Dessert recipe collection

Try this fruity version of cheesecake that will satisfy anyone's sweet tooth.

Lumpies are thick, soft chocolate drop cookies loaded with melted unsweetened chocolate and nuts, topped with a rich mocha frosting made with cocoa and hot coffee.

Lush lemon cake made with lemon cake mix and lemon pudding mix, soaked with a frozen lemonade and powdered sugar glaze while still hot. Intensely lemony and ultra-moist.

Macadamia chiffon pie folds rum-spiked custard, beaten egg whites, and chopped macadamias into a feather-light filling, set with gelatin and topped with rum whipped cream. A retro showpiece pie.

Rich mahogany chocolate pound cake with cocoa, sour cream, and both white and brown sugar, baked in a bundt pan. Dense, moist, and deeply chocolatey with an optional quick chocolate sauce.

Mandel-Halbmonde are German almond crescents: buttery shortbread cookies shaped like half-moons, baked pale, then rolled twice in powdered sugar. The kind of melt-in-your-mouth Christmas cookie every German bakery puts on the holiday plate.

Mandelbreit is a Jewish almond bread sliced twice-baked style with three fillings: cocoa, walnuts, and candied fruit. Aging the rolls in foil for a week deepens the flavor.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

Two-ingredient mango cream dip made with cream cheese and mango chutney. A sweet, tangy, and spiced dip that works with fruit, crackers, or as a spread for chicken sandwiches.

Mango jam: a sunny tropical preserve made with fresh mango pulp, lemon juice, and powdered pectin. Sweet, chunky, and ready to brighten toast through the whole off-season.

Chewy maple oat bars with real maple syrup, rolled oats, and chopped nuts. A one-bowl, mix-and-bake treat with warm maple flavor in every bite.

Light, airy maple chiffon cake with brown sugar, walnuts, and a browned butter frosting. Eight whipped egg whites create the cloud-like texture in this classic tube pan cake.

Maple sponge cake with just 4 ingredients: maple syrup, eggs, flour, and optional vanilla. A light, airy tube cake with no butter, no sugar, sweetened entirely by real maple syrup.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Marco Island key lime pie features a butter-sautéed pecan and graham cracker crust under a creamy filling of seven egg yolks, sweetened condensed milk, and key lime juice. Baked in a water bath for the silkiest custard.

Maple walnut squares with a buttery shortbread crust and a gooey maple syrup and maple sugar filling topped with chopped walnuts. Like pecan pie bars with a pure maple twist.