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Individual baked chocolate fig puddings with cocoa, stewed California figs, and vanilla, topped warm with marshmallows and walnut halves. A vintage dessert with old-fashioned charm.

Old-school stovetop fudge made with semisweet chips, German sweet chocolate, milk chocolate, marshmallow cream, and toasted nuts. Boil for exactly eight minutes and let the chocolate do the rest.

Paintbrush sugar cookies decorated before baking with egg yolk paint in bright colors. A fun roll-and-cut cookie with almond extract, great for kids and holiday baking.

No-bake chocolate mint torte with a chocolate cookie crumb crust and a silky chocolate-peppermint filling lightened with whipped cream. A dinner-party finisher that chills 3 hours and slices like silk.

No-bake coconut Easter egg candies coated in semi-sweet chocolate. Shaped from a simple fondant of powdered sugar, butter, and almond extract with flaked coconut.

Stirred custard sauce is a quick microwave crème anglaise with egg yolks, half and half, amaretto, and vanilla. Silky and ready to spoon over fresh fruit.

Yum yum cake is a sour-cream chocolate layer cake with cocoa powder batter and melted chocolate chip frosting. Old-fashioned church-cookbook favorite with lunchbox simplicity.

Red snapper baked en papillote with a creamy green peppercorn pan sauce. A bistro-style fish dinner with tender flaky fillets and a peppery wine cream that takes 30 minutes start to finish.

Reuben roller sandwich made with soft Armenian cracker bread spread with cream cheese, corned beef, pastrami, Swiss, sauerkraut, and Thousand Island, rolled jelly-roll style and sliced into pinwheels.

Layers of angel food cake, sweetened cream cheese, whipped topping, and fresh strawberries under a shimmering strawberry jello glaze. A no-bake showpiece for any gathering.

Giant double chocolate chip cookies with melted chocolate in the dough plus whole chips folded in, sour cream for fudgy centers, and chopped walnuts. Bakery-sized at 3 inches.

Fresh fruit pizza cookie with a chocolate chip cookie crust, vanilla cream cheese spread, and a colorful topping of pineapple, kiwi, bananas, and raspberries glazed with apricot jam.

Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.

Hawaiian cake starts with a yellow cake mix base topped with a cream cheese pudding layer, crushed pineapple, chopped nuts, maraschino cherries, and flaked coconut.

Orange-Banana Bundt Cake with fresh orange zest, mashed bananas, sour cream, and a coconut-lined pan for a tropical twist on banana cake. Food processor method.

Peppernuts cookies with ground raisins, coconut, and nuts in a brown sugar-buttermilk dough, rolled into ropes and cut into bite-sized pieces. A Mennonite holiday tradition.