COMFORT DESSERT RECIPES FOR ALL SEASONS
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RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
APPETIZING SPRING DESSERT RECIPES
Dessert Recipe: Layered Strawberry Bundt Cake
Servings: 12
Taste of Home ~ Step by Step Detailed Instructions
This layered strawberry Bundt cake is a real celebration of strawberries. It has a cheery pink hue and a bright strawberry flavor.
Recipe by: Nancy Mock ~ Southbridge, Massachusetts
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Ingredients:
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup strawberry puree
- 3 tablespoons strawberry gelatin
- 1 teaspoon vanilla extract
Buttercream:
- 1/3 cup unsalted butter, softened
- 4 cups confectioners' sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Whipped cream:
- 1 cup heavy whipping cream, cold
- 1/2 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Toppings:
- 1/4 cup strawberry jam
- Confectioners' sugar, for dusting
- Whole fresh strawberries, for garnish
Preparation Instructions:
- Preheat oven to 350°F. Grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar at medium-high speed for 4-5 minutes or until fluffy and light in color, scraping the bowl as needed. Add eggs, one at a time, mixing well after each addition. Add milk, strawberry puree, strawberry gelatin and vanilla extract; beat until blended. Add half the flour mixture; beat until blended. Add the remaining flour mixture; beat until just combined.
- Pour batter into the prepared Bundt pan, smoothing into an even layer. Bake 40-45 minutes or until a digital thermometer inserted into the center reads 205°-210° or a knife inserted into the center comes out clean.
- Remove from the oven; let cool 10 minutes. Run a knife around the edges and center of the cake. Place a wire rack over the top of the pan; flip to release the cake onto the rack. Let cool completely.
- To make the buttercream, in a large bowl, beat softened butter for 3-4 minutes or until creamy and smooth. Beat in 1 cup confectioners’ sugar and a splash of milk until creamy. Continue alternating between cups of confectioners’ sugar, milk and vanilla extract, beating well after each addition. Beat 1-2 additional minutes or until frosting is light in color and creamy. Set aside.
- To make the whipped cream, chill a large bowl and beaters for 10 minutes. Pour cold heavy whipping cream into the bowl; beat on medium-high speed for 2-3 minutes. Add confectioners’ sugar, vanilla extract and cream of tartar. Beat another 3-4 minutes or until stiff peaks form. Refrigerate until ready to use.
- To assemble the cake, use a serrated knife to slice the cooled Bundt cake in half horizontally. Use a spoon to scoop out a ½-inch deep channel around the middle of the bottom ring; set cake crumbles aside. Place the cake bottom on a serving platter.
- Spoon or pipe buttercream frosting into the channel; spread into a layer. Spoon or pipe the remaining frosting over the cake layer, smoothing to the edges. Spread strawberry jam over the cut side of the other half of the cake. Place the top half, jam-side-down, onto the buttercream-frosted layer.
- Dust cake with confectioners' sugar. Spread the whipped cream on top of the cake. Garnish with strawberries; sprinkle the top with cake crumbles. Slice to serve.
APPETIZING SUMMER DESSERT RECIPES
Dessert Recipe: Peach & Blueberry Trifle
Servings: 16
Taste of Home ~ Step by Step Detailed Instructions
This crowd-pleasing summer trifle recipe can be made the night before. I love that you can be flexible with the ingredients. Add any in-season fruit you like!
Recipe by: Raymonde Bourgeois ~ Swastika, Ontario
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Ingredients:
- 1 cup sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 cups 2% milk
- 6 large egg yolks
- 2 teaspoons grated orange zest
- 2 teaspoons vanilla extract
- 1 loaf (16 ounces) frozen pound cake, thawed and cut into 1-inch cubes
- 1/4 cup orange liqueur
- 4 to 6 cups sliced peeled peaches or frozen unsweetened sliced peaches
- 2 to 4 cups fresh blueberries
- 1/2 cup sliced almonds, toasted
- Sweetened whipped cream
- Additional sliced peeled peaches and fresh blueberries
Preparation Instructions:
- In a large saucepan, mix sugar, cornstarch and salt. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir minutes. Immediately transfer to a clean bowl; stir in orange zest and vanilla. Cool 30 minutes. Press waxed paper onto surface of filling. Refrigerate until cold, about 1 hour.
