Jill's Top 10 Dessert Recipes
This book is dedicated to everyone who took the time to teach me how to bake. Especially to my mom, Emily Neilson, who always made the effort to make us homemade desserts (even though her eight children could devour a batch of cookies in seconds). She encouraged all of us to join her while she was baking, along with her sisters, husband, dad, neighbours, and anyone who was willing to help and make it a party.
I also want to thank all of my taste testers, who have always given me honest reviews.
I hope you all enjoy my top 10 recipes ... and feel free to sign up and log in to ourrecipetree.com to start adding your own recipes and food memories.
You may even see your recipe featured in a future top 10 book!
My kids love this!!! Carrot cake isn't just for those of us in our elder years. lol Make it pretty and they will try it.
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20 minutes
12 - 16
Cupcakes:
Cupcakes:
Frosting:
Light and fresh, this is one of my favourite recipes. For those of you who often crack your cheesecake (that includes me), this recipe is for you! The topping will cover any cracks, and it will be a masterpiece every time. My son Alek is in the pictures, making this for his girlfriend's birthday.
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60 minutes
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Crust:
I do not put the berries on top of the cheesecake, instead, I serve them on the side so people can choose the type of berry and quantity. If you put the berries on top you run the risk of the cheesecake getting wet from the berry juice and looking a mess. It is okay if you are planning on eating the entire cake in one sitting but it is a large cake.
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14 - 16 minutes
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Cake:
Filling:
Ganache:
Make ahead instructions: The cake roll can be prepared completely and refrigerated for 1-2 days before serving. OR, you can bake the cake, roll it in the parchment paper to cool. Once cool, refrigerate it (rolled in the parchment paper) for up to 1 day, before filling and adding the ganache. To freeze: Prepare the cake roll completely, with the filling but do not add the ganache. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before adding the ganache and then slicing and serving. Only add the final sprinkle of crushed mints if you are planning to eat the entire cake in one sitting, otherwise, it makes a wet, melty, gross mess. Also, sprinkle them on just before serving.
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10 minutes
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Thank you to Drew Bauer for this delicious recipe. It made me like banana muffins again and made my entire house smell like a little bit of heaven! You don't even need a mixer for this recipe ... so easy.
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25 minutes
12
Yields 12 - 16 muffins depending on how many blueberries you add.
If you don't want to grease your muffin tin, or you want to fancy up your muffins, you can use cupcake liners.
My mom and dad used to work on this recipe together because of the hand power it took to knead this cookie dough. Fortunately we now have the ability to use mixers to do most of the kneading for us. Our long time Scottish neighbour taught my mom how to make this recipe.
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20 minutes
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You can make this recipe completely by hand kneading if you have the strength and patience. Just like the instructions above, start by kneading the sugar and butter until well creamed together before you start to gradually add in the flour. Good luck!
Some of my sisters like to send me new recipes to try and make for them because they hate baking but love eating. lol This one was found by my sister Norma and it is really gooooooood!
1 hour, 6 minutes
20 minutes
46 minutes
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Crust & Topping:
Filling:
I found this recipe when looking for something to make with the pumpkin puree my sister Jane made from the sugar pumpkins out of her garden. Delicious!!!
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13-15 minutes
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Cake:
Filling:
The best chocolate cake whether you are vegan or not!
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30 - 35 minutes
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Cake:
Chocolate Buttercream Frosting:
Cake:
Chocolate Buttercream Frosting:
For cupcakes, fill liners half full and bake for 20-25 minutes. The whole recipe will yield approximately 24 cupcakes. Double the recipe to make a 4 layer cake, or cut in half to make a 1 layer round cake. You can also make a bundt cake, simply bake for 45 minutes. Or a 9 x 13 inch cake, baking for about 35-40 minutes. Don't like a lot of frosting? Cut the frosting ingredients in half. The recipe as written makes enough for thick layers of frosting. Nut allergy? You may substitute soy milk or another milk for the almond milk, any non-dairy milk will work here. No applesauce? Substitute 2 flax eggs (2 tbs ground flax + 5 tbs water), whipped aquafaba or another egg replacer such as Bob's Red Mill (2 eggs worth).
This is, hands down, the best cookie recipe I have ever made.
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This is a collection of my favourite recipes gathered from 1989 to 2022.
Jill's Top 10 Dessert Recipes
Jill Kanwischer
Kaitlin Kirk