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Desserts recipes

  • Just a little overbaking will turn these nutty, buttery cookies dry and crumbly, so take care not to leave them in the oven too long!

  • Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.

  • Dorie Greenspan's cake couldn't be easier to prepare. It is chock-full of apples, whose flavor is heightened with vanilla and boozy, dark rum. This is a decidedly grown-up cake that keeps beautifully, up to three days after baking - although it's so good, it's hard to imagine there being leftovers for that long!

  • A rosemary-laced cornmeal crust makes this fragrant lattice-topped apple pie holiday-ready.

  • Walnuts replace pecans in this variation on the classic pecan pie. The earthy flavor of the walnuts is highlighted with brown butter, and the pie is topped with dollops of tangy sour cream topping. This will earn a welcome spot on your Thanksgiving table for years to come.

  • Sprinkle this delicious dessert with some granola, and it could pass for breakfast, too.

  • Ice cream without the cream! This easy recipe results in a creamy, luscious, frozen dessert that is vegan, and gluten-free, and sugar-free, and amazingly, oh so yummy!

  • Pluots, a cross between plums and apricots, have an expansive flavor that only gets better when baked with warm spices. This crust is deceptively simple to make, and doesn't require any special skills.

  • Stone fruits are transformed when cooked. The fruit sugars are intensified, and they hardly need any sugar to make an indulgent, but still fairly healthful dessert. They're delicious on their own, but try with a scoop of vanilla ice cream, or a spoonful of creme fraîche on top.

  • This would be delicious with any combination of summery stone fruit - experiment! Use what looks good, and you'll have a fantastic salad.