Dessert recipe collection

Old-fashioned pineapple ice made with fresh pineapple, sugar syrup, lemon juice, and meringue for a light, scoopable frozen dessert. No ice cream maker needed.

Individual pineapple upside-down cakes baked in small Pyrex dishes with a homemade cinnamon-pineapple syrup and a pineapple ring in each. Buttery, caramelized, and portion-perfect.

Pineapple-apricot empanaditas: flaky cream cheese pastry folded around a fresh pineapple-apricot jam spiked with Triple Sec, baked golden and sugar-dusted. Sweet little hand pies for any party.

No-bake pineapple cheese pie with cream cheese, sour cream, crushed pineapple, and lemon juice set in a graham cracker crust. A retro tropical cheesecake-style pie made entirely in the blender.

Pistachio swirl fudge made in the microwave with semi-sweet chocolate, sweetened condensed milk, and a vanilla cream cheese swirl. No thermometer needed.

Poached pears with chocolate drizzle: Bosc pear wedges simmered in white wine and apple juice with warm spices, then crowned with melted dark chocolate. An elegant light dessert.

Traditional poppy seed kolache with a buttery almond dough and homemade filling of poppy seeds, honey, dates, and nuts. A Czech-style pastry that makes 60 pieces.

Fresh figs poached in port and creme de cassis, the wine reduced to a glossy syrup, served over vanilla frozen yogurt. An elegant, low-fat dessert with deep berry and fig flavor from just a few ingredients.

Pound cake brownies blend buttery pound cake richness with melted chocolate and chopped nuts. Dense, fudgy bars with a tender crumb, dusted with powdered sugar.

Practically fat-free York gingerbread bars made with pureed carrots, buttermilk, fresh ginger, and molasses. No butter, no oil. Moist crumb with bright orange zest and a cinnamon-sugar top.

Praline ice cream cake bakes softened vanilla ice cream right into a graham-cracker crumb batter, then finishes with sour cream caramel topping and chopped pecans.

Traditional steamed plum pudding with dark and golden raisins, currants, breadcrumbs, and warm spices. Flambeed with rum and served with zabaione sauce.

No-bake pudding cheesecake made by blending cream cheese with milk and instant lemon pudding mix in a graham cracker crust. The fastest cheesecake on the planet.

Creamy pumpkin pie enriched with real maple syrup and warm spices bakes into a silky autumn dessert that tastes like fall in Vermont.

I would strongly suggest using libby’s pumpkin puree. Semi sweet chips make for a more savory cookie and an excellent addition to a scoop of vanilla ice cream.

Baked pumpkin empanadas with a brandy-laced pastry dough and spiced pumpkin-brown sugar filling, finished with cinnamon sugar. A Mexican-Californian fall dessert pastry.