Dessert Recipes

Almond crescent cookies with toasted ground almonds and a tender shortbread base, finished with a chocolate drizzle or powdered sugar dusting. A Christmas cookie tin classic that holds for a week or more.

Pennsylvania Dutch almond cake with lemon extract, sliced almonds, and sugar topping. Thin batter bakes into light cake that slices best when cooled in the pan.

Classic cinnamon-sugar snickerdoodles with tangy cream of tartar. Soft, chewy centers with crackled sugary tops that everyone loves.

Always Loved sour cream apple pie layers tart apples under a buttery crumble and a finishing blanket of sour cream. No egg custard, just clean apple flavor tangled with cinnamon and cream.

Chocolate chip oatmeal cookies pack 2 1/2 cups of rolled oats with semi-sweet chocolate chips and optional nuts into a chewy or crisp drop cookie. Choose the bake time to nail your texture.

Peanut butter brownies with crunchy peanut butter and a marbled chocolate chip top. Soft, chewy bars baked in a 13x9 pan, makes 24.

Sour cream lemon pie on a buttery graham cracker crust, topped with fresh whipped cream and lemon twists. The graham base toasts to a honey-sweet crunch under a creamy, tangy lemon filling.

Ultra-moist bundt cake loaded with fresh apples, cinnamon, and crunchy nuts. No mixer required for this simple oil-based batter that bakes up tender every time in angel food or small loaf pans.

Apple cheesecake: a shortbread crust layered with a single-egg cream cheese filling and a thick top of sweetened diced apples and nuts. Sets overnight in a springform pan.

Apple nut cake built on applesauce and olive oil with overlapping apple slices and a toasted cinnamon-sugar nut topping. A dairy-free, butter-free autumn cake that bakes into something moist, rustic and crowd-ready.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Apple raisin meringue pie with a soft cooked apple-raisin custard filling and fluffy lemon-scented meringue topping. Old-fashioned alternative to classic apple pie.

Apple squares fold chopped fresh apples, walnuts, and raisins into a cinnamon-spiced one-bowl batter mixed by hand and baked into a 13x9 sheet. No mixer, no fuss.

Apricots in brandy, an 1831 American recipe: fresh apricots blanched in light syrup, bottled, and covered with equal parts syrup and French brandy. A heritage spirit-preserved fruit.

Applesauce oatmeal raisin cookies use applesauce in place of half the fat for a chewier, lower-fat cookie. A soft-baked oatmeal raisin with brown sugar warmth and plump fruit.

Filled cookies sandwich a sweet raisin filling between two rounds of tender vanilla shortbread, sealed with fork tines and baked golden. Old-fashioned American lunchbox classic, like a homemade fig newton.