Dessert recipe collection

Golden butterscotch fudge with marshmallow cream, pecans, raisins, and butter-rum flavoring. A rich, candy-shop style fudge that sets smooth and cuts into perfect squares.

Golden sugar cookies made with egg yolks, butter, lemon extract, and cream of tartar for a rich, tender crumb with a hint of citrus. Rolled into balls and baked until just golden.

Golden Treasure Pie with a layer of sweetened crushed pineapple topped with a creamy cottage cheese custard baked in a pie shell. Two layers of flavor in every golden slice.

Swedish spice cake (Mjuk Pepparkaka) with cinnamon, cloves, ginger, and cardamom, studded with raisins and nuts. A soft, aromatic Scandinavian holiday classic.

Gooey butter cake bakes a yellow cake-mix base under a sweet cream cheese topping that bubbles and cracks like cheesecake on top while staying molten in the middle. A St. Louis classic.

Gooseberry burnt creams are a British dessert with tart gooseberry puree topped with whipped fromage blanc and double cream, finished with a crackable caramel sugar shell. A fruit-forward creme brulee.

Double chocolate chunk cookies with cocoa powder in the dough and 18 ounces of semi-sweet chocolate chunks. Fudgy, rich, and loaded with melty chocolate in every bite.

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

Three-ingredient graham cracker cheesecake crust with butter and sugar, pressed into a springform pan and baked in just 10 minutes. The go-to base for any cheesecake recipe.

Graham wafer delights with a cooked date and brown sugar filling sandwiched between graham crackers. A no-bake layered dessert bar topped with chocolate icing.

Homemade grainy mustard with mustard seeds, white wine, vinegar, and a touch of corn syrup. Bold artisan-style condiment that keeps for a month in the fridge.

Homemade grainy raspberry mustard with whole mustard seeds, raspberry vinegar, white wine, and seedless raspberry jam. A sweet-sharp condiment that keeps for up to a month.

Homemade grainy sherry mustard with whole mustard seeds, dry mustard, sherry, and sherry vinegar cooked in a double boiler. Keeps up to one month refrigerated.

Old-fashioned prune and pecan spice cake with buttermilk, cinnamon, nutmeg, and allspice, topped with a hot buttermilk icing poured on while still baking.

Grandma Riel's apple pie heaps tart Granny Smiths over a flour-and-sugar bottom layer, then dots with butter under a sugar-crackled crust. A heritage double-crust pie that bakes thick and never weeps.

Grandma's apple cake loaded with 4 cups of chopped apples and nuts in a moist, cinnamon-spiced oil batter. No mixer needed, baked in a tube pan and dusted with powdered sugar.