Dessert/4 recipes

Warm cornmeal pudding sweetened with molasses and brown sugar, spiced with ginger, cinnamon, and nutmeg. This traditional New England dessert bakes up creamy with a characteristic whey center, perfect with cold cream.

Sour cream chocolate cake using a cake mix enriched with sour cream and brown sugar, topped with a broiled sour cream and brown sugar glaze. Extra moist and finished in minutes under the broiler.

Tangy lemon drops are tender shortbread slice-and-bake cookies made with butter, cake flour, lemon zest, and a snowy dusting of powdered sugar. Four ingredients, melt-in-your-mouth crumb.

Old-fashioned griddle spice cakes made with sour milk, nutmeg, and baking soda, stacked with butter and sprinkled with cinnamon. A heritage breakfast treat served pie-style in wedges.

Eggless chocolate cake using vinegar and skim milk for tender, moist layers. A wartime-style two-layer cake with a light chocolate whipped frosting. Sixteen servings of nostalgia.

Scots shortbread with just three ingredients: flour, butter, and powdered sugar. Kneaded, patted thin, and baked low and slow until golden and crumbly.

Pecan pudding baked in a custard cup in the microwave: dark corn syrup, egg, and chopped pecans in a buttered cup, dusted with powdered sugar. Pecan pie filling in individual pudding form.

Frosted lemon bars made in the microwave with fresh lemon zest and a tangy lemon frosting. Soft, cakey cookie bars ready in under 30 minutes.

French pear pie with sliced Bartlett pears, orange juice concentrate, and a cinnamon-ginger crumb topping. A rustic, crumble-topped fall dessert with warm spice.

Painted sugar cookies decorated with vibrant egg-yolk paint before baking, set on a no-leavening rolled cookie that holds its shape and color. A craft-and-bake project for kids and holidays.

Scotch shortbread with a hint of almond extract: butter, powdered sugar, and flour pressed into a slab, fork-marked, and baked golden. Traditional Scottish shortbread squares for tea time.

Flaky biscuit dough rolled with sour cherries, sliced into pinwheels, and baked golden. Served warm with a homemade cherry sauce and ice cream or sherbet.

Molasses crinkle cookies bake into chewy spiced rounds with a sugary, crackled top, deeply scented with cloves, cinnamon, ginger, and allspice. A lower-fat take using egg whites and soft margarine.

Warm blueberry cake with lemon zest, served straight from a springform pan with boozy whipped cream. Tender crumb bursting with juicy berries in every slice.

Warm chocolate cake on top, gooey pudding sauce underneath creates a magical self-saucing dessert that forms two distinct layers as it bakes.

Chocolate chess pie: classic Southern chess pie with cocoa, evaporated milk, and butter. Six-ingredient custard pie with a crackly top and rich fudgy center.