Dessert Recipes

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

Fruity jam is deliciously paired with the buttery and flakey cookies. You will fall in love with these fruit bars from the first bite on.

Light fluffy cake with delicious berries and creamy, rich custard. A perfect dessert when you have a company to serve.

Forget about buying jam at the store, use this simple recipe to make a delicious batch that you can use for toast, crackers and more!

Two-ingredient Grape-Nuts pie crust made with just cereal and orange juice. No baking, no butter. Press into a pan and freeze for a crunchy, low-fat base.

Bourbon-soaked vanilla wafer crumbs blended with melted chocolate and condensed milk, shaped into bite-sized balls. Roll in cocoa or walnuts for a crowd-pleasing treat.

A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it's the finishing touch for ice cream, cheesecake, or crepes.

Serve this cream with your favorite cake, or for filling, creamy and tasty.

Angel food cake is the guilt-free dessert for most of us, it's light and delicious on its own, or serve it with your favorite fruit compote.

Rhubarb pie sweetened with light brown sugar instead of white, with thin lemon slices layered between the rhubarb for bright citrus contrast. A lattice-topped pie that's tart, caramelly, and old-fashioned.

Fruit puffed cookies made with angel food cake mix, dried fruit, and pecans. Just 4 ingredients for light, airy cookies that puff up golden in under 10 minutes.

Treat your kids to this rich and scrumptious dessert that will make them eager to help you the next time you go to make them!

Three layers of genoise sponge brushed with espresso-rum syrup, filled and frosted with silky mascarpone cream, dusted with cocoa, and wrapped in chocolate shavings.

Classic four-ingredient flaky pie dough with shortening and ice water. Makes two 9-inch crusts for double-crust pies, lattice tops, or freezer-stash backup. The base every home baker needs.

Marguerites cookies made with fluffy meringue piled on saltine crackers and topped with chopped nuts. A vintage sweet-and-salty treat browned in the oven.

Polvorones: traditional Mexican pecan cookies made with butter and lard, spiced with cinnamon and anise seed. Sandy, crumbly, and sugar-coated.