photo by swanksalot
If you have an abundance of juicy tomatoes this season, consider yourself lucky to have escaped late blight. For folks not so lucky, I’m sharing recipes that don’t use a ton as the main ingredient but will let you savor every delicious bite.
Tomatoes and Beans
1-1/2 pounds fresh green beans, cut into 2-inch pieces
1-1/2 cups water
1/4 cup butter
1 tablespoon sugar
3/4 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 teaspoons chopped fresh …

photo by kamstrup
Pears make a beautiful natural display when placed in a fruit bowl as they ripen. They’re a great source of fiber and are delicious eaten out of hand or blended into smoothies. Fresh pears don’t freeze well until cooked or processed. So if you have more than a few, they can be incorporated into spreads, cakes, breads or preserves. Pickyourown.org has a wonderful pictorial on how to make …

photo by southernpixel
Apple season will peak soon. With a couple thousand varieties, it can be tough to sort out which apples are best for baking, snacking or freezing. Here’s a handy chart to help: www.usapple.org/consumers/appleguide/variety.cfm. Apple desserts are often requested, so I’m sharing three that you’re going to love baking this autumn. Enjoy!
Apple Cinnamon Rolls
2 cups sugar
2 cups water
1/4 cup butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups flour
2 teaspoons baking powder
1/2 …

The first tip offers a creative twist on homemade Popsicles. I’m sure it would work with Crystal Light or fruit juice, too. If you’re not a Popsicle fan, try homemade pudding pops by combining a 3.4-ounce box of chocolate pudding, 2 cups milk and 1/2 cup whipped topping. Spoon into Dixie cups (3/4 full), and insert a Popsicle stick. Freeze until frozen through. Peel off cup before eating. Enjoy!