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A cream cheese and pineapple filling is spread in the bottom of an unbaked pie shell, then sprinkled with pecans which are covered with a mixture of corn syrup, sugar and eggs in this layered fruit and nut dessert.
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Chef John uses a few shortcuts for his mocha semifreddo, but you still get an rich, custard-style ice cream without having to use a machine.
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A big cylinder of meringue is topped with a cream cheese and marshmallow layer before being finished with a cherry and strawberry topping.
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We love chocolate chip cookies at our house, and these are especially good!! I use a 1 inch scoop to form the cookies.
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Moist and delicious. It's one of the most favorite among friends and family. Use either one 8x8 inch pan or 4 mini-loaf pans.
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Pears and blueberries stud this tempting crumb-topped snack cake. Serve big slices with softly whipped cream and additional blueberries.
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Apples, nuts and cinnamon make these bars delicious. They hardly last a day at my house!
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Fresh or frozen peaches can be used in this best-served-warm dessert. Top with whipped cream or vanilla ice cream for a truly decadent treat.
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Sweet potatoes are a delectable addition to cheesecake. The rich, buttery flavor, and the smooth texture are perfect. This is a good pick for the fall or winter table.
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I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries.
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This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes with the lovely addition of raspberry preserves.
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Light and airy buttermilk biscuits are topped with juicy, fresh strawberries in this dessert favorite.