9,195 fay fay recipes

Old-fashioned spiced peaches preserved whole in a brown sugar and vinegar syrup with cinnamon, cloves, and allspice. A Pennsylvania Dutch canning tradition.

Wormy apples turn caramel apples into a Halloween creepshow with red sugar coating and gummy worms peeking out. A no-bake treat kids beg to help with every October.

Lemon baked Alaska with brandy-soaked lemon cake, lemon ice cream, and toasted meringue. A showstopping flambe dessert that browns in a hot oven and gets lit tableside.

Simple almond-cinnamon nut filling for cookies made with finely ground almonds, sugar, and cinnamon. A three-ingredient filling for rugelach, kolacky, or any filled cookie recipe.

Homemade strawberry rhubarb fruit leather with just 4 ingredients. Simmer, puree, and dry for chewy, tangy-sweet snack strips the whole family will love.

Candied grapefruit peel slow-simmered in sugar syrup and rolled in granulated sugar. A bittersweet homemade candy that stores for a month.

Brown sugar apple pie thickened with tapioca and spiced with cinnamon and nutmeg. Granny Smith apples and lemon juice give it a sharp, bright filling.

Candied cranberries slow-cooked in sugar syrup over a double boiler, then rolled in sugar until sparkling. A 3-ingredient holiday garnish or sweet snack.

Birnensuppe, a chilled German pear soup scented with cinnamon and star anise, studded with sherry-soaked raisins and brightened with lemon. Silky, elegant, and refreshing. Serves 2.

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

Simple orange glaze made with powdered sugar, fresh orange juice, and orange zest. Tinted with food coloring for a bright finish on cakes, cookies, and pastries.

Vegan ginger-pineapple pudding thickened with cornstarch and brightened with fresh ginger and lemon zest. Pour it into a pie crust or serve as a standalone dessert.

Cranberry orange ring arranges crescent roll dough filled with cranberry-orange relish and cinnamon into a festive wreath shape, baked golden and drizzled with powdered sugar glaze.

Ginger barbecue chicken baked in a homemade sauce of tomato paste, fresh ginger, dark brown sugar, soy sauce, and liquid smoke. Sweet, tangy, and smoky.

Tea and fruit nectar punch with simple syrup and soda water. Use peach, mango, pear, or apricot nectar for a fizzy, refreshing party drink. Chill before serving.

Old-fashioned cranberry shrub made from simmered cranberry juice, sugar, and lemon. Serve this tart, syrupy concentrate over ice with club soda or topped with sherbet.