Baking

This delicious, gluten-free Apple Loaf will make your house smell amazing once it’s baking. It has a heavenly gooeyness inside as well as a wonderful apple, brown sugar and cinnamon topping.

These trail mix bars pack lots of energy for a hike and are perfect for a healthy after-school snack or a quick breakfast, too.

"That's the best brownie I've ever had!" exclaimed our tasters. That's high praise, coming from a group without gluten intolerance.

Bright and light, this recipe features a mildly tart yet sweet key lime curd and coconut meringues. The trick to these is to have all ingredients assembled and ready when you begin.

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.

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.