Dessert Recipes

Delicious and festive for the holidays, this Honey Bourbon Pecan Pie stores well in the refrigerator once it’s cooled after baking and can be made a day in advance.

Our Timberline Pear Tart takes sliced pears, chocolate and hazelnuts and combines them in a tempting, glamorous dessert that’s easy to make. For a quick shortcut, use a prepared tart or pie shell, or make your own as desired.

From the folks at BNF Kombucha & Jun (aka A Billion New Friends), comes this vegan recipe for mouthwatering blueberry kombucha cake with roasted blueberries.

When berries are in season here, it’s a big deal. We can’t wait to bake with them! A twist on pie bars, these crumble bars are a delicious way to indulge that craving.

This recipe comes to us from our friends at Oregon Heritage Farms in Hillsboro. Choose local, in-season apples to fully capture that quintessential fall flavor, preferably Jonagold or Honeycrisp.

Preserved pears are delightful any time of year. Choose light, medium or heavy fruit syrup to preserve in Le Parfait Super jars.

We all love French toast, but we decided to take it to new and delicious heights by adding croissants and ricotta to create Raspberry Croissant French Toast.

Are you or someone one you know counting down the days until raspberry season? Satisfy the craving early with this light and moist raspberry cake. We recommend using frozen, locally grown raspberries for close-to-home quality and taste.

A Jewish traditional bread, this beautiful babka coffee cake with a ribbon of rich, chocolate hazelnut spread is excellent served for breakfast or enjoyed as a midday snack.