Dessert recipe collection

Luscious caramel banana pie layers oven-caramelized sweetened condensed milk over fresh banana slices in a graham crust, finished with whipped cream and crumbled toffee. Banoffee-style without the stovetop work.

Exotic fresh lychee sorbet with raspberry coulis. Sweet floral lychee gets a bright orange juice boost, then freezes silky-smooth in your ice cream maker.

Thin, crispy macadamia nut lace cookies made with brown sugar, dark corn syrup, and butter. Five ingredients that spread into delicate, golden, candy-like wafers.

Buttery shortbread-style biscotti loaded with whole macadamia nuts, flavored with vanilla and almond extract. Twice-baked to a golden, crisp snap.

Macaroon jam slices made with ground walnuts and egg whites, shaped into logs with a jam-filled channel. A European-style flourless cookie with apricot or raspberry jam.

Old-fashioned mace cake baked in a bundt pan with butter, five eggs, and a full teaspoon of mace for a warm, nutmeg-like flavor. Simple and elegant.

Macedoine of fresh fruit marinated in rum and orange juice with oranges, apples, pears, bananas, raspberries, and walnuts. An elegant French fruit dessert.

McIntosh apple cobbler baked in individual bowls with a buttery brown sugar crumble topping. A simple four-apple dessert served warm with vanilla ice cream.

Buttermilk bundt cake with a chocolate swirl baked in a fluted tube pan and finished with a chocolate chip drizzle. Tender crumb with a fudgy ribbon inside.

Malted coconut marble cake baked in a tube pan with swirled vanilla and chocolate malt batters, topped with coconut frosting browned under the broiler. A retro bakery-style cake with a toasty malt flavor.

Mandarin orange sunshine cake made with yellow cake mix and canned oranges replacing the water. Frosted with a pineapple, sour cream, and vanilla pudding whipped topping.

Mandel rolls (mandelbrot) made with cake meal, matzo meal, potato starch, and chopped nuts. Twice-baked Jewish biscotti that are crisp, cinnamon-spiced, and Passover-friendly.

Mango chiffon pie folds whipped cream and beaten egg whites into a sieved fresh mango puree set with gelatin and brightened with lime juice. A no-bake summer pie with cloud-light texture in a baked shell.

Mango passion fruit gelato blends fresh mango puree with tangy passion fruit nectar and half-and-half for a creamy tropical frozen dessert. Churns up in minutes with no egg yolks.

Maple breakfast cake sweetens a tender cake-flour and whole-wheat batter entirely with pure maple syrup, dusted with cinnamon and drizzled with extra maple before baking.

Maple chiffon pie sets a light, mousse-like maple custard into a baked pie shell using gelatin, beaten egg whites, and whipped cream. The flavor is pure Vermont sugar shack in cloud form.