Dessert/4 recipes

Mock apple pie made with soda crackers instead of real apples, using cream of tartar, cinnamon, and nutmeg to mimic apple flavor. A Depression-era classic that fools almost everyone.

An elegant no-bake amaretto cheesecake on a baked hazelnut macaroon crust. A light, gelatin-set cream cheese filling spiked with almond liqueur over a nutty, chewy-crisp base.

No-bake strawberry-shaped cookies made with dates, coconut, Rice Krispies, and nuts cooked in a skillet then rolled in red sugar. A fun, creative treat.

Buttery cake squares filled with cherry pie filling that bake up golden and tender. Each square gets a ruby-red cherry center and a dusting of powdered sugar for simple elegance.

Mazevozky Prianiki (Russian Rye Honey Cookie) recipe

Sweet avocado mousse blends ripe avocado with lemon yogurt and coconut rum, then folds in whipped egg whites for a pale green, silky chilled dessert topped with chopped pistachios.

Khvorost are crispy Russian fried dough twists dusted in cinnamon sugar, made with a vodka-laced dough for extra crunch. Served with apricot sauce for dipping.

A sweet and spicy jelly that tastes wonderful on toast, in sandwiches or on your famous meat loaf!

Love butterscotch, love pecans, and love the combination of these two together. That's why these squares have been my go-to treats. How can anyone say no to these delicious squares?! I do sometimes use half chocolate chips.

A traditional British Easter fruitcake with a hidden almond paste layer, golden raisins, currants, and candied cherries. Topped with 11 marzipan balls for the Apostles.

Honey ginger snap cookies with cinnamon and cloves, rolled into balls and baked until crackled. Chewy centers with crisp, crinkled edges from the honey.

German apple pie with a single flaky crust, layered cinnamon-spiced apples, and heavy cream poured over the top that bakes into a soft custard around the fruit. No top crust, just creamy, spiced apples.

Classic Waldorf red velvet cake with signature cooked flour frosting. Vibrant crimson layers with subtle cocoa flavor topped with fluffy, not-too-sweet buttercream.

Fresh strawberry pie with whole berries standing upright in a glossy cornstarch glaze inside a baked pie shell. Topped with whipped cream for a stunning summer dessert.

Rhubarb and fig preserves made by macerating rhubarb in sugar overnight, then boiling with chopped figs, lemon juice, and lemon rind until thick and clear. A sweet-tart spread for toast.

Cream butter with orange zest and sugar, fold in eggs and flour, then bake into a tender pound cake glazed with apricot jam and candied orange peel.