Dessert Recipes

Chocolate and caramel give this thumbprint cookie from Kathy T. Preston of Milwaukee a different twist.

Only four ingredient make this vegan eggless lemon tart pudding.

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.

Double-crust pie layered with sliced apples and tart sour cherries, spiced with cinnamon and nutmeg, and dotted with butter. The best of two classic pies in one.

Blueberry crunch cake bakes a buttermilk cornmeal cake under a crown of fresh blueberries with a cinnamon-sugar crackle on top. Lighter than coffee cake, sweeter than cornbread. The Southern morning cake that disappears fast.

Terry's turtle cake layers chocolate cake with melted caramel, chocolate chips, and pecans, then tops with more batter for a gooey caramel center. A church potluck classic on a doctored cake mix base.

Hungarian poppy seed cookies sweetened with maple syrup and flavored with lemon extract and nutmeg. Butter-rich drop cookies with a subtle crunch from milk-soaked poppy seeds.

Blueberry upside-down cake with a glossy brown sugar topping and tender white cake base. Inverted to reveal jammy purple-stained fruit on top.

Get into the holiday spirit with this decorative cookie that is sure to have the kids hungry for more.

Texas pecan pie with light brown sugar, corn syrup, and whole pecan halves on top. A classic Lone Star recipe with a gooey, caramel-like filling and crunchy nut crown.

Peanut butter chocolate bars built on a buttery cornmeal-almond shortbread base, spread with creamy peanut butter and finished with a chocolate drizzle. Three-layer crunch in every bite.

Crunchy chocolate almond biscotti with cocoa powder, toasted whole almonds, and chocolate chips. Double-baked Italian cookies built for dunking in coffee or espresso.

Chocolate roll-out cookies with cocoa in the dough and a tinted decorator's frosting. Cut into holiday shapes and decorate for Christmas cookie trays and gift boxes.

Butterscotch grahams with brown sugar, butter, and pecans baked on graham crackers until bubbly and caramelized. A 4-ingredient, no-fuss cookie ready in under 20 minutes.

Buttery, sweet, sour, fruity, and nutty, you can find all these yumminess in this apple tea cake. Feel free to use other fruits to replace apples.

Easy devil's food cake made extra moist with sour cream, topped with coconut, chocolate chips, sugar, and cinnamon before baking. One pan, one hour, zero fuss.