Desserts Recipes

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Mahogany Devil's Food Cake Ready Time: 40 Min "'I found this recipe hand-written on a piece of paper, tucked into an old recipe book I bought at a garage sale,' notes Jamie Regier of Omaha, Nebraska. 'It has since become one of my family's most-requested desserts.'"

Maids-of-Honor Ready Time: 40 Min "These dainty cookies are like almond macaroons and melt in your mouth. Legend has it that they named for the ladies in waiting to an English queen."

Make Ahead Cherry Winks Ready Time: "This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the mix for Cherry Winks!"

Make Ahead Cookie Mix Ready Time: 15 Min "This is a make ahead mix that can be stored in the refrigerator for up to 4 weeks. The recipes below are 6 different varieties that can be made with the mix."

Make Ahead Jam Thumbs Ready Time: "This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Simply add the ingredients listed below to the mix for jam-filled cookies."

Make Ahead Peanut Butter Cookies Ready Time: "This recipe uses a make ahead mix that can be stored in the refrigerator for up to 4 weeks. Add the ingredients listed below to the make ahead mix for peanut butter cookies."

Make-Ahead Glazed Brownies Ready Time: 45 Min "'Since I'm the designated 'dessert lady,' I often rely on these moist brownies for last-minutes treats,' relates Barbara Robbins of Delray Beach, Florida. 'I've been making the sweet snacks for years and they're high on everyone's list of favorites.'"

Makeover Old-Fashioned Banana Cake Ready Time: 1 Hr 15 Min "When Jacqueline Kudron of Dracut, Massachusetts asked the Light & Tasty team to revamp her banana cake, we couldn't wait to give it a try. Luckily, this version is 171 calories lighter than Jacqueline's original and has 63% less fat. Best of all, the taste and moist texture of her specialty remains."

Makeover Out-on-the-Range Cookies Ready Time: 40 Min "To reduce the fat, they replaced the shortening with about half the amount of butter, substituted two egg whites for one of the eggs and used only half the peanut butter, substituting the reduced-fat variety. They also cut the amount of chocolate chips in half and switched to miniature chips so they would be better distributed in the dough. They cut back on the amount of sugar in the original recipe, too. And finally, they added a bit of cornstarch to keep the cookie's melt-in-your-mouth texture."

Mam's Black Cake Ready Time: "This recipe came from my 90-year-old grandmother's handwritten recipe collection."