Dessert Recipes

Fried Mexican ice cream coats frozen ice cream balls in cinnamon-sugar cornflake crumbs, then flash-fries for a crunchy hot shell over cold creamy center. Restaurant-style dessert at home.

Banana nut carrot cake squares blend mashed banana, grated carrot, walnuts, and warm cinnamon-clove spice into moist sheet-pan bars sweetened with brown sugar and honey.

Spiced pumpkin custard fills mini tart shells, then gets topped with a broiled pecan-sugar crust. These two-bite holiday tarts balance creamy filling with crunchy caramelized nut topping.

This recipe is my Great Grandmother Thorn's recipe. (GG's mother) So that would make it your Great Great Grandmother.

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.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

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.

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

Cream cheese, sugar, and eggs bake with cinnamon and lemon zest into a crustless Spanish-style cheesecake that's lighter than New York style but just as rich. Dust with powdered sugar while warm.

A classic creamy pumpkin pie that is low in fat, but without sacrificing any of the rich taste and silky texture.

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.

Buttermilk coffee cake with almond extract, swirled with a cinnamon-sugar-nut filling and baked in a tube pan. Tender crumb, crunchy topping, serves 16.

Old-fashioned mincemeat pie filling made with real ground beef, apples, raisins, cider, and warm baking spices. A blue-ribbon recipe that freezes in batches so you're always ready for pie season.

It was definitely my kind of dessert, it's sweet, but too sweet; vanilla sauce gave some richness, but wasn't overwhelming. The peach-maple filling was so delicious, packed with fresh peach flavor, of course :D and the juicy filling was just oozing out loudly.