Dessert Recipes

Lemon butter biscotti: buttery lemon-zest dough rounds layered with microwave vanilla pastry cream in cupcake pans, then baked into individual lemon cream pastries.

Vegan lemon tofu cheesecake with a Grape-Nuts-and-maple crust and a bright, creamy silken tofu filling. Dairy-free cheesecake that slices clean and skips the cream cheese entirely.

Lilly cookies: three-ingredient cream cheese pastry folded around a dab of jam into a lily-shaped cone. A delicate, flaky cookie with limitless filling options.

Poke cake loaf soaked with milk and layered with crushed pineapple, whipped topping, and coconut. A tropical twist on the classic poke cake using a yellow cake mix base.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Maria's Ischli cookies are Austrian sandwich cookies with ground hazelnuts or almonds, filled with raspberry jam and topped with chocolate icing. A classic European holiday cookie.

Chocolate nut upside-down Bundt cake with a buttery brown sugar walnut crown. Inverts onto a plate showing off a glossy caramel-pecan top layer.

Buttery melt-in-your-mouth cookies made with cornstarch for an ultra-tender crumb, scented with almond and vanilla, then dusted in powdered sugar.

Sourdough gingerbread made with active starter, molasses, ginger, and cinnamon. The tangy starter adds depth to this warm, spiced Alaskan-style cake.

Mexican flag cookies bake a coconut-extract sheet cookie cut into 3x4 rectangles, then decorate with green, white, and red icing stripes plus a chocolate eagle. Cinco de Mayo party favorite.

Praline macaroons from Mississippi: chewy meringue cookies built on whipped egg whites, brown sugar, and toasted pecans, each one crowned with a whole pecan half. Crisp shell, soft center, pure Southern bakery counter.

Mocha toffee crescents are buttery espresso-laced shortbread cookies studded with toffee chips, shaped into crescents and dipped in dark chocolate. Cookie tin showstoppers.

Mom's lemon sponge pie separates as it bakes into a tangy lemon custard layer below and a fluffy cake-like sponge on top. A heritage two-layer pie made with one filling.

Mom's pineapple nut loaf with crushed pineapple, golden raisins, and chopped nuts in a simple quick bread batter. A moist, fruity loaf where the pineapple juice activates the baking soda for a tender crumb.

Mom's pumpkin cookies loaded with chocolate chips, chopped maraschino cherries, and cinnamon. Soft, cakey drop cookies with 3 cups of pumpkin for a moist fall treat.