Dessert Recipes

Soft persimmon cookies studded with whiskey-soaked raisins and chopped walnuts, spiced with clove and nutmeg. A late-fall holiday cookie that uses ripe Hachiya persimmon pulp.

Old-fashioned icebox cookies with brown sugar, butter, and chopped nuts. Shape the dough into logs, chill, slice, and bake for crisp, nutty cookies with caramel-rich flavor.

A moist bundt cake studded with chopped prunes and nuts, spiced with cinnamon and allspice, then dusted with powdered sugar for vintage elegance.

Easy apple turnovers from refrigerated pie crust, filled with chopped apples, walnuts, and cinnamon sugar. Dipped in butter and rolled in extra sugar before baking.

"A wonderful combination of flavors and the frosting is fantastic."

Using whole wheat flour and canola oil, let these tasty desserts become more healthy.

This simple and delicious cake is perfect for surprising your friends for their birthday!

In this recipe, we use whole wheat pastry flour and all purpose flour, reduce the amount of the sugar, let the cookies appear much more healthy.

If you can't find key lime juice, use lime juice instead. The crust is buttery and flakey, the filling is creamy, lime-y and smooth, and the meringue topping is light and fluffy. Perfect balance of the flavor and the texture.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Pogen's gingersnaps deliver a thin, crisp Swedish-style cookie spiced with ginger, cinnamon, and cloves over a deep molasses base. Press into flat rounds and bake quick for snap-crisp edges.

None Such mincemeat cookies: a vintage drop cookie made with crumbled prepared mincemeat folded into a simple shortening dough. Bakes 4 dozen in 12 minutes for the holiday cookie tin.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Southern lemon pecan fruitcake with candied pineapple and cherries. A lighter, brighter alternative to dark rum fruitcake, loaded with nuts and citrus.