Nectarine Meringue Parfaits

To make the crumble, preheat oven to 300° and line a rimmed baking sheet with parchment paper or a silicone mat.

In a bowl, combine oil, honey, cinnamon, salt, and vanilla. Add oats, almonds, and coconut and stir to coat. Spread mixture onto prepared baking sheet and press into an even layer. Bake for 10 minutes. Turn sheet front to back and continue to bake until golden brown and almonds are toasted, another 10 minutes. Let cool completely.

Break into 1”-2” pieces and store in an airtight container at room temperature.

To make the meringues, lower oven temperature to 200° and line 2 baking sheets with parchment paper.

In a clean dry bowl of a stand mixer fitted with whisk attachment, add egg whites. Beat on medium-high speed until foamy. Add cream of tartar, increase speed to high and whip until mixture forms soft peaks.

In a bowl, sift together sugar and peach powder. Gradually add strawberry sugar and continue beating until whites are stiff and shiny.

Transfer mixture to a piping bag. Snip off a 1/4″ hole in piping bag tip. Pipe small 2” dollops onto baking sheets. Bake until meringues are firm and dry, about 1 hour. Turn oven off and let meringues sit in oven for 30 minutes.

Gently peel meringues off parchment paper.

Meanwhile, to make the nectarines, in a frying pan over medium-high heat, melt butter. Add nectarines, cinnamon, vanilla, and salt and cook, stirring occasionally, until nectarines soften, about 5 minutes total.

To assemble, add 1 tablespoon crumble to bottom of 6 parfait glasses. Add 4-5 meringues to glasses. Pour spoonfuls of nectarine mixture over meringues, allowing liquid to drip down onto meringues. Sprinkle more crumble over nectarine mixture.

Utah Peach Nice Cream

“Nice cream” is the term for puréed frozen bananas that resemble soft serve ice cream. For this version, we added peak-of-season Utah grown peaches and froze them ourselves. You can substitute peaches from the freezer section if desired, but if you do, you may need to add a small amount of maple syrup to sweeten.

In a food processor, add frozen peaches and bananas. Let sit at room temperature to thaw slightly, about 5 minutes.

Add vanilla, oatmilk, and maple syrup, if using, to food processor. Pulse until fruit starts to break into smaller pieces. Use a spatula to occasionally stir mixture. It may take up to 10 minutes to fully puree. The finished product will resemble soft serve ice cream.

Serve immediately for very soft “nice” cream. If it has started to melt too much, place in a container and freeze for 1 hour. For firmer “nice” cream, freeze for 4 hours. Once frozen, let nice cream thaw slightly to make it easier to scoop.

Nutrition per serving (not including maple syrup):  90 calories; 1g total fat (0g saturated); 5mg sodium; 21g carbohydrates; 3g dietary fiber; 14g sugar (0g added sugar); 2g protein

Pineapple Mango Coconut Popsicles

In a medium bowl, add coconut milk, almond yogurt, vanilla bean paste, and coconut shreds and whisk until well combined.

In a food processor, add fruit and pineapple juice and pulse until coarsely chopped. Add fruit to coconut milk-yogurt bowl and stir until well mixed.

Divide mixture evenly among popsicle molds. Transfer to freezer and freeze until frozen, 2-4 hours. Serve with Tajin seasoning for an extra kick.

Nutrition per serving: 70 calories; 4.5g total fat (2g saturated); 15mg sodium; 8g carbohydrates; 1g fiber, 5g sugar (1g added sugar); 1g protein

German Layer Cake (Kalter Hund)

Line loaf pan with plastic wrap and set aside.

Melt coconut oil in microwave and set aside to cool slightly.

Using a stand mixer with paddle attachment mix powdered sugar, cocoa powder, eggs, cream, rum, and coffee. When mixed, turn mixer on low and slowly add melted coconut oil and mix.

