Dessert/7 recipes

French cream pie is a vintage sour cream and raisin filling spiced with cinnamon, cooked custard-style in a double boiler, then chilled in a baked shell and crowned with billowy whipped cream.

Blue goo pie is a no-bake cream cheese and whipped topping pie with sliced bananas and blueberry pie filling. Makes 2 pies in 15 minutes with zero oven time. A crowd-pleasing potluck legend.

A multi-layered chocolate showstopper: fudgy brownie, chocolate ganache, cocoa meringue, mocha mousse, and rum sauce all in one jaw-dropping dessert.

Light and crisp egg-whipped anise biscotti made with cornstarch for extra snap. Nut-free, piped from a pastry bag, and twice-baked golden. The ideal dunking cookie for coffee or tea.

Chocolate angel pie with a crisp meringue shell filled with silky chocolate mousse and topped with sweetened whipped cream and chocolate curls. A retro showstopper that's naturally gluten-free.

Chunky white chocolate macadamia cookies scooped by the 1/3 cup for thick, bakery-sized rounds. Buttery dough with brown sugar, white chocolate chunks, and halved macadamias.

Intensely rich chocolate mousse with semi-sweet chips, egg, vanilla, almond extract, and crème de cacao whipped with hot cream: few can eat more than one small serving.

Crazy chocolate cake made with no eggs, no butter, and no milk. Vinegar and baking soda create the lift in this one-bowl Depression-era recipe that bakes up surprisingly moist and rich.

Buttery, paper-thin ginger cookies with a double hit of crystallized and ground ginger folded into brown sugar dough. Crisp, snappy, and warmly spiced, this recipe yields four dozen from scratch.

No-bake creamsicle pie with orange Jell-O and whipped topping in a shortbread crust. Light, fluffy, and bursting with that classic orange-vanilla flavor everyone loves.

Buttery cookies hiding a whole Andes mint inside, wrapped in soft dough and topped with a pecan half for surprise chocolate-mint magic in every bite.

These very chocolatey, chewy cookies are a favorite with my young nephews and nieces. When they come to visit we make them together and they have so much fun, just make sure you use an over-sized bowl so the ingredients don't go flying, the boys seem to be overly enthusiastic about stirring. LOL

Baked coconut custard made with shredded coconut steeped in hot water, thickened with cornstarch and flour. An egg-free, dairy-free custard with a creamy coconut flavor.

Lots of nutty flavor from almonds with rich chocolate tase. This is a buttery, flakey, chocolaty and delicious cake.

A lighter blueberry pear cobbler with a fluffy drop-biscuit topping. Made with pears packed in juice and skim milk, this fruit-forward dessert keeps things simple and satisfying.

Traditional Appalachian stack cake with tender cookie-thin layers separated by spiced apple butter. Bake crisp golden rounds, then let them soften overnight as the apple butter melts into each bite.