Dessert recipe collection

Moist apple cake with warm vanilla cream sauce, shredded Granny Smith apples, cinnamon, and walnuts. Easy 8-inch square cake topped with homemade buttery sauce, perfect for fall dessert or cozy brunch.

Saucy fudge pudding that bakes its own chocolate sauce underneath a cakey top. Made with banana, soy milk, rum extract, and whole wheat flour with a crunchy Grape-Nuts topping.

Saure Kartoffel, a traditional Swabian sour potato dish with a tangy butter-onion sauce flavored with bay leaf, lemon zest, clove, and caraway. German comfort food.

Sauteed plantains pan-fry ripe yellow plantains in canola oil until golden and caramelized. Three ingredients, ten minutes, the simplest Caribbean side.

Savory cranberry ricotta torte bakes drained ricotta with Parmesan, caramelized onions, sage, and dried cranberries into a golden, custardy springform cake. A vegetarian holiday centerpiece.

Silky Chinese steamed egg custard with clams and shrimp, set over a savory broth and finished with oyster sauce and chives. Gentle steaming and a quick strain give it a flawless, custard-smooth texture.

A delicate Asian-style steamed seafood custard (chawanmushi) with whole clams, fresh ginger, scallions, and umami-rich fish sauce. Light, savory, silky, and ready in under an hour.

Sawdust salad layered jello dessert with lemon-orange gelatin, pineapple custard, and cream cheese whipped topping. Vintage church potluck dish that’s sweet, light, and ready in stages.

Instead of being hard, dry spice cookies, these are soft, moist spicy cookies with a medium hot disposition. Their heat is derived from ground Jamaican Scotch Bonnet peppers.

Scotch whisky trifle layered with espresso-caramel custard, Scotch-soaked pound cake, raspberry jam, fresh raspberries, bananas, and whipped cream topped with chocolate.

A classic oatmeal cookie recipe yielding chewy, golden treats with warm cinnamon notes. Optional add-ins like raisins or chocolate chips make it versatile.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

Scottish shortbread for Christmas with all-purpose and rice flour for sandy crispness. Butter-forward, only four ingredients, pressed into a jelly-roll pan for easy holiday bars.

These are nice cupcakes, taste good and very easily to make too.

Moist banana cake made with ripe mashed bananas, buttermilk, and chopped walnuts, finished with buttercream frosting. The best use for those overripe bananas on your counter.

See's-style fudge with three bags of chocolate chips, marshmallow cream, and nuts. This old-fashioned recipe makes 5 pounds of rich, creamy fudge for holiday candy trays.