186 recipes
Orange chocolate crunch cake with fresh orange segments baked into the batter, topped with a crunchy layer of brown sugar, chocolate chips, and walnuts. No butter needed.
Peach-rhubarb crisp pairing sweet peaches with tart rhubarb under a buttery oat-and-coconut crumble. Made with canned peaches and frozen rhubarb so you can bake it year-round, in the oven or microwave. Serve warm with vanilla ice cream.
This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.
Peppernut pear tart with fanned ripe pears on a lebkuchen-hazelnut frangipane filling in buttery shortcrust pastry, spiked with ginger wine. A stunning British-style autumn dessert.
Red, White and Blue Cheesecake with a chocolate wafer crust, orange and lemon zest filling, topped with fresh raspberries and blueberries. The showstopper 4th of July dessert that chills overnight.
Rhubarb-apple crisp with fresh rhubarb and apple pie filling under a buttery cinnamon crumble topping. A tart-sweet baked fruit dessert, best served warm.
Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.
Toffee bananas are the classic Chinese restaurant dessert: deep-fried banana pieces coated in molten pulled-sugar syrup, then dipped in ice water for a glassy, shatter-crisp shell.
Old-fashioned fruitcake packed with dates, candied pineapple, candied cherries, and a full pound of pecans. Baked low and slow for a dense, jewel-toned holiday loaf that's more fruit than cake.
Classic homemade peach pie with a flaky vinegar crust, warm cinnamon and nutmeg, and juicy sliced peaches. A from-scratch double-crust beauty ready in about an hour.