Dessert Recipes

Hot apple pandowdy is an early-American upside-down apple dessert: cinnamon-sugar apples baked under a soft butter cake batter, then inverted and served warm with whipped cream.

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Almost instant chocolate mousse from a Jewish Holiday cookbook.

Jam tarts press tender cream cheese pastry around dollops of fruit jam for bite-size, flaky tea-time pastries with golden browned edges. A 7-ingredient throwback for the cookie tin.

Old-fashioned Canadian jam jam cookies: oatmeal and brown sugar rounds sandwiched around a homemade date filling. A prairie-farmhouse classic with a soft, chewy bite.

Käsetorte is the German cheesecake with a buttery shortcrust pressed into a springform and topped with cream cheese filling thickened by vanilla pudding mix. Lighter and softer than New York-style, with old-world Bavarian charm.

Key lime dessert cups, a no-bake mousse-style chilled dessert with cream cheese, sweetened condensed milk, lime juice, and whipped topping. Tangy-sweet single-serve treats ready in minutes.

Kos lemon pie, a Greek almond and honey tart in a lemon shortcrust pastry, soaked in lemon syrup and dusted with powdered sugar. An elegant Mediterranean dessert with bright citrus flavor.

Layered apple cake with cinnamon-sugar apple slices tucked between three tiers of orange juice-brightened batter. A dramatic tube pan cake that reveals a stripe of fruit in every slice.

Layered banana pudding made from scratch with brown sugar custard, whipped cream, sliced bananas, and optional walnuts. Rich, creamy, and no box mix needed.

Le Bisse are traditional S-shaped butter cookies with lemon zest, made from a simple egg-butter-flour dough. Crisp and golden, these French-style cookies have an elegant shape and delicate crumb.

Lemon cake pie bakes into two layers from a single batter: a creamy lemon custard on the bottom and a light sponge cake on top. Fresh lemon juice and zest give it bright citrus flavor.

Lemon rose geranium angel cake: a classic cloud-light angel food cake perfumed from below by fresh lemon rose geranium leaves lining the pan. Delicately floral, snow-white, and finished with fresh berries and edible flowers.

Classic Linzer squares and thumbprint cookies with toasted hazelnut dough, cinnamon and raspberry jam filling. Austrian-style Christmas cookie baking from one batch of dough.

Macadamia pie swaps pecans for buttery Hawaiian macadamia nuts in a classic corn syrup and brown sugar custard. Crisp salted nuts on top, gooey caramel below in a single-crust shell.

Macadamia rum mousse pie folds dark rum, gelatin-set zabaglione, and toasted macadamia nuts into airy whipped cream over a buttery cinnamon-macadamia crumb crust. A dinner-party showpiece.