ingredients

• ✓ vanilla extract
• sweet rice flour
• brown sugar
• white sugar
• baking soda
• coconut milk
• milk
• sesame seed

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line an 8x12 inch pan with aluminum foil, going up the sides.
2. 2 Sift the rice flour, brown sugar, white sugar, and baking soda into a large bowl. Make a well in the center and pour in the coconut milk, milk, and vanilla extract. Stir together until smooth. Pour the batter into the prepared pan, and sprinkle sesame seeds over the top.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Let cool in pan for 30 minutes, then remove the foil and place on a cutting board top side up. Cut into 1 inch squares.

By Cassandra Aoki

Ingredients

• ✓ vanilla extract
• vegetable oil
• milk
• cake flour
• egg yolk
• salt
• egg white
• white sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Line a 9-inch square cake pan with enough parchment paper so that it overhangs all four sides of the pan; this will make removal of the cake easier.
2. 2 Heat oil and milk in a small pan until warm. Pour sifted cake flour into the pan and whisk until combined; batter will be pretty sticky. Whisk in egg yolks, one at a time. Add vanilla and salt and whisk until well combined. Make sure there are no air bubbles.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form.
4. 4 Pour egg yolk mixture on top of the stiff egg whites. Gently fold everything together using a spatula until batter is light and foamy. Slowly pour batter into the prepared cake pan. Knock cake pan against the kitchen counter twice to remove all air bubbles and smooth out the top with a spatula.
5. 5 Set the baking dish into a deep baking pan. Add enough hot water to the baking pan so that the baking dish sits 1/2-inch deep in water.
6. 6 Bake in the preheated oven in the hot water bath until the cake is set, 45 to 50 minutes. Remove from oven and lift cake from the pan using the parchment paper. Serve warm or allow to cool before serving.

By Tina

Ingredients

• ✓ vanilla extract
• paper fortune
• white sugar
• egg white
• milk
• butter
• almond extract
• salt
• all-purpose flour

Instructions

1. 1 Print and cut out 3-inch wide paper fortunes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat or parchment paper.
3. 3 Whisk sugar, egg white, milk, butter, vanilla extract, almond extract, and salt together in a bowl until sugar is dissolved. Add flour; whisk until batter is smooth and falls off the whisk in ribbons.
4. 4 Scoop 1 tablespoon batter onto the prepared baking sheet; spread into a 4-inch circle using the back of a spoon. Repeat once more.
5. 5 Bake in the preheated oven until crispy and golden brown on the edges and still pale in the centers, about 10 minutes.
6. 6 Working quickly, lift 1 cookie using a spatula; add a fortune. Fold cookie in half, pressing edges together lightly. Bend long side cookie in half over rim of the baking sheet, pulling ends down on either side. Curl ends towards each other to form a brim. Place cookie in a ramekin or muffin tin to hold its shape while cooling. Working quickly, repeat with second cookie.
7. 7 Repeat scooping and baking with remaining batter, working in batches of 2 cookies per batch, folding and shaping cookies while hot. Remove from ramekins or muffin tins when completely cool.

By John Mitzewich

Ingredients

• ✓ vanilla extract
• water
• active dry yeast
• cake flour
• cornmeal
• sugar
• salt
• milk
• butter
• egg
• raisin

Instructions

1. 1 Pour warm water into a small bowl, then sprinkle yeast over the surface. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Sift cake flour, cornmeal, sugar, and salt together in a small bowl.
3. 3 Beat milk, melted butter, egg, and vanilla in a large bowl until smooth. Stir in flour mixture until just combined. Stir in yeast mixture until smooth. Cover with a light cloth and let rise in a warm place until doubled in volume, 1 to 2 hours.
4. 4 Line a 9-inch round pan with parchment paper. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Cover and bring to a boil over high heat.
5. 5 Pour risen batter into the prepared pan and sprinkle with raisins. Place the pan onto the steamer insert. Cover the pan and steam until a toothpick inserted into the center comes out clean, about 25 minutes.
6. 6 Transfer the pan to a wire rack to cool for 10 minutes, then remove cake and place directly onto the wire rack to cool completely.

By ILLUMINATIAN

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

Ingredients

• ✓ vanilla extract
• coconut milk
• white sugar

Instructions

1. 1 Combine coconut milk and sugar in a small saucepan over medium heat. Cook at a gentle simmer, whisking frequently, until volume is reduced to 1 cup, about 45 minutes. Remove from heat and stir in vanilla extract.

