Dessert/7 recipes

Frozen peach mousse with fresh peaches, whipped cream, and almond extract. A silky, no-churn frozen dessert with just four ingredients and no ice cream maker needed.

Crisp holiday meringue shells filled with tangy lime sherbet and topped with cranberry sauce. A stunning festive dessert with only six ingredients.

Maple cinnamon compound butter with vanilla and a touch of salt. A no-cook spread for pancakes, waffles, biscuits, and warm toast.

Poached mangoes in brown sugar and cinnamon syrup served over vanilla ice cream. A warm tropical fruit dessert that comes together in 30 minutes.

Honey mustard balsamic vinaigrette with Dijon, garlic, and a kick of hot sauce. A sweet-tangy, emulsified salad dressing that takes 5 minutes and beats anything store-bought.

Homemade kiwi fruit jellies made with fresh kiwi puree, lemon juice, and pectin, then cut into shapes and rolled in sugar. A bright, tangy candy that looks as good as it tastes.

Pineapple upside down gingerbread cake with molasses, cinnamon, and ground ginger baked over caramelized brown sugar and pineapple rings. A spiced twist on the classic retro dessert.

Crispy deep-fried cardamom pastries with rum, butter, and a powdered sugar coating. Pale, delicate, and fragrant with freshly pounded cardamom seeds.

Rhubarb dream bars with a buttery shortbread crust and a sweet, custard-like rhubarb topping baked until golden. A simple spring dessert that highlights tart, fresh rhubarb.

Sweet fried bananas soaked in rum, lemon juice, and orange zest, dipped in a light egg white batter, and fried until golden. A Caribbean-inspired dessert served hot with sugar.

Upside-down apple gingerbread with sliced apples in brown sugar on the bottom, topped with a spiced molasses cake made with hot tea. A warm fall dessert inverted onto a plate.

Rhubarb raspberry platz, a Mennonite fruit dessert with a shortcake base, tart fruit filling, and buttery streusel topping. Three layers baked golden in one pan.

Rhubarb-apple crisp with fresh rhubarb and apple pie filling under a buttery cinnamon crumble topping. A tart-sweet baked fruit dessert, best served warm.

Genoise mousseline is a classic French sponge cake made with whole eggs, extra yolks, and no butter, warmed over a bain-marie and whipped to airy volume for a tender crumb.

Spiced rhubarb preserve with cinnamon, allspice, and apple cider vinegar simmered into a thick, tangy spread. A versatile condiment for ham glaze or biscuit topping.

Orange date muffins made with a whole blended orange, orange juice, and chopped dates for natural sweetness. An intensely citrusy muffin with real orange pulp in every bite.