Easily one of the best uses for cabbage.

A delicious combination of shortbread crust, rhubarb compote, and streusel topping.

This rhubarb compote is absolutely divine over crepes, pancakes, biscuits, or by simply taking a spoonful directly from the jar.

It’s difficult to pick a favorite pie, but this Double Raspberry Pie is definitely in the running.

Whenever the garden is producing fresh tomatoes - - - this is THE sauce.

The perfect Halloween (and fall) breakfast. Use homemade pumpkin puree, or canned.

A simple and satisfying fall (or Halloween) crowd-pleasing treat.

Using a disposable container to store leftover onions is a great way to minimize the onion smell in your fridge, and reuse single-use plastic containers.

Dislike the taste of beets? Try Brenda’s way of cooking them—it makes them taste like candy.

Learn how to make a homemade pumpkin puree for all of your favorite fall dishes.

Take regular no-cook vanilla ice cream or custard and turn it into the ultimate summer treat.

Learn how to flash-freeze summer berries to enjoy them all year long!

Another simple side dish that is great to serve alongside Asian dishes.

Watch out cinnamon rolls! These flavorful berry and cream cheese rolls are a summer favorite.

Brenda’s Fresh Strawberry Pie is a long time Saunders’ family favorite. This is all you need for summer!

Brenda recruited her sister Sheryl to help out with this week’s photos. Today, Sheryl made Brenda’s easy, no-cook strawberry freezer jam.

Nothing says “Quarantine Baking” like making a loaf of zucchini bread. Check out the Brenda’s Tips section for what to do with excess zucchini liquid and exact measuring.

Julia Davidson, of America’s Test Kitchen and Cooks Country, recently shared this technique for Julienne Carrots. Brenda was amazed at its ease and wants to share it with you.