Dessert Recipes

Old-fashioned butterscotch pie made from brown sugar caramelized in butter with milk, eggs, and vanilla. Crowned with golden meringue topping.

Swedish apple cake with cinnamon, cloves, and chopped nuts, baked in a 9x13 pan with a brown sugar crumble topping. A dense, spiced fall cake loaded with fresh apples.

Better-Than-Sex cake: poke cake made from German chocolate cake mix soaked with sweetened condensed milk and caramel, topped with whipped cream and crushed candy bars.

Traditional Sicilian fig cookies stuffed with ground figs, dates, raisins, walnuts, and orange, then iced and topped with colored sugar. Makes 10 dozen for the holiday cookie tray.

These cookies have many names: Butterballs, Russian Teacakes, etc. In New Mexico, they are "Polvorones" which is Spanish for "Dust Balls".

Ohio angel cookies rolled in sugar before baking for a crackled, sparkly crust with a soft, chewy center. A snickerdoodle-style cookie with brown sugar depth and cream of tartar tang.

It takes some time to make this decadent cake, but whoever tastes it will tell you how delicious it is. They might think this is from some high-end bakery.

Buttery shortbread sticks with ground almonds baked into the dough and a crunchy almond-sugar topping. These elegant little cookies snap with a satisfying crumble and make 3 dozen in under an hour.

Old-fashioned vinegar chocolate cake with sour milk, melted chocolate, and a vinegar-baking soda fizz for lift. A heritage two-layer recipe with a tender, velvety crumb.

Rhubarb bars with an oatmeal crumble crust and topping sandwiching a sweet-tart rhubarb filling with orange zest. A spring dessert that puts seasonal rhubarb to good use.

Orange layer cake with a from-scratch orange curd filling and orange buttercream frosting. Light, citrusy layers made with whipped egg whites and fresh orange zest.

Praline pound cake with cream cheese, sour cream, praline liqueur, and chopped pecans baked in a Bundt pan. Finished with a boiled brown sugar-praline glaze that soaks into every ridge.

Italian rainbow cookies with almond paste, three colored layers, apricot jam filling, and chocolate coating. Overnight-pressed cookies that slice into beautiful tricolor squares.

Classic German apple kuchen with a tender lemon-scented shortbread crust, apple and golden raisin filling spiced with cinnamon, and a lattice top dusted with powdered sugar. A traditional homestyle dessert bar.

Russian tea cakes with a buttery shortbread base, a thumbprint of jam or chopped walnuts, and a snowfall of powdered sugar. Holiday cookie tin classic.

Light Welsh-style honey cakes scented with cinnamon and brown sugar, baked in muffin tins with folded egg whites for a tender, fluffy crumb. Dusted with sugar straight from the oven.