Dessert, Corn Recipes

No-bake peanut butter cereal clusters made with corn syrup, sugar, and Special K. Just 4 ingredients, no oven, and ready to eat in 25 minutes. A kid-friendly classic.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Hazelnut double fudge pie with cocoa, chocolate chips, hazelnut liqueur, and cream baked in a flaky shell. Dense, wet-brownie texture with intense fudge richness. Slice thin, it's that decadent.

Artichoke heart spice cake: a moist bundt cake with pureed artichoke hearts (think zucchini cake's sneaky cousin) plus cinnamon, clove, walnuts, and raisins. The artichokes disappear, the moisture stays.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Jam Jams are old-fashioned sandwich cookies made with brown sugar and corn syrup, rolled and cut, then filled with apple butter or raspberry jam.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Maple walnut squares with a brown sugar shortbread crust topped with a chewy maple syrup filling and chopped walnuts. A New England take on the classic pecan pie bar.

Mexican chocolate sauce made with unsweetened chocolate, Kahlua coffee liqueur, cream, butter, and corn syrup. Rich, pourable, and keeps in the fridge for up to three months.

Chocolate sandwich cookies filled with melted Andes mint candies. Crisp chocolate wafers rolled in sugar with a creamy mint center, perfect for holiday cookie tins and gift platters.

No-egg applesauce cake with cocoa, warm spices, raisins, and nuts. Three cups of hot applesauce replace the eggs and most of the fat for an incredibly moist, spiced sheet cake.

Peanut butter chocolate fudge bundt cake with chocolate and peanut butter chips baked in, topped with a double glaze. Rich, dense, and over-the-top.

Peanut butter oatmeal cookies with corn syrup, egg whites, and rolled oats. Chewy, lower-fat cookies sweetened with brown sugar and natural peanut butter.

Here's a cake for praline lovers that can be prepared as a layer or sheet cake.

This rich and delicious pie is made with chocolate cookie crumbs, corn syrup and semi-sweet chocolate.

Pumpkin pie with brown sugar, corn syrup, and a custard set by both eggs and evaporated milk for a creamier filling. Warm cinnamon, ginger, and cloves, finished with whipped cream and candied ginger slivers.