Apple and Vino Cotto Streusel by Deena Montillo

Vino Cotto (vincotto) adds a delicious twist to this scrumptious apple streusel!

Vino Cotto (Vincotto) Cheesecake Bars by Deena Montillo

A light-textured cheesecake filling over an amazing almond flour crust!

Italian Cheesecake by Linda Oefelein

This recipe is an all time favorite of mine - it has been handed down for over 3 generations in my family - I've made some changes to it as time has gone by - but it is still mouth-watering and I know you will love it!

Rich Chocolate Brownies by Nancy Miyasaki

These brownies have chocolate chips and melted chocolate in the batter, making them doubly delicious. It's a crowd-pleasing treat I can always count on.”

Plum Sherry Tart by Farrell May Podgorsek

The sherry and lemon zest give this plum tart a unique flavor. Be sure to use ripe, flavorful plums. You can use frozen plums but thaw them or heat gently in a skillet before placing them on the crust. I prefer plum tarts that are not too sweet. Add extra sugar to the filling if you prefer a sweeter filling

Whole Grain Fig & Rum Squares by Melanie Yunk

My husband loves fig newtons and I do too, but I'm allergic to wheat. I use whole spelt flour instead of wheat in this yummy, healthy treat.

Spicy Persimmon Bundt Cake by Elena Jimenez