Dessert/7 recipes

Homemade apple fruit leather sweetened naturally, spiced with a pinch of cinnamon, dried slow in a low oven. A pantry snack with no added sugar or preservatives.

A Swiss showstopper: fresh plums caramelized in red wine, kirsch, and honey with pine nuts and pistachios, topped with homemade cinnamon ice cream. Serve warm or cold.

A lighter take on chocolate mousse using cocoa powder, almond extract, and fluffy whipped topping set with gelatin. Rich chocolate flavor, airy texture, fewer calories than the classic.

Layered caramel chocolate finger bars using Swiss chocolate cake mix, melted caramels, evaporated milk, and semisweet chips. Just 5 ingredients and 40 minutes for 3 dozen bars.

Death by chocolate: a layered chocolate masterpiece of brownie, cocoa meringue, chocolate and mocha mousse, all under glossy ganache. A multi-day project built for serious chocolate lovers.

Chocolate mint sticks: a fudgy almond-chocolate brownie base, a cool peppermint buttercream middle, and a glossy chocolate glaze on top. Three layers of mint-chocolate in neat little bars.

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Soft drop cookies made with mashed fresh strawberries, chopped walnuts, and almond extract, finished with a rosy pink strawberry glaze. Three dozen cookies that taste like summer.

Espresso cake is a coffee-infused angel food cake: 12 whipped egg whites, cake flour, and espresso baked in a tube pan, then finished with a coffee-cocoa icing. Feather-light and caffeinated.

Macadamia pie with double ginger: candied crystallized ginger and fresh grated ginger folded into a brown sugar filling. A Hawaiian-Australian twist on pecan pie, served with warm chocolate sauce.

This cake is named tea cake, but there is no tea in it, and flavour is very nice!

This is an very excellent cheesecake, very yuuuuuy.

Lemon buttermilk pie is a silky Southern custard pie, tangy with buttermilk and fresh lemon, baked low and slow in a blind-baked crust until just set. Chill it cold for a clean, creamy slice.

Honey crème brûlée with raspberries swaps classic heavy cream for reduced-fat milk enriched with nonfat dry milk, sweetened with honey, and topped with a crackly caramelized sugar crust. An elegant French dessert, lightened up.

This cream pie, a fifth or sixth generation recipe, has a custard like texture and a delicious flavor.

Apple Cake for the barbecue. This is absolutely the best apple cake that I have ever had, or made!