Dessert Recipes

This easy to make strawberry pie tastes so good, you don't have to bake if you use a store-bought pie crust. A great recipe to use up your strawberries.

Instead of the raisins, this Apple Strudel uses dried cranberries instead. It's also lighter, crispier and easier to make by using phyllo pastry instead of typical thick pastry.

A decadent coffee cream cake will for sure make everyone wow when they put the first piece into the mouth.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

These bite-sized treats are an irresitablet combination of sweet and savory, featuring a rich and aromatic mincemeat filling encased in a buttery, flaky crust. With their charming size and delightful taste, these tarts are sure to be a hit at your next gathering or as a festive dessert for your family.

Classic Kentucky pecan pie with dark brown sugar, corn syrup, butter, and a heap of pecans on top. The Dear Abby reader-favorite recipe from the back of newspapers nationwide.

This sugar free blueberry pie is bursting with 4 cups of juicy berries, warm cinnamon and nutmeg, and a bright squeeze of lemon. Thickened with quick-cooking tapioca for a bubbling, glossy filling that's diabetic friendly and absolutely crave-worthy.

Classic Karo pecan pie made with light corn syrup, sugar, and a heaping cup and a half of toasted pecan halves. The original Thanksgiving and Christmas pie recipe, stir it all in one bowl and bake.

Easy to make rich and delicious chocolate cake spiked with bourbon.

A moist cake, that has the kumquat hint. it wasn't sour, but if you want that taste, then add more kumquat. :)

I love Creme Brulee but with the high fat have been working on a no-guilt low fat version of this French delight. It had to be creamy with the subtle flavors I remember from when I was in Cannes France. Last weekend my father came to visit and here it is, low-fat no guilt Creme Brulee using Canadian maple syrup and a Madagascar vanilla bean. Guaranteed to knock the socks of any guest and you can feel the guilty feeling they have once they taste it. Then they're so relived when you tell them the ingredients. Truly no guilt.

Enjoy this deliciously moist rhubarb cake without feeling guilty at all, and the best of all is that this cake is packed with goodness!

Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recipe, this cake was among the top 19 recipes chosen (out of 270) as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake." She found this cake suited to 3 - 8 inch layers.

Pumpkin, kahlua and cheesecake, yes, you will find them all in this cheesecake. It's creamy, silky, has that nice coffee flavor from kahlua; and also super pumpkin-y. A decadent dessert that impresses everyone.

A delightful, tangy rhubarb cake with a moist buttermilk crumb and a sweet, crunchy cinnamon-brown sugar topping. Passed down from a beloved aunt, this recipe is perfect for spring or anytime you crave a comforting dessert. Use fresh or frozen rhubarb for year-round enjoyment.

Just like little fruitcakes! I soaked my fruit in the bourbon overnight. Easy recipe to put together and great way to use extra fruit from making my fruitcakes.