3,460 dessert recipes

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

An ice cream is topped with a mixture of fresh fruits and orange juice, which gives you the creaminess and sweetness with lots of refreshing taste.

Fresh berry and whipped cream topping for pancakes or crepes with orange liqueur. Sweetened strawberries with a boozy, vanilla-laced whipped cream.

Fruit compotes are a typical dessert for a Sabbath meat meal.

A baked meringue shell holds layers of tangy lemon custard and whipped cream in this show-stopping dessert where crisp sweetness and bright citrus create the perfect balance.

Apple cheddar turnovers: whole baked apples stuffed with brown sugar and cinnamon, wrapped in a sharp cheddar pastry. A New England classic riff on apple-and-cheese.

Angel pie with crisp meringue crust holding a silky lemon curd folded into clouds of whipped cream. The shell bakes low and slow until shatter-crisp, then chills overnight for a tangy-sweet make-ahead dessert.

Apple-cranberry pie with Golden Delicious apples, fresh cranberries, cinnamon, and nutmeg under a crunchy brown sugar crumble topping. A fall and holiday favorite.

Caramel apple cookies are buttery shortbread balls on toothpick sticks, dipped in melted caramel with apple juice concentrate, and pressed into chopped walnuts. Miniature caramel apple treats.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Make your own rich apple pie with this easy to follow recipe that will find its place in your cookbook!

French lace cookies bake corn syrup, shortening, brown sugar, flour, and pecans into thin, delicate, caramel-toffee disks. Optional chocolate drizzle. Five ingredients, holiday tray classic.

Basler Brunsli are flourless Swiss chocolate almond cookies spiced with cinnamon and cloves, cut into festive shapes. A traditional Basel Christmas cookie, chewy inside with a crackly crust.

Honey icing made with a boiled sugar-honey syrup poured over beaten egg whites with melted marshmallows. A fluffy, glossy frosting with floral honey sweetness for cakes.

Cactus honey sherbet swirls magenta prickly pear juice with peeled peaches, wildflower honey, lemon, and a fold of whipped cream for a Southwestern frozen dessert that lands somewhere between sorbet and ice cream.

Treat yourself when dessert comes around with this rich and decadent cake that will have you hooked!