Fruit recipe collection

Montmorency cake, a French flourless-style chocolate cake stuffed with kirsch-soaked sour cherries and glazed in dark chocolate. A Black Forest-inspired showpiece for special occasions.

Baked bean casserole with apples, tomatoes, cheese, and chili powder inspired by the Moosewood cookbook. Dried beans simmered tender, then layered with sweet-tart apple chunks and mild melted cheese for a hearty vegetarian one-dish meal.

Moosewood fudge brownies made with unsweetened chocolate, brown sugar and five eggs for an ultra-rich, fudgy bar. A classic from the Moosewood cookbook with just six pantry ingredients and no cocoa powder shortcuts.

Moroccan chicken stew with acorn squash, chickpeas, raisins, and warm spices served over fluffy couscous. A microwave-friendly one-pot North African dinner with toasted almonds and fresh mint.

Moroccan couscous cooked in orange juice with dates, raisins, slivered almonds, and cinnamon. A sweet, fragrant North African side dish ready in 30 minutes.

Old-fashioned oatmeal cake with cinnamon, nuts, and a broiled coconut-brown sugar icing spread on warm. A nostalgic, from-scratch classic worth passing down.

Soft apple oatmeal cookies with fresh chopped apple, applesauce, raisins, honey, cinnamon, cloves, and lemon zest. Baked low and slow for a chewy, cake-like texture.

Mulligatawny stew with curried chicken thighs, lentils, potatoes, and apple cider, finished with yogurt and fresh apple. A hearty Anglo-Indian soup with layers of warm spice.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Mustard fruit chutney with pear, mango, and raisins simmered in apple cider vinegar with dry mustard, ginger, and red pepper flakes. Served cold.

Christmas pudding steams grated carrot and potato with raisins, currants, suet, and warm spice blend into a moist holiday dessert. Serve with brown sugar sauce or custard.

This scrumptious apple pie is great for special occasions, just make sure no one takes the name of your dessert serious.

Traditional Middle Eastern semolina cake drenched in lemon syrup. This easy yogurt-based dessert bakes golden brown and soaks up fragrant citrus syrup for a moist, tender treat perfect with tea.

No-bake, 3-layer, chocolate covered bars. Nanaimo bars are a traditional Canadian dessert, though nobody is certain where the tradition came from.

Moist and delicious cake is packed with fresh apples, nuts and butterscotch chips. Lots of yumminess and goodness.

Nate's mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.