Dessert recipe collection

Lower-sugar oatmeal raisin drop cookies with rolled oats, cinnamon, brown sugar, and just a quarter cup of margarine. A lighter take on the classic cookie that still delivers chewy oat texture and warm spice.

Rich and flavorful, these cookies are packed with add-ins and can be made in jumbo or regular size.

Citrus-scented oatmeal cookies with a hint of almond, baked until golden and crisp on the edges. Ready in 30 minutes for a simple teatime treat.

Oatmeal raisin sheet cake spiked with cinnamon, cloves, and plumped raisins, baked thin on a sheet pan and finished with a quick poured icing. The bake-sale and potluck cake that feeds a crowd of 24.

Oatmeal ranger cookies pack rolled oats, corn flakes, and shredded coconut into a chewy brown-sugar dough. The cowboy-cookie cousin with a crisp-edge crunch from the corn flakes.

Oatmeal-chocolate morsel cookies built on a yellow cake mix base, loaded with rolled oats, raisins, semisweet chocolate, and pecans. A 22-minute, no-fuss cookie that hides the cake mix behind the loaded mix-ins.

Old-fashioned buttermilk pie with a creamy, tangy custard filling and a candy-crackle top. The Southern dessert that turns six pantry ingredients into a slice of church-supper history.

Old-fashioned coconut custard pie made from a fresh whole coconut. Coconut milk infuses dairy milk before joining eggs and sugar in a single crust for the deepest, purest coconut flavor.

Old-fashioned coconut oatmeal cookies with chocolate chips, wheat germ, and brown sugar. A chewy, textured drop cookie with oats, coconut, and a boost of nutrition from wheat germ.

Old-fashioned lemon chess pie with cornmeal as the traditional thickener and fresh lemon juice for tang. The simplest Southern dessert: 5 ingredients, one bowl, no fuss.

Benne seed cookies, the historic Charleston specialty. Toasted sesame seeds folded into a brown sugar dough for thin, crisp, caramel-edged Lowcountry cookies.

True old-fashioned chocolate fudge cooked to soft ball stage with unsweetened chocolate, milk, and corn syrup. Smooth, creamy, and made the traditional way.

Old-fashioned sour cream cookies with nutmeg, rolled and cut into rounds with a sugar-sprinkled top. Soft, tender, and lightly spiced with a big-batch yield of 60 cookies.

Olive oil pie crust pressed straight into the pan with no rolling required. A simple, dairy-light Mediterranean-leaning pastry that mixes in 10 minutes and chills firm in half an hour.

Orange cream pie with a smooth orange-lemon custard, topped with fresh orange segments and a glossy meringue. The citrus-forward alternative to lemon meringue, baked golden on top.

Orange creamsicle pie: a frozen graham-crust pie blending vanilla ice cream with thawed orange juice concentrate. The childhood ice cream truck favorite, sliceable on a plate.