Dessert Recipes

Twice-baked Jewish biscotti loaded with crunchy almonds, mixed dried fruit, and a cinnamon-sugar crust. Crisp edges meet tender centers in this traditional cookie perfect for dunking in coffee or tea.

Spiced refrigerator cookies with sour cream, sliced almonds, cloves, and nutmeg. Make-ahead dough keeps for 2 weeks refrigerated or freezes for months.

Half-whole-wheat apple nut cookies with diced fresh apples, walnuts, raisins, and warm spices. Cake-like, soft-textured drop cookies that taste like apple pie filling baked into a cookie. Makes 48.

Amaretto cheesecake delite blends silken tofu and reduced-fat cream cheese into a lighter cheesecake spiked with amaretto and vanilla. Topped with caramelized almonds on a chocolate cookie crust.

Shareable apple oatmeal cookie pizza topped with melted chocolate, pecans, and vanilla glaze for a fun party dessert that feeds a crowd on one pan.

Light-as-air vintage pie with sweetened applesauce folded into stiffly beaten egg whites, baked until the filling puffs golden and sets into soft clouds.

Oil-based apple nut cake loaded with chopped walnuts and fresh apples. A one-bowl recipe with just enough sweetness and a tender, moist crumb that stays fresh for days.

Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.

Flaky pastry bars filled with thin-sliced MacIntosh apples, raisins, and sugar, topped with lattice strips. Sour cream dough creates tender layers. Dust with powdered sugar while warm for elegant finish.

Applesauce fudgy brownies use applesauce, egg whites, and a splash of Kahlua to slash the fat without losing the dense chew. Cocoa-forward, peanut butter accent, no oil.

Apricot almond bars with a buttery shortbread crust, spiced almond meringue topping, apricot glaze, and chocolate drizzle. Four layers of European-style pastry in every square.

Apricot drop cookies fold chopped dried apricots into a quick brown-sugar batter brightened with orange juice and zest. Soft, chewy drops with bursts of fruit in every bite.

Baked apples ready fast: Granny Smith apples cored and stuffed with brown sugar and butter, dusted with cinnamon, and baked until the sugar caramelizes into a buttery syrup. A 4-ingredient fall dessert.

Two-ingredient coconut pie crust made with shredded coconut and butter, baked golden and crisp. A no-flour, no-rolling crust for pudding pies or ice cream.

Banana Cake Aloha Oe is a vintage Hawaiian-style layer cake with a soft, banana-rich crumb finished with real banana frosting. Tender cake flour layers, mashed banana in every bite.

Banana caramel pie with a brown sugar custard cooked on the stovetop, sliced ripe bananas, and a whipped cream or meringue topping. A retro butterscotch-banana pie that beats anything from a box.