Dessert recipe collection

Orange dream cake with fresh orange and lemon juice baked into a tender crumb, topped with a coconut whipped cream frosting spiked with citrus zest. Chilled and refreshing.

Orange icebox cookies are sliceable shortbread-style rounds with fresh orange zest, brown sugar, and chopped pecans. Make ahead dough rolls and chills until baking.

Orange pecan slice-and-bake cookies with fresh orange zest, orange juice, brown sugar, and chopped pecans. A buttery icebox cookie with bright citrus flavor. Makes 4 dozen.

Tall honey cake (lekach) baked with 1¼ cups honey and a full cup of strong coffee for moisture and depth. Walnut-studded with warm spices, traditional for Rosh Hashanah and the Jewish New Year.

Painted sugar cookies decorated before baking with egg yolk paint and food coloring. A fun, creative baking project for kids that skips messy icing entirely.

Palatschinken are thin Austrian and German pancakes filled with melted chocolate and powdered sugar, then rolled and dusted. Classic European dessert ready in 30 minutes.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Parisian Sophisticates: almond-vanilla buttermilk cupcakes hollowed out and filled with airy chocolate truffle mousse, topped with toasted cake crumbs. Vintage tea-party fancy.

Pastry for Double-Crust Pie & Single-Crust Pie recipe

Crispy oatmeal cookies that spread thin with lacy, caramelized edges that shatter when you bite. A high butter-to-flour ratio and quick oats deliver crunch, not chew. Optional nuts and raisins.

Italian Christmas cookies (Patina di Natale) studded with toasted pine nuts and brightened by lemon zest. A buttery, golden-glazed cookie-cutter classic from the holiday tables of southern Italy.

Mini chess cake tarts in cream cheese pastry shells with a choice of pecan brown sugar filling or coconut filling. Bite-sized Southern tea-tray classics.

No-bake-style cherry squares layered with cornflake crumbs, coconut, marshmallows, maraschino cherries, and walnuts, bound with sweetened condensed milk for a festive holiday treat.

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Chilled peach soup with white wine, orange liqueur, maple syrup, and whipped cream. A silky, boozy fruit soup that works as an elegant summer dessert or first course.