Dessert recipe collection

Homemade funnel cake fried crisp and golden, then dusted with powdered sugar. The classic carnival treat made from pantry staples, swirled straight from a funnel into hot oil.

German chocolate pie with a fudgy cocoa-and-evaporated-milk custard loaded with toasted coconut and chopped pecans. The classic German chocolate cake flavors baked into two pie shells.

Fresh strawberry pie piles whole ripe strawberries into a baked shell, all bound in a glossy homemade strawberry glaze and topped with whipped cream. A no-fuss summer pie that lets the berries shine.

Holiday sugar cookies rolled and cut into shapes, dusted with colored sprinkles, and baked tender with a quiet hint of cinnamon. The classic Christmas cookie tin staple.

Favourite icebox cake: no-bake layers of graham crackers, instant pudding, and Cool Whip, finished with a warmed icing glaze. A retro fridge dessert with zero oven time.

This buttery and moist Irish style coffee cake is so easy to make, and it always impresses everyone!

Jam cake with caramel icing, a three-layer Southern spice cake built around blackberry jam, cinnamon, and allspice, blanketed with soft-ball-stage caramel icing made from brown sugar, butter, and cream.

Lady Baltimore cake is a tender white layer cake filled with boiled frosting studded with walnuts, currants and figs. The famous Southern Charleston confection from 1906.

Traditional German lebkuchen: honey-and-molasses spice cookies studded with citron and nuts, finished with a brushed sugar glaze. A heritage Christmas cookie that gets better as it ages.

Classic Southern lemon chess pie with a buttery cornmeal-thickened custard, fresh lemon juice, and zest of three lemons in a single-crust pastry shell.

Lemon roll-out cookies with sour cream, lemon zest and lemon extract, brushed with fresh lemon juice before baking. Tender citrus shortbread for tea trays and gift tins.

Tender lemon bundt cake with poppy seed crunch, drenched in a warm citrus glaze that turns each slice into a melt-in-your-mouth experience.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Favourite lemon pudding pie creates two textures from one filling: a tangy lemon-curd pudding bottom and an airy meringue-like sponge on top. Heritage technique, no separate meringue required.

Favourite lime meringue pie features a tangy stovetop lime curd and a stabilized cooked-cornstarch meringue that resists weeping and shrinking. The reliable upgrade over classic lemon meringue.

Madeleines are delicate French shell-shaped sponge cakes, scented here with orange flower water and made from a simple batter of eggs, cake flour and melted butter. Buttery, light, and dusted with powdered sugar.