839 desert recipes

Plains peach honey: a thick, clear old-fashioned Southern peach spread made with just two ingredients, ripe peaches and brown sugar. No pectin, no lemon, pure peach flavor.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Impossible chocolate pie: blend everything in a blender, pour into a pie plate, and bake. The pie forms its own crust as it bakes. A crustless chocolate custard pie with 2 minutes of prep.

It was named for Richard Foster, a friend of Brennan and regular patron of the restaurant. It remains the most popular dish at the restaurant to this day. Each year Brennan's utilizes over 35,000 pounds of bananas for the world renowned dessert. The standard recipe is as follows.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

A quick microwave brownie made with Alba chocolate mix and artificial sweetener for a low-calorie chocolate fix. Mix, microwave for 7 minutes, and you're done. Just 6 simple ingredients.

A light and tasty pastry that is a perfect healthy snack that can satisfy your sweet tooth.

Peppermint ice cream pie with creme de menthe, semi-sweet chocolate, and crushed candy in a graham cracker crust. A frozen mint-chocolate dessert that sets in 5 hours.

Classic black cow root beer float with vanilla ice cream in a frosted glass. Two ingredients, one minute, pure nostalgia in every fizzy sip.

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.

Very tasty pies, I used fresh cherries, still so great.

Mini cheesecakes with chocolate cookie crusts, creamy ricotta-cream cheese filling, and fresh orange zest topping. These bite-sized treats bake in a water bath for silky texture.

Trifle shaped into a boomerang and made with lemon ironwood syrup, and served with a side of fruit spice cream.

Russian-style fried batter puffs made from choux dough with a hint of orange zest, drizzled in warm honey and dusted with cinnamon. Light, airy, and crispy on the outside. Makes about 28 puffs in just 30 minutes.

Vanilla-marinated fresh strawberries topped with a billowy meringue and whipped topping cloud. A no-bake, sugar-free dessert that feels indulgent at a fraction of the calories.