Dessert Recipes

Practically fat-free York gingerbread bars made with pureed carrots, buttermilk, fresh ginger, and molasses. No butter, no oil. Moist crumb with bright orange zest and a cinnamon-sugar top.

Rolled ginger cookies with whole wheat flour, molasses, and a warming mix of ginger, cinnamon, and cloves. Chill the dough overnight for clean cut-out shapes that bake up crisp with spicy, old-fashioned holiday flavor.

Kentucky Derby-style chocolate walnut bourbon pie with a deep molasses backbone. The Run for the Roses pie has 3 tablespoons of bourbon, two cups of walnuts, and chocolate chips in a sweet syrup base.

Soft gingerbread cookies with separated eggs folded in for airy texture, spiced with ginger and cloves, ready in just 10 minutes of baking.

Roll-out molasses cookies with eggs and cream of tartar that chill overnight before baking into soft, pillowy rounds. The baking soda foams in the molasses for extra lift and tender texture.

Old-fashioned gingersnap cookies with molasses, ginger, and cinnamon, rolled in sugar and baked until crinkly. Oil-based for a chewy center with crisp edges.

Soft, chewy drop cookies packed with chopped figs, molasses, cinnamon, nutmeg, and ginger with hints of lemon and vanilla. An old-fashioned spiced fig cookie recipe that makes 2 dozen.

Soft spiced raisin drop cookies made with cookie mix, molasses, ginger, cinnamon, cloves, and nutmeg, topped with a smooth vanilla butter frosting. A semi-homemade shortcut for holiday cookie trays.

Crisp rolled molasses cookies with a full tablespoon each of cinnamon and ginger, dark molasses, lemon extract, and a splash of vinegar for tang. Thin and snappy.

Stack cake is an Appalachian multi-layer molasses cake with applesauce filling spread between thin layers, topped with whipped cream and chopped nuts. A pioneer wedding-table classic.

The original baked whole pumpkin pie, custard filling baked right inside a hollowed pumpkin. A heritage colonial technique that turns the shell into both vessel and dessert.

Upside-down apple gingerbread with sliced apples in brown sugar on the bottom, topped with a spiced molasses cake made with hot tea. A warm fall dessert inverted onto a plate.

Warm spices meet shredded coconut and molasses in this richly layered cake, topped with a tangy cream cheese orange frosting and a candied orange rose garnish that steals the show.