Smitten Kitchen (4)
Baking Bites (2)
Chocolate pudding is layered with a peanut butter mousse in this pie inspired from Bradley's Corner Cafe in Topeka, Kansas.
A specialty in Iowa, this pie is made with fresh rhubarb when in season, although frozen will do when not in season. A large dollop of soft-serve ice cream finishes off this sweet-tart pie.
This classic pudding dessert is a perfect finish to any barbecue meal.
In this pie, orange zest nicely offsets the sweetness of the strawberries.
Peanut butter and confectioners' sugar form a crumbly base for this pudding pie.
This is a delicious and easy treat for using fresh strawberries. Serve this luscious sweet over ice cream, pound cake, or cheesecake.
A cousin of the cobbler, this dessert is served at the Four Swallows restaurant on Bainbridge Island, Washington.
Few desserts are as pretty and as easy to make as a pavlova. For this one, we've combined the best elements of versions by Robyn Hedges and Pip Hoar, respectively, two New Zealand bakers featured in Dave Lieberman's homage to the dessert, "Light Fantastic" (August/September 2009). The key to a successful pavlova is patience: allow the meringue to cool completely before transferring it to the plate or cake stand. You'll prevent any crumbling that can occur when the process is rushed.
This dessert can be made with either fresh or frozen huckleberries or blueberries.
This citrus-spiked sheet cake is a Texas potluck favorite.
These treats are from a beloved recipe of the former first lady Laura Bush.
We love this sweet, creamy filling for our Texas kolaches recipe.
We love Texas kolaches as much for their soft pastry as for the variety of sweet fillings.
Here is one variety of sweet filling used in our Texas kolaches recipe.
This raspberry sorbet recipe adds whole fruit at the last moment of churning to create a chunky texture. Add whole raspberries to this sorbet at the last moment of churning to create a chunky texture.
This quick and easy recipe can easily be doubled or tripled to satisfy a crowd.
Sometimes called cathedral candies, many versions of this popular sweet abound, including some rolled in sweetened shredded coconut.
This recipe for the classic American cake is an adaptation of one that appears in The Fannie Farmer Cookbook (Alfred A. Knopf, 1990).