“Save room for dessert!” You’ll be thankful for the dinner-table reminder when you end your meal with one of our scrumptious treats. With the fantastic array of pies, cakes, ice creams and bars that follow, prepare to find the perfect ending for every meal.
“My bounty of garden tomatoes ends up in countless family-favorite recipes...including dessert! Your pie-loving friends will be tempted by the sweet aroma. One slice will have them lining up for seconds.”
—ELIZABETH COURTNEY DAYTON, TEXAS
Tart and delicious, our pretty cake roll will tickle any lemon lover’s fancy. Its feathery angel-food texture enhances its guilt-free goodness.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MINUTES BAKE: 15 MINUTES + COOLING
MAKES: 10 SERVINGS
9 egg whites
1½ teaspoons vanilla extract
¾ teaspoon cream of tartar
1 cup plus 2 tablespoons sugar
¾ cup cake flour
1 tablespoon confectioners’ sugar
FILLING
1 cup sugar
3 tablespoons cornstarch
1 cup water
1 egg, lightly beaten
¼ cup lemon juice
1 tablespoon grated lemon peel
Yellow food coloring, optional
Additional confectioners’ sugar
1. Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
2. Add vanilla and cream of tartar to the egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about ¼ cup at a time.
3. Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
4. Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
6. Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.
7. Unroll cake; spread filling to within ½ in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners’ sugar.
My mother baked this old-time dessert for us and it was always a real treat. Now I share it with my loved ones.
—ETHEL KOZMA WESTPORT, NEW YORK
PREP: 20 MINUTES BAKE: 40 MINUTES MAKES: 6 SERVINGS
2 tablespoons butter, softened
1½ cups sugar
⅓ cup all-purpose flour
¼ teaspoon salt
½ cup lime or lemon juice
1 teaspoon grated lime or lemon peel
3 eggs, separated
1¼ cups 2% milk
1. In a small bowl, beat butter and sugar until crumbly. Add the flour, salt, lime juice and peel; mix well. Beat in egg yolks and milk until smooth. In another bowl, beat egg whites until stiff peaks form; gently fold into batter.
2. Pour into six ungreased 6-oz. custard cups. Place cups in a large baking pan; add 1 in. of boiling water to pan.
3. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted near the center comes out clean and top is golden. Serve warm or at room temperature.
When I’m craving something cool and fruity, I turn to my recipe for peach torte. Cream cheese adds zing to the fluffy filling.
—ELVA ROBERTS SUMMERSIDE, PRINCE EDWARD ISLAND
PREP: 40 MINUTES + CHILLING
MAKES: 12 SERVINGS
2 cups graham cracker crumbs
⅓ cup packed brown sugar
½ cup butter, melted
FILLING
1 can (29 ounces) sliced peaches
1¼ cups sugar, divided
2 tablespoons cornstarch
1 package (8 ounces) cream cheese, softened
2 cups heavy whipping cream
1. In a small bowl, combine the graham cracker crumbs and brown sugar; stir in butter. Set aside ¼ cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan.
2. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
3. Drain peaches, reserving syrup in a 2-cup measuring cup. Add enough water to measure 1½ cups. In a large saucepan, combine ¼ cup sugar and cornstarch; stir in syrup mixture until smooth. Add peaches. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool to room temperature, stirring occasionally.
4. Meanwhile, in a large bowl, beat cream cheese and remaining sugar until smooth. In a small bowl, beat cream until stiff peaks form; fold into cream cheese mixture.
5. Spread half of the cream cheese mixture over crust. Top with half of the peach mixture; repeat layers. Sprinkle with reserved crumb mixture. Cover and refrigerate for 8 hours or overnight. Remove sides of pan before slicing.
I sampled a scoop of rhubarb-flavored treat at an ice cream shop and knew I had to try making my own. So I raided my garden for rhubarb and added lemon and ginger. It came out yummy!
—DENISE LINNETT PICTON, ONTARIO
PREP: 45 MINUTES + CHILLING
PROCESS: 20 MINUTES + FREEZING
MAKES: 1 QUART
3 cups sliced fresh or frozen rhubarb
2 cups sugar
1 cup milk
1 cup heavy whipping cream
2 teaspoons lemon juice
1 teaspoon minced fresh gingerroot
1. Place rhubarb in an ungreased 13-in. x 9-in. baking dish. Sprinkle with sugar; toss to coat. Cover and bake at 375° for 30-40 minutes or until tender, stirring occasionally.
