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Oat creme is a dairy-free dessert sauce made from rolled oats simmered in apple juice with tahini, vanilla, and brandy, pureed until smooth. A vegan custard alternative for pouring over baked apples.

Grilled Sicilian involtini with beef pounded thin, stuffed with Pecorino, pine nuts, currants, and parsley, then skewered on rosemary sprigs and grilled fast.

Soft, cinnamon-spiced buttermilk raisin bread studded with plump raisins and chopped nuts. A from-scratch yeast bread that makes two gorgeous loaves.

Frozen banana pops dipped two ways: chocolate sauce with shredded coconut, or peanut butter rolled in crunchy nuts. Kid-friendly no-bake dessert ready for the freezer in minutes.

Retro frozen cranberry cream cheese salad with a tart cranberry layer topped with whipped cream cheese, nuts, and whipping cream. A vintage holiday side served on lettuce leaves.

Honey spice ball cookies rolled in oats with cinnamon, nutmeg, brown sugar, and a tablespoon of honey. Crackle-topped holiday cookies ready in 30 minutes.

Fudgy bonbons: Hershey's Kiss-stuffed chocolate truffle cookies with chopped nuts, drizzled with white chocolate. A Pillsbury Bake-Off winner that still knocks cookie exchanges out of the park.

A rustic round whole wheat loaf sweetened with molasses and boosted with wheat germ, topped with oats. Simple yeast bread that fills the kitchen with the most incredible aroma.

Hawaiian bars with a buttery shortbread crust topped with coconut, dried pineapple, papaya, and macadamia nuts. Tropical cookie bars that freeze beautifully.

I found this recipe in a magazine and the lady was talking about making them with her two daughters, it was such a nice story, I thought I would try them and they are so yummy, I have made them over and over. They would be great to take camping or on a picnic or just eat them with a loved one, and if you have help making them what could be better.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Buttermilk pancakes studded with plump dried cherries and crunchy macadamia nuts, finished with whipped cream. A Hawaiian-style brunch stack with sweet-tart, buttery flavor in every bite.

Friendship fruitcake made with a fermented fruit starter over 30 days, then baked into a rich Bundt cake loaded with peaches, pineapple, cherries, and nuts.

A decadent and delicious cake that will have you going bananas after every bite!

Vegan oatmeal cookies sweetened with date sugar and sorghum syrup, no butter or eggs required. Soft, chewy, and packed with rolled oats, raisins, and cinnamon. Yields 60 cookies.

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.