Dessert recipe collection

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.

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

Packed with almonds, these glazed almond cookie slices make a great snack.

Almond cream cheese biscotti with toasted sliced almonds and a hint of anise. Cream cheese gives these twice-baked Italian cookies a softer, more tender bite while keeping the signature crunch for dunking in coffee.

Almond ricotta custard: Italian-style baked dessert with creamy ricotta, evaporated milk, almond extract, and a hint of lemon, topped with sliced almonds. Silky, rich, and good chilled or warm.

A quick and easy fat free pie crust that uses Phyllo (Filo) pastry in place of a fat-laden crust.

Chewy ginger cookies made with prune butter instead of fat, loaded with warm spices and molasses. Low-fat but big on flavor with crispy edges and soft centers.

Impossible peaches and cream pie that builds its own crust as it bakes. Cinnamon-spiced peaches on the bottom, creamy vanilla custard in the middle, buttery almond streusel on top.

Buttery shortbread crust topped with gooey pecan-coconut filling creates bar cookies that taste like pecan pie without the fussy pastry work.

Luxurious amaretto-soaked brownies with chocolate amaretto frosting and white almond icing drizzle. Boozy, pecan-studded dessert bars that need overnight chilling for maximum flavor.

A microwave cheesecake recipe with raspberry sauce.

Cream puff cake built on a from-scratch choux pastry crust, layered with a vanilla pudding and cream cheese filling, whipped topping, and a chocolate drizzle. Tastes like a giant eclair in 9x13 form.

This delicious peanut butter cream pie is super creamy but without cream. The custard like base is made with milk, egg yolks and corn starch. Instead of whipped cream, use whipped egg whites as topping.

Crispy meringue pie shell loaded with pecans and cracker crumbs, filled with vanilla-almond whipped cream for a cloud-light Southern dessert.

Pecan angel pie folds toasty pecans and graham cracker crumbs into stiff meringue, then bakes into a chewy-crisp dessert topped with whipped cream or ice cream. No flour, no fat in the base, just nuts and crumbs holding sweet meringue together.

These tarts are irresistible when made with home-candied angelica, as dull as ditchwater when store-bought is used.