Dessert Recipes

Light, airy no-bake cheesecake made with blended cottage cheese, gelatin, and bright lemon, crowned with tangy lemon curd topping for a refreshing make-ahead dessert.

Elegant apple dessert bars with flaky pastry base, apricot jam layer, and Brazil nut-raisin topping served warm with whipped cream for special occasions.

Fluffy vanilla meringue tops a tangy lemon-spiked applesauce custard for a light, elegant dessert that's equally good hot or cold.

Traditional fruitcake loaded with dried apricots, golden raisins, candied fruit, almonds, and cherries, aged for weeks for deep flavor.

Light-as-air banana chiffon cake with tangy cream cheese frosting. Ripe bananas meet fluffy egg whites for a moist, tender crumb that melts on your tongue.

Brownie bottom bourbon pie pairs a fudgy brownie crust with a boozy bourbon mousse filling. A grown-up dinner party dessert that hides Kentucky bourbon under whipped cream and chocolate shavings.

Marbled caramel mocha cheesecake with swirled chocolate and coffee layers on a crushed Oreo crust. Dark brown sugar, milk chocolate chips, and a slow bake for a crack-free finish.

Try this scrumptious cake recipe when you have company to come over, definitely will impress everyone!

A silky, boozy chiffon pie with a half cup of cognac folded into whipped cream and egg yolk custard, set in a graham cracker crust and garnished with shaved chocolate.

A fat-free marbled sponge cake with swirled vanilla white and lemon-yellow batters baked in a tube pan. Feather-light and elegant for any occasion.

Learn to make authentic Austrian Fruchtknoedel—delicious fruit dumplings with plums, apricots, or strawberries in a soft cottage cheese dough, topped with sweet garnishes.

German chocolate brownie cookies marry fudgy cocoa cookies with the classic coconut-pecan caramel topping. Brown-sugar dough loaded with chocolate chips, crowned candy-bar style.

Hungarian poppy seed wafers with fresh orange zest, allspice, and a smooth powdered sugar glaze. Piped butter cookies with warm spice and citrus flavor.

Note: The original recipe called for 5 1/2 cups of flour. Due to feedback we've reduced the amount to 3-1/4 cups. Add flour gradually until you reach what you think is the right consistency.

Kourabiedes are traditional Greek butter cookies with ground almonds and brandy, dusted heavily in powdered sugar. Fragile, sandy, and meant for celebrations.

Lemon filling for cakes with egg yolks, fresh lemon juice, zest, and butter. A tangy, silky curd that spreads between layers. Stovetop or microwave method included.