Fine Cooking editor Jennifer Armentrout has chosen her favorite, must-try dessert recipes from the pages of our magazines, 2004-2014.
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RecipeUltimate Carrot Cake
Walnut oil gives this cake’s flavor special depth, and toasted walnut oil gives the very best result. -
RecipeLattice-Top Peach Pie
Macerated peaches with boiled peach juices intensifies the peachiness in this pie, preserving the fruit’s flavor. -
RecipeApple Pie with Poached Dried Cherries
Tired of the same old cherry pie? The tart cherries in this pie, which are “true” pie cherries, definitely give the pie a more complex flavor. -
RecipeBlueberry-Lemon Galette
This galette dough can be used with any rustic tart with whatever in-season fruit you find at the farmers market. See our Rustic Fruit Tart recipe maker for more ideas.
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RecipeCaramel Popcorn
Yellow popcorn yields the biggest popped kernels in this tasty treat, great for party favors. -
RecipeClementine Granita
This granita is a refreshingly light and delightful finish to a rich meal in any season, and it’s a snap to make. -
RecipeMixed Berry Jalousie
This flaky pastry is impressive-looking, with its slatted top, but store-bought puff pastry makes it simple to pull together. -
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RecipeLemon-Buttermilk Pudding Cakes
These cakes have a thin layer of pudding on the bottom and a cheesecake-like layer on the top. -
RecipeGinger-Spice Sandwich Cookies with Lemon Cream
If you make these a day ahead of time, the cookies will soften a bit, and the flavors will mingle nicely. Fresh spices are key. -
RecipeBrown Butter Pumpkin Layer Cake
A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. -
RecipeChocolate-Beet Layer Cake
You can’t taste the roasted beets in this recipe—there’s no earthy, beety flavor—but they make the cake moist, dense, and rich. Without them, this dessert would be nowhere near as delicious. -
RecipeCafe Con Tres Leches Cake
This coffee-spiked dessert tastes like a delicious cross between classic Mexican tres leches cake and tiramisu. -
RecipeClassic Key Lime Pie
This classic pie includes a flaky pastry crust, billowy whipped-cream topping, and of course a silky, aromatic sweet-tart custard filling. If you can’t find fresh Key limes, you can substitute common lime juice, which will be tart but without the floral notes found in Key limes. Bottled Key lime juice is an even better choice as long as it’s 100% juice. The pie needs to chill for at least 5 hours before serving.
