Dessert/4 recipes

Downhome cafe banana bread with four ripe bananas, butter, and a touch of lemon juice for brightness. A classic, tender loaf with simple pantry ingredients and old-fashioned flavor.

Frozen orange pie with vanilla ice cream layered over a toasted oat and coconut crumb crust, drizzled with orange juice concentrate and topped with toasted coconut.

Grandma's classic pound cake: just five ingredients (butter, flour, eggs, sugar, vanilla) baked into a tender, golden loaf. Old-fashioned heritage recipe with no leavening.

Orange layer cake with a from-scratch orange curd filling and orange buttercream frosting. Light, citrusy layers made with whipped egg whites and fresh orange zest.

Make your own irresistable chocolate cake with this simple recipe that is extremely easy to follow and understand.

Old-fashioned buttermilk gingerbread with a streusel-style crumb topping built from the same dough. Molasses, ginger, and cinnamon meet a tangy buttermilk batter for a soft, warm-spiced cake. Serve warm with whipped cream or baked apple.

Classic French madeleines: tender shell-shaped tea cakes with crisp golden edges and a hint of lemon. Buttery, light, and best eaten the moment they cool.

Molasses sandwich cookies with a hidden strawberry preserves filling, spiced with cinnamon and ginger, and topped with a vanilla powdered sugar glaze. The secret is inside.

No-bake peach ice cream cake layered with gingersnap crumbs, toasted almonds, crystallized ginger, peach frozen yogurt, vanilla ice cream, and caramel sauce. Frozen overnight and sliced like a loaf.

Soft ginger cream cookies spiced with ginger, nutmeg, cloves, and cinnamon, sweetened with molasses, and topped with vanilla or orange frosting. This big-batch recipe makes 6 dozen.

Raspberry sorbet spiked with Beaujolais wine, lemon juice, and a touch of cream. A jewel-toned grown-up dessert with a smooth, scoopable texture. No ice cream maker required.

French sables are buttery slice-and-bake cookies with a crumbly, sandy texture and sparkling sugar crust. Six ingredients, no leavener, all about the butter.

Rich lemon chiffon pie with whipped cream and gelatin-set lemon curd folded together in a baked shell. A bright, airy citrus dessert with a cloud-like texture and tart finish.

Bristol icebox cake: layers of vanilla wafer crumbs and a crushed pineapple-pecan-butter mixture, chilled overnight and topped with whipped cream. Vintage no-bake dessert.

Creamy stovetop white fudge made with marshmallows, white chocolate, and vanilla. Cut into squares, roll into logs, or dip in chocolate for a sweet homemade candy gift everyone will love.

Rhubarb crumble with apples and strawberries under a buttery oat and brown sugar topping. Tart fruit baked until bubbling with a crisp, golden crust.