photo by verybadlady
Autumn brings many requests for syrup recipes. It’s the season for heartier breakfasts — pancakes, waffles and French toast — that can curb hunger until lunchtime. These syrups are quick and easy to make ahead over the weekend to use for the upcoming busy week. They’re more economical than real maple syrup, too. Your homemade syrup will turn ordinary breakfasts into mornings your family will look forward to. …

photo by erix!
Don’t toss out overripe bananas. You can mash and freeze them or freeze with the peels still on. Once thawed, simply cut off an end and squeeze the banana out of the peel. Many people prefer using them right away. They’re delicious in muffins, bread, smoothies, pancakes, cookies, pudding, frozen yogurt and banana pops, cakes or simply spread on sandwiches with peanut butter. My community forums (www.frugalvillage.com/forums) have …

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 …