Dessert Recipes

Apple custard cake layered on a buttery lemon shortcrust, with rum-soaked raisins and tart apples under a baked vanilla custard that sets soft and creamy. A bakery-style dessert with a boozy backbone.

Old-fashioned sandwich cookies with a choice of two homemade fillings: raisin with lemon, or chopped date with orange zest and nutmeg. Three dozen per batch.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Chocolate applesauce cake baked in canning jars and sealed while hot. A moist, fudgy cake with almond extract that makes a unique homemade gift.

Polish butter cookies with hard-cooked egg yolks pressed through a sieve for an ultra-tender crumb. Almond and vanilla scented, cut into tiny hearts and stars.

Sugar-free granola cookies sweetened entirely with apple juice concentrate and applesauce, loaded with oats, nuts, and dried fruit.

Yeasted anise biscotti from Genoa, made with a sponge starter for a lighter, bread-like crumb. Twice-baked with butter and aniseed, these are nothing like ordinary biscotti.

Lighter carrot cake loaf with crushed pineapple, whipped egg whites, and a smooth nonfat cream cheese topping. Warm cinnamon spice in every slice without the heavy guilt.

If you're a fan of carrot cake you will love this low-fat rendition that is perfect for dessert.

Extra-rich chocolate pecan pie: classic Southern pecan pie reimagined with melted semi-sweet chocolate and evaporated milk for a denser, fudgier filling. The Thanksgiving showpiece your table needs.

German pfeffernusse: spiced honey cookies with cinnamon, cloves, allspice, mace, and a touch of black pepper, dipped in vanilla glaze. Traditional Christmas cookie recipe.

Summer blueberry tart, a French-style dessert with a buttery pate brisee crust and a filling that's half cooked blueberry glaze, half fresh berries, for vivid flavor and a clean slice. Lovely with creme fraiche.

Easy fudge brownies use a saucepan-melted sugar and buttermilk technique with Dutch-process cocoa for a glossy crackle top and dense fudgy interior. One-pan, ready in 40 minutes.

It's hard to resist these fresh strawberry shortcakes. Easy to make, and always popular. Next time when you get some fresh strawberries, don't forget to make these yummy strawberry shortcakes.

Nusskipferl are Austrian nut crescent cookies made with a buttery sour cream yeast dough rolled around a sweet ground almond and egg white filling, baked golden.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.