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Pear Jam

If you like the taste of cardamom you will love this jam. I used a combination of Bosc and Asian pears. I peeled the Asians, but not the Bosc. No-sugar dry pectin is used, so there's 50% less sugar in...

Author: Kathy228

Old Fashioned Raspberry Jam

The intense raspberry flavor of this jam makes it a longtime favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

Author: Eleanor Topp

Blueberry Crumble Pie

We love how the cinnamon-scented streusel topping lets the juicy berries peek through.

Author: Melissa Roberts

Puffed Apple Pancake

This breakfast treat rises like Yorkshire pudding and has the texture of a classic baked pancake. Sprinkle powdered sugar over the pancake after it's baked, if you like.

Crunchy Coleslaw

Make and share this Crunchy Coleslaw recipe from Food.com.

Author: canarygirl

Curried Chicken Salad

An easy Curried Chicken Salad recipe

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

Cassata Cake

Author: Warren Brown

Nectarine Jam

Not as mild as peaches - just a little more tart. When done, it's a pretty rosey color. No pectin needed, so it's lower in sugar. Natural pectin is in the nectarine peel... so do not peel them. If you...

Author: Kathy228

Mango Salad

An easy Mango Salad recipe

Aguas Frescas (Mexican Fruit Coolers)

Aguas frescas, water-based fruit drinks, are a cool way to make your fresh fruit go further. Try this recipe with watermelon, mango, or whatever you have.

Author: Eddie Hernandez

Apricot Jam

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Author: incdeb

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

Easy Peach Salsa Recipe

Author: Natalie Clark

Spinach Salad With Caramelized Pecans

Caramelized pecans make this salad especially good. This is a salad they used to serve at the restaurant one of my son's worked at, Rockbottom Brewery. If you want a salad with a bit more punch, try blue...

Author: SharleneW

Stuffed Dates

Sweet dates stuffed with the tang of Gorgonzola cheese and a walnut piece for some crunch. Mmm!

Author: Grace Carolyn Bowers-Reimondo

Sticky Rice with Mango

Sticky Rice with Mango

Cranberry Jello Salad

This came from New Hampshire Police Association. I have not tried this, just posting for safe keeping.

Author: internetnut

Very Basic Fruit Salad

I love how simple and refreshing this is and the ability to adjust the recipe for the types of fruits which are fresh in your local area. Allow at least 4 hours for chilling before serving. From TOH Cookbook....

Author: HokiesMom

Peach Butter

This is the recipe that I've been using for years and years. I love peach butter because the flavor is so light and yummy. I buy the seconds at the orchard because I don't care what they look like - they're...

Author: Mysterygirl

Apple Matzoh Kugel

Author: Abigail Kirsch

Sautéed Pork Chops with Sweet Potato, Apples and Mustard Sauce

The classic combination of tender pork, tart apples, and cider-braised sweet potatoes is a textbook meal for chilly days, especially when you're really hungry. You'll be amazed how easy it is to pull this...

Author: Carla Snyder

Baked Oatmeal

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

Author: Heidi Swanson

Cheesecake Stuffed Strawberries

Strawberries stuffed with cheesecake mixture.

Author: Karen B.

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

My Own Famous Stuffed Grape Leaves

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending...

Author: Patti Moschonas

Tuna ( Prickly Pear Cactus Fruit ) Jelly

A gorgeously colored, flavorful jelly. This recipe does not double well. It also calls for liquid pectin, but powdered seems to jell a little better. While this recipe is written in a relatively old-fashioned...

Author: Molly53

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

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

Yellow Pear Tomato Preserves

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

Author: Mysterygirl

Cottage Cheese Fruit Salad

This is a light fruit salad that goes well with chicken or pork. The cottage cheese keeps it from being overly sweet. Please note prep time includes chilling time. Kids like this, too!

Author: Terri F.

To Make an Excellent Cherry Bounce

Author: Stephen A. McLeod

Apple Raspberry Crisp

Author: Lisa Zwirn

Watermelon Fruit Bowl

All of your favorite fruits, lightly sweetened, served in a watermelon 'bowl'.

Author: CINDY N.

Peach & Rhubarb Jam

This jam is delightful! Great combination of the peach and rhubarb. It's not too sweet, just a nice mellow flavor. Give it a try and let me know what you think!

Author: Lisa Clarice

Strawberries Romanoff

Author: Wayne Brachman

Banana Chocolate Chip Cake with Peanut Butter Frosting

This cake is perfect for beginners-it's moist, forgiving, and easy. Jif creamy peanut butter is our favorite for the decadent frosting.

Author: Janet McCracken

Lemon Tart

There are different ways to make a lemon tart. At Bouchon, the French Laundry, and Per Se, we use a sabayon method, in which the eggs are first cooked with the lemon juice and sugar over hot water, then...