By Druhda

Ingredients

• ✓ vanilla extract
• greek yogurt
• white sugar

Instructions

1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Ingredients

• ✓ vanilla extract
• milk
• yogurt

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

Ingredients

• ✓ vanilla extract
• cream of coconut
• white sugar

Instructions

1. 1 Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer.
2. 2 Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.

By Allrecipes Member

Ingredients

• ✓ vanilla extract
• semisweet chocolate chip
• sour cream

Instructions

1. 1 Place chocolate chips into a glass or metal bowl, and set over the top of a pan of barely simmering water. Stir occasionally until melted and smooth. Remove from the heat and transfer chocolate to a medium bowl.
2. 2 Add sour cream and vanilla; beat with an electric mixer until smooth and creamy. If you let it cool down too much, it will set up; so frost your cake while it is still liquid, or reheat before using.

By KatieMac

Ingredients

• ✓ vanilla extract
• ice
• confectioners' sugar

Instructions

1. 1 Combine crushed ice and confectioners' sugar in a small bowl. Stir in vanilla extract. Freeze for 5 minutes.

By Lexi Lee Foster

Ingredients

• ✓ vanilla extract
• coconut milk
• maple syrup

Instructions

1. 1 Put coconut milk, syrup, and vanilla extract in a glass jar with a lid. Shake to mix.

By Kira Inman-Morrow

Ingredients

• ✓ vanilla extract
• aquafaba
• white sugar

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Beat aquafaba in a large bowl with an electric mixer on high speed until stiff peaks form, 10 to 13 minutes. Whisk in sugar, 1 heaping tablespoon at a time, until well combined. Whisk in vanilla.
3. 3 Pipe or drop tablespoonfuls of the mixture onto the prepared baking sheets.
4. 4 Bake in the preheated oven until firm to the touch, about 70 minutes. Let sit on the baking sheets for 2 minutes then transfer to wire racks to finish cooling, about 25 minutes.

By imheatherr

Ingredients

• ✓ vanilla extract
• evaporated milk
• sucralose sweetener

Instructions

1. 1 Combine evaporated milk, sweetener, and vanilla extract in a small saucepan; bring to a boil, stirring constantly, to allow alcohol in extract to cook off, 1 to 2 minutes. Remove from heat; cool before using or place in an airtight container and refrigerate.

By itsallrelevant

Ingredients

• ✓ vanilla extract
• cream cheese
• marshmallow creme

Instructions

1. 1 In a mixing bowl or food processor, combine the cream cheese and marshmallow creme . Blend until smooth. Add the vanilla. Continue blending until the mixture is thick and creamy.

By Pam Berndt

Ingredients

• ✓ vanilla extract
• snow
• sweetened condensed milk

Instructions

1. 1 Mix snow, sweetened condensed milk, and vanilla in a bowl until well combined.

By sparrow

Ingredients

• ✓ vanilla extract
• milk
• honey
• butter

Instructions

1. 1 Combine milk and vanilla extract in a bowl.
2. 2 Heat honey and butter together in a microwave-safe bowl in the microwave for 30 seconds; stir into milk mixture.
3. 3 Allow to cool completely before use. Chill in the refrigerator if too hot.

By sweets3

Ingredients

• ✓ vanilla extract
• milk
• white sugar
• nutmeg

Instructions

1. 1 In a large mug, stir together the milk, vanilla and sugar. Heat in the microwave on full power for 1 minute and 30 seconds. Stir in nutmeg, and serve hot.

By Dawn Scott

Ingredients

• ✓ vanilla extract
• rice milk
• vegan chocolate chip

Instructions

1. 1 Combine rice milk, chocolate chips, and vanilla extract in a saucepan over medium heat. Whisk until the chocolate chips are melted and the mixture is hot, about 5 minutes.

By MCakes

Ingredients

• ✓ vanilla extract
• angel food cake mix
• water

Instructions

1. 1 Put cake mix, water, and vanilla in a microwave-safe mug and stir until well combined.
2. 2 Microwave on high for 1 minute.

By Marbles

Ingredients

• ✓ vanilla extract
• sweetened condensed milk
• skim milk

Instructions

1. 1 Gather all ingredients.
2. 2 Combine sweetened condensed milk, skim milk, and vanilla in an airtight container; shake well to blend. Label the container with the expiration date of the milk used.

By qpnsrme

Ingredients

• ✓ vanilla extract
• greek yogurt
• white sugar

Instructions

1. 1 Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.
2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
3. 3 Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

By TeenChef14

Ingredients

• ✓ vanilla extract
• half-and-half
• sweetened condensed milk

Instructions

1. 1 Combine half-and-half, sweetened condensed milk, and vanilla extract together in a container with a lid; cover container and shake vigorously until creamer is smooth.

By slygusa