Dessert Recipes

Mango-coconut pie layers a graham cracker and toasted coconut crust with a vanilla bean coconut custard, diced fresh mango, and whipped cream. A bright mango coulis poured over each slice doubles down on the fruit.

Baked Cheesecake made with Australian Illawarra Plum Sauce.

Soft drop cookies made with mashed cooked carrots and finished with a warm orange glaze. The vintage Depression-era cookie that still makes sense today.

Marbled chocolate cheesecake made with a lighter cottage cheese and cream cheese blend, swirled with cocoa, and served over a homemade chocolate sauce. Lower-fat cheesecake with full chocolate flavor.

Coca-Cola tube cake with pecan frosting bakes a chocolate cola batter studded with mini marshmallows, then gets topped with a warm cola pecan glaze. Southern church-supper classic.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

Creamy maple syrup pie with chopped walnuts in a silky custard filling. A Quebec-style tarte au sirop d’érable cooked in a double boiler for pure, unburnt maple flavor.

Carrot raisin cheesecake mashes carrot cake into a cream cheese filling on a graham crust, with shredded carrots, plump raisins, warm nutmeg and ginger, finished with an orange-spiked frosting.

Flourless chocolate almond torte with chopped dates, unsweetened chocolate, and whipped egg whites for a dense, rich cake. Topped with melted chocolate glaze and served with fresh cream.

Rich chocolate layer cake with cocoa, hot coffee, and a hint of almond extract. Colette's recipe bakes into two moist 9-inch layers that are begging for your favorite frosting.

Concord grape pie with 3 pounds of fresh grapes, skins and all, baked in a double crust with lemon zest. A fall harvest pie with intense grape flavor you can't get from a jar.

Two-tone sheet cake with a vanilla cream cheese batter and Hershey's chocolate syrup topping baked together for a marbled, fudgy finish using egg whites only.

A proper bistro-style bread and butter pudding with layers of buttered French bread, raisins, and citrus zest baked in a rich custard of cream, eggs, and dark rum. Golden, crusty on top, silky underneath.

Moist two-layer chocolate cake with a bright orange zest frosting. Boiling water in the batter creates an extra-tender crumb. Drizzle with orange liqueur for special occasions.

Cranberry orange bread folds whole tart cranberries and chopped nuts into a quick bread brightened with fresh orange juice and zest. A Christmas-classic loaf that gets better the day after baking.

Cats Tongues (Langues de Chat) are delicate French butter cookies piped into thin finger shapes with browned edges and a pale, crisp center. Made with just butter, powdered sugar, egg whites, and flour.