Dessert Recipes

A basic pie crust that can easily be made with this simple recipe. Perfect for holidays like Thanksgiving and Christmas!

This quick and easy dessert inspired by an Italian classic Crema di Mascarpone ai lamponi. Iced fresh raspberries and mascarpone cheese.

A simple and delicious jelly that tastes wonderful with almost everything!

Three-ingredient cranberry sauce made the Native American way with maple sugar and birch sap instead of refined sugar and water. A simple, earthy Algonquin-inspired recipe that simmers in one pot.

This cake can be served alone or with a chocolate sauce.

If you like sweet and buttery, you'll love these little gems. Quick and easy if you use store-bought mini tart shells. Or your could make your own shells out of pastry dough and bake them in a mini muffin pan.

Pineapple gelatin dessert made with crushed pineapple, unflavored gelatin, cinnamon, and lemon juice. A light, no-sugar-added, diabetic-friendly molded dessert.

Italian Mascarpone cheese is used in the dessert a lot, it's creamy, light and tasty, and it is so versatile, you can mix it with various of fruits or jam to create a delicious filling or topping.

A pair of the cutest flip flop cakes you've ever seen. Great for a picnic, cook out or birthday party. Kids love them.

Bright lemon lime marmalade made from thinly sliced whole citrus fruit cooked with sugar until set. A tangy, bittersweet preserve with no added pectin needed.

Avocado ice cream blends ripe Hass with whipped evaporated skim milk, citrus juices, and sugar into a creamy, naturally green frozen dessert. No-egg, no-churn-friendly tropical treat with Mexican and Filipino roots.

One of the best ways to incorporate the flavor of lemons, or any other citrus fruit for that matter, is to utilize the zest.

I use McIntosh or a combination of McIntosh & Cortlands as my family and I prefer a softer apple filling that holds together (I NEVER use Granny Smiths)...

Cooked strawberry jam recipe uses fresh berries, dry pectin, lemon juice, and sugar for shelf-stable jars. Classic 4-minute rolling boil method, no fail.

Fluffy light yet firm baked to a perfect soft golden crust.

Authentic biscotti di Prato (cantucci): the traditional Tuscan twice-baked almond cookies, made with no butter for a hard, crunchy bite built for dunking in coffee or vin santo.