Dessert/7 recipes

Snickers candy bar cake made by melting chopped Snickers and peanut butter right into a buttermilk batter, then folding in whipped egg whites for a light, tender crumb. Caramel, nougat, and peanut in every bite.

Versatile Czech kolace dough made like pie crust with shortening, egg yolks, and yeast. Chills overnight, then rolls out on powdered sugar for filled pastries in any shape.

Apple ring fritters with a light egg-white-folded batter for crisp lacy edges, fried golden and dusted with powdered sugar for a 40-minute homemade dessert.

Old-fashioned single-layer butter cake topped with sweetened whipped cream frosting. Simple vintage recipe using cream of tartar and baking soda for tender crumb.

Sunny lemon pie with a custard filling made from fresh lemon juice, orange juice, heavy cream, and eggs baked in a flaky crust until deep golden. Bright, tangy, and rich.

For the best taste, use good-quality caramels in this rich, gooey bar that keeps best refrigerated. It's from Jan Christofferson of Eagle River.

Berliner doughnuts (Berlin pfannkuchen) are jam-filled fried yeast doughnuts dusted in sugar. A German bakery classic with pillowy enriched dough and a hidden jelly center.

Genoise cake brushed with amaretto and layered with a whipped chocolate ganache filling. Italian sponge meets boozy almond and dark chocolate for a classic celebration dessert.

Impossible fudgy nut pie that makes its own crust as it bakes. Melted sweet chocolate, brown sugar, and biscuit mix blended smooth then topped with chopped nuts.

Truffled chocolate cake made by layering store-bought pound cake with a rich chocolate ganache frosting. Just four ingredients and no baking needed.

No-bake energy balls made with dried apricots, walnuts, coconut, and wheat germ, bound with orange juice and rolled in chopped nuts.

Rum raisin cheesecake with crunchy oat-nut streusel topping and crumb crust. The textural contrast between creamy filling and crispy topping makes every bite interesting.

Classic snickerdoodle cookies: tender soft cookies rolled in cinnamon sugar, with the signature cream of tartar tang. Yields five dozen for the cookie tin.

Applesauce spice cake, low-fat Bundt with whipped egg whites for lift, warm cinnamon-nutmeg-clove-ginger spice, and dark corn syrup for moisture. No butter, no whole eggs, still tender and richly flavored.

Gateau Nancy is a flourless French chocolate cake with Grand Marnier, almond powder, and 10 eggs, baked low and slow for a dense, fudgy, souffle-like texture.

This delicious crust uses pecans in place of traditional wheat ingredients. It can be used with fruit or pudding fillings or as the base of a cheesecake.