Dessert recipe collection

Sabayon (zabaglione) whisks egg yolks, sugar, and dry white wine over a double boiler into a foamy custard, folded with whipped cream and Grand Marnier. Spooned over fresh cherries for an elegant dessert.

Light basmati rice pudding made with skim milk, raisins, and vanilla, folded with whipped topping for a creamy, airy texture. A low-fat Indian-inspired dessert.

Italian biscotti with Sambuca liqueur, toasted pine nuts, star anise, and lemon zest. Twice-baked for a crisp, crunchy cookie built for dunking in espresso.

Sandbakelse, traditional Scandinavian butter cookies with cardamom, pressed into mini tart tins and filled with jam. Delicate, sandy-textured holiday cookies dusted with powdered sugar.

Chocolate chip sour cream cake baked in a tube pan with a hidden layer of chocolate chips and cinnamon sugar on top. A dense, moist coffee cake-style dessert.

Sara Lee-style original cream cheesecake copycat with graham cracker crust, eggless cream cheese filling, and a sweet sour cream topping. The classic frozen cheesecake at home.

Easy apple cinnamon bundt cake made with yellow cake mix and applesauce instead of oil or butter. A moist, swirled cake with just five simple ingredients.

Saucy chocolate cake that creates its own hot fudge sauce as it bakes. Cocoa batter topped with brown sugar and boiling water transforms into cake over a pool of warm chocolate pudding.

This delicious pudding is great with Ice-cream or by itself. Try It!

Sawmill cake with no eggs and no dairy, just cocoa, vinegar, and margarine for a moist, dark chocolate sheet cake. The Depression-era one-bowl dessert born from pantry shortages.

Lighter cheesecake made with blended cottage cheese and low-fat sour cream on a graham cracker crust. A slimmed-down dessert topped with cherry pie filling or fresh fruit.

Layers of homemade sponge roll with raspberry jam, sherry-soaked custard, crunchy amaretti, and piped whipped cream make this Scottish trifle a showstopper British dessert.

A Depression-era chocolate cake made with no eggs, no butter, and no milk. Mixed right in the pan with the famous three-holes method, topped with rich fudge frosting.

Semolina halwa sweetened with sugar syrup, cooked in ghee, and perfumed with cardamom and rosewater. Studded with pistachios and almonds, then cut into diamond shapes.

Vietnamese sesame cookies (bánh mè) with toasted sesame both ground into the dough and pressed onto the tops. Crisp, nutty, and sealed with an egg-wash gloss.

Chewy peanut butter cookies loaded with ground and whole sesame seeds, brown sugar, honey, and a warm ginger kick. Rolled in raw sesame seeds for a nutty, crackly coating.