Dessert recipe collection

Apricot walnut crescent cookies with a flaky sour cream pastry rolled around apricot preserves and ground walnuts, dusted with powdered sugar. An Eastern European holiday classic.

Tender sour cream pastry rolled with apricot jam, walnuts, and raisins into elegant strudel cookies. These make-ahead sweets are perfect for holiday cookie trays.

Classic New York-style cheesecake with cream cheese, sour cream, and lemon juice on a graham cracker crust. Baked low and slow with a one-hour oven cool to prevent cracking.

Coconut macadamia nut cookies are buttery slice-and-bake shortbread loaded with shredded coconut and Hawaiian macadamia nuts, then dusted twice in powdered sugar for a snowy, tea-time-perfect crumb.

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

French silk pie with a cloud-soft, no-bake chocolate filling whipped from butter, sugar, eggs, and unsweetened chocolate. Set overnight in a flaky pie shell for the silkiest slice.

Layered white chocolate raspberry cheesecake with chocolate wafer crust and dark chocolate whipped cream topping. Slow-baked low and slow for a silky, crack-free finish.

Slice and bake sugar cookies: a make-ahead dough rolled in wax paper and chilled, then sliced and baked into tender cookies. Yields nearly eight dozen.

When it is strawberry season here,a lot of church groups have festivals.I submitted this recipe and won.It is light and fluffy and so pretty.I love anything made using strawberries they are so tasty.

Berkshire fruit cake packed with raisins, currants, and citron in a spiced molasses batter with cinnamon, cloves, and mace. Baked low and slow for 4.5 hours.

Homemade fig newtons with a chewy brown-sugar cookie wrapped around real fig jam cooked with lemon. The classic lunchbox cookie made fresh, no preservatives required.

Best Strawberry Cheesecake with Strawberry Glaze recipe

Big white soft sugar cookies with buttermilk, nutmeg, and raisins that stay pale, pillowy, and cakelike. An overnight-chilled batter baked just 5 minutes for the softest cookie you'll ever make.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Aniseed biscotti from Genoa, twice-baked into long, crisp logs scented with whole anise seed. A yeast-raised dough makes them lighter and more bread-like than the typical Tuscan biscotti, ideal for dunking in coffee or sweet wine.

Biscotti di anise are traditional Italian twice-baked almond cookies with anise seeds and anisette liqueur. Crunchy, fragrant, and made for dunking in espresso or Vin Santo.