Dessert Recipes

I love blueberries and this recipe has great taste. I make this a lot because you can use fresh or frozen blueberries, which I always have in the freezer.The tasty lemon sauce is the perfect topping for this tender cake. If you use frozen berries do not thaw before adding them to the batter.

Fiadone is a traditional Corsican ricotta cheesecake with bright lemon zest and airy whipped egg whites. Lighter than New York cheesecake, this French island classic bakes to a deep golden crust.

Enjoy this creamy, rich and decadent cheesecake that's made with cream cheese and mascarpone.

Try something new for dinner with this side dish made with corn flour, kataifi and a pinch of cinnamon.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Classic pumpkin pie with a silky brown-sugar custard, warm pumpkin pie spice, and a two-temperature bake that sets it without cracking. Topped with amaretto whipped cream. The Thanksgiving standard, made easy.

Granny's boiled fruit cake: an old-fashioned eggless, butterless loaf made by simmering raisins with sugar and shortening, then folding into spiced flour. Plump, moist and Christmas-ready.

"A delicious 3 layer cake that makes a lovely presentation at the table."

Placentia Women's Round Table friend, Brenda, shared this recipe using sour cherries. Can't wait to try it!!

Fudgy brownies made with unsweetened German chocolate and real butter, delivering intense cocoa flavor and a dense, moist crumb that stays fresh for days.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.

This granola is filling and loaded with energy filling ingredients. Great with tons of blueberry's and vanilla yogurt as pictured.

Peach schnapps bundt cake spiked with peach schnapps and orange juice, baked in a vanilla cake mix base and brushed warm with a peach preserves and schnapps glaze.

Original red velvet cake with old-school ermine frosting: tender buttermilk crumb tinted deep red, finished with the cooked-flour boiled milk icing that came before cream cheese took over.

Chocolate mint sticks: a three-layer holiday bar with a fudgy brownie base, a bright green peppermint buttercream middle, and a glossy chocolate glaze on top. A Christmas-cookie classic.

Loaded carrot cake with coconut, crushed pineapple, raisins, and nuts in a cinnamon-nutmeg batter. A dense, moist cake topped with cream cheese frosting.