Dessert/7 recipes

Frozen lemon pie with a snappy ginger crumb crust, filled with sweetened cream, fresh lemon juice, and zest, then frozen until scoopable. No-bake, no eggs, no custard cooking.

Cappuccino pound cake with cocoa, instant coffee, Kahlua, creme de cacao, and warm spices, topped with a coffee Kahlua cream glaze. A rich, boozy chocolate-coffee cake.

Banana Cream Cake with Strawberry Cream Filling recipe

Unique fresh apple flavor - no cooking of filling. Just put grated apples sugar and spice into a pie shell, and top it off with whipped cream. One of the easiest apple pies you every heard of! This recipe was a $5,000 winner in the Junior Pillsbury bake off in the Third Grand National baking contest, December 1951

Sylvia's Apple Pie features a no-fuss oil-based crust pressed right into the pan, piled high with cinnamon-sugar apples and dotted with butter. No rolling pin needed for this old-fashioned classic.

Two-layer carrot cake bursting with orange marmalade, toasted walnuts, and grated carrots, finished with a citrus cream cheese frosting and a stunning lattice top.

Raspberry souffle: a Chambord-spiked raspberry puree folded into stiff-peak egg whites, baked in a water bath until towering and puffed. Light, no-yolk, dramatic French dessert.

Chocolate chiffon pots made with skim milk, cocoa, and gelatin blended with ice cubes for instant mousse. Low-fat chocolate dessert ready in 30 minutes.

Bette's coconut cake is a buttermilk tube cake soaked in hot coconut syrup for a moist, sticky-sweet finish. Loaded with flaked coconut and chopped nuts in every slice.

Chocolate snowball cookies rolled in powdered sugar for a craggy, snow-dusted finish. Brown sugar and unsweetened chocolate give these holiday cookies a deep cocoa flavor that's not too sweet.

Low-fat lemon meringue pie with a graham cracker crust, fluffy lemon filling sweetened with sugar substitute, and a lightly broiled meringue top. A diabetic-friendly take on the classic.

A buttery base complements the crunchy almond and lemon topping in these feather-light bars.

Devil's food cake: a deep, dark, three-layer chocolate cake built on melted chocolate and sour milk for that signature reddish-brown crumb. The classic American showstopper that puts boxed mixes to shame.

Quince and cranberry compote slow-cooked with cloves, allspice, cinnamon, and orange zest. The quince turns deep pink after two hours and gets balanced with balsamic vinegar.

Elegant almond paste cookies piped into logs, baked until golden, then dipped in chocolate and chopped almonds. Bakery-style treats perfect for gift-giving.

Mimosa ice cream crepes drizzled with buttered honey: delicate custard ice cream infused with mimosa blossoms, folded into crisped crepes. A foraged spring dessert.