Dessert recipe collection

Peach cobbler topped with sharp cheddar biscuits instead of plain dough. Almond extract and lemon juice brighten the filling while the cheese adds savory crunch.

No-bake peach cream cake layered with angel food cake, vanilla pudding cream, whipped cream, and sliced peaches. An almond-scented icebox dessert that chills to set.

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

Fresh peaches macerated in white wine, port, sweet vermouth, citrus juice, and sugar. An elegant Italian-style no-cook fruit dessert served chilled in glass cups.

I came across this recipe in a magazine at the Doctor's office,I wrote it down,tried it and found it to be really good.I changed it a bit the more I made it and it is now one of my favorites.Easy to transport,great for bake sales and potlucks.

These moist and rich cookies are a great snack after dessert, just make sure you hide the cookie jar after.

Peanut butter thumbprint cookies with a chewy raisin-date filling in the center. Nostalgic, tender, and less sweet than the jam-filled version. Makes 60 cookies.

Banana walnut sandwich cookies filled with a peanut butter cream cheese frosting and a touch of nutmeg. A two-component cookie with soft banana rounds and a creamy, salty-sweet center.

Old-school peanut butter cream pie with a hidden layer of crumbly peanut butter and powdered sugar at the bottom, topped with vanilla custard and meringue or whipped topping. A diner-counter classic.

These treats are super easy to make and are great to have on hand. For variety you can add mint chocolate chips, mini marshmallows or chopped banana. They do not melt as quickly as some frozen treats.

Pear and anise skillet tart with caramelized sugar, fresh pears arranged spoke-fashion, and a lemon-anise pastry crust baked on top then flipped. A tarte tatin-style dessert with warm licorice notes.

Pears Melba with Bosc pears poached in Marsala and dry wine syrup, served over vanilla ice cream with pureed raspberry sauce. A classic French dessert with elegant simplicity.

Soft persimmon cookies spiced with allspice, nutmeg, and cinnamon, loaded with dates and walnuts. Fall harvest baking at its finest.

Persimmon orange cookies made with persimmon pulp, orange juice, orange zest, warm spices, nuts, and raisins. Bake as drop cookies or cut into brownie-style bar squares.

Mounds candy bar cake with chocolate cake layers filled with gooey marshmallow-coconut filling and covered in chocolate frosting. A semi-homemade showstopper.

Petite cheesecakes baked in mini muffin tins with a vanilla wafer base and cherry pie filling on top. Bite-sized, freezer-friendly, and perfect for parties and potlucks.