215 fruits nut recipes

They're supposed to be cookies, but with the texture of muffins. It's a good blenndd:] it's soft, yet cruchy on the outside. if you leave them for longer, it'll also turn slightly chewy.

Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

Bonnie Graber of Oak Creek sent this recipe for an old-fashioned kitchen sink cookie that would be good any time of the year.

Cranberry-maple sauce finished with butter and bourbon for a glossy, grown-up twist on traditional cranberry sauce. Five ingredients and ready in 15 minutes.

.

Retro Southern Jello salad with dark cherries, crushed pineapple, and pecans set in cherry gelatin and Coca-Cola. Molded, chilled, and ready to steal the potluck.

Four-ingredient blender breakfast smoothie with banana, milk, honey, and bran. Three minutes from blender to glass. High-fiber breakfast for busy mornings or post-workout fuel.

Three-ingredient blackberry sauce with sugar and lemon juice, strained smooth and seedless. Pairs beautifully with duck and freezes for up to a year.

Homemade peach fruit leather: just ripe peaches and sugar, sun-dried or oven-dried into chewy strips. Two-ingredient snack that keeps for months.

Rhubarb meringue torte with three layers of crisp piped meringue shells stacked with tangy rhubarb sauce. A stunning make-ahead spring dessert that's naturally gluten-free.

Fudgy walnut raspberry brownies with a gooey jam layer and velvet chocolate glaze. Crunchy walnuts meet tart raspberry in every rich, chewy bite.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.

Gelo di Mellone, a traditional Sicilian watermelon pudding thickened with cornstarch, studded with pistachios, chocolate, and candied citron, finished with cinnamon.

Honey crunch baked apples stuffed with granola, dates, and almonds, drizzled with a honey-butter apple juice sauce. Old-fashioned autumn dessert you can feel good about.