Pour a layer of batter on bottom of pan. Place a layer of cookies and cover with batter. Repeat until pan is full, ending with batter layer. Cover and refrigerate, 6-8 hours. When ready to serve, remove from pan, and cut into slices.

Chocolate Caramel Peanut Bars

To make the shortbread, use cooking spray to coat bottom of an 8”x 8” baking dish. Place parchment paper in bottom and up sides of dish.

In a medium bowl, cream butter until light and fluffy. Slowly add sugar and salt. Mix for 2-3 minutes, scraping down sides often. Beat in vanilla. Add flour and chocolate chips to creamed mixture. Beat until dough holds together, about 3 minutes. Spread evenly in baking dish. Press with fingers or bottom of a juice glass or measuring cup.

Preheat oven to 350°. Bake until lightly golden, 12-15 minutes.

Meanwhile, to make the nougat, in a medium saucepan over medium-low heat, melt butter and peanut butter. Sift powdered sugar over mixture and stir until well combined. Continue cooking until sugar is bubbling and smooth. Add marshmallows, stir until melted and combined. Remove from stove and stir in vanilla.

While shortbread is still hot, spread nougat mixture evenly over it. Let cool, 20-30 minutes.

Meanwhile, in a small saucepan over medium-low heat, warm caramel and cream until smooth and creamy, 3-5 minutes. Remove from stove and stir in peanuts. Evenly spread over nougat layer. Put in freezer for another 5 minutes.

Meanwhile, to make the topping, using a double boiler, in a bowl, add chocolate and peanut butter and melt. Stir until well combined and spread evenly over caramel layer with offset spatula.

Place in freezer until chocolate is set, 20-30 minutes. Cut and serve.

English Toffee

Line a baking sheet with parchment paper and spray with nonstick cooking spray.

In a large heavy saucepan over medium-high heat, add butter, sugar, salt, water, and almond extract. Insert candy thermometer and bring candy to boil. Continue until candy reaches color of brown paper bag or 260°.

Remove from heat and pour onto prepared baking sheet to an even thickness. This will not cover entire pan.

Melt half of chocolate and spread evenly over toffee. Sprinkle with half of walnuts. Let cool and set up. Place another parchment on top of toffee. Carefully flip over. Repeat chocolate procedure. Let set overnight or for at least 4 hours. Break into pieces.

Snickerdoodle Pear Trifle

To make the crumble, in a bowl, combine 7 crumbled cookies, oats, brown sugar, pecans, and salt. Pour butter over mixture and lightly toss to combine.

To make the Bavarian cream, in a medium bowl, whisk together cornstarch, ½ cup cream, and egg yolks until smooth.

In heavy-bottomed medium saucepan over medium heat, combine milk, sugar, and salt and cook, whisking occasionally, until near boiling.

Remove from heat and, while whisking briskly, slowly add milk-sugar mixture to cornstarch-cream mixture. Return to saucepan, continue to cook over medium heat, constantly whisking until liquid thickens.

Remove from heat, add butter and vanilla bean paste and stir. Cover with plastic wrap, touching pastry cream. Cool for 2 hours.

Once pastry cream is cooled, whip remaining 2 cups cream until stiff. Fold whipped cream into pastry cream until well combined.

To make the pears, in a bowl, combine water and lemon juice. Slice pears in half lengthwise (from top to bottom), remove stem and seeds. Use a mandolin set to 1/4” to cut one slice off of cut side of each half a pear (you will have 8 slices total). Transfer to bowl of lemon water. Cut remaining pears into 1/4” dice, add to lemon water to prevent browning.

In a large frying pan over medium heat, melt 1 tablespoon butter. Add diced pears, coat in butter, and cook until just soft, about 2 minutes. Add remaining 7 tablespoons butter, sugar, cinnamon, and salt and cook until sugar has dissolved. Lay remaining pear slices in the sugar and cook, about 2 minutes. Turn slices over and cook for another 2 minutes, remove from heat and let cool.

