The addition of buttermilk in this ultra-retro dessert keeps it from being too cloying and renders cookie salad totally appropriate for the adult palate. Get the recipe for Buttermilk Cookie Salad »

Eva Powell, a former elementary-school librarian in Mitchell, Indiana, has won the town’s pudding contest five times with her recipe for persimmon pudding with a crispy, cake-like crust.

The recipe for this indulgent layered cake with a bourbon-butter-raisin-coconut-pecan filling and billowy egg-white icing first appeared in Emma Rylander Lane’s self-published cookbook, Some Good Things to Eat, in 1898.

Traeger’s Bakery in Demopolis, Alabama first popularized these soft spice cookies, which are named for their hard cinnamon glaze that glistens like a glossy turtle shell.

The unexpected addition of mashed potatoes adds an exceptional creaminess to dark chocolate fudge in this recipe adapted from Patty Pinner’s cookbook Sweets. Get the recipe for Mashed Potato Fudge »

Banana liqueur heightens the flavor of the bananas in this flambeed dessert from the New Orleans restaurant Brennan’s. Get the recipe for Brennan’s Bananas Foster »

These classic bar cookies, spiced with cloves, cinnamon, and nutmeg and studded with raisins, are adapted from a recipe in the 1880 New Cook Book. Get the recipe for New England Hermits »

The silky, custardlike base of this autumnal pie is made from sweetened navy bean purée spiced with nutmeg, vanilla, and cinnamon. Get the recipe for Navy Bean Pie »

Condensed milk and Key lime juice serve as the base of this Floridian classic.