Fruit recipe collection

Famous peach pound cake folds fresh chopped peaches and sour cream into a buttery, vanilla-almond pound cake batter baked in a tube pan until golden and tender-crumbed.

This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.

Zero-fat pumpkin carrot muffins with warm fall spices. Sugar-free option perfect for healthy breakfast meal prep or Weight Watchers.

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Super moist and crumbly. They are ideal for breakfast or a delicious and nutritious snack at any time of the day.

Be sure to spoon some of the yummy sauce from the bottom of the pan on top of the dumplings after they're baked, and serve hot with vanilla ice cream.

Quick banana apricot bread with ripe banana pulp, chopped dried apricots, and a hint of lemon zest. Tender loaf with chewy apricot bits and a brighter twist on classic banana bread.

Healthier oatmeal raisin cookies made with prune paste instead of butter for lower fat, soft-baked treats in 30 minutes

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.

These moist raspberry cream cheese coffee cake muffins are delicious with a cup of coffee or tea, have them for breakfast, snack or a tasty dessert.

These mouth-watering crepes are filled with raspberry sauce and drizzled with creamy orange syrup. No one can resist these deliciously warm crepes to be a starter of the day.

A bright, silky smooth fruit sauce bursting with raspberry flavor. Perfect to dress up ice cream or cheesecake and especially good with angel food cake or chiffon.

Creamy cheesecake bars with fresh raspberries and a chocolate crust.

Raspberry sherbet with whipped egg whites, half-and-half, and pureed raspberries for a fluffy, brightly-pink frozen dessert. The lighter-than-ice-cream summer treat with a tangy lemon edge.

Crunchy and refreshing, the coleslaw was slightly sweet and sour. Loved the dried cranberries in it, I also added one peeled and chopped green apple, our guests really enjoyed it, and gave rave reviews. Another delicious coleslaw is perfect for summer BBQs.

Old-fashioned rhubarb and fig jam, sugared overnight then boiled down with chopped candied peel for a deep, jammy preserve. Yields about 9 pints, perfect for canning season and homemade gifts.