To assemble, place 1 cup crumble in bottom of trifle bowl. Set 6 whole pear slices standing up next to each other against sides and line, lining trifle bowl. Spoon 1/3 diced pears over crumble. Spoon 1/3 vanilla cream over pears. Next add half of crumble, another third of pears, and 1/3 cream on top. Repeat, ending with vanilla cream. Crumble reserved cookie over cream.

Cran-Apple Cheesecake Bars

In a heavy frying pan over medium heat, melt butter. Add brown sugar and salt and cook until bubbly or thickened, 4-5 minutes. Add apples, cranberries, raisins, and cinnamon and cook until apples are tender and most cranberries have popped.

In liquid measuring cup, add cornstarch to orange juice and stir until smooth. Add to apple mixture stirring constantly until thickened. Cool and set aside.

Heat oven to 350°. Grease 9”x13” baking pan with butter. Set aside.

Combine flour, salt, and brown sugar. Cut in butter until fine crumbs form. Add 1/2 cup walnuts and raisins. Mix well, reserve 1/2 cup of crust. Set aside. Press remaining crumbs in bottom of pan.

Bake until edges are lightly browned, about 12 minutes.

Meanwhile, to make the filling, using a hand or stand mixer on medium speed, beat cream cheese until smooth. Add sugar and mix until well incorporated. Add eggs and vanilla and continue to mix until smooth. Spread over hot baked crust. Return to oven and bake additional 15 minutes.

Spoon cranberry-apple glaze over cheese layer. Spread evenly.

Combine chopped walnuts and reserved 1/2 cups crumbs. Sprinkle evenly over glaze. Return to oven. Bake for additional 15 minutes or until no longer jiggly. Cool. Refrigerate for several hours. Cut into bars.

Banana Cream Pie

Preheat oven to 350°.

To make the crust, in a large bowl, mix together graham crackers, sugar, cardamom, cinnamon, salt, and mashed banana. Melt 3 tablespoons butter and pour over crumb mixture, distributing evenly. Pour mixture into a 9” pie pan. Use bottom of a measuring cup to press down on crust, making sure there is an even layer on bottom and up sides. Chill crust for 30 minutes. Bake crust for 15 minutes. Let cool completely.

To make the filling, in a heavy saucepan over medium heat, add cream, 1 1/2 cups milk and simmer.

In a separate bowl, combine sugar, cornstarch, and salt. Whisk in remaining 1/2 cup of milk. Add egg yolks and whisk until smooth.

Once cream mixture is simmering, slowly add sugar-egg yolk mixture whisking briskly. Stir constantly, until mixture boils, 2 minutes. Remove from heat and stir in vanilla bean paste and butter. Place pastry cream on a rimmed baking sheet, place plastic wrap on top of cream, touching surface. Refrigerate, about 30 minutes.

To assemble the pie, cut bananas to 1/4” round slices. Scoop 1 cup of pastry cream in crust bottom, spreading evenly. Cover cream with banana slices in a few layers, including sides. Carefully scoop more pastry cream into pie and spread evenly to cover bananas. Refrigerate pie, covered, for 4 hours or overnight. Serve topped with sweetened whipped cream.

Lemon-Lime Pudding Cakes

Butter and sugar 6 (4 oz) ramekins up and slightly over rims.

Using a hand mixer, in a small bowl, beat together egg yolks, 2/3 cup sugar, buttermilk, thyme, zests, and juices. Add flour and mix until combined.

Clean beaters and, in another bowl, beat egg whites and salt until stiff peaks form. Using a spatula, fold egg whites into egg-citrus mixture until homogenous. Scoop into prepared ramekins.

Place ramekins in a rectangle glass baking dish. Pour very hot water into dish, enough to come up about 1/2” on ramekin sides. Bake until tops are lightly golden brown and spring back when touched, 45-50 minutes. Serve in ramekins or turned out with a dollop of whipped cream.