Dessert recipes

Orange-butterscotch cheesecake on an oat-and-brown-sugar crust, scented with orange zest and crowned with homemade butterscotch sauce. Bright citrus and deep caramel in one dramatic dessert.

Three-ingredient dump cake with any canned or fresh fruit, dry cake mix, and butter for an effortless cobbler-style dessert that bakes into golden magic.

Apple Cinnamon Tart has a no-butter oat crust pressed with apple juice, topped with fresh apple slices and a honey-sweetened yogurt gelatin filling. A light dessert at under 185 calories.

Elegant individual tiramisu parfaits layered in stemmed glasses with mascarpone Italian meringue, coffee-soaked crumbs, dark rum, and bittersweet chocolate triangles.

This buttery, tangy and fruity plum tart is so delicious, the almond crumble adds the extra crunchiness.

Showstopping frozen dessert layered with scoops of ice cream, rainbow sherbet, whipped cream, and sugar wafer crumbs in an angel food pan. No baking needed.

Moist and delicious chocolate cake is so easy to make, great when you have company to come over.

Raspberries and rhubarb in one tart means that one of the fruits must be frozen if locally produced products are to be used. This dish works well with either fresh or frozen berries or rhubarb. The reds and pinks are beautiful together and the flavours blend wonderfully.

Buttermilk coffee cake with almond extract, swirled with a cinnamon-sugar-nut filling and baked in a tube pan. Tender crumb, crunchy topping, serves 16.

Mint Moments are melt-in-your-mouth butter cookies with cornstarch for tenderness, rolled in crushed peppermint candy and powdered sugar while still warm.

Eggnog Filled Cake with Chocolate Frosting recipe

Brown sugar pound cake with a deep caramel note and a toasted-pecan frosting that drips down the sides. A dense, buttery tube cake from TV weatherman Willard Scott's kitchen.

This is a delicious apple pie, the brown sugar crumb topping is really good.

Chewy butterscotch blondies loaded with Heath toffee brickle bits and a whisper of almond extract. Buttery, brown-sugary, and dangerously easy to eat straight from the pan.

James Beard's hands-on masterclass in a three-layer cake: beating butter by hand, folding egg whites like a soufflé, and mastering classic technique for a fluffy golden crumb with citrus filling.

The perfect decadent cake for you take to your next family gathering. No one will be able to resist it!