Dessert Recipes

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.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Oatmeal crusty top apple pie pairs a tender lard-and-oat bottom crust with a brown sugar streusel topping. Cinnamon-spiced apples bake under a crunchy oat crumble for a single-crust pie that drinks like dessert and breakfast at once.

Oatmeal orange-walnut cookies use yogurt instead of egg for a soft, tender crumb. Brightened with grated orange zest and crunchy walnuts. Lower-fat than classic oatmeal cookies, ready in 40 minutes.

Oatmeal sesame crisps with brown sugar, butter, rolled oats, and sesame seeds baked into a thin slab and snapped into pieces. Crunchy, nutty, no-flour cookie bars in under 25 minutes.

Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.

Vegan orange chocolate mousse made with silken tofu, cocoa powder, brown rice syrup, and orange zest. Dairy-free, egg-free, and ready in 10 minutes plus chilling.

Orange gelatin dessert ring made with sweet white wine and apricot syrup, filled with fresh apricots, grapes, and banana. A retro molded dessert for parties and holidays.

Orange date muffins made with a whole blended orange, orange juice, and chopped dates for natural sweetness. An intensely citrusy muffin with real orange pulp in every bite.

Overnight coffee cake built from frozen bread dough, butterscotch pudding, brown sugar, and cinnamon. Assembled at bedtime, baked fresh in the morning, and pulled apart by hand.

Single-crust pie pastry made with lard and a touch of shortening for a flaky, old-fashioned 9-inch shell. The traditional fat blend bakeries used before all-butter pastry took over.

Pastelitos, little hand pies filled with mashed dried fruit, honey, and cinnamon in a flaky shortening crust. A traditional Latin American fruit turnover baked golden.

Coconut kisses made from whipped egg whites, shredded coconut, and a touch of almond extract, topped with candied cherries. Light, chewy, and naturally gluten-free.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Classic peach Melba: vanilla ice cream crowned with a poached peach half, glossy raspberry-currant sauce, crushed macaroons, and a piped collar of whipped cream. Auguste Escoffier's signature dessert from 1893.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.