2. Cool slightly. Process rhubarb in batches in a food processor; transfer to a bowl. Cover and refrigerate until mixture is chilled.
3. In a large bowl, combine the milk, cream, lemon juice and ginger; stir in the rhubarb.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. Transfer to a freezer container; freeze for 2-4 hours before serving.
HOME STYLE TIP
“Store ice cream in the coldest part of the freezer, away from the door.”
—TASTE OF HOME TEST KITCHEN
This simple three-ingredient recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You’ll get miles of smiles when you provide these for afternoon tea or at a bridal shower.
—MARLENE HELLICKSON BIG BEAR CITY, CALIFORNIA
PREP: 15 MINUTES BAKE: 25 MINUTES MAKES: 4 DOZEN
4 cups all-purpose flour
1 cup sugar
1 pound cold butter, cubed
1. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15-in. x 10-in. x 1-in. baking pan. Pierce with a fork.
2. Bake at 325° for 25-30 minutes or until lightly browned. Cut into squares while warm. Cool on a wire rack.
Editor’s Note: This recipe makes a dense, crisp bar, so it does not call for baking powder or baking soda.
Of all of the pecan pie recipes I’ve collected over the years, this is the most decadent. It simply oozes goodness! Even kids eat it slowly so they can enjoy every bite.
—DIANA BARTELINGS ROCK CREEK, BRITISH COLUMBIA
PREP: 45 MINUTES BAKE: 35 MINUTES + COOLING MAKES: 6-8 SERVINGS
1⅔ cups all-purpose flour
¼ teaspoon salt
½ cup cold butter, cubed
⅓ cup sweetened condensed milk
2 egg yolks
FILLING
1½ cups sugar
½ cup plus 2 tablespoons butter
⅓ cup maple syrup
3 eggs
3 egg whites
½ teaspoon vanilla extract
2 cups ground pecans
1. In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. Combine milk and egg yolks; stir into crumb mixture until the dough forms a ball. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate; flute edges. Cover and refrigerate.
2. In a large saucepan, combine the sugar, butter and syrup; bring to a boil over medium heat, stirring constantly. Remove from the heat.
3. In a large bowl, beat the eggs, egg whites and vanilla. Gradually add hot syrup mixture. Stir in pecans. Pour into pastry shell.
4. Cover edges loosely with foil. Bake at 350° for 35-40 minutes or until pie is set. Cool on a wire rack. Refrigerate leftovers.
These versatile dumplings can be made with peaches or mixed berries in place of apples, and drizzled with hot caramel sauce instead of icing. Add vanilla custard or ice cream, and it’s the perfect dessert.
—EVANGELINE BRADFORD ERLANGER, KENTUCKY
PREP: 35 MINUTES BAKE: 15 MINUTES MAKES: 1½ DOZEN
½ cup sugar
3 tablespoons dry bread crumbs
4½ teaspoons ground cinnamon
Dash ground nutmeg
1 package (17.3 ounces) frozen puff pastry, thawed
1 egg, beaten
2¼ cups chopped peeled tart apples
STREUSEL
⅓ cup chopped pecans, toasted
⅓ cup packed brown sugar
⅓ cup all-purpose flour
2 tablespoons plus 1½ teaspoons butter, melted
ICING
1 cup confectioners’ sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1. In a small bowl, combine the sugar, bread crumbs, cinnamon and nutmeg. On a lightly floured surface, roll pastry into two 12-in. squares. Cut each sheet into nine 4-in. squares.
2. Brush squares with the egg. Place 1 teaspoon sugar mixture in the center of a square; top with 2 tablespoons chopped apple and 1 teaspoon sugar mixture. Gently bring up corners of pastry to center; pinch the edges to seal. Repeat with the remaining pastry, crumb mixture and apples. Place on greased baking sheets.
