Dessert/4 recipes

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

From the McCall's recipe card collection, Our Rich Heritage card #5A

Classic New York cheesecake with a graham cracker crust, silky cream cheese and sour cream filling, and a no-crack hot-then-low oven method for a perfectly smooth top.

If you want something cool for dessert, try this decadent and delicious ice cream pie that tastes amazing down to the last crumb.

Warm pineapple mousse baked in souffle dishes with a hidden layer of shredded coconut, finished under the broiler with caramelized powdered sugar. An elegant tropical dessert.

Old-fashioned chocolate cream pie with a stovetop cocoa custard filling and a crown of toasted meringue. Pure pantry-staple comfort, no boxed pudding or chocolate bars required.

An easy recipe that creates scrumptious cookies just in time for Christmas.

A rich, moist chocolate cake layered with a refreshing mint frosting and a smooth chocolate ganache topping. Perfect for mint-chocolate lovers!

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.

Lighter chocolate banana fudge cake made with whole wheat flour, mashed bananas, and egg whites instead of butter and yolks. Topped with a glossy cocoa glaze and chopped walnuts. Rich without the heaviness.

Red and white peppermint cake made with white cake mix and crushed candy canes, topped with vanilla frosting and more peppermint. A festive holiday cake with cool minty crunch.

Cherry chocolate chip cookies with chopped maraschino cherries, semi-sweet chips, and almond extract in a chewy brown sugar dough. Bake 8 minutes for chewy, 13 for crisp.

Pineapple upside-down cupcakes with a brown sugar-cinnamon topping, crushed pineapple, and maraschino cherry centers. Light cake flour batter with whipped egg whites for extra lift.

Homemade fig newton bars with fresh fig filling inside a cinnamon-laced brown sugar dough, folded like a letter and baked golden. Better than store-bought.

Fish Market apple pie layers tender McIntosh apples in a creamy sour cream custard, all baked in a cinnamon-spiced crust under a buttery cinnamon-walnut streusel. A custardy twist on classic apple pie.

Fat-free carrot cake made with yogurt, egg substitute, and wheat germ instead of oil and eggs. Topped with a light cream cheese frosting spiked with almond extract and lemon.