10,000 desert recipes

Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.

Five-ingredient chocolate peanut crunch ice cream made with chopped chocolate-covered peanuts churned into a simple cream and milk base. No-cook custard for an electric ice cream maker.

These cookies have been popular at our home over years, we bake them all the time, and always turn out great!

Full of delicious banana flavor, accented with chocolate.

Cola sheet cake with cola and marshmallows in the batter for a moist chocolate crumb, topped with hot fudge cola icing and chopped nuts. The classic Southern church-supper sheet cake.

Carrot raisin cupcakes with cinnamon, nutmeg, and brown sugar in a tender oil-based batter. A single-bowl muffin-meets-cupcake recipe ready to frost with cream cheese icing.

Cream cheese brownies marbled with German sweet chocolate batter and a tangy cheesecake swirl. Fudgy, dense, and just slightly tangy thanks to the cream cheese running through every bite.

Apple crumble pie cooks tart green apples on the stovetop with mace and lemon, then bakes them in a flaky shell under a buttery cookie-crumb topping. A streusel-style pie that skips the soggy bottom.

Easy moist chocolate Bundt cake doctors a chocolate cake mix with instant pudding, sour cream, and a full bag of chocolate chips for unbelievably moist crumb. Bake-sale famous, no-frosting-needed.

White chocolate cheesecake folds melted white chocolate into a cream cheese filling laced with apricot brandy, set on a buttery pound cake crust. A sophisticated upgrade on the classic.

Coconut cream pie with a silky vanilla custard packed with flaked coconut, finished with fresh whipped cream and toasted coconut on top. The Southern diner classic, made from scratch.

Lemon poppy seed bundt cake uses a doctored lemon cake mix with instant pudding for a moist crumb, finished with a glossy lemon glaze. The bakery-style shortcut every home baker should know.

Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.

Toasted blanched almonds fold into buttery shortbread dough spiked with Cognac and vanilla, then get dusted with powdered sugar while hot for these melt-away cookies with sophisticated European flair.

Lemon cream cupcakes with sour cream batter, fresh lemon zest, and a tangy lemon buttercream frosting. Moist, dense, and bursting with bright citrus flavor.

Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry recipe