2,431 magee recipes

Easy peach rhubarb refrigerator jam made with fresh rhubarb, canned peach pie filling, and a packet of orange gelatin. No pectin, no canning. Spreads bright on toast or biscuits.

Brandied chocolate truffles made with bittersweet ganache, Cognac, and a hand-dipped chocolate shell. A classic French confection that holds beautifully in the fridge for up to a week.

An Eastern European pastry with a rich history and cultural significance. They are traditionally made from a simple dough consisting of cream cheese, butter, and flour, and filled with sweet fillings like jam, nuts, or cheese.

Flour-free mandarin cake made with whole boiled tangerines, ground almonds, and eggs. Naturally gluten-free with an intense, moist citrus crumb that melts on the tongue.

Sugar-free refrigerator grape jelly made with unsweetened grape juice, unflavored gelatin, and lemon juice. No pectin, no canning, no special equipment. Ready in 35 minutes, keeps for 2 weeks.

Whole wheat chocolate chip cookies made lighter with canola oil, egg whites and whole wheat pastry flour. Chewy, lower-fat cookies with all the chocolate and none of the heaviness.

Dark chocolate brownies made with both unsweetened and semi-sweet chocolate plus brown sugar for chewy edges and a fudgy center. The bake-sale classic with deep chocolate flavor.

Moist homemade banana bread made with three ripe bananas and a full cup of sour milk. The buttermilk-style batter bakes up tender with a tight, even crumb and rich banana flavor.

Light custard made with skim milk and egg substitute bakes over fresh raspberries in custard cups, then gets topped with caramelized sugar for a low-fat crème brûlée.

Basic naan made from just four pantry ingredients: flour, yeast, salt, and water. The two-stage cook (griddle then broiler) gives you those signature blistered, charred spots without a tandoor.

No-fail rocky road fudge made by melting chocolate chips with sweetened condensed milk, then folding in peanuts and mini marshmallows. No candy thermometer needed, just melt, mix, chill, and cut.

Soft chocolate chip cookies made with prune puree instead of butter for moist, fudgy texture. Brown sugar and vanilla create rich flavor at just 145 calories per cookie.

Lemon blueberry oatmeal muffins with a crunchy oat-sugar topping. Made with egg whites and skim milk for a lighter muffin that still bakes up tall, tender, and bursting with berries.

Coconut macaroons with crisp golden edges and a soft, chewy middle, made from just egg whites, sugar, and desiccated coconut, with a hint of almond. Naturally gluten-free and quick to bake.

Brown sugar and toasted almond ice cream, a custard base with deep butterscotch notes, warm cinnamon, and crunchy toasted almonds. Made lighter with milk and evaporated milk, churned smooth and scoopable.

Rich, churned chocolate mint ice cream made with real mint chocolate chips, heavy cream, and egg yolks. A swirl of melted chocolate ribbon runs through every scoop.