Dessert Recipes

Have been making this chocolate fudge pudding cake for years, so chocolaty, and it never disappoints us. Fudge and pudding like texture well satisfies the sweet tooth.

Pink maraschino cherry cake with cherry juice in the batter, chopped cherries, and nuts folded through. A retro 1950s layer cake ideal for Valentine's Day or bridal showers.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

Much lighter than classic cheesecake, and it is very smooth and flavorful, nice and creamy flavor from ricotta cheese and sour cream, lemon juice and zests add the refreshing citrus taste into the cheese pie; and the almond crust was flaky, nutty and tangy.

Mincemeat bars with a buttery oat-walnut crust sandwiching a thickened mincemeat filling. Old-fashioned holiday dessert squares that store beautifully in a tin.

Chocolate chip pumpkin cookies turn out cakey-soft with bittersweet chips melting into a spiced pumpkin batter. The whole batch comes together in one bowl with no chilling required.

Toll House bundt cake: a brown sugar pound cake studded with semi-sweet chocolate chips, baked over a buttery nut topping that becomes the cake's crown when inverted. Old-school showstopper.

Just the right amount of everything, and well balanced flavor and texture. A great fall or winter dessert that uses seasonal cranberries and everyone will be thrilled.

Cake doesn't have to be always packed with calories, fat and sugar. You only need a few simple twists to make a much healthier cake that still tastes delicious.

A rustic classic filled with blackberries, from my Grandmother's recipe book.

They are buttery, flakey and soft in the inside, but still crispy on the outside. Chocolate chips give the extra yumminess in every bite.

Vintage 5-ingredient mayonnaise cookies with no eggs, milk, or butter. Real mayo does all the heavy work for soft, tender sugar cookies with a classic fork-pressed top.

Double pecan pie: a layer of crushed pecans beneath a gooey corn syrup filling, crowned with pecan halves, all in a tender homemade crust. Twice the pecans, twice the crunch.

Apricot filled cookies are buttery thumbprint cookies with a glistening pool of apricot preserves in the center. A classic teatime cookie with a tender shortbread base, makes about four dozen.

This sugarless banana walnut cake uses only bananas to lightly sweeten the batter.

Rich West Indian Christmas cake soaked in rum and sherry with dried fruits, warm spices, and browning for deep color. Start the fruit a month ahead for a dense, boozy holiday cake worth the wait.