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Peach jam with cinnamon and a wee touch of ginger

  • 4 cups Peaches - about 3 large Peaches
  • 2 tablespoons Fresh Lemon Juice
  • 2 tablespoons Water
  • 3 cups Sugar
  • 1/8 teaspoon Ginger
  • 1/2 teaspoon Cinnamon
4.3/5 (7 Votes)

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1. Heat oven to 475 degrees F

  • 1-1/2 cups wild rice
  • 3 cups lower-sodium chicken broth
  • 4 (6-oz.) salmon fillets, skin removed
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon cracked black pepper*
  • 3 teaspoons olice oil, divided
  • 3 cups sliced asparagus (1-1/2 inches)
  • 1-1/2 cups fresh or thawed frozen raspberries
  • 1-1/2 tablespoons honey
  • TIP - To crack whole peppercorns, place in heavy-duty resealable plastic bag. Pound with flat side or meat mallet or heavy pan until coarsely crushed.
4/5 (11 Votes)

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Combine flour, sugar, poppy seed, baking powder and salt in a food processor; process until well blended

  • 2 c. all-purpose flour
  • 1/3 c. sugar
  • 1 T. poppy seed
  • 1 t. baking powder
  • 1/2 t. salt
  • 3/4 c. butter, sliced
  • 1/3 c. sour cream
  • 1 egg, beaten
  • 2 t. almond extract
  • 1/2 c. sweetened dried
  • cherries
4.3/5 (7 Votes)

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On a floured surface, roll out pie crust into a 12-inch circle

  • 9-inch pie crust
  • 3/4 c. plus 2 T. sugar, divided
  • 1/3 c. all-purpose flour
  • 1/2 t. ground ginger
  • 1/4 t. nutmeg
  • 16-oz. pkg. frozen sliced peaches
4.3/5 (7 Votes)

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Gently melt coconut oil. Stir caramel sauce ingredients together

  • 2 tablespoons melted coconut oil
  • 2 tablespoons almond butter
  • 2 tablespoons maple syrup (or honey)
  • 1/2 teaspoon vanilla
  • tiny pinch sea salt
  • 2 fresh apples
4.3/5 (7 Votes)

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Lime Chipoltle Pork Medallions Marinade To assemble Mix together marinade ingredients and stir until evenly c...

  • Lime Chipoltle Pork Medallions
  • 2 whole pork tenderloins
  • Marinade
  • 1 cup honey-Dijon mustard
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup limejuice
  • 3 tablespoons chipoltle peppers in adobo finely minced
  • 4 garlic cloves minced
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
4.1/5 (8 Votes)

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This Beet-Citrus Salad with Pistachios is a fresh, bright, zero-effort side, thanks to precooked beets and precut f...

  • 1/2 teaspoon orange rind, grated
  • 2 tablespoons fresh orange juice
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (20 ounce) jar refrigerated citrus salad (such as Del Monte), drained
  • 1 (8 ounce) package steamed, ready-to-eat beets, rinsed, drained, and cut into wedges
  • 1/4 cup dry-roasted, unsalted pistachios, shelled
4.3/5 (8 Votes)

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POLISH APPLE PANCAKES

  • 1 CUP ALL PURPOSE FLOUR
  • 1 TBLS SUGAR
  • 1/2 TSP SALT
  • 1 EGG
  • 1 CUP MILK
  • 1 TBLS OIL
  • 5 MEDIUM APPLES, PEELED, THINLY SLICED
  • CONFECTIONER SUGAR
4.3/5 (7 Votes)

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DIRECTIONS 1. To make the vinaigrette, combine the orange juice, zest, vinegar, and honey in a food processor or bl...

  • Orange Vinaigrette:
  • INGREDIENTS
  • baby spinach
  • dried cranberries
  • sliced almonds, toasted
  • 1/2 orange, juiced
  • 1 tsp. orange zest
  • 1 Tbsp. balsamic vinegar
  • 1 Tbsp. honey
  • 1/4 cup extra virgin olive oil
  • salt and pepper, to taste
4.1/5 (9 Votes)

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Coconut and pineapple create a sublime island flavour in this four-tiered beauty

  • 1 cup (250 mL) chopped canned pineapple
  • 4 cups (1 L) grated carrot
  • 2 1/2 cups (625 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 2 tsp (10 mL) baking soda
  • 1 tsp (5 mL) salt
  • 2 tsp (10 mL) cinnamon
  • 1 tsp (5 mL) nutmeg
  • 1 cup (250 mL) butter, at room temperature
  • 1 1/4 cups (300 mL) golden brown sugar
  • 4 eggs
  • 2 tsp (10 mL) vanilla
  • 1/2 cup (125 mL) milk
  • COCONUT ICING
  • 2 pkgs (250 g each) regular cream cheese, at room temperature
  • 1 cup (250 mL) butter, at room temperature
  • 1/4 cup (50 mL) sour cream or natural yogurt
  • 1 tsp (5 mL) vanilla
  • 2 1/2 cups (625 mL) sifted icing sugar
  • 1 cup (250 mL) sweetened flaked coconut
  • GARNISH
  • Fresh coconut curls (see TIP)
4.1/5 (20 Votes)

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These easy, healthy blueberry smoothie recipes are fun to make and take no time at all

  • 1 scoop Slimfast® Original French Vanilla Shake Mix
  • 1 cup fat-free milk
  • 1/2 cup frozen blueberries
  • 2 teaspoon lemon juice
  • 1/2 cup water
  • 1 cup ice cubes (about 6 or 7)
3.5/5 (4 Votes)

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The best peach pie I've ever tasted (or made)

  • Double pie crust
  • 5 cups fresh peaches, sliced (about 9 medium sized)
  • 1 teaspoon lemon juice
  • 1 cup sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • 2 tablespoons butter
4.3/5 (3 Votes)

Any burning questions? Our chefs answer!

Peach Pie by Aunt Bee Spiced Peach Jam