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This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.

Recipe #485291

This can be made with any ripe fruit. If you like your fruit leather entirely smooth, you can remove the skins, but you can leave them in for the nutritional value. Remove any stems, seeds or bruised areas. Be creative with spices and flavorings - apples or pears go marvelously with a pinch each of nutmeg and cinnamon, while cherries and peaches both love almond or vanilla extract. Add sweetener if the fruit needs it. The cooking time will vary widely depending on the ripeness and water content of the fruit - it's done when it is barely tacky to the touch and peels easily off the sheet. Keeps 2 weeks at room temperature, 3-4 months in refrigerator, 2 years in freezer. Adapted from a recipe by Carolyn Cope at Serious Eats. http://bit.ly/nKBqiY

Recipe #460571

This is a very tasty chutney and so easy too, it works well with just about anything but is perticularly good with cheese and crackers, or sausages. I like to give it as presents around christmas, folk are always pleased to receive some. The recipe can be easily halved or doubled with no change to the flavour it will just take a bit longer or shorter time to make. make sure you chop your apples and onion quite small.

Recipe #406350

This is a spiced version of the classic red wine poached pears. The remaining sauce is wonderful served over french toast the next morning, which my husband insists on every time we have these. Times listed do not include cooling time (I recommend at least 2 hours).

Recipe #287302

This is without a doubt *the* most fabulous applesauce I have ever had! It's the only apple sauce my kids will eat, The flavor is incredible! So much richer in flavor than apples that have been steamed or simmered in water. I have actually used whatever apples I happen to have in hand. Even those that are looking tired and not so crisp any more. Great with any pork or chicken entree.

Recipe #256364

2 Reviews |  By Cem

Another Nigella offering that I'm posting so I don't lose, as I'm planning to make a lot of this in a few months when the fig tree in our garden bears its luscious offerings!

Recipe #226120

6 Reviews |  By CIndytc

I have been searching everywhere for a good sugar free strawberry jam recipe...I finally found one...this turned out perfect...You cannot tell the difference. Where it says sugar, I mean Splenda.

Recipe #175371

A great breakfast or snack. 2 Weight Watchers points on Flex, and it's free if you're on Core.

Recipe #127389

I love this recipe! It is from the "Frugal Gourmet Whole Family Cookbook" by Jeff Smith. I've made this simple recipe for many years. People are always impressed but... I never tell them how easy it is to make. Some recipes are best kept secret. But I will share this one...

Recipe #118398

This pie is so easy and doesn't need a crust. Taste wonderful warm with a scoop of Homemade Vanilla Blue Bell Ice Cream!

Recipe #115391

This is really easy to make and is great as an appetizer or snack!

Recipe #53594

92 Reviews |  By yooper

A very simple recipe that yields fabulous results! People won't believe this came out of a crock pot!

Recipe #20287

17 Reviews |  By Mirj

This is an adaptation of Paula Wolfert's quick method, made even faster by blanching the lemons first. We love it in all kinds of salads and as a low-fat alternative to olives.

Recipe #16603

A refreshing, very lemony ice recipe. Great when you're under the weather with a sore throat. Adapted from Serious Eats. http://bit.ly/VbxrAf

Recipe #493815

This is my own version of this dessert, based on bits and pieces from several other recipes I've found. Cobblers are baked with pie dough on top, slumps are baked with biscuit dough, and grunts are made on the stovetop, where the biscuits steam on top of the fruit. If you don't have buttermilk, add 1 t lemon juice to 1/4 c milk and let stand 5 minutes.

Recipe #484499

This simple dessert (a cross between a cobbler and a buckle) comes together in minutes. If you don't have buttermilk, add 2 tsp lemon juice to 3/4 c sweet milk about 15 minutes ahead of time. In that case, add some lemon zest to the batter, too.

Recipe #482336

My own invention, based on a mango lassi I love.

Recipe #481438

This is a decidedly adult popsicle! Adapted from a recipe by Braden Rex-Johnson at Al Dente. http://bit.ly/r8zLOt

Recipe #460275

This jam combines beautifully fresh blueberries with orange juice and a double dose of ginger (powdered and grated fresh). It's not terribly sweet, which makes it perfect to serve with sweeter breakfast pastries. Adapted from a recipe by Lucy Baker at Serious Eats. http://bit.ly/muVwxz

Recipe #459945

Use only the reddest, most fragrant watermelon and strawberries. Adapted from a recipe by Nicky at delicious:days. http://bit.ly/ivg8xW

Recipe #459765

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