Misc. recipe collection

Peach glace pie with a cream cheese layer under fresh sliced peaches and a glossy cooked peach glaze. A no-bake summer pie filling in a pre-baked shell.

Classic 9-inch peach pie with a double crust, fresh sliced peaches, cinnamon, and lemon juice. Baked golden until the juices bubble through the top crust slits.

Peach pirouette, a no-bake mousse dessert with pureed peaches folded into whipped orange gelatin and cream, surrounded by pirouette cookies. Elegant and no oven needed.

Peachy yogurt cooler blends chilled peach nectar with peach yogurt and milk into a creamy smoothie, finished with a sprinkle of nutmeg. Ready in 5 minutes.

Peanut fudge is old-school stovetop chocolate fudge made with milk, corn syrup, and unsweetened chocolate, beaten to the classic soft-ball stage and loaded with salted peanuts.

Pear Waldorf salad with chopped fresh pears, celery, and nuts tossed in mayonnaise. A fruity twist on the classic Waldorf that swaps apples for juicy, sweet pears. Ready in 10 minutes.

Picante potato salad with corn, red bell pepper, and scallions in a cumin-spiked vinaigrette. A mayo-free Mexican-style side dish served cold with fresh cilantro.

Pineapple crisp with a brown sugar oat topping, cinnamon, and nutmeg. A tropical twist on classic fruit crisp using canned pineapple chunks for an easy year-round dessert.

Plum and peach salad with toasted walnuts drizzled in a raspberry jam vinaigrette made with red wine vinegar and walnut oil. A 15-minute summer fruit salad.

Classic double-crust plum pie with fresh sliced plums, cinnamon, and a flaky pastry top. Simple summer fruit baking at its best, with bubbling juices and golden crust.

Homemade pomander pebbles made with essential oils and clay litter. A simple DIY sachet alternative to scent drawers, closets, and small spaces.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Rabbit braised in white wine with onion, carrot, celery, thyme, and marjoram, finished with sour cream. Cooked entirely in the microwave and served over buttered noodles.

Braised rabbit with prunes in a rich beef and chicken broth, pan-fried in butter until fall-off-the-bone tender. A classic French-inspired one-pot dish served over wild rice.

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

Red beans and rice from the Pink Adobe restaurant with ham hock, tomato sauce, Tabasco, and sausage. Soaked overnight, simmered for hours, with mashed beans stirred back in for creamy richness.