Apple fritters are the sweetest fall recipe! Dust with powdered sugar or dip in a doughnut glaze for a yummy breakfast treat or snack.
My mother has been making these spiced figs for 30 years. Made with the cinnamon and cloves you will not be able to eat plain figs again, they are too boring.
Author: Patti Grace
Wonderful for Thanksgiving or Christmas to serve with your turkey! This is another one of my mother-in-law's recipes that my husband must have for the holidays!
Author: Teresa Mackey
Author: Tracey Seaman
Use cooking plums for this chutney, as they have a more definite taste than dessert plums when cooked. From 'the Basic Basics Jams, Preserves and Chutneys Handbook by Marguerite Patten. If you cannot find...
Author: CulinaryQueen
A delicious recipe adapted from Gourmet magazine. Here's what they say: "Baked creminis bursting with a buttery pecan and garlic stuffing make for eye candy just waiting to be devoured."
Author: Sharon123
Don't toss that watermelon rind out. You can make these tasty pickles without fussing with canning jars and lids. Just store the product in a glass container in your fridge for up to 2 weeks (but they'll...
Author: Tona C.
A wonderful side paired with my Stuffed-Pork-Loin-Genoa-Style (recipe 344415). This can also be poured over ice cream or cake. This recipe can be halved quite successfully.
Author: gailanng
Author: Jessica B. Harris
This is just a wonderful salad with a great combination of flavors with the sweetness of the fruit and the tartness of the dressing and cheese. It is a spin-off of LonghornMama's Fruit 'n' Veggie Salad...
Author: Nimz_
Author: Ruth Cousineau
Author: Jill O'Connor
This recipe was tucked away in one of my mom's old files! I'm not a big asparagus fan, but others in my family have enjoyed this for decades!
Author: Sydney Mike
Author: Chris Schlesinger
Author: Douglas Rodriguez
A nice treat to have when serving martinis or top your favorite pie, salad or veggie dish with them. Wrap in a air-tight container. Give as a gift. Appetizer or dessert you choose.
Author: Rita1652
Author: Nadine Helen Conly
Author: Ursula Ferrigno
To make this stunning tart, we took the ingredients for a double pastry crust in another direction, turning some into a bottom crust and the rest into a sweet streusel topping.
Here's a simple, easy-to-make sauce that I've had for over 25 years. I usually use canned, unpeeled apricot halves. My family finds it great tasting, warm or chilled over ice cream, sherbert, pound cake,...
Author: Sydney Mike
This light-as-can-be buttermilk cake has an easy sophistication, its Sherry-spiked berries harmonizing with the tangy cream.
Author: Shelley Wiseman