4 ripe, firm peaches
1/4 cup dry white wine, or water
1/4 cup honey
3 sprigs fresh lavender
dash salt

Peel the skins of the peaches. Cut the peaches in half and remove the pit. In a skillet or saute pan, add wine, honey, and lavender and a dash of salt. Bring the liquid to a boil. Reduce to a simmer, then add the peach halves and simmer, covered for 10 minutes. Remove the peach halves, set aside. Increase the heat to medium high and reduce the sauce by half, about 5 minutes.

Optional - serve with vanilla ice cream and the sauce drizzled over all with toasted almond slices.

3 ounces popped popcorn, approximately 3 quarts
1 cup salted peanuts
4 ounces CF margarine
16 ounces dark brown sugar, approximately 2 cups
1/4 cup dark corn syrup
1/2 teaspoon pure vanilla extract

Preheat the oven to 250 degrees F. Spray a sheet pan with nonstick spray and line with parchment paper. Spray the parchment paper with nonstick spray as well and set aside. Combine the popcorn and peanuts in a large mixing bowl. Set aside until ready to use.

Melt the margarine in a medium saucepan over medium heat. Add the brown sugar, corn syrup and vanilla and stir until combined. Heat the mixture until it reaches 250 degrees F, approximately 10 minutes.

Pour the syrup over the popcorn and stir to combine. You will need to work quickly because the syrup hardens rapidly. Spread the mixture onto the prepared sheet pan and bake in the oven for 1 hour. Cool completely. Break into pieces and serve immediately or store in an airtight container for 2 to 3 days.

1 stick (8 tablespoons, 1/2 cup) CF margarine
3 1/2 cups of powdered sugar (about 1 lb.)
2 cups of chunky peanut butter
2 cups of GFCF substitute for Rice Krispies (such as Rice Twice)
1 package of GFCF chocolate chips

Mix all ingredients together except for chocolate. Refrigerate for several hours. Overnight is ideal. Form peanut butter mixture into small balls. Melt chocolate in a double boiler. Dip balls into chocolate using small spoon or toothpick. Set on wax paper and let cool.

Makes about 3 dozen peanut butter balls.

It is a great breakfast dish served alone or over oatmeal or polenta. It also makes a great dessert!

1 cup orange juice, preferably fresh squeezed
1 Tbsp fresh lemon juice
1 tsp grated or minced lemon zest
¼ cup honey
½ tsp cinnamon
¼ cup chopped walnuts
24 pitted prunes

1. Combine orange and lemon juice, lemon zest, honey, and cinnamon in a medium sized saucepan. Bring to a simmer on high heat and add prunes.

2. Turn the heat as low as possible and cover. Simmer gently for only about 10 minutes. Keep an eye on them so prunes don't get soggy. Add chopped walnuts and cook for another couple of minutes.

3. Remove prunes with a slotted spoon and turn the heat to medium-high; reduce the liquid to about half. Pour the syrup over the prunes and chill or serve warm.

Serves 6

12 cups popped popcorn
1 1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
3 tablespoons unsalted CF margarine
6 ounces semisweet CF chocolate, chopped
1 teaspoon vanilla extract
1/2 cup sliced toasted almonds
1/2 cup roasted unsalted peanuts
1 cup white CF chocolate chips

Lightly grease a large bowl and place the popcorn in it.

In a large saucepan, combine the sugar, corn syrup, and water and cook over medium heat to the soft ball stage, 235 to 238 degrees F on a candy thermometer. Off the heat very carefully, add the butter (it will boil furiously), stir in the chocolate and vanilla.

Very carefully, slowly pour the hot chocolate mixture over the corn, stirring to prevent from lumping. Continue stirring until the mixture is cooled and the popcorn is evenly coated. Add the remaining ingredients and stir to combine and coat. Turn out onto a silpat or a greased foil-lined sheet pan. Let cool, then store in airtight containers.

4 cups watermelon cubes
4 (7 ounce) paper cups
4 popsicle sticks

Remove black seeds from watermelon cubes and puree in blender. Pour into paper cups. Place sticks in cups and freeze until firm. To eat, tear paper cup from the frozen pop.

Makes 4 pops