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Overnight whole grain cereal uses a boil-and-rest method to soften wheat berries with raisins. No stovetop simmering, no slow cooker, just a thermos or covered pot and wake up to breakfast.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors.

Tender baked pears filled with a sweet almond-brown sugar mixture, poached in white grape juice for a delicate fruit dessert that's naturally refined.

Wok-braised asparagus with bamboo shoots, water chestnuts, celery, and fresh mushrooms. Start with a high-heat stir-fry, cover and braise for tender-crisp results, finish with cashews.

Make your life divine with this dish made of egg whites, pecans and corn syrup.

A bun/roll that is great for sandwiches or even eat them still warm with butter and/or jelly. It's almost like a common roll but with a unique taste from the extra sugar.

This wonderfully golden Marmalade is a real treat on scones or used as a tart filling.

Fruit Cheeses are closely related to jams and jellies but have a firmer texture and are usually served moulded and cut into chunks as an accompaniment to roast or cold meats. Quince really makes the best cheese and is a wonderful rich amber colour. It is a particular speciality of Spain and is traditionally eaten as a sweet snack. This recipe will keep for 2 years and makes a wonderful and unusual gift.

A fast, easy chocolate frosting made from cocoa powder, sugar, and a splash of boiling water beaten with margarine until creamy. A quick, dairy-free way to frost any cake with real chocolate flavor.

Luxurious pearl tapioca pudding made with a full quart of cream, brown sugar, and Madagascar bourbon vanilla. A make-ahead dessert that serves a crowd.

Spiced chocolate glaze with warm cinnamon, made from cocoa powder, corn syrup, and oil. Stir over low heat until shiny, then drizzle over cakes or cookies.

Homemade sour cherry syrup with just four ingredients. Stir into sparkling water for a tart refresher or drizzle over ice cream, mousse, and frozen desserts for a burst of cherry flavor.

A sugar-free white cake for diabetics, sweetened with sorbitol instead of sugar and lightened with whipped egg whites. A tender, fluffy, snowy white layer that's a versatile base for any frosting.

Citron preserves, a spiced lemon and raisin conserve simmered with sugar, cinnamon and clove until thick and glossy. A small-batch, no-pectin preserve to spread on toast or spoon alongside cheese.

Old-fashioned sweet cantaloupe pickles brined and slow-simmered in a spiced sugar syrup with cinnamon, cloves, and allspice. A heritage preserving recipe that turns underripe melons into something special.