Dessert recipe collection

Panforte is the dense, chewy Sienese Christmas cake packed with toasted hazelnuts and almonds, dates, cherries, cocoa, and warm spices, bound by hot honey caramel. A traditional Italian holiday confection.

Traditional Panforte di Siena with toasted almonds, hazelnuts, candied orange peel, citron, cocoa, and honey syrup cooked to soft ball stage. A dense Italian Christmas confection.

Parisienne fruit tart layers crisp puff pastry with vanilla cream and bananas, glazes it with apricot, then crowns it with whipped cream, grapes, and pineapple. A showpiece French pastry from simple shortcuts.

Awesome recipe with amazing results. Can't go wrong with this.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Classic white cake with buttermilk and egg whites for a pure white, tender crumb. Easy two-layer recipe with a marble cake variation built in.

Brandied fruit starter with pineapple, peaches, apricots, and maraschino cherries soaked in brandy and sugar. A living friendship cake starter you keep and share.

Patriotic jello cake is a red-white-and-blue poke cake with strawberry and blueberry jello soaked into a white cake, frosted with whipped topping. A July 4th potluck classic that slices into stripes of color.

Patty Ann's chocolate diamonds are dense, fudgy chocolate-pecan bars cut into diamond shapes. A short ingredient list and one bowl deliver brownie-like richness with a satisfying nutty crunch.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.

Summer peach and berry lattice pie with fresh orange juice, nutmeg, and a golden egg-washed crust. Use any mix of strawberries, blueberries, or raspberries.

Peach caramel crisp: ripe peaches baked over a hardened caramel base and crowned with ground almond praline streusel, served warm with vanilla ice cream. Summer fruit dessert elevated with French patisserie technique.

It is an easy and nice peach french toast, I always make them for breakfasts, or desserts between the meals, they taste very great.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Peach Melba dessert sauce: a simple compote of peaches, raspberries, and sugar simmered into a glossy ruby topping. Spoon warm or chilled over vanilla ice cream for the classic Escoffier dessert.