3. In a small bowl, combine the streusel ingredients. Brush remaining egg over dumplings; press streusel over tops.
4. Bake at 400° for 14-18 minutes or until golden brown. Place pans on wire racks. Combine icing ingredients; drizzle over dumplings.
For a different dessert other than the traditional pumpkin pie, try this recipe. It captures familiar pumpkin flavor in a new, different form.
—TENA HUCKLEBY GREENEVILLE, TENNESSEE
PREP: 35 MINUTES BAKE: 20 MINUTES + CHILLING MAKES: 15 SERVINGS
1¾ cups graham cracker crumbs
1⅓ cups sugar, divided
½ cup butter, melted
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (15 ounces) solid-pack pumpkin
½ cup packed brown sugar
½ cup milk
½ teaspoon salt
½ teaspoon ground cinnamon
1 envelope unflavored gelatin
¼ cup cold water
Whipped topping, optional
1. In a small bowl, combine graham cracker crumbs and ⅓ cup sugar; stir in butter. Press into a greased 13-in. x 9-in. baking dish.
2. In a small bowl, beat cream cheese and ⅔ cup sugar until smooth. Beat in 2 eggs just until blended. Pour over crust. Bake at 350° for 20-25 minutes or until set. Cool on a wire rack.
3. Meanwhile, separate the remaining eggs and set whites aside. In a large saucepan, combine the yolks, pumpkin, brown sugar, milk, salt and cinnamon. Cook and stir over low heat for 10-12 minutes or until mixture is thickened and reaches 160°. Remove from the heat.
4. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into pumpkin mixture; set aside.
5. In a large heavy saucepan, combine reserved egg whites and remaining sugar. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 12 minutes. Remove from the heat; beat until stiff glossy peaks form and sugar is dissolved.
6. Fold into pumpkin mixture; spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with whipped topping if desired.
Every summer, I make strawberry jam. One day I decided to add some to brownies. These delectable treats are a hit with my family.
—TERESA JANSEN ADVANCE, MISSOURI
PREP: 30 MINUTES BAKE: 30 MINUTES + CHILLING
MAKES: ABOUT 2 DOZEN
1¼ cups semisweet chocolate chips
½ cup butter, cubed
¾ cup packed brown sugar
2 eggs
1 teaspoon instant coffee granules
2 tablespoons hot water
¾ cup all-purpose flour
½ teaspoon baking powder
TRUFFLE FILLING
1 cup (6 ounces) semisweet chocolate chips
¼ teaspoon instant coffee granules
1 package (8 ounces) cream cheese, softened
¼ cup sifted confectioners’ sugar
⅓ cup strawberry jam or preserves
GLAZE
¼ cup semisweet chocolate chips
1 teaspoon shortening
1. In a microwave, melt chocolate chips and butter; stir until smooth. Cool slightly. In a large bowl, beat brown sugar and eggs. Stir in chocolate mixture. Dissolve coffee in water; add to chocolate mixture. Combine flour and baking powder; gradually add to batter.
2. Spread into a greased and floured 9-in. square baking pan. Bake brownies at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. For filling, melt chocolate chips with coffee granules; stir until smooth. Set aside. In a small bowl, beat cream cheese until smooth. Add confectioners’ sugar and jam; mix well. Beat in chocolate mixture. Spread over brownies.
4. For glaze, in a microwave, melt chocolate and shortening; stir until smooth. Drizzle over filling. Chill for at least 1 hour.
These fun and refreshing peach pops get their creamy goodness from yogurt. Any fruit can be substituted for peaches in the recipe. We’ve even used all bananas. Yum!
—DENISE PATTERSON BAINBRIDGE, OHIO
PREP: 20 MINUTES + FREEZING MAKES: 16 POPS
1 envelope unflavored gelatin
1 cup cold water
½ cup sugar
1½ cups (12 ounces) peach yogurt
2 cups sliced peeled fresh or frozen peaches
1 medium ripe banana, quartered
16 Popsicle molds or paper cups (3 ounces each) and Popsicle sticks
1. In a small saucepan, sprinkle gelatin over cold water; let stand for 1-2 minutes. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved.
