10,005 dessert recipes

Chocolate malt layer cake with malted milk powder in both the batter and the whipped cream frosting. Tastes like a fudgy malted milkshake in cake form.

Thin, crispy oatmeal Florentine cookies made with toasted oats, cinnamon, and just a tablespoon of flour. Lacy edges with a nutty, caramelized crunch.

Winter pie cooks raisins, finely chopped carrot, and apple with cinnamon, clove, and nutmeg in a spiced syrup, baked between two crusts. Thrifty old-fashioned mincemeat-style pie without the meat.

Old-fashioned date pudding baked with brown sugar, chopped dates, and nuts. A Pennsylvania Dutch classic with a dense, sticky-sweet crumb served warm with cream.

Double chocolate slice-and-bake refrigerator cookies with melted chocolate, mini chips, and a hint of cinnamon. Make-ahead dough freezes for 2 months.

Lemon butter wafers are thin, lacy butter cookies scented with fresh lemon zest and ground almonds. Perfect with tea or sandwiched with raspberry jam.

Walnut fudge cookies (British-style biscuit fingers): a buttery shortbread base studded with walnuts and topped with a quick brown sugar fudge. Tea-time treat that slices clean.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Molasses cookies with a surprising hit of mint extract, warm cinnamon, ginger, and clove. Crackly sugar-rolled tops and chewy spiced centers.

Taffy apple pie loaded with Heath toffee bits, sliced apples, and a crunchy oat-walnut streusel topping. Decorative pastry leaf cutouts ring the edge for a showstopper finish.

Italian almond-hazelnut biscotti twice-bake to crisp dipping cookies with lemon zest, almond extract, and toasted nuts. Lower-fat traditional Italian style, keeps a month in a tin.

Wild blackberry pie with a homemade boiling water pastry crust, cinnamon-sugar filling, and lemon juice. A double-crust fruit pie with a tender, flaky dough from scratch.

Black-out cake with unsweetened chocolate buttermilk layers smothered in thick semi-sweet chocolate ganache and pressed with roasted almonds. Intensely rich and fudgy.

Lemon icebox cookies made with fresh lemon juice and zest, shaped into logs and chilled overnight before slicing and baking. A crisp, buttery slice-and-bake cookie with bright citrus flavor.

Hazelnut cappuccino torte folds toasted hazelnuts into a Kahlua-spiked dark and milk chocolate batter, bakes flourless-style with a soft center, and finishes with mocha whipped cream. Restaurant-grade dessert.

Butterscotch pie cooks brown sugar and butter into a real caramelized butterscotch base, then folds it into a creamy egg-yolk custard topped with golden baked meringue. A retro diner classic.