Dessert, Baked Good Recipes

Rich cocoa chocolate cake with buttermilk and boiling water, frosted with a fluffy marshmallow icing. Triple-sifted dry ingredients and a double boiler frosting make this a showstopper.

Hot fudge pudding cake that bakes into chocolate cake on top with a gooey fudge sauce on the bottom. Pour hot water over the batter before baking and the oven does the magic of separating cake from sauce.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

Patriotic Fourth of July chocolate sheet cake decorated as an American flag with vanilla and blue frosting and fresh strawberry stripes. A buttermilk-rich chocolate cake the kids can help decorate.

Jeweled walnut cookie bars studded with spiced gumdrops and chopped walnuts. A chewy, colorful bar cookie with no butter or oil, baked in a square pan and cut into bars.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Johnny Appleseed cake made with whole wheat flour, applesauce, honey, raisins, and walnuts. An egg-free spice cake sweetened naturally without refined sugar.

Jumbles are old-fashioned filled sandwich cookies, two rolled rounds enclosing a smear of grape jelly with three peek-a-boo windows cut into the top. Vintage pantry treat.

Junior's cheesecake delivers the iconic Brooklyn-style dense, tangy cream cheese cake with a graham crumb base and golden brown top. Cornstarch keeps the crumb tight, vanilla and heavy cream lift it silky.

Käsetorte is the German cheesecake with a buttery shortcrust pressed into a springform and topped with cream cheese filling thickened by vanilla pudding mix. Lighter and softer than New York-style, with old-world Bavarian charm.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Lemon cats' paw cookies piped from almond dough with lemon zest and vanilla, sandwiched and dipped in dark chocolate. An elegant bakery-style cookie worth the effort.

Lemon coconut refrigerator cookies with fresh lemon zest and juice. A slice-and-bake icebox cookie that chills overnight and bakes in 10 minutes.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.