2. Transfer gelatin mixture to a blender; add yogurt, peaches and banana. Cover and process until smooth.
3. Fill each mold or cup with ¼ cup peach mixture; top with holders or insert sticks into cups. Freeze.
My dear grandma made this sherbet for my birthday party in the 1930s. She squeezed whole oranges to get the juice for it. I often double the recipe. It’s so refreshing on a hot summer day.
—MARILYNN ENGELBRECHT HARRISONVILLE, MISSOURI
PREP: 20 MINUTES + FREEZING MAKES: ABOUT 2 QUARTS
1½ cups orange juice
¾ cup sugar
3 cups milk, scalded and cooled
1 can (16 ounces) crushed pineapple in natural juices
1. In a large bowl, combine orange juice and sugar; blend thoroughly. Add milk and mix. Place in chilled ice cube trays without dividers or a shallow pan; freeze until mushy.
2. Place mixture in a bowl and whip. Add pineapple and juices. Return to trays or pan and freeze.
HOME STYLE TIP
“Dipping ice cream at a party is always so messy and time-consuming. Therefore, before a party, I place single dips of ice cream in paper cupcake liners and pop them back into the freezer until they’re ready to serve.”
—PAT B. MAX, NEBRASKA
If you like butter pecan ice cream, you’ll adore this cake. Loads of nuts are folded into the batter, and more are sprinkled over the delectable frosting.
—PHYLLIS EDWARDS FORT VALLEY, GEORGIA
PREP: 25 MINUTES BAKE: 25 MINUTES + COOLING MAKES: 12-16 SERVINGS
1 cup plus 2 tablespoons butter, softened, divided
2⅔ cups chopped pecans
2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup 2% milk
FROSTING
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
⅔ cup butter, softened
6½ cups confectioners’ sugar
1½ teaspoons vanilla extract
1 to 2 tablespoons 2% milk
1. In a small heavy skillet, melt 2 tablespoons butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Set aside to cool.
2. In a large bowl, cream sugar and remaining butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined. Fold in 2 cups reserved pecans.
3. Spread evenly into three greased and waxed paper-lined 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Beat in enough milk to achieve spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with remaining pecans. Store in the refrigerator.
I like to garnish this dessert with strawberry slices arranged to look like poinsettias. It’s festive and feeds a crowd!
—DELORES ROMYN STRATTON, ONTARIO
PREP: 20 MINUTES + CHILLING
MAKES: 12-15 SERVINGS
1 package (3 ounces) ladyfingers, split
1 package (4¾ ounces) strawberry Junket Danish Dessert
1¾ cups cold water
2 pints fresh strawberries, sliced
1 carton (8 ounces) frozen whipped topping, thawed
Additional sliced strawberries, optional
1. Place ladyfingers in a single layer in a 13-in. x 9-in. dish; set aside. In a saucepan, bring dessert mix and water to a boil. Cook and stir for 1 minute. Cool for 4-5 minutes; fold in strawberries. Spoon over ladyfingers; spread gently. Cover and refrigerate for 3-4 hours. Spread with whipped topping. Garnish with additional strawberries if desired.
Editor’s Note: Look for strawberry Junket Danish Dessert in the gelatin section.
When you’re in the mood for a treat but don’t want a large cake or batch of cookies, turn to my pound cake recipe. It bakes in a small loaf pan and makes six delicious slices.
—CORKEY ADDCOX MT. SHASTA, CALIFORNIA
PREP: 20 MINUTES
BAKE: 30 MINUTES + COOLING
MAKES: 1 LOAF (6 SLICES)
⅓ cup sugar
1 egg
3 tablespoons canola oil
3 tablespoons orange juice
½ teaspoon lemon extract
⅔ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon poppy seeds, optional
⅓ cup confectioners’ sugar
2 tablespoons lemon juice
1. In a small bowl, combine sugar, egg, oil, orange juice and extract. Combine the flour, baking powder and salt; add to egg mixture and mix well. Stir in poppy seeds if desired.
2. Pour into a greased and floured 5¾-in. x 3-in. x 2-in. loaf pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For glaze, in a small bowl, whisk confectioners’ sugar and lemon juice until smooth; drizzle over cake.
Every time they visit, my children and grandkids request my fantastic frozen dessert. It takes time to assemble, but it’s worth the effort when I see all those smiling faces.
