Dessert recipe collection

A buttery almond frangipane filling baked in a flaky shell, topped with fresh raspberries and mandarin segments in a striking yin-yang pattern. Brushed with passion fruit glaze for a show-stopping finish.

Classic Yorkshire pudding baked in real beef drippings alongside a slow-roasted rump roast. A proper British Sunday roast with puffy, golden pudding from scratch.

A layered no-fuss dessert with a nutty baked crust, creamy cream cheese layer, and chocolate-vanilla pudding on top. Finished with whipped topping and shaved chocolate.

Apple crisp with double-layered apples and a buttery oat-cinnamon crumble, finished with a splash of apple juice for extra moisture. Serve warm with vanilla ice cream for a fall classic.

Silky lemon custard in a buttery homemade cookie crust, bursting with bright citrus flavor from fresh lemon juice and zest. A simple from-scratch pie that sets beautifully as it cools, finished with a snowfall of powdered sugar.

Lighter zucchini bread made with whole-wheat flour, egg whites, and applesauce instead of oil, spiced with cinnamon and nutmeg, and studded with walnuts. Low-fat, kid-approved, and bakes into two adorable mini loaves.

Chewy oatmeal cookies packed with shredded zucchini, chunky peanut butter, and chopped dates. These moist drop cookies disappear fast, so plan to eat them within a day of baking for peak texture.

An elegant German zucchini cake with coconut, candied cherries, rum, and lemon, lightened with whipped egg whites and finished in a glossy chocolate glaze. Baked in a traditional Rehruecken mold for a stunning presentation.

Old-fashioned 1850 blackberry pie with five ingredients. Berries baked into a single crust under a flour, sugar, and milk custard for a rustic 19th-century farmhouse pie that sets into a soft, jammy slice.

Award-winning thumbprint cookies with buttery dough rolled in finely chopped nuts, pressed with your thumb, and filled with ruby raspberry jam: elegant holiday baking that won first place.

Lightning-fast sheet cake with boiled cocoa mixture poured over flour and sugar, baked thin at high heat, then drenched in warm chocolate-nut frosting straight from the oven.

Indulge yourself into these decadent chocolate cookies that can satisfy anyone's sweet tooth!

Whole wheat herb bread with cottage cheese, scallions, dill, and V8 juice: soft yeast loaves enriched with eggs, kneaded until elastic, and baked until golden hollow-sounding.

The Pennsylvania Dutch settlers made these at Thanksgiving and stored them in a stoneware crock until Christmas. The cookies can be made at any time, but allowed to age for 4-6 weeks.

This is a very delicious chocolate fudge pie. Everyone likes it.

My husband's baseball team prefers these cookies to chocolate chip..... if I make anything else, I have to have Alabama's too!