Dessert Recipes

These vanilla custard macarons are loaded with vanilla flavor, the custard filling is made with milk, egg yolk and vanilla beans. If you love vanilla, you will for sure love these vanilla custard macarons.

A German classic, rich and delicious and not too sweet!

Creamy, silken and rich, but not too sweet! This tiramisu is just like the title, perfect. It gives you ultimate joy in every bite, and this is a super dessert!

Fluffy pumpkin pie with whipped egg whites folded into a rum-spiked custard, baked in a three-temperature method for a tall, mousse-light filling. Two pies for the holiday table.

A tall, creamy New York cheesecake on a buttery graham cracker crust, topped with a glossy homemade strawberry glaze. Dense, rich, tangy, and everything a real NY-style cheesecake should be.

This delicious chocolate ice cream is low fat and low calorie, easy to make, much better for health.

Russian tea cakes (Mexican wedding cookies) with butter, almonds, and vanilla, baked low and slow then packed in powdered sugar. Tender, crumbly, and snow-white.

Flapper Pie: a Canadian Prairie classic with a buttery graham cracker crust, silky vanilla custard filling, and a cloud of toasted meringue on top.

These chocolaty and moist cupcakes are filled with cream cheese and chocolate chips filling that adds extra creaminess and chocolaty taste into every bite. Decorate these delicious cupcakes into Halloween spiders, skulls, skeleton, mummies... Whichever way you or your kids love. Being creative and make sure to make a few bunches, they will disappear quickly.

Grated chocolate folded into airy chiffon cake batter creates a light, tender crumb crowned with rich mocha frosting studded with chocolate flecks.

Mom's banana custard pudding layered with homemade stovetop custard, sliced bananas, and vanilla wafers in a 9x13 dish. The Southern church-supper classic that feeds a crowd of 20.

We took these tartlets with us to our friends place to dinner, they disappeared quickly, and they were so tasty, almond crust was a hit, and whole milk custard turned out creamy and delicious. Definitely a keeper!

I got this recipe out of McCall’s magazine about 35 – 40 yrs ago from the pages of the McCall’s Cooking School and have made it a number of times since.

Greek Easter cookies (koulourakia) are buttery braided twists brushed with egg wash and sprinkled with sesame seeds, a traditional Orthodox Easter treat with a tender, not-too-sweet crumb.

Dark Christmas cake is the real, old-fashioned fruitcake: dense with raisins, currants, figs, dates, and almonds, deepened with brown sugar, prune juice, and brandy, then aged in brandy-soaked cheesecloth. Make it now, slice it at Christmas.

For all of the trouble that this cake is to make the RAVE reviews are more than sufficient reward. The recipe I had years ago called for a dollop of sour cream as a garnish. That worked for me.