Dessert recipes

Linzer torte builds a press-in almond and clove dough into a tart shell, then crowns with raspberry preserves, fresh berries, sliced almonds, and a powdered sugar dust. Austrian classic from the city of Linz.

City school red devil's food cake made with cocoa, hot coffee, buttermilk, cake flour, and a touch of red food coloring. The nostalgic cafeteria chocolate cake from scratch.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Old-fashioned buttermilk pie with a creamy, tangy custard filling and a candy-crackle top. The Southern dessert that turns six pantry ingredients into a slice of church-supper history.

Chocolate angel food layer cake baked in heart-shape pans. Fat-free, cloud-light, cocoa-scented sponge made with egg whites and cake flour. No butter, no yolks.

Red pear sorbet grates ripe red pears with their skins on for a delicately pink, naturally textured frozen dessert. Simple syrup and lemon juice amplify the pear flavor. No peeling required.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.

Warm butter sauce with a hint of rum extract, made with just 4 ingredients in 20 minutes. Drizzle over bread pudding, pound cake, pancakes, or warm fruit desserts.

Apple molasses pecan pie marries two Thanksgiving classics into one. Sliced apples and toasted pecans bound in a brandy-spiked molasses filling, finished with a buttery lattice crust.

Rich chocolate pound cake baked in a bundt pan with a velvety cream cheese buttercream frosting. Dense, buttery, cocoa-packed, and built to impress at any gathering.

Genoise sponge cake soaked in Amaretto and filled with whipped chocolate ganache. A classic French-Italian dessert with lemon zest in the cake and piped chocolate decoration.

Classic double-crust apple pie with cinnamon, nutmeg, and fresh lemon juice in a buttery pate brisee shell. Three pounds of Northern Spy or McIntosh apples baked golden and bubbling.

Passover loukoumades are Greek-Jewish fried dough balls made with matzo meal instead of flour, soaked in spiced orange-lemon syrup and crowned with crushed pistachios.

Corn flake macaroons with grated peanuts and almond extract. Flourless drop cookies that bake up crispy on the edges and chewy in the center. No coconut, no flour, just crunch.

Old-fashioned cold water cake with muscat raisins, warm spices, and no eggs or butter. A Depression-era boiled raisin cake that bakes up dense, spiced, and deeply satisfying.

Rice Krispies treats elevated with nougat candy bars, marshmallows, toasted almonds, and butter. No-bake squares with chewy-crispy texture.