10,000 fay fay recipes

No sophisticated baking skills required, surprisingly delicious and super easy to make. Feel free to use other berries or fruits, fresh or frozen both work.

Homemade taco sauce simmers fresh peeled tomatoes with green chilies, onion, cumin, and oregano for 90 minutes, then water-bath cans into shelf-stable pints. A pantry stocker that beats anything in a jar at the grocery store.

Cajun coffee swirls strong hot brew with dark molasses for a New Orleans-style nightcap with serious backbone. Optional dark rum and a cloud of whipped cream finish it Bourbon Street style. Don't stir, sip through the cream.

Chocolate chip pop't wheat cookies fold puffed wheat cereal and quick oats into a honey-sweetened batter loaded with chocolate chips. Light, crackly edges with a chewy oatmeal center.

This is a very easy cranberries sauce, a very good accompaniment to your meal.

Chewy homemade fruit gummies set with gelatin and flavored with vanilla and strawberry essence. These colorful jujubes need just a candy thermometer and patience while they firm up overnight.

Ginger root is one of the most common spices in Asian cooking. Phenomenal food. Delicious.

Soft, slightly sweet white bread with sesame seeds baked right in. Traditional Amish yeast bread that's perfect for sandwiches or toast.

Apple maple jam captures fall in a jar with finely chopped apples, pure maple syrup, and warm spices. A small-batch canning recipe with cinnamon, allspice, nutmeg, and cloves cooked to the jellying point.

No-cook freezer jam with crushed blueberries, strawberries, and Certo liquid pectin. A bright, fresh-tasting jam that captures peak summer fruit without ever turning on the stove.

Chinese red bean pudding, a silky steamed dessert thickened with rice flour and cornstarch, lightly sweetened with raw slab sugar, and studded with soft adzuki beans. Dairy-free and delicately sweet.

This sweet marmalade is the perfect spread for toast, english muffins and pancakes.

Rangpur lime marmalade preserves whole rangpur limes and lemons in a small-batch sugar syrup over two overnight rests, sealed in jars with paraffin. Old-fashioned canning recipe.

This makes a spectacular breakfast jam spread on toast, or as a topping for ice cream or banana muffins.

Three-ingredient raspberry sherbet made with frozen raspberries, buttermilk, and sugar. No ice cream maker needed. Just blend, freeze, and scoop. Tangy, fruit-forward, and lighter than ice cream.

No-cook peach freezer jam with mashed fresh peaches, sugar, liquid pectin, and lemon juice. Stovetop-free preserve that tastes like ripe summer peaches all year round.