Dessert Recipes

Deep-fried fruit fritters made with apples, pears, and bananas in a light vanilla batter, served with a warm lemon-bourbon sauce. A Creole-inspired dessert.

Buttery rolled sugar cookies with a hint of sour cream and fresh lemon zest, cut into any shape you like and sprinkled with crunchy granulated sugar. A chilled dough that rolls out beautifully every time.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Pineapple mint sorbet blends fresh pineapple, orange juice, lime, and mint into a smooth, tangy frozen dessert. A light palate cleanser or refreshing warm-weather finish, no ice cream maker required.

Easter chip cookies loaded with pastel candy-coated chocolate pieces in a chewy brown sugar dough. Festive, colorful drop cookies the kids will love decorating Easter baskets with.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

Rolled molasses cookies spiced with cinnamon and ginger, cut into shapes and baked until firm. A classic roll-and-cut cookie with deep, dark molasses flavor and a crisp edge.

Lavender angel food cake with 12 egg whites beaten to stiff peaks and dried lavender folded into the batter. Light, fragrant, and fat-free. Ready in about an hour.

Eccles cakes pack currants, mixed peel and warming spice inside flaky rough puff pastry, glazed with milk and crunchy caster sugar. Classic Lancashire teatime pastry from northwest England.

Fresh pineapple pie with dried apricots, macadamia nuts, and a splash of rum in a flaky double crust. A tropical twist on classic fruit pie with Hawaiian accents.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

Chinese almond jelly dessert with a silky gelatin base of evaporated milk and almond extract, topped with fresh kiwi and strawberries. Light, refreshing, and set in the fridge in minutes.

Blushing grapefruit marmalade turns ruby red grapefruit and lemon into a pink-blush preserve with bittersweet citrus depth. A traditional small-batch marmalade with liquid pectin set.

Single-serving sugar-free berry pie with mixed berries (blueberries, raspberries, strawberries) under a graham cracker crumb topping. Bakes in a 6-ounce custard cup or zaps in the microwave for a portion-controlled treat.

Old-fashioned blackberry pudding with a simple batter that rises up around the berries as it bakes, finished with a sugar crust on top. Homestyle comfort in an 8x8 pan.