Dessert Recipes

Lady Baltimore cake is a tall white layer cake filled with fruit and nuts, then covered in fluffy boiled icing. The genteel Charleston dessert that's been a Southern wedding cake for over a century.

Classic French chocolate mousse with Cognac, semi-sweet chocolate melted with coffee, and stiff egg whites folded in for airy richness. Unmolded and served with whipped cream.

Old-fashioned lemon meringue pie with a cornstarch-thickened filling, real lemon juice and zest, and a golden billowy meringue topping. Tart, sweet, and absolutely classic.

No-cook chocolate ricotta pie with whipped cream and a fluffy mousse-like texture. Italian-style filling chills into a fudgy slice in a pre-baked crust, no oven required for the filling.

Lighter brownies made with applesauce, oats, and egg whites instead of butter and yolks. Fudgy chocolate squares with a chewy oat-flecked crumb and a powdered sugar finish.

Vintage gelatin dessert layered with whipped cream, fresh pineapple, strawberries, and chopped nuts in a light, mousse-like frozen parfait.

Nutkins are light, crispy pecan meringue cookies made with just 4 ingredients: egg whites, powdered sugar, pecans, and vanilla. Naturally gluten-free.

Off-The-Wall Chocolate Cake starts with devil's food mix, then gets a cream cheese swirl loaded with chocolate chips and walnuts dropped right into the batter. Done in 1 hour.

Orange coconut cake layers a tender almond-scented white cake with a tangy fresh orange filling and fluffy boiled-sugar frosting. A vintage Southern church-cookbook bake with citrus brightness throughout.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Peanut brittle Bavarian ring with a coffee-flavored gelatin mousse of whipped cream and egg whites over a crunchy peanut brittle base. A retro no-bake dessert with a cloud-like texture and caramel crunch.

Peanut butter rounds rolled in egg white and coated in toasted wheat germ for a nutty, crunchy crust. Dark brown sugar, sesame seeds and a touch of nutmeg set these apart from the usual fork-criss-crossed peanut butter cookie.

This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, if preferred, with fresh lemon juice.

Pecan meringue cookies with brown sugar, egg whites, and just a touch of flour. Light, crisp, and loaded with toasted nut flavor. Naturally gluten-light and simple to make.

Porcupine quills are vintage no-flour cookies made with dates, walnuts, brown sugar, and egg whites, rolled in flaked coconut. Chewy, sweet, and naturally gluten-free.

Pumpkin pie tunnel cake with a hidden ribbon of pumpkin pie filling baked inside a buttermilk-bran bundt cake. Striking fall dessert with a creamy surprise center.