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Baked Oatmeal

A baked oatmeal recipe using fruit, rolled oats, nuts, and spices.

Author: Heidi Swanson

Raw Pack Peaches in Light Syrup

This is a great recipe if you want your canned peaches to stay firm. This comes as close to store-bought as I've found so far. This recipe is for peach halves but slices turn out just as well.

Author: Chilicat

Peach Pineapple Jam

This is SO yummy! The nice touch of the maraschino cherries gives it a nice taste and makes the jam pretty as well. This looks wonderful in gift baskets!

Author: QueenJellyBean

Waldorf Salad

This is the original Waldorf Salad recipe which I clipped out of the newspaper several years ago. My mother made this salad often--it must have been a favorite of hers also. Newer versions have left out...

Author: Mary Leverington

Canned Spiced Tomato Jam

My Husband loves this Jam. He puts it on his waffles in the morning. I think its a great fall taste. Try it on your thumb print cookies or any dessert that requires Jam. I found this on the National Center...

Author: swtsecrt

Persimmon Jam

Make and share this Persimmon Jam recipe from Food.com.

Author: Mercy

Grand Champion Peach Jam

I make this jam when freestone peaches are available because the entire jam making process is much easier and quicker when the stone slides out of the fruit when you halve the fruit. Heat a large pot of...

Author: mary winecoff

Cranberry, Apple, and Walnut Conserve

Adding the cranberries in three stages, along with crumbled nuts, results in a wonderful conserve with layers of texture and flavor. The turbinado sugar imparts subtle caramel undertones.

To Make an Excellent Cherry Bounce

Author: Stephen A. McLeod

Dried Cranberry and White Chocolate Biscotti

Crisp Italian cookies provide a sweet and crunchy accompaniment for coffee, with a drizzle of white chocolate for additional decadence.

Author: Andrea M. Daly

Yellow Pear Tomato Preserves

Make and share this Yellow Pear Tomato Preserves recipe from Food.com.

Author: Mysterygirl

Pork Tenderloin with Plum Chutney

Author: Susan Spungen

Strawberry Sauce

Don't let summer go by without making this strawberry sauce. It's a key component in our Strawberry Shortcake Sundaes.

Author: Martha Stewart

Freezing Peaches

Make and share this Freezing Peaches recipe from Food.com.

Author: pammyowl

Apple and Sausage Stuffing

This delicious stuffing is similar to a savory bread pudding. It's best baked alongside, rather than inside, the bird.

Applesauce Spice Muffins

A quick and easy recipe for Applesauce Spice Muffins

Roasted Pecans

Make and share this Roasted Pecans recipe from Food.com.

Author: Vicki G.

Fresh Fruit with Honey Yogurt Dip

An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe

Dark Fruit Cake

Author: Marion Cunningham

Frosted Grapes

These are so wonderful. Made with flavored gelatin mix, these grapes make a simple yet elegant treat. Serve in a pretty glass bowl at a party. Instant hit.

Author: CookBakeGrill

Aunt Holly's Banana Bread

Aunt Holly's Banana Bread has no nuts, but it's loaded with chocolatey chips.

Apple Raspberry Crisp

Author: Lisa Zwirn

Cranberry Orange Scones

A quick and easy Cranberry-Orange Scones recipe

Strawberries Romanoff

Author: Wayne Brachman

Medallions of Pork with Pear Sauce

Author: Carmela M. Meely

Cherry Clafouti

Inspired by the simple cherry desserts from the Limousin region of France, this baked custard can be served warm or at room temperature. Feel free to use pitted or unpitted cherries.

Author: Bon Appétit Test Kitchen

Blood Orange, Beet, and Fennel Salad

Our fresh take on the classic Moroccan salad pairs shaved fennel and red onion with assorted beets and oranges for color contrast.

Author: Bon Appétit Test Kitchen

Grandma's Fresh Apple Cake

Moist cinnamon cake enfolding sliced fresh apples makes a delicious dessert or wholesome snack cake. This recipe came from my mother, Ann. I have cut the sugar down to 1 cup, as most modern apples are...

Author: cathyfood

Maple Pecan Glazed Salmon

Make and share this Maple-Pecan Glazed Salmon recipe from Food.com.

Author: Lori Jones