Fruit recipe collection

Angel food cake hollowed out and stuffed with whipped cream, pineapple, strawberries, coconut, and blueberries, then frosted and topped with kiwi. A stunning no-bake dessert that feeds a crowd.

Retro orange gelatin mold loaded with pineapple, mandarin oranges, marshmallows, and coconut folded into whipped topping. A nostalgic potluck classic that's light, fruity, and fun.

Tender banana sheet cake rolled around sweetened whipped cream, topped with glazed raspberries. An elegant dessert that looks impressive but uses simple ingredients.

I made this because it sounded soooo good! It was delicious. And those in my family that tried it really liked it too!

Moist quick bread made with Amish Friendship starter, fresh apples, and nuts, spiced with cinnamon. Makes two loaves perfect for gifting or freezing.

Simple peach pie with a buttery cinnamon crumb topping instead of a top crust. Fresh peaches thickened with tapioca, topped with brown sugar streusel, and baked until bubbly.

Creamy apple pie with a sour cream custard filling and cinnamon crumb topping. Simple Pennsylvania Dutch baking with no spices in the filling, just pure apple flavor.

Classic New England cornmeal and molasses bread with raisins, no kneading required. Thick batter rises in the pan for a rustic, hearty loaf.

South Indian vegetable curry with butternut squash, coconut, tamarind, and mustard seed tempering. Tangy, mildly spiced, and perfect with rice.

Rich onion soup built on a blond roux, loaded with smoky andouille sausage, finished with melted Parmesan and crispy croutons for French onion meets Cajun flair.

There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) available from September to May.

Traditional Ojibway fried bread studded with fresh blueberries, sliced and pan-fried golden, served hot with maple syrup for an Indigenous breakfast treat.

No-bake toffee crunch pound cake layered with butterscotch whipped cream and crunchy chocolate toffee pieces for an indulgent party dessert that tastes like pure luxury.

Ann's ruby chicken: slow cooker chicken in a deep ruby cranberry-orange sauce with pumpkin pie spice. The set-it-and-forget-it Thanksgiving-friendly main dish that cooks while you're at work.

Simple apple crisp with tender cinnamon-spiced apples under a buttery golden crust ready in 40 minutes for an easy fall dessert that begs for vanilla ice cream.

Any fruit coffee cake layers a tender butter cake with cooked fresh fruit (apples, peaches, apricots or blueberries) and a walnut crumb top. Endlessly adaptable bakery-style coffee cake.