Dessert recipe collection

Microwave oatmeal chews are no-bake bars with chewy oat base, melted chocolate chip top, and chopped nuts. Seven-ingredient bars made entirely in the microwave for fast snacking.

Oatmeal chocolate chip cookies made with shortening, brown sugar, and quick oats. Crispy edges, chewy centers, and a simple one-bowl recipe that works every time.

Homemade oatmeal citrus face scrub with dried lemon and orange peels, oats, and blanched almonds ground into a fine exfoliating powder. All-natural, 3 ingredients, stores for months.

Rolled and cut oatmeal cookies with finely chopped rolled oats worked into a buttery shortbread-style dough. Holds shape through cutting, perfect for cookie decorating.

Oatmeal pie crust adds rolled oats to a classic shortening pastry for nutty flavor and a sturdier base. Holds up to wet fillings like pumpkin, custard, or cream pies without going soggy.

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.

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-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 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.

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.

Orange fruit cremes made with sugar-free gelatin, orange juice, ice cubes, and lowfat milk. A light, creamy dessert that sets in minutes with a dreamsicle-like flavor.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.