Chai Muffins with Figs and Oats

From the book The Frugal Foodie Cookbook by Alanna Kaufman and Alex Small

Chocolate Chip Cookies

From the book Good to the Grain by Kim Boyce

Big, chewy cookies made entirely with whole-wheat flour.

Cornmeal Cake with Sweet Rosemary Syrup and Blackberries

From the Jamie Passaro collection

An unusual summer cake.

Crumble Bars

From the book Good to the Grain by Kim Boyce

Make Kim Boyce’s bars with apple butter in winter, berry jam in summer.

Dark Chocolate Pudding

From the book Moosewood Restaurant Low-Fat Favorites by Moosewood Collective

Fast and foolproof, this is an all-time favorite. And it happens to be almost fat-free.

Everyday Yogurt Cake

From the book Cake Keeper Cakes by Lauren Chattman

A breeze to make, this cake pairs beautifully with sliced fruit.

Homemade Butter and Buttermilk

From the book The One-Block Feast by Margo True

Serve freshly made butter with radishes or a chewy baguette.

Maple Yogurt Pound Cake

From the book The Food52 Cookbook by Amanda Hesser and Merrill Stubbs

Millet Muffins

From the book Super Natural Every Day by Heidi Swanson

A whole-grain, whole-flavor recipe from Heidi Swanson’s new book, ‘Super Natural Every Day.’

Olive-Oil Cake with Honey-Roasted Rhubarb

By Jim Dixon, from the Jim Dixon collection

Jim Dixon embellishes a classic olive-oil cake with chunks of sweetened rhubarb.

Peach Calendula Jam

From the Sarah Gilbert collection

Plum Crunch

From the book Barefoot Contessa Back to Basics by Ina Garten

Italian plums covered with a crunchy topping from Ina Garten.

Raspberry or Blackberry Jam

From the Cindy Burke collection

Three-Fruit Marmalade

By Kelly Myers, from the Kelly Myers collection

Turn the season’s bounty of citrus into a delicious toast topper.

Whole-Wheat Date Scones

From the book Supper for a Song by Tamasin Day-Lewis

From Tamasin Day-Lewis, a sweet and nutty treat.

Yeasted Oat Pancakes

By Deborah Madison, from the Deborah Madison collection