3,486 desert recipes

Old-fashioned divinity candy with fluffy egg whites, crunchy pecans, and vanilla. This no-bake Southern classic melts on your tongue and comes together with just a few pantry staples.

Port wine jelly made with port, fresh grape juice, sugar, and liquid pectin. A jewel-toned preserve that pairs with cheese boards, roasted meats, and holiday gift giving.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.

Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Cocoa chiffon cake made with whipped egg whites, cocoa powder, and a hint of cinnamon. Light as air with deep chocolate flavor, baked in a Bundt pan and finished with powdered sugar.

Crisp, melt-on-your-tongue meringue cookies loaded with chocolate chips and chopped pecans. Pop them in the oven, turn off the heat, and let them set overnight. Effortless and addictive.

May use fresh or frozen strawberries, or may substitute other fruit of choice such as blackberries, peaches, etc.

Fruity chews are homemade fruit gummies made with just 2 ingredients: fruit juice and unflavored gelatin. A healthy, low-fat, sugar-free alternative to store-bought gummy snacks.

Butterscotch shortbread cookies made with dark brown sugar and unsalted butter, topped with chopped walnuts or pecans pressed into the dough. Makes 72 bite-sized squares.

French apple pie with a thick applesauce and honey filling topped with concentric rings of sliced Granny Smith apples and a glossy apricot glaze. An elegant, low-fat tart-style pie.

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Old-school chocolate chip cookies built on shortening and brown sugar for crisp edges and chewy middles, studded with semi-sweet chips and toasted pecans. A throwback recipe from the original Crisco era.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Fresh berry tarts: a pair of giant 10x15 inch sheet tarts with vanilla cream over sweet pie crust, one tart piled with glazed cherries, the other with glossy blueberries.