Dessert Recipes

Fresh double berry pie features a glossy raspberry and blackberry filling kissed with liqueur, sealed under a charming heart-cut top crust dusted in cinnamon sugar.

Classic carrot cake loaf with grated carrots, cinnamon, chopped nuts, and cream cheese frosting. Baked in loaf pans for easy slicing, this moist oil-based cake is simple to make.

Caramel shortbread squares with a buttery crumble base and thick, chewy toffee layer made with condensed milk and corn syrup. Chills overnight and inverts for clean slicing.

Favourite Shamrock Chocolate Cream Cheese Pie recipe

Marbled chocolate cheesecake squares on a fudge cake crust, topped with glossy cherry pie filling. A semi-homemade shortcut that makes 48 rich, creamy bars from one box of fudge marble cake mix.

Fudge Cake with Chocolate Sour-Cream Icing recipe

Citrus angel pie features a baked meringue crust layered with lemon curd and whipped cream. The shell stays crisp at the edges while the cream and curd settle into a tangy, mousse-soft filling that chills until you're ready to serve.

A tasty and delicious treat that's easy to make and will probably be gone in a day if you don't make enough!

Homemade chocolate cannoli with beer-leavened fried shells filled with sweetened ricotta, chocolate chips, toasted walnuts, and orange and lime zest. An Italian pastry shop classic made from scratch.

Triple-layer chocolate-glazed cheesecake with a chocolate cookie crust, a dark chocolate layer, a brown sugar pecan layer, and a classic cream cheese layer, all topped with warm chocolate glaze. A show-stopping celebration dessert.

Flourless chocolate cream cake made with semi-sweet chocolate, pecans, and Irish cream liqueur, crowned with a pillowy Irish cream whipped cream topping.

Buttermilk pound cake with lemon and almond extracts, baked in a 10-inch tube pan or two loaf pans. Tender, fine-crumbed, classic Southern pound cake recipe.

Chocolate teacake loaf with cocoa, buttermilk, plumped currants, and chopped pecans. A not-too-sweet British-style cake baked in a loaf pan.

Classic Southern red velvet cake with cocoa-tinted buttermilk batter and traditional cooked-milk ermine frosting. The original layer cake before cream cheese frosting became standard.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.

Mama's rhubarb pie is a heirloom double-crust dessert with a tart, juicy filling thickened just enough by flour and a beaten egg. Old-fashioned, fuss-free, and ready for ice cream.