Dessert recipe collection

Gingerbread dough made the old-fashioned way with boiled molasses, shortening, allspice, and cinnamon. Perfect for rolled cookies, houses, or cut-out shapes.

Gingerbread icing that dries rock-hard for gluing gingerbread houses and piping crisp royal-icing details. Three ingredients, stiff peaks, no egg whites.

Gingered apricot hand pies made from refrigerator biscuits filled with chopped dried apricots, dark brown sugar, and ground ginger. Quick, half-moon pastries crimped with a fork and baked golden. A shortcut dessert ready fast.

Dried figs simmered in orange juice, Grand Marnier, and ground ginger, then dipped in melted chocolate. An elegant no-bake confection for holiday candy trays.

Blended pear and ginger dessert made with ripe pears, fresh lemon juice, and a sliver of ginger. A three-ingredient, no-cook fruit puree ready in 10 minutes.

Sweet and tangy corned beef glaze made with currant jelly, mustard, and horseradish. Three ingredients that transform leftover corned beef into a glazed showpiece.

Cream cheese snowflake cookies with lemon zest, topped with powdered sugar icing and edible glitter. Delicate, buttery Christmas cutout cookies that sparkle.

Golden fruitcake with dried apricots, raisins, candied cherries, orange peel, citron, and shaved almonds in a light cake flour batter. Baked low and slow for 4 gorgeous holiday loaves.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Graham wafer delights with a cooked date and brown sugar filling sandwiched between graham crackers. A no-bake layered dessert bar topped with chocolate icing.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Grandma's picnic chocolate cake baked in one 8x8 pan with buttermilk, cocoa powder, and cake flour. An old-fashioned single-layer snacking cake that travels well and stays moist for days.

Meringue-based granola cookies made with whipped egg whites, brown sugar, and folded-in granola. Light, crispy, and low-fat with no butter or flour needed.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.