Dessert recipe collection

Scotch apple pudding layered with sliced apples, rolled oats, cinnamon sugar, and skim milk, then baked until golden and bubbly. A low-fat British-style baked dessert.

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Chocolate-almond sandwich cookies with ground almond cocoa wafers and whipped white chocolate ganache filling. An elegant, slice-and-bake cookie that keeps for a week.

Cherry-berry-peach pie with sweet cherries, blueberries, and sliced peaches under a buttery brown-sugar streusel topping. A summer fruit pie that combines three orchard favorites in one slice.

Shaker honey almond cake bakes a spice-warmed honey-sour cream batter under a crown of almonds, then ripens 2 days for deeper flavor. Heritage New England keeping cake.

Pineapple sherbet dessert folded with thawed strawberries, chopped bananas, and pecans. A 4-ingredient frozen fruit treat ready in 15 minutes with no cooking.

Fluffy and buttery shortcake is filled with spiced and citrus plums in between.

Crustless walnut fudge pie with melted unsweetened chocolate, butter, and chopped walnuts baked in a pie pan. Dense, rich, and brownie-like. Freezer-friendly.

Sisibakwat-Okwemin, a Native American sugared cherry dessert simmered in maple sugar syrup. Three ingredients, traditional Okanagan recipe served with bannock.

Buttermilk snack cake with mini marshmallows and chocolate chips folded into the batter, topped with a brown sugar walnut crumble. A one-pan crowd-pleaser.

German chocolate cake layered with gooey caramel, chocolate chips, and nuts for a candy bar-inspired dessert that tastes like Snickers in cake form.

Soda cracker pie is a vintage Southern meringue pie made with whipped egg whites, saltine crumbs, and pecans. No crust, no flour, just a crackly meringue that tastes like toasted pecan candy.

Soft gingerbread cake with lard and butter for tender crumb, spiced with ginger and cinnamon, baked until edges pull away from the pan.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Roll-out molasses cookies with eggs and cream of tartar that chill overnight before baking into soft, pillowy rounds. The baking soda foams in the molasses for extra lift and tender texture.

Soft molasses cookies spiced with ginger, cinnamon, allspice, and cloves. A classic LA Times recipe that bakes up thick, cakey, and deeply spiced.