Dessert recipes

Buttery hazelnut sandwich cookies filled with raspberry jam and topped with a simple icing. Tiny, tender rounds that melt on your tongue.

Pumpkin pie topped with a tall, golden meringue instead of whipped cream. Spiced pumpkin custard with cinnamon, nutmeg, and cloves in a flaky crust.

Light-as-air meringue kisses and edible shells made from egg whites, powdered sugar, and almond extract. Fill the shells with whipped cream and fresh fruit.

Fluffy gold cake bakes up tender, golden, and rich with four egg yolks and silky cake flour. A vintage layer cake ready for any frosting and any birthday.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Favourite lemon love notes layer a buttery shortbread crust under a tangy lemon-egg filling, dusted with powdered sugar. Classic lemon bars with a sweet name and bright zip.

Chunky drop cookies packed with milk chocolate chips, maraschino cherries, granola, flaked coconut, and chopped nuts. Brown sugar keeps them chewy, and a hint of orange zest ties it all together. Makes 3 dozen.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Maple nut drops made with just five ingredients: maple syrup, sweetened condensed milk, graham cracker crumbs, vanilla, and chopped nuts. No flour, no eggs, no butter. Chewy and caramel-like.

Savory egg sponge roulade made with a bechamel base, Parmesan, nutmeg, and stiffly beaten egg whites. Baked in a jelly roll pan and rolled around any filling while still warm and flexible.

French Canadian date doughnuts (beignets) with chopped dates, nutmeg, and lemon extract, dropped by the spoonful into hot oil and fried golden in 3 minutes. From the Quebec kitchen tradition.

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

A silky baked custard infused with orange zest, cinnamon, and cloves, set over golden homemade caramel with slivers of candied orange peel. Low-fat, elegant, and worth the overnight chill.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.