—GLADYS MCCOLLUM ABEE MCKEE, KENTUCKY
PREP: 30 MINUTES + FREEZING MAKES: 12 SERVINGS
12 ice cream sugar cones, finely crushed
½ cup finely chopped walnuts
6 tablespoons butter, melted
CAKE
1¾ quarts low-fat vanilla frozen yogurt, softened, divided
2 medium ripe bananas, mashed
1 teaspoon banana extract, optional
1 jar (16 ounces) hot fudge ice cream topping
1 cup chopped walnuts
1 cup strawberry ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
1. In a small bowl, combine crushed cones, walnuts and butter; press onto the bottom of a greased 9-in. springform pan.
2. In another small bowl, combine 3 cups yogurt, bananas and extract if desired. Spread over crust. In a small bowl, combine fudge topping and walnuts; spread over yogurt. Cover and freeze for 2 hours or until firm.
3. Top with remaining yogurt; spread with strawberry topping. Cover and freeze for 8 hours or overnight until firm. Garnish with whipped topping.
When I take these rich brownies to any get-together, I carry the recipe, too, because it always gets requested. Children of all ages love the tempting cookie dough filling. This special treat is typically the first to disappear from the buffet table—even before the entrees!
—WENDY BAILEY ELIDA, OHIO
PREP: 20 MINUTES + CHILLING BAKE: 30 MINUTES + COOLING MAKES: 3 DOZEN
4 eggs
1 cup canola oil
2 cups sugar
2 teaspoons vanilla extract
1½ cups all-purpose flour
½ cup baking cocoa
½ teaspoon salt
½ cup chopped walnuts, optional
FILLING
½ cup butter, softened
½ cup packed brown sugar
¼ cup sugar
2 tablespoons 2% milk
1 teaspoon vanilla extract
1 cup all-purpose flour
GLAZE
1 cup (6 ounces) semisweet chocolate chips
1 tablespoon shortening
¾ cup chopped walnuts
1. In a large bowl, beat eggs, oil, sugar and vanilla until well blended. Combine flour, cocoa and salt; gradually beat into egg mixture. Stir in walnuts if desired.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30 minutes or until brownies test done. Cool completely on a wire rack.
3. For filling, in a large bowl, cream the butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually beat in the flour. Spread over the brownies; chill until firm.
4. For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Spread over filling. Immediately sprinkle with the nuts, pressing down slightly. Let stand until set.
I first tasted this pie at a local restaurant and hunted around until I found a similar recipe. Now it’s my husband’s favorite.
—MARTHA SORENSEN FALLON, NEVADA
PREP: 20 MINUTES + CHILLING MAKES: 8 SERVINGS
Pastry for single-crust pie (9 inches)
1 cup sugar
3 tablespoons plus 1½ teaspoons cornstarch
1 cup milk
½ cup lemon juice
3 egg yolks, lightly beaten
¼ cup butter, cubed
1 tablespoon grated lemon peel
1 cup (8 ounces) sour cream
1 cup heavy whipping cream, whipped
1. Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate; trim to ½ in. beyond edge of plate. Flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
2. In a large heavy saucepan, combine sugar and cornstarch. Whisk in milk and lemon juice until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
3. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to the pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and lemon peel. Cool without stirring.
4. Stir in sour cream. Add filling to crust. Top with whipped cream. Store in the refrigerator.
Go bananas with baking—especially when you have a bunch to use up. Ripe bananas are the secret to these down-home cupcakes. They look, smell and taste the best!
—JANE DEARING NORTH LIBERTY, INDIANA
PREP: 25 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 1½ DOZEN
½ cup shortening
1½ cups sugar
2 eggs
1 cup mashed ripe bananas (about 2 medium)
1 teaspoon vanilla extract
2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup buttermilk
LEMON BUTTER FROSTING
2 cups confectioners’ sugar
⅓ cup butter, softened
3 tablespoons mashed ripe banana
1 tablespoon lemon juice
1. In a bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost the cooled cupcakes.
Cherry Banana Cupcakes: Fold ⅓ cup each chopped maraschino cherries and walnuts into the batter. In the frosting, substitute milk for lemon juice.
