Dessert Recipes

Apple-nut cinnamon streusel cake is a sour cream coffee cake folded with chopped apples and toasted sunflower seeds, finished with a cinnamon brown sugar streusel topping. Brunch and breakfast worthy.

Apple praline pie layers Granny Smith apples with a spiced corn syrup filling and a brown sugar-pecan praline topping. A double-crust Southern dessert with cutout vents.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Soft applesauce spice drop cookies with cold coffee, cinnamon, nutmeg, cloves, raisins, and nuts. One batch makes 7 dozen with just a 7-minute bake time - a holiday baking staple.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Apricot brandy cake layers a tender, spice-kissed crumb with sticky apricot preserves and brandy buttercream frosting. The secret? Apricot baby food keeps the cake moist and fruit-forward with zero fuss.

No-bake cheesecake with apricot purée spiked with brandy and apricot liqueur, set with gelatin and folded with whipped cream in a pecan crust.

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Traditional yeast-raised kolachy with a homemade apricot or prune puree filling. The lemon-scented dough rises light and pillowy around a sweet cinnamon-spiced center.

Easy bundt cake made with cake mix, apricot nectar, and fluffy egg whites, soaked with a warm buttermilk glaze for tender sweetness.

Silky apricot whip made with overnight-soaked dried apricots, honey, and low-fat yogurt. Four ingredients, a blender, and just 54 calories per serving.

Microwave baked apples stuffed with dried apricot, walnuts, brown sugar, and butter, cooked in orange juice. Ready in under 15 minutes with a rich, fruity filling worth trying.

Cocoa and coconut truffles spiked with amaretto and honey, baked then rolled into bite-sized balls dusted with powdered sugar. Dangerously easy to make, impossible to stop eating.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Baked bananas in a buttery caramel syrup scattered with raisins and pecans. A simple, old-fashioned dessert ready in 45 minutes, served warm with whipped cream.

Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.