• 1 cup Greek yogurt
• 1 teaspoon Hanson’s Vanilla Extract
• 1 tablespoon Hanson’s Honey
• ½ cup fresh berries
• ¼ cup granola
   

1. Stir vanilla extract and honey into yogurt.
2. Top with berries and granola.
    

Add sliced bananas, almonds, or coconut flakes.

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon Hanson’s Vanilla Extract and/or Vanilla Bean Paste
   

1. Pour cold cream into a mixing bowl.
2. Beat with mixer until soft peaks form.
3. Add powdered sugar and vanilla.
4. Continue beating until fluffy.

• 1 cup butter (softened)
• 3 cups powdered sugar
• 2 teaspoons Hanson’s Vanilla Extract or Vanilla Bean Paste
• 2 tablespoons milk
   

1. Beat butter until smooth and creamy.
2. Add powdered sugar gradually.
3. Mix in vanilla extract and milk.
4. Beat until light and fluffy.

• 2 cups heavy cream
• 1 cup whole milk
• ¾ cup sugar
• 1 tablespoon Hanson’s Vanilla Extract and/or Vanilla Bean Paste
• pinch salt
   

Whisk milk and sugar together until sugar dissolves.

Stir in heavy cream, vanilla extract and/or vanilla bean paste, and salt.

Refrigerate for at least 2 hours.

Pour into ice cream maker and churn according to manufacturer instructions.

Transfer to freezer container and freeze 2–4 hours.

• 1 cup strong brewed coffee or espresso
• ½ cup steamed milk
• 1 tablespoon Hanson’s Honey
• ½ teaspoon Hanson’s Vanilla Extract
   

1. Brew hot coffee or espresso.
2. Stir in honey and vanilla extract until dissolved.
3. Add steamed milk and stir gently.

• 2½ cups flour
• ¾ cup butter (softened)
• 1 cup sugar
• 1 egg
• 2 teaspoons Hanson’s Vanilla Extract
• ½ teaspoon baking powder
• pinch salt
   

Beat butter and sugar until light and fluffy.

Mix in egg and vanilla extract.

Stir in flour, baking powder, and salt.

Roll dough into balls and place on baking sheet.

Bake at 350°F for 10–12 minutes.

• Cinnamon sugar topping
• Vanilla glaze
• Chocolate drizzle

• 4 slices thick bread (brioche or Texas toast works best)
• 2 large eggs
• ½ cup whole milk
• 1-2 teaspoon Hanson’s Vanilla Extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg (optional but recommended)
• 1 tablespoon sugar (optional)
• 1 tablespoon butter (for cooking)
• pinch of salt
   

• Hanson’s Honey
• Maple syrup
• Powdered sugar
• Fresh berries
• Whipped cream

In a medium bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth.

Place a skillet or griddle over medium heat and add butter. Allow it to melt and lightly coat the surface.

Dip each slice of bread into the custard mixture, allowing it to soak for about 5–10 seconds per side so the bread absorbs the flavor.

Place the soaked bread slices on the hot skillet. Cook for 2–3 minutes per side until golden brown and slightly crisp on the outside.

Serve immediately topped with maple syrup, fresh berries, powdered sugar, or a drizzle of Hanson’s Honey.

• 1½ cups graham cracker crumbs
• ¼ cup sugar
• 6 tablespoons melted butter
   

• 24 oz cream cheese (softened)
• ¾ cup sugar
• 3 large eggs
• ¾ cup sour cream
• 1 tablespoon Hanson’s Vanilla Bean Paste
  (or 2 teaspoons Hanson’s Vanilla Extract)
• 1 teaspoon lemon juice
• pinch salt
   

Preheat oven to 325°F (163°C).

In a bowl mix graham cracker crumbs, sugar, and melted butter until evenly combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake crust for 8–10 minutes, then remove and let cool.

In a large bowl beat softened cream cheese until smooth and creamy.

Add sugar and mix until fully incorporated.

Add eggs one at a time, mixing slowly after each addition.

Stir in sour cream, vanilla bean paste, lemon juice, and salt until smooth.

Avoid overmixing to prevent cracks.

Pour filling into the prepared crust.

Bake at 325°F for 50–55 minutes.
The center should still have a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.

• 1½ cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups milk
• 1 egg
• 2 tablespoons melted butter
• 1 teaspoon Hanson’s Vanilla Extract and/or Vanilla Bean Paste
   

In a bowl combine flour, sugar, baking powder, baking soda, and salt.

Whisk milk, egg, melted butter, and vanilla extract.

Slowly mix the wet ingredients into the dry mixture until smooth.

Heat a skillet over medium heat and lightly grease with butter.
Pour ¼ cup batter per pancake.

When bubbles form, flip and cook another 1–2 minutes.

Serve with:

• Fresh fruit
• Maple syrup
• Hanson’s Honey drizzle