Dessert recipe collection

Lovelight chiffon yellow cake: feather-light two-layer yellow cake with a meringue folded into the batter for extra airiness. Classic 1950s tender-crumb cake.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Low-calorie frozen Snickers pie with sugar-free chocolate pudding, crunchy peanut butter, chocolate ice milk, and Grape-Nuts for crunch. No-bake and crustless.

Macadamia mandelbrot with orange juice, orange zest, and almond extract, twice-baked into crisp, crunchy cookies. A tropical twist on the classic Jewish biscotti.

Tahitian baked mangoes in red wine with vanilla pods and superfine sugar. A simple, elegant tropical dessert served chilled with wine-poached fruit in a ruby syrup.

Maple apple spice cake with pure maple syrup, chopped apples, and cinnamon topped with cream cheese frosting. A moist, nutty fall cake baked in a 9-inch square pan.

Maple nut rugelach roll cream cheese pastry around a maple-walnut-cinnamon filling for buttery, crescent-shaped Jewish cookies. Sweetened with pure maple syrup instead of jam.

Maple walnut cake made with real maple syrup, buttermilk, and toasted walnuts, topped with a fluffy marshmallow-maple frosting. A two-layer showstopper for fall baking.

Marbled strawberry mousse swirls fresh berry puree with airy whipped cream and egg whites for a stunning two-tone dessert that rises proudly above the rim of a souffle dish.

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Apple pie with a marshmallow meringue topping. Egg whites whipped with marshmallow creme spread cloud-soft across cinnamon-spiced apples and brown into golden peaks. A retro 1950s twist on classic apple pie.

Mary's Milky Way cake melts whole candy bars right into a buttermilk bundt batter, baking up dense, moist and rich with caramel, chocolate and toasted pecans. A Southern potluck favorite that needs no frosting.

Cantaloupe and honeydew melon balls soaked in fresh watermelon juice with rum and sugar. A boozy, refreshing summer fruit dessert that chills overnight for maximum flavor.

Mexican orange drops are caramelized sugar candies made with evaporated milk, orange juice, orange zest, and chopped nuts, rolled into balls and hardened. A traditional Mexican dulce with bright citrus flavor.

Southern sweet potato pie with mashed sweet potatoes, warm spices, and a brightening splash of fresh lemon or orange juice. Pecan halves on top add Southern charm. The two-stage bake delivers a custard that sets without cracking.

These cute little pastries are so yummy! I serve them warm with vanilla ice cream and they are always a big hit with family and quests. Easy to make and delicious.