Dessert Recipes

Pineapple meringue pie with a cornstarch-thickened pineapple-lemon filling under tall, glossy peaks of beaten egg white. A bright, citrusy twist on the classic lemon meringue.

Cashew nut cookies with brown sugar, sour cream, and a buttery vanilla icing topped with whole cashews. Soft drop cookies with a caramel-like depth from the brown sugar base.

Pineapple apple cake sweetened with apple juice concentrate and topped with coconut, walnuts, cinnamon, and diced fruit. No refined sugar in the batter, all natural sweetness.

Kulich is the tall, golden Russian Easter bread scented with saffron, rum-soaked raisins, almonds, and orange zest. Baked in coffee cans for the traditional cylindrical shape and topped with lemon glaze.

Norwegian almond bars with an almond paste filling spiced with cardamom and cinnamon between buttery crumb layers. A Scandinavian cookie bar with a unique potato flake filling.

Pumpkin bundt cake made with Bisquick baking mix and canned pumpkin, spiced with pumpkin pie spice and drizzled with a vanilla glaze. A simple fall dessert.

Orange Kiss-Me Cake: a vintage Pillsbury bake-off winner with a whole ground orange (peel, pulp, and pith) folded into the batter. Topped with a warm orange juice drizzle and cinnamon-sugar walnuts.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

This easy chocolate cake recipe has been handed down for generations!

I make this cake for about 10 years, every time people like it.

Simple pineapple sheet cake topped with whipped cream and vanilla pudding frosting. Moist, fruity, and effortlessly crowd-pleasing for potlucks.

Austrian style layered chocolate pecan brownies that are spiked with cream cheese.

This is the ultimate pound cake and it is quick and easy to make. It is moist, buttery and fluffy with the subtle flavors of vanilla and fresh lemon. Great served with sorbet or fresh berries.

Butter, chocolate and peanut butter together make this cake super moist, chocolaty, buttery, fluffy and delicious.

A delicious variation on the traditional pound cake! As noted in the recipe, the main ingredient measurements are by weight NOT volume. You'll notice that they are all one pound each. THAT'S what makes a TRUE pound cake.

Cream cheese and mascarpone cheese makes this creamy and silky cheesecake, rhubarb and strawberry glaze adds the sweet and sour crunch, and the chocolate covered strawberries gives extra surprise. There are so many delicious things going on all at once, it's such a deluxe luxury!