- To assemble, place half of the cake cubes on the bottom of a 4-qt. trifle bowl or glass bowl; drizzle with 2 tablespoons orange liqueur. Layer with half of the peaches and blueberries, 1/4 cup almonds and half of the custard. Repeat layers. Refrigerate, covered, until serving. Top with whipped cream and additional peaches and blueberries.
APPETIZING FALL DESSERT RECIPES
Dessert Recipe: Pumpkin Cheesecake
Servings: 16
Taste of Home ~ Step by Step Detailed Instructions
When I was young we produced several ingredients for this longtime favorite on the farm. We raised pumpkins in our large vegetable garden, and made our own butter and lots of sour cream using milk from our dairy herd.
Recipe by: Evonne Wurmnest ~ Normal, Illinois
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Ingredients:
- 1 cup graham cracker crumbs
- 1 tablespoon sugar
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 3/4 cup sugar
- 2 large eggs, room temperature, lightly beaten
- 1 can (15 ounces) pumpkin
- 1-1/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 cups sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 12 to 16 pecan halves, chopped
- In a small bowl, combine the graham cracker crumbs and sugar; stir in butter. Press into the bottom of a 9-in. springform pan; chill.
- For filling, in a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Stir in the pumpkin, spices and salt.
- Pour into crust. Place pan on a baking sheet. Bake at 350° for 50 minutes.
- Meanwhile, for topping, combine the sour cream, sugar and vanilla until smooth. Spread over filling; return to the oven for 5 minutes. Cool on rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer.
- Refrigerate overnight. Remove ring from pan. Top with chopped pecans. Refrigerate leftovers.
Crust:
Filling:
Topping:
Preparation Instructions:
Dessert Recipe: Caramel-Apple Skillet Buckle
Servings: 12
Taste of Home ~ Step by Step Detailed Instructions
My grandma used to bake a version of this for me when I was a little girl. She would make it using fresh apples from her tree in the backyard. I've adapted her recipe because I love the combination of apples, pecans and caramel.
Recipe by: Emily Hobbs ~ Springfield, Missouri
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Ingredients:
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2-1/2 teaspoons baking powder
- 1-3/4 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-1/2 cups buttermilk
- 2/3 cup packed brown sugar
- 1/2 cup all-purpose flour
- 1/4 cup cold butter
- 3/4 cup finely chopped pecans
- 1/2 cup old-fashioned oats
- 6 cups thinly sliced peeled Gala or other sweet apples (about 6 medium)
- 18 caramels, unwrapped
- 1 tablespoon buttermilk
- Optional toppings: Vanilla ice cream, whipped cream, and additional chopped pecans and ground cinnamon
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, cinnamon, ginger and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Pour into a greased 12-in. cast-iron or other ovenproof skillet.
- For topping, in a small bowl, mix brown sugar and flour; cut in butter until crumbly. Stir in pecans and oats; sprinkle over batter. Top with apples. Bake until apples are golden brown, 60-70 minutes. Cool in pan on a wire rack.
- In a microwave, melt caramels with buttermilk; stir until smooth. Drizzle over cake. Let stand until set. Serve with toppings as desired.
TOPPING:
Preparation Instructions:
APPETIZING WINTER DESSERT RECIPES
Dessert Recipe: Giant Buckeye Cookie
Servings: 12
Taste of Home ~ Step by Step Detailed Instructions
I’m from Ohio, and we love our buckeye candy! Buckeyes are a delicious combination of peanut butter and chocolate, which is exactly what this cookie is. All you need is a box of cake mix, a few common pantry ingredients, and voila—you have a tasty dessert ready for family and friends in under an hour. You can customize it, too, by substituting other mix-ins for the chocolate chips. We serve it warm with ice cream or whipped cream.
Recipe by: Arianna Harding ~ Cincinnati, Ohio
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Ingredients:
- 1 package chocolate cake mix (regular size)
- 2 large eggs
- 1/2 cup canola oil
- 1 cup semisweet chocolate chips
- 1 cup creamy peanut butter
- 1/2 cup confectioners' sugar
- Optional toppings: Hot fudge ice cream topping, vanilla ice cream, whipped cream and melted creamy peanut butter
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs and oil until blended. Stir in chocolate chips. Press half the dough into a 10-in. cast-iron or other ovenproof skillet. Combine peanut butter and confectioners' sugar; spread over dough in skillet. Press remaining dough between sheets of parchment into a 10-in. circle; place dough over filling.
- Bake until a toothpick inserted in center comes out with moist crumbs, 20-25 minutes. Serve warm, with toppings as desired.
Preparation Instructions: