Desserts Recipes

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Patti is the kind of cook who cuts her pie apples into identical slices and then arranges them one...
Elaine never uses Mcintosh apples for her apple pie; she finds them too mushy. Keep in mind that...
With a few additions, apple pie takes on a holiday air. Look for quinces in specialty markets and...
“Over the years, our afternoon tea at the Jefferson Inn has grown in popularity. We offer numerous...
An unusual recipe that’s easy to prepare and very good. It is best made with Granny Smith apples –...
This is a simple recipe I received from a friend.
Here’s a grown-up’s dessert treat, moist and reminiscent of carrot cake. It can be dressed up very...
Chock-full of goodness, these make a healthy dessert or afternoon snack for children.
Granny Smiths are the apple; applejack brandy, the zapple. Serve with hard sauce, ice cream, heavy...
A pleasant change of pace, especially attractive if baked in mini bundt pans. This bread freezes...
A classic French upside-down caramelized apple tart; here, we give it a new twist with the...
I love the rustic look of this free-form tart filled with sliced apples, pears, and cranberries. It...
Our tester called this “incredibly easy for something so good.” We loved the combination of apple-...
Tart rhubarb and apples, sweetened and spiced and topped with oatmeal crunch, make an easy dessert.
Tastes better a day or two after it is made; lovely as toast or as an afternoon tea cake.
This is a terrific way to make and preserve individual servings of applesauce cake.
A traditional New England recipe.
Serve this hot and slathered with butter for breakfast, or spread with cream cheese for afternoon ...
Another recipe-contest winner for Charlie. For best results, use a spicy and strong-flavored...
A colorful loaf with a crisp crust. Serve plain, or with butter and cream cheese.
A fantastic party dessert. Apricot brandy and jam contribute an appealing tartness. –Edencroft...
These rich, delicate, apricot-filled cookies are in the tradition of rugelach and other rolled-up ...
Very tart but so good. Try it toasted with honey for a real treat. Best to let bread sit for a day...
Start this recipe at least 2-½ hours prior to serving. Cool at least 30 minutes before slicing....
Exquisite color and flavor combination. –The Four-In-Hand, Marlboro, Vermont
When Yankee published its first issue in 1935, Maine’s Arroostook County was the potato-growing...
A recipe from the late Kenneth Roberts.
Far easier than a traditional steamed pudding, this quick dessert is sure to become a family ...
A classic apple pie, with just the right amount of sweetness. Our testers liked a mixture of apple...
My aunt Frances would always make these wonderful peanut butter balls during the holidays.
My Great Aunt Gladys made this every year on the 4th of July. It is a family summertime favorite....
“My husband Don's Aunt Maggie from Bavaria, Germany, gave me this recipe, and it has been a family...
My aunt Sophie, a proper Bostonian, was adored by all the children in our family. There was never a...
From the Samuel Sewall Inn, Brookline, MA
Picking apples? Here’s a wonderful dessert that could become an autumn tradition. Serve it warm...
A very easy pie to make that will keep a month in the freezer.
In which you turn a very ordinary banana into a very glamorous dessert.
From Snowvillage Inn, North Conway, NH.
“New England Indian Pudding should be soft. For finest favor use the best dark molasses.”
A more healthful – but delicious – version of the old favorite. Serve it with low-fat whipped...
Serve in small bowls or rolled up in thin pancakes.
One of my excellent recipes.
A particularly moist version of an old favorite. Especially good served warm from the oven, with...

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