Big Pot of Apples for Applesauce/Compote de Pommes
All you need to make applesauce are apples, a little water, and some sweetener, it's so easy! When...
Tips: Fruit Desserts
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Amy’s Perfect Pie Dough (the easy way)
I turned a few apples into filling and wanted to make hand pies, but I didn't want to deal with...
Strawberry Cashew Cream
Raw food chefs use cashews to make everything from "cheese" to "cheesecake". Being somewhat of a...
Meyer Lemon Curd
Bi-Rite Market's selection of citrus is always something to behold, but especially when you...
Grapefruit Granita
The freezer in the Cancer Support Community's kitchen was giving me trouble during class last...
Baked Caramel Pears
Dessert or breakfast, decadent or light, simple or fancy, these pears can do it all, it's all in...
High-Altitude Angel Food Cake
One kitchen tool Williams-Sonoma has yet to color-coordinate and over-market: Â angel food cake...
Pastry for Fruit Galettes
Nothing says homemade like a fresh fruit pie, but making one requires planning and concentration,...
Rhubarb Compote
Downtown Bozeman seems to be The Place for thriving rhubarb patches. Â Who would have guessed?...
Blackberry Balsamic Compote
Luscious blackberries from Hagerman Berries in Idaho crossed my path recently, thanks to Market...
Apple Chips
Au natural, or sprinkled with a touch of cinnamon-sugar, you decide. Â After pulling a couple sheet...
Cherry Galette
A charming 100 year old farmhouse outside of Bozeman Montana provided the beautiful location. ...
Berry Pie
Summer's here.  Make pie. Berry Pie makes 1 9-10 inch pie; perhaps 4, but usually 8 servings  6...
Strawberry Cashew Creams
I wanted to post this dessert in the heat of summer because it is such a fabulous thing to do with...
Berry Season
When you've got great berries, you don't even need the cream. This was the case last night, as we...
Cornmeal Shortcake Stars
David Lebovitz's oven roasted pears in a scotch-caramel sauce are a very good idea for a holiday...
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