Fruit recipe collection

Dad's berry buttermilk scones bake whole wheat dough studded with blueberries or blackberries into wedges with crisp sugar tops. A wholesome breakfast scone made in cake pans.

Simple muffin base yields fluffy bakery-style results with 8 flavor variations: blueberry, banana pecan, ginger, cheese, orange, coconut, chive, jelly surprise.

Fresh peach ice cream with sun-ripe peaches blanched, peeled, and pureed into a no-cook custard of milk, cream, sugar, and vanilla. The simplest summer ice cream maker recipe.

GRILLED PEACHES AND VANILLA BEAN ICE CREAM is a great summer desert for all to enjoy!

Caramelized bananas pan-fried in butter until golden, tossed in homemade caramel sauce, topped with toasted coconut and chocolate, served with yogurt.

Strawberry biscuits, drop biscuits studded with fresh chopped strawberries and optional pecans. Hot from the oven with butter and cold milk, the unofficial breakfast of June.

Thai mango sticky rice (khao niaow ma muang) with coconut cream sauce poured over warm sticky rice and served with fresh sliced mangoes. The classic Thai street dessert made from scratch.

Hearty oat and grated apple muffins sweetened with pure maple syrup. Yogurt keeps them moist, walnuts add crunch, and they're done in 40 minutes start to finish.

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.

Oatmeal raisin cookies with toasted walnuts, dark brown sugar, cinnamon, and a hit of nutmeg. Chewy in the middle, crisp on the edges, and packed with three cups of rolled oats for serious texture.

Oatmeal banana walnut bread, a hearty banana loaf with quick oats stirred in for chew, creamed butter and brown sugar for richness, and walnuts for crunch. Moist, wholesome, and great toasted.

Hearty oatmeal cookies loaded with chocolate chips, raisins, and walnuts. This big-batch recipe makes 48 thick, chewy cookies with wholesome oats and sweet-tart raisins.

A delicious light snack that is perfect for the kids lunches or as a treat after dinner.

Pears poached in red wine simmer halved pears in a cinnamon-spiked syrup of dry red wine, sugar, and lemon juice. Classic French bistro dessert, served warm or chilled.

Homemade raspberry jam made by macerating fresh raspberries in sugar, then cooking with pectin and lemon to a glossy set. Water-bath canned for the pantry, with a bright, fruit-forward flavor.

Reduced fat brownies made with applesauce, cocoa powder, and melted unsweetened chocolate. Fudgy and rich with less oil, topped with toasted walnuts.