Dessert recipe collection

Orange almond cheesecake with Amaretto, Cointreau, and fresh orange juice in a graham-almond crust, topped with a gelatin-set Cointreau whipped cream. Truly decadent.

If you're looking for a snack to have when you're drinking tea, these scrumptious cookies are the perfect treats!

Velvety cheesecake infused with espresso and orange zest on a toasted nut crust, topped with cinnamon sugar and piped whipped cream rosettes.

Orange cappuccino drop cookies with strong coffee, melted chocolate, and sour cream topped with an orange zest frosting. Soft, cake-like mocha cookies with a bright citrus finish.

Orange custard cookies are mini tartlets with buttery shortbread shells filled with an almond-orange flower water custard, baked in muffin tins. Two dozen elegant bite-sized desserts with a Mediterranean fragrance.

No-butter orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. Soft, fruity, and loaded with walnuts and golden raisins.

Oreo Midnight Cake with a crushed Oreo crust, semi-sweet chocolate cake, vanilla cream filling, and cocoa frosting. A multi-layer chocolate-Oreo showstopper from scratch.

Crunchy walnuts and hazelnuts get glossy maple syrup coating in this traditional Algonquin candy, studded with chewy prunes for a sweet-nutty treat that honors indigenous maple heritage.

Palm Beach pineapple squares: a chocolate walnut cake base topped with a lemon-scented pineapple layer, baked together into one tropical dessert bar.

A delicious jelly made of parsley leaves, fruit pectin and lemon juice that tastes great with crackers.

Patty Ann's cheese cake tarts: bite-size cream cheese pastry shells with two fillings, pecan and coconut. Muffin-tin desserts for holiday cookie trays.

Peach and sour cream tart with fresh-poached peaches arranged in a sweet pastry shell, filled with a sour cream custard, and topped with sliced almonds. A classic French-style summer fruit tart.

Peach blackberry compote tossed in a basil and orange-zest wine syrup. A no-cook summer dessert that lets ripe stone fruit and berries do the talking, with an herbal edge from fresh basil.

Peach cheesecake built on a cottage-cheese filling for a lighter, less dense bite, with a vanilla wafer pecan crust and a sour cream topping crowned with sliced peaches.

Peach Melba parfaits with peach-amaretto vanilla ice cream layered with raspberry coulis and fresh berries. Escoffier's classic dessert in parfait form.

Peanut butter cream cheese pies frosted with chocolate pudding and topped with chopped peanuts. The recipe makes two 9-inch pies, with real whipped cream folded into the peanut butter base for serious lift.