Pears and almonds make a tasty duo in this cake. It looks pretty with the fruit on top. How can something this simple taste so wonderful?
—LILY JULOW GAINESVILLE, FLORIDA
PREP: 25 MINUTES BAKE: 40 MINUTES
MAKES: 6-8 SERVINGS
1¼ cups blanched almonds
½ cup plus 4½ teaspoons sugar, divided
⅓ cup all-purpose flour
¼ teaspoon salt
5 tablespoons cold butter, divided
2 eggs
¼ cup milk
1 can (15¼ ounces) pear halves, drained and thinly sliced
1. In a food processor, combine almonds and ½ cup sugar. Cover and process until blended; transfer to a bowl. Stir in flour and salt. In a microwave-safe bowl, melt 4 tablespoons butter; whisk in eggs and milk. Stir into the almond mixture.
2. Pour into a greased 9-in. fluted tart pan with a removable bottom. Arrange pear slices over batter. Sprinkle with remaining sugar; dot with remaining butter.
3. Place on a baking sheet. Bake at 350° for 40-45 minutes or until the crust is golden brown. Serve warm or at room temperature. Refrigerate leftovers.
This is my all-time favorite cheesecake recipe—and I have a lot of them! A friend gave it to me years ago and I’ve made so many of these delicious cakes over the years. I have even had them requested as birthday cakes. I always hear compliments when I serve one.
—JANET GILL TANEYTOWN, MARYLAND
PREP: 40 MINUTES BAKE: 45 MINUTES + CHILLING MAKES: 12 SERVINGS
7 whole cinnamon graham crackers, crushed
¼ cup sugar
⅓ cup butter, melted
FILLING
4 packages (8 ounces each) cream cheese, softened
½ cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 eggs, lightly beaten
2 egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE
½ cup sugar
2 tablespoons cornstarch
½ cup water
1½ cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate
1. In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan.
2. In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet.
3. Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool.
5. Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.
Topped with walnuts and caramelized tart apple slices, this cake is both easy and dazzling. It never fails to make tasters say, “Wow!”
—LINDA WETSCH MANDAN, NORTH DAKOTA
PREP: 25 MINUTES BAKE: 30 MINUTES + COOLING MAKES: 8 SERVINGS
⅓ cup butter, melted
1 cup packed brown sugar
3 medium tart apples, peeled and sliced
½ cup chopped walnuts
CAKE
3 tablespoons butter, softened
¾ cup sugar
2 eggs
1 cup all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ cup buttermilk
3 tablespoons sour cream
1 teaspoon apple brandy or rum, optional
1. Pour butter into an ungreased 9-in. round baking pan; sprinkle with ½ cup brown sugar. Arrange the apples in a single layer over brown sugar; layer with walnuts and remaining brown sugar.
2. In a bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, salt and cinnamon; add to the creamed mixture alternately with buttermilk and sour cream, beating well after each addition. Beat in brandy if desired.
3. Spoon batter over brown sugar layer. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
HOME STYLE TIP
“When picking apples for baking and cooking, it’s hard to know which apple is good for your needs. For tart apples for the cake here, choose from Granny Smith, Jonathan, Northern Spy or Pippin.”
—TASTE OF HOME TEST KITCHEN
The first time I whipped up this light and lemony mousse, everyone oohed and aahed. But no one believed me when I told them how simple it was to make.
—MARIA BARNET ELKINS PARK, PENNSYLVANIA
PREP: 15 MINUTES + CHILLING
MAKES: 8 SERVINGS
1 package (8 ounces) cream cheese, softened
½ cup lemon curd
1 envelope unflavored gelatin
½ cup water
1 cup heavy whipping cream, whipped
1 teaspoon grated lemon peel
1. In a small bowl, beat cream cheese and lemon curd until smooth; set aside.
2. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute. Cook and stir over low heat until gelatin is completely dissolved, about 2 minutes.
3. Beat gelatin into cream cheese mixture. Fold in whipped cream and lemon peel. Pour into eight dessert cups. Cover and refrigerate for 1 hour or until firm.
My dad loves all kinds of fruit pies, especially this one, so I make it for his birthday every year.
