Dessert Recipes

Pineapple stuffed empanadas. A delicate pastry style dough with a filling of pineapple and apricot jam. Perfect for afternoon tea or healthy snacks for the kids or guests.

In this recipe, we use whole wheat pastry flour and all purpose flour, reduce the amount of the sugar, let the cookies appear much more healthy.

These phyllo purses look so lovely, filled with fresh strawberries and creamy ricotta cheese, drizzling some chocolate syrup and dust powdered sugar on top. These are crispy and chocolaty outside, juicy, fruity and smooth inside. And they look so pretty!

If you can't find key lime juice, use lime juice instead. The crust is buttery and flakey, the filling is creamy, lime-y and smooth, and the meringue topping is light and fluffy. Perfect balance of the flavor and the texture.

An easy way to make a silky and delicious pumpkin pie that will for sure please everyone around the dinner table at Thanksgiving.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Lovelight chiffon cake, a tender cake-flour sheet cake leavened with stiff-peaked meringue and brightened with lemon extract. The featherlight 1950s church-supper classic, baked in a 9x13 pan.

Pogen's gingersnaps deliver a thin, crisp Swedish-style cookie spiced with ginger, cinnamon, and cloves over a deep molasses base. Press into flat rounds and bake quick for snap-crisp edges.

Impossible caramel custard pie that forms its own crust as it bakes. Just blend milk, eggs, brown sugar, butter, and Bisquick, pour into a pie plate, and bake. No crust-making required.

Lemon Lassie cookies, a Christmas classic with cinnamon-molasses dough wrapped around a tangy lemon-coconut curd filling, then sliced into bars before baking.

Southern lemon fruitcake with pecans, raisins, candied pineapple, and maraschino cherries. Light, golden, and lemon-forward, the alternative to traditional dark fruitcake.

Mexican polvorones, crumbly cinnamon shortbread cookies coated in a chocolate-cinnamon sugar. Baked low and slow for a melt-in-your-mouth traditional Mexican cookie.

Rich and moist easy cake and it only takes minutes to prepare.

Silky no-bake cheesecake flavored with puréed apricots and set with gelatin in a chocolate crumb crust for an easy make-ahead dessert.

Authentic mincemeat from my Grandmother's recipe. Yields about 4 quarts/litres, enough to make about 4 mincemeat pies.

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.