10,000 fay fay recipes

Fresh peach sorbet with Marsala wine and lemon juice in a simple sugar syrup. A dairy-free frozen dessert with just five ingredients, served over fresh berries.

Tangy orange marmalade made from fresh oranges and lemons with a slivered rind that suspends in jewel-like jelly. A classic small-batch preserve recipe with liquid pectin for guaranteed set.

Oven-baked sheet pancakes made with egg whites and fruit cocktail juice instead of milk or eggs. A low-fat, no-griddle pancake batch baked in 15 minutes for a quick breakfast crowd.

Yeast-leavened whole wheat waffles use rising time instead of baking powder for crisp, deeply tangy waffles. No eggs, no oil, just whole wheat pastry flour, bran, molasses, and yeast.

At least an hour of advanced preparation is required, to allow the dry ingredients to blend. This recipe will work well with other vegetables, shrimp, chicken strips, etc.

Slow cooker apple butter simmers unpeeled apples and cider for 10 hours, then adds sugar and warm spices for the last hour. Yields ten 6-ounce jars of deep, spiced spread for toast or biscuits.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Honeyed peach preserves: ripe peaches and orange peel cooked down with honey, sugar, and a touch of almond extract. Old-fashioned canning project for biscuits, toast, and gifting.

Indian-style tomato date chutney slow-simmered with vinegar-soaked chilies, ginger, garlic, and warm whole spices. Sweet, tart, and lasts six weeks in the fridge.

Smoky barbecue meatballs simmered in a sauce of ketchup, brown sugar, tomato paste, and liquid smoke. A crowd-pleasing party meatball that holds well in the slow cooker.

By following the simple steps, you will be able to make a great companion for tortilla chips, tacos and sandwiches!

Italian asparagus. How to cook asparagus Italian-style. Classic flavor-packed cold marinated asparagus with an onion, caper, lemon and mint dressing. Perfect to make ahead and serve anytime with simple ingredients. It's even vegan and vegetarian.

Hawaiian banana bread blended in a blender for an ultra-smooth tropical-style loaf. Just 7 ingredients, sweet and tender, makes muffins or a single loaf.

Old-fashioned yeast-risen buckwheat buttermilk pancakes with a tangy, earthy flavor. Mix the batter the night before and wake up to pancakes with zero morning effort.

Red raspberry jam is a no-cook freezer jam made with fresh mashed raspberries, sugar, and powdered pectin. Captures summer berry flavor with bright, fresh color that cooked jam cannot touch.