Dessert Recipes

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

Homemade dandelion jelly made from foraged dandelion petals boiled into a golden liquid, then set with pectin and lemon juice. Tastes like honey with a floral twist.

Buffalo chip cookies are giant oat-and-cornflake cookies customized with raisins, peanuts, coconut, butterscotch, or chocolate chips. Yields 60 jumbo bake-sale cookies.

Apple cake with caramel sauce loaded with cinnamon, pecans, and fresh apples. A simple one-bowl batter topped with buttery brown sugar caramel poured on hot from the oven.

Pennsylvania Peaches'N Cream-Cheese Crustle recipe

Rum cream pie with a cooked egg yolk custard, dark rum, whipped cream, and gelatin in a blind-baked pastry shell. Chilled until set and garnished with bittersweet chocolate curls.

Black velvet cake is a dark, rich tube cake built on devil's food mix and instant chocolate pudding. Studded with chocolate chips and toasted slivered almonds for crunch in every slice.

Snickers bar brownie cake with a German chocolate cake mix crust, melted candy center, and crumbly chocolate streusel top. Four-ingredient dump cake magic.

No-bake frozen peppermint cheesecake with a chocolate wafer crust, cream cheese filling, crushed candy canes, and whipped cream. A pink holiday showstopper.

Almond float with mandarin oranges: a delicate Chinese-restaurant dessert of agar-agar almond jelly squares served in cool mandarin orange syrup. Light, dairy-flexible, and refreshing.

Pineapple bread pudding made entirely in the microwave with crushed pineapple, buttery custard, and stale bread cubes. Warm, tropical, and no oven required.

Ergolavi Greek almond cookies made with just four ingredients: ground almonds, sugar, egg whites, and vanilla. Naturally gluten-free finger-shaped cookies with a chewy, marzipan-like texture.

Classic German Bavarian vanilla cream (Bayerische Creme) with egg custard, vanilla ice cream, and whipped cream set in a mold. A rich, silky no-bake dessert garnished with fresh fruit.

Italian anise biscotti: twice-baked Italian almond cookies flavored with pharmacy-grade anise oil and toasted whole almonds. Crisp, dunkable, perfect with espresso.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.