Dessert Recipes

A delicious, rich and smooth cheesecake that can be decoratived versatilely.

Grandma's plum pudding: a traditional steamed Christmas pudding with raisins, currants, citrus peel, suet, and warm spices. Three hours of slow steaming for a dense, fragrant holiday dessert.

Classic lemon bars with a buttery shortbread crust and a tangy lemon-egg curd top, dusted with powdered sugar. A two-layer dessert with bright citrus snap.

Rhubarb cheesecake with tart rhubarb sauce swirled into a lemon-scented cream cheese filling and spooned over the top. A creamy, spring-bright dessert with that signature sweet-and-sour bite.

Toasted almonds ground to powder blend with beaten egg whites and sugar to create these crisp Italian amaretti cookies where lemon zest and almond extract deliver intense flavor in delicate, airy bites.

A moist lemon yogurt loaf with a double hit of citrus, lemon-rubbed sugar in the batter and a tangy lemon syrup brushed over the top. Tender from yogurt and oil, bright and not too sweet.

2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero

New England apple pie with a butter pastry, crumb topping, and heritage apples like Northern Spy or Rhode Island Greening. Cinnamon and lemon zest brighten the filling, and a two-stage bake browns the crust without burning.

Munich cheesecake with a shortcrust base, vanilla bean cream cheese filling, poppy seed-raisin layer, and brown sugar streusel topping broiled until crisp.

Kutia, a traditional Polish Christmas pudding made with wheat berries, ground poppy seeds, honey, walnuts, almonds, figs, dates, and rum-soaked currants. A treasured holiday dessert.

Italian polenta cake with ground almonds, cornmeal, orange and lemon zest, and vanilla bean. Naturally gluten-free with a tender, grainy crumb and citrus perfume.

Fat-free lemon poppy seed biscotti made with no added oil or butter. Crisp twice-baked Italian cookies powered by ground almonds, egg whites, and bright citrus.

Classic old fashioned pound cake with lemon extract, fresh lemon juice, and zest baked in a tube pan. Dense, buttery, and rich with six eggs and evaporated milk.

Granny Smith apple pie packs tart sliced apples between flaky shortening crusts with cinnamon, nutmeg, ginger and lemon zest, finished with a honey-spiced whipped cream on the side.

Kiwi fruit gelato made without an ice cream machine, using a simple syrup, fresh kiwi puree, and lemon. Bright green, tangy, and dairy-free.

Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.