Dessert Recipes

A delicious recipe uses up some of your troublesome zucchinis and makes you take a second look at these summer produce.

Greek baklava with buttery cookie dough rolled around spiced nuts and phyllo, soaked in honey-lemon syrup for layers of crisp pastry and rich almond filling.

2007 Blueberry Bake-Off Child Winner, first place No. 1 Fernando Guerrero

Decadent layered brownies with raspberry cream cheese filling and white chocolate glaze. Elegant Chambord-spiked dessert that slices into beautiful wedges for special occasions.

Improvisation on a basic waffle recipe Only 2 min to cook and 10 minutes for a whole plate of waffles.

Enid's classic brownies made with melted unsweetened baking chocolate, butter, and six eggs baked in a sheet pan. Family-recipe square that yields 36 dense, fudgy bars.

No-cook strawberry freezer jam made with fresh crushed berries, pectin, and corn syrup. Tastes like summer straight from the jar with no canning equipment needed.

Grandma Cottington's pumpkin pie is a heritage Thanksgiving classic: flaky butter-and-lard double crust, custardy pumpkin filling with cream, molasses, cinnamon, and allspice. Yields 2 pies.

Fresh strawberry mousse with pureed strawberries, whipped cream, framboise, and a ribbon-stage egg base. A light, elegant French-style molded dessert.

Use up your stale croissant to make this delicious pudding!

Homemade peach ice cream with fresh chopped peaches folded into a microwave-thickened custard base of milk, half-and-half, sugar and egg. Smooth, scoopable and a Southern summer ritual.

A healthy and decadent pumpkin pie that tastes amazing with a fruit topping or cool whip.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

Fresh peach ice cream with ripe summer peaches blended into a cornstarch-thickened evaporated milk base. No eggs to temper, no custard to fuss with, just churn and freeze.

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Classic double-crust pie filled with fresh strawberries and tart rhubarb sweetened with sugar and thickened with quick-cooking tapioca. A perfect spring dessert.