Dessert Recipes

A rich and delicious treat! The quick and easy filling is made in the microwave.

Jello rainbow cake made with white cake mix soaked in two different Jello flavors and frosted with Cool Whip. A colorful, light, and fruity poke cake that chills in the fridge.

This simple recipe downsizes the cheesecake but enlarges your love for the decadent treat.

Mary Wilhelm of Sparta sent her signature cookie, which she said she has prepared for the Food Network, Warrens Cranfest and Taste of Home magazine. Two classic flavor pairings - brown sugar and cashews, and orange and cranberry - come together.

Like the recipe's name, this is a very moist, fluffy and delicious lemon cake, always a winner.

Gooseberry pie with a tapioca-thickened filling and a hint of orange zest. Baked in a double crust that starts hot for a flaky bottom and finishes at a moderate temperature.

Pumpkin bread pudding with cinnamon, nutmeg, and dark raisins, baked into a custardy fall dessert. Finished with a warm bourbon sauce poured over the top.

Had this cake in a recent pot-lock, and it was so good. The cake was so moist, and the chili powder worked like a charm with chocolate. I'm glad that I got the recipe, now I can make this delicious cake whenever I feel like to.

Lemon queen cake is a four-layer white cake with lemon curd filling, lemon-butter frosting, and lemon-tossed coconut pressed into the sides. A stunning Southern celebration cake.

Old-fashioned persimmon cake made with ripe persimmon pulp, shortening, eggs, and a simple flour-and-leavening base. A vintage autumn bake from the Hoosier and Appalachian traditions.

Moist and delicious cake is packed with fresh apples, nuts and butterscotch chips. Lots of yumminess and goodness.

Cowboy cookies (hundred cookies) loaded with crisp rice cereal, oats, coconut, and nuts in a chewy brown sugar dough. The classic everything-cookie that bakes 100 to a batch for cookie tin gifting.

Simple Southern chess pie filled with chopped apples, butter, and cinnamon. Cream together five basic ingredients, fold in apples, then bake until set with a two-temperature method.

Crunchy Italian-style biscotti made with coarse yellow cornmeal, toasted almonds, anise liqueur, and aniseed. Twice-baked for that signature snap, built for dunking in espresso or Vin Santo.

Italian cream cake stacks three buttermilk-tender layers loaded with toasted pecans and shredded coconut, then crowns it all with cream cheese frosting. A Southern bakery showpiece.

Pecan tassies with cream cheese pastry shells filled with brown sugar, pecans, and egg. Bite-size pecan pies baked in mini muffin tins until golden and set.