370 stone recipes

Apricot-raspberry jam pairs sweet, golden apricots with tart raspberries in a quick liquid-pectin jam that fills 7 jars in 20 minutes. Perfect for toast, scones, or layered into thumbprint cookies.

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

Easy pizza sauce to take it up a notch that uses store bought sauce which is then thickened and spiked with added ingredients.

Simple apple pie with just 5 ingredients: sliced apples, sugar, nutmeg, butter, and store-bought pie shells. A no-fuss, back-to-basics double crust apple pie anyone can make.

Tons of refreshing flavour is all in this delicious dish.

Green, red cabbages, carrots, and a few other veggies together make a hearty and tasty fried rice. Top with a fried egg, or some cooked chicken, pork or beef strips to boost the protein. A quick and no-fuss weeknight meal.

Within 30 minutes, a scrumptious fried raviolo is ready to go, served with marinara sauce.

A quick no-bake cherry and almond topping spooned over layered angel food cake and ringed with chocolate curls. An elegant 15-minute dessert with zero oven time.

Rhubarb pineapple conserve with fresh oranges and blanched almonds. A tangy-sweet preserve perfect for toast, scones, or a homemade gift jar.

Three-ingredient raspberry butter made with crushed fresh raspberries, softened butter, and a touch of sugar. Spread it on warm toast, pancakes, or scones.

Thin, lacy Italian Florentine cookies loaded with nuts and candied orange peel in a caramelized cream base. Shatteringly crisp with just 6 ingredients. Drizzle with melted chocolate for the classic finish.

Rhubarb conserve with orange, lemon zest, and chopped nuts simmered until thick, glossy, and clear. A chunky fruit preserve with citrus brightness and nutty crunch for toast, scones, or gifting.

Whipped cream cheese spread with ginger marmalade, orange juice, honey, and fresh zest. A five-minute no-cook spread for bagels, scones, or toast.

Plum conserve with lemon, cinnamon, raisins, and walnuts. Old-fashioned chunky preserve thicker than jam, perfect for cheese boards, scones, or roast pork accompaniment.

New Zealand rock cakes with butter, raisins, and orange marmalade, baked rough and craggy on purpose. A rustic teatime scone that comes together in 30 minutes with no special equipment.

Pineapple breakfast bread bakes up tender with crushed pineapple, buttermilk tang, and a warm hit of cinnamon. Cut-in butter gives it a scone-style crumb. Serve warm with cream cheese spread.