Dessert Recipes

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Simple Southern chess pie filled with chopped apples, butter, and cinnamon. Cream together five basic ingredients, fold in apples, then bake until set with a two-temperature method.

Moist and delicious cake is packed with fresh apples, nuts and butterscotch chips. Lots of yumminess and goodness.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Kris Kringle no-bake bars layer crisp rice cereal with peanut butter and corn syrup, topped with melted chocolate and butterscotch chips. Six ingredients, 30 minutes, no oven needed.

Tangy goat cheese replaces cream cheese in this elegant cheesecake with a honey-kissed graham cracker crust and silky sour cream topping. Bright with lemon zest and vanilla, it chills overnight for a make-ahead dessert that wows.

Bourbon-soaked raisin and pecan tube cake with a tender buttermilk crumb and warm nutmeg spice. A boozy Southern-style pound cake finished with a brown sugar drizzle.

Thin, crispy wafer cookies rolled into delicate tubes while warm, then dipped in melted chocolate and crunchy pecans. A show-stopping holiday cookie that bakes in just 6 minutes.

Soft pineapple cookies with crushed pineapple and chopped nuts or coconut in a tender, cake-like drop cookie. A tropical twist on the classic cookie jar favorite.

Sour cream rugelach rolled with cinnamon-sugar and chopped nuts. The tangy dough chills into a tender, flaky crescent that rolls easily without tearing.

Soft orange juice cookies with fresh OJ in the batter and a tangy orange-glazed top. A vintage church-supper drop cookie with bright citrus flavor in every bite.

This easy chocolate pudding well satisfies your chocolate craving without giving you too many calories. It's chocolaty, smooth and silky.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

A very tasty cake, everybody asked for the second slice.

A tasty cheesecake with famous Italian Toschi amarena cherries. The black amarena is a sweet fruit with a bitterish aftertaste. Fresh and summery, it is carefully stoned and sweetened and can be eaten all year round.

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.