10,000 desert recipes

Crispy at the edges and chewy in the middle. For those days when you feel like having a chewy cookie for a change.

Eggy little chocolate pancakes that double as breakfast or sandwich cookies. Quick to mix, fast to cook, and finished with chocolate sauce or sandwiched with buttercream once chilled.

Fresh apricot ice cream made with diced ripe apricots, apricot nectar, evaporated milk, and tangy yogurt. A cooler, lighter summer ice cream with bright stone-fruit flavor and no eggs.

Apple date strudel rolls a homemade dough around toasted Zwieback crumbs, sliced apples, dates, walnuts, and cinnamon-sugar, then bakes into a buttery horseshoe-shaped German pastry.

Add less milk if you want a little stiffer frosting for piping.

A light sponge cake rolled around sugared fresh strawberries and billowy whipped cream. Looks like it came from a French patisserie, but you made it in your own kitchen.

Old-world apple strudel with dough stretched by hand until paper-thin, wrapped around cinnamon-spiced MacIntosh apples. The real from-scratch method, no phyllo, with bread crumbs to keep it crisp.

A crunchy crust with chocolate and butterscotch topped with a soft and fluffy cream cheese filling.

Treat the kids this Christmas with these scrumptious snacks that will bring out the holiday spirit in your baking!

Lemon pecan pie skips corn syrup and uses lemon extract plus juice to brighten a buttery brown sugar custard packed with toasted pecans. The bright twist on Southern pecan pie.

Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.

Lemon poppy seed pound cake with buttermilk crumb and fresh lemon zest, finished with tangy lemon glaze. Tender Bundt or loaf for tea and brunch.

James Beard's brownies sweetened with maple syrup instead of granulated sugar. Just seven ingredients, one bowl, ready in 40 minutes. No butter or oil added.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

Strawberry rhubarb pie layers fresh strawberries and rhubarb with a sugar-flour blend under a sparkling sugar-glazed double crust. The classic spring fruit duo at its sweet-tart best.

Just like Santa, I have big orders to fill when it comes to the holidays. Everyone wants me to make them some.