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Spices, chocolate, and prune swirl through this moist sour cream cake.Plus: More Dessert Recipes and Tips

Beltane Ranch • June 1996

This single-layer tea cake is buttery and rich. An undercoating of pretty pink Rose Petal Jam shows through a transpa...

These cookies are good on their own or delicious as the base for about 20 gooey s'mores, a specialty of Wayne Brachma...

Here's a simple-as-can-be, not-too-sweet version of this homey dessert and breakfast dish.

Fresh fruit gives a lift to this favorite from the 1920s, when supersweet canned pineapple and Maraschino cherries we...

Gooseberries, wonderfully tart and acid, have a very short season, so grab them when you see them at your market in t...

Quiche is the quintessential food of the Seventies. The version here is classic, elegant and perfect for today.

Plus: More Dessert Recipes and Tips

Peanuts lend a salty crispness to these cookies while peanut butter chips add a sweet creaminess. But, if you like, y...

These buttery, luscious, melt-in-your-mouth cakes come from The Bathers Pavilion restaurant in Sydney.

Jessie Cromwell, nicknamed Grandma Dynamite, starts baking her sour cherry pies at 7 a.m. at the Summertime Restauran...

These fanciful cookies are made using half a batch each of Brown Sugar Icebox Cookies and Chocolate Icebox Cookies do...

Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her s...

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Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.