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Apricot muffins made with a whole jar of apricot preserves blended right into the batter with brown sugar, butter, and chopped nuts. The preserves keep every muffin incredibly moist with intense fruit flavor.

Oatmeal raisin bar cookies spread in a shallow pan and baked at 325. Three cups of rolled oats, sour milk, and raisins in a soft, cake-like sheet cookie. Mix, spread, bake, done.

Walnut quick bread with cinnamon and a tender crumb, no yeast needed. Served sliced with honey-whipped cream cheese for a breakfast loaf or afternoon snack.

Peanut butter chocolate chip cookies with a chewy center and crisp edges. Shortening keeps them sturdy while peanut butter adds richness to every bite.

Concentration candy cookies: brown sugar-pecan cookies topped with matched pairs of colored candy-coated chocolates. A clever kids' memory-match game cookie for parties.

Soft sour cream cookies loaded with fresh orange juice and zest, topped with a bright orange icing. Drop cookie simplicity with bakery-level citrus flavor.

Nut gingerbread with molasses, brown sugar, and ground ginger topped with chopped nuts and a brown sugar crust. A warmly spiced, old-fashioned cake that fills the kitchen with aroma.

Chocolate pound cake baked in a tube pan with melted unsweetened chocolate and cream of tartar for a tender, tight crumb. A one-bowl, old-fashioned pound cake dressed up in cocoa.

Buttermilk chocolate bar nut cake: a dense, fudgy tube cake made with melted milk chocolate bars, chocolate syrup, buttermilk, and chopped nuts. A vintage Southern dessert showstopper.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

Triple-chocolate bundt cake with melted chocolate bars, chocolate syrup, and a tender buttermilk crumb. Baked in an angel food pan for a tall, dramatic cake that delivers serious chocolate intensity.

Old-fashioned turn-of-the-century molasses bundt cake with two cups of unsulfured molasses, cake flour for tenderness, and a dusting of powdered sugar. Serves warm with whipped cream or vanilla ice cream.

Buttermilk chocolate cake is the tangy, tender German-chocolate style cake with a fine, moist crumb, made for topping with coconut-pecan frosting. A classic Southern church-supper dessert.

Pan-sized lemon blackberry pancakes are giant skillet pancakes built from buttermilk-style batter with whipped egg whites and fresh berries. Brunch upgraded to showstopper status.

Orange cranberry bread: a festive holiday quick bread with cranberry-orange sauce, walnuts, and an apple jelly glaze. A fluted ring loaf that's stunning for gifting or brunch.

Buttermilk chocolate cake with fudge icing, a moist, tender chocolate sheet cake made with buttermilk and boiling water, topped with a cooked, poured fudge frosting that sets glossy and rich.