Dessert Recipes

Frosted applesauce cookies with molasses, bran flakes, raisins, and a boiled caramel frosting. Soft, spiced drop cookies with warm allspice and clove flavors topped with buttery brown sugar icing.

Low fat fudge brownie sundae cake is made with cocoa powder, low-fat milk and applesauce.

Gingerbread drop cookies are soft, cake-like spice cookies sweetened with molasses and brown sugar, studded with raisins. A wholesome wheat germ-boosted twist on classic holiday cookies.

This delicious crust uses pecans in place of traditional wheat ingredients. It can be used with fruit or pudding fillings or as the base of a cheesecake.

Grandma's jam cake, a Southern Appalachian heirloom spice cake folded with fruit jam, raisins, nuts, and warm cinnamon, cloves, and nutmeg. Old-time celebration cake for caramel icing.

Hawaiian macadamia coconut squares: a chewy coconut-macadamia topping over a buttery brown-sugar-coffee shortbread crust. Tropical bar cookie that travels well and freezes beautifully.

Heart shaped cookie bakes a giant chocolate chip cookie in a 9-inch heart pan, then crowns it with melted chocolate frosting. Edible Valentine's gift you frost and decorate at home.

Hot sweet mustard blends prepared mustard with horseradish, Dijon, hot sauce, brown sugar, and cayenne. The bratwurst-and-pretzel condiment that bites back.

Iowa applesauce cake, a moist spiced sheet cake with raisins and walnuts, crowned with tangy cream cheese frosting and dusted through a paper doily. Heartland baking at its cozy best.

Jewel cookies (thumbprint cookies) rolled in chopped pecans, baked with a center depression, and filled with jelly or a maraschino cherry. A vintage Christmas cookie tin staple.

White chocolate chip macadamia nut cookies made with both butter and shortening for a chewy-crisp texture. Loaded with chopped macadamias and white chocolate in a brown sugar-vanilla dough.

Tiny cookie cups filled with a rich pecan-Kahlua topping.

Light pumpkin praline cheesecake: low-fat cottage cheese stands in for cream cheese, wheat germ replaces graham crumbs in the crust, and pumpkin pie spice carries the flavor. Topped with maple-drizzled pecans.

Luscious apricot bars layered over a shortbread crust with a chewy brown sugar topping studded with plump apricots and chopped walnuts. A classic two-layer dessert bar rolled in sugar.

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.