10,000 desert recipes

Rhubarb-strawberry cobbler with cinnamon and orange zest in the filling and fluffy buttermilk biscuit topping. A classic spring dessert where tart rhubarb and sweet strawberries bubble under golden drop biscuits.

A self-saucing chocolate pudding cake that bakes up with fudgy cake on top and warm chocolate pudding underneath. Made with Bisquick, cocoa, chocolate chips, and chocolate topping for triple chocolate bliss.

Pumpkin dump cake with a spiced pumpkin custard base, white cake mix topping, melted butter, and pecans. No mixing required for the cake layer, just sprinkle, drizzle, and bake.

Chocolate marshmallow stuffed cookies with cocoa-laced dough wrapped around mini marshmallows that melt into gooey clouds inside. A surprise-center treat that kids and adults adore.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

If you have a sweet tooth then you will enjoy these scrumptious snacks that are topped off with chocolate syrup.

The perfect spice cookie. Loaded with flavor with crispy edges and a very chewy center from the molasses and brown sugar.

A traditional Hungarian birthday cake from my grandmother.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

A rich chocolate bread pudding made with pumpernickel, currants, and a custard of egg yolks, cream, and two kinds of chocolate. Baked in a water bath until silky and set.

Cocoa cream pie with a from-scratch chocolate pudding filling made from cocoa powder, milk, and cornstarch in a baked pie shell. Topped with whipped cream after chilling 6-8 hours.

Traditional German drop donuts (Tropfkrapfen) made with a buttermilk batter, fried golden and dusted in powdered sugar. Crispy outside, tender and cakey within. Simple old-world charm.

Old-fashioned buttermilk pound cake with butter, shortening, and five eggs for a dense, velvety crumb. Baked in a tube pan with a tender tang from real buttermilk.

Master Chef recipe from Australian Junior master chef.

Everyone loves the crunchy oat topping and sweet pear filling in this fruity crisp. This crisp is delicious, served warm.

Canadian prairie saskatoon berry pie (called serviceberry in the US) with a double crust and bright lemon juice cutting the deep purple sweetness. A heritage berry pie of the Western prairies.