—JOHANNA GEROW RAYTOWN, MISSOURI
PREP: 40 MINUTES BAKE: 35 MINUTES + COOLING MAKES: 6-8 SERVINGS
2 cans (14 ounces each) pitted tart cherries
1 cup sugar
¼ cup cornstarch
⅛ teaspoon salt
2 tablespoons butter
½ teaspoon almond extract
½ teaspoon vanilla extract
¼ teaspoon red food coloring, optional
Pastry for double-crust pie (9 inches)
1 egg yolk, lightly beaten
Additional sugar
1. Drain cherries, reserving 1 cup juice. Set cherries aside. In a large saucepan, combine the sugar, cornstarch and salt; gradually stir in reserved cherry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the butter, extracts and food coloring if desired. Fold in cherries. Cool slightly.
2. Line a 9-in. pie plate with bottom crust; trim the pastry even with edge. Pour filling into crust. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush lattice top with egg yolk. Sprinkle with additional sugar.
3. Cover edges loosely with foil. Bake at 425° for 15 minutes. Remove foil. Bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
One bite and everyone will propose a toast to my moist and chocolaty cake. The cream cheese frosting resembles the foamy head on a pint.
—MARJORIE HENNIG SEYMOUR, INDIANA
PREP: 25 BAKE: 45 MINUTES + COOLING MAKES: 12 SERVINGS
1 cup Guinness (dark beer)
½ cup butter, cubed
2 cups sugar
¾ cup baking cocoa
2 eggs, beaten
⅔ cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1½ teaspoons baking soda
TOPPING
1 package (8 ounces) cream cheese, softened
1½ cups confectioners’ sugar
½ cup heavy whipping cream
1. Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
2. In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
3. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
4. In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat). Remove cake from the pan and place on a platter or cake stand. Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers.
Fresh strawberries shine in a simple yet sophisticated treat. The balsamic syrup adds an interesting sweet-savory quality to the dessert.
—CATHY MCINNES RANDOLPH, NEW JERSEY
PREP/TOTAL TIME: 20 MINUTES
MAKES: 4 SERVINGS
¼ cup sugar
¼ cup balsamic vinegar
1 cup Mascarpone cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
1 pound fresh strawberries, sliced
1. In a small saucepan, bring sugar and vinegar to a boil; cook until liquid is reduced to ¼ cup, about 2 minutes.
2. In a small bowl, combine the cheese, confectioners’ sugar and vanilla. Divide strawberries among four dessert plates. Top with cheese mixture; drizzle with balsamic mixture.
Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren.
—JOYCE KUTZLER CLINTON, MINNESOTA
PREP: 20 MINUTES
BAKE: 15 MINUTES/BATCH
MAKES: 4 DOZEN
½ cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ cup quick-cooking oats
½ teaspoon salt
½ teaspoon baking powder
1 cup chopped pecans
1 cup (6 ounces) miniature semisweet chocolate chips
FILLING
1 cup (6 ounces) semisweet chocolate chips
½ cup sweetened condensed milk
48 pecan halves
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture and mix well. Stir in chopped pecans and miniature chocolate chips.
2. In a microwave, melt chocolate chips and milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets.
3. Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half.
4. Bake at 350° for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.
My mom made these dressy, sweet cookies for cookie exchanges when I was a little girl, letting me sprinkle on the almonds and coconut. They’re so easy to fix that sometimes I can’t wait ’til Christmas to make a batch.
—DAWN BURNS LAKE ST. LOUIS, MISSOURI
PREP: 20 MINUTES BAKE: 15 MINUTES MAKES: ABOUT 6 DOZEN
12 whole graham crackers
2 cups miniature marshmallows
¾ cup butter
¾ cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 cup sliced almonds
1 cup flaked coconut
1. Line a 15-in. x 10-in. x 1-in. baking pan with foil. Place graham crackers in pan; cover with marshmallows. In a saucepan over medium heat, cook and stir butter, brown sugar and cinnamon until the butter is melted and sugar is dissolved. Remove from the heat; stir in vanilla.
2. Spoon over the marshmallows. Sprinkle with almonds and coconut. Bake at 350° for 14-16