Dessert Recipes

Banana orange chiffon cake: light and fluffy as angel food but moister and richer, scented with mashed banana and fresh orange juice. Topped with a glossy orange-zest powdered sugar frosting.

Eggnog cake with rum, orange and nutmeg, layered with eggnog cream filling and chocolate frosting. Festive holiday layer cake for Christmas dessert tables.

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

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.

Classic spice cake with cinnamon, cloves, and nutmeg gets a vinegar-milk tang that creates moist, tender crumb perfect for fall baking or cozy weekend desserts.

Filled molasses cookies are old-fashioned sandwich cookies with rolled molasses dough hugging a sweet cooked date filling. A Depression-era cookie jar staple with deep flavor.

These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon.

Airy chocolate cake made with 7 beaten egg whites and rich cocoa, topped with glossy chocolate chip glaze. Classic chiffon texture bakes in a tube pan for 65 minutes.

Ganache-filled devil's food cake: a deeply moist, dark chocolate layer cake with a silky chocolate ganache filling and rich cocoa buttercream. A triple-chocolate showstopper for serious chocolate lovers.

Blackberry crumb bars, a buttery lemon-scented dough that doubles as crust and crumble, layered with a juicy cornstarch-thickened blackberry filling. Like portable blackberry pie, baked and cut into squares.

Nick's peach cobbler tops three and a half pounds of fresh sliced peaches with a tender buttermilk biscuit crust. Cinnamon, nutmeg, lemon zest, and pieces of butter make a syrupy summer dessert.

This is a really popular cake. Easy to make with just a little time.

Egg whites beaten to stiff peaks with sugar and cream of tartar bake into this impossibly light angel food cake where almond extract adds subtle nutty fragrance to the cloud-like crumb.

Double-baked chocolate rusks (biscotti-style) with mini chocolate chips, cocoa, and melted unsweetened chocolate. Crispy, intensely chocolatey Italian-style cookies.

Cherry pineapple upside-down cake with brown sugar glaze, pineapple rings, maraschino cherries, and a coconut-vanilla scented cake. A retro lower-fat take on the classic.

Lithuanian strawberry torte layers three light butter cake rounds with whipped cream, currant jelly, strawberry preserves, and pecans. Eastern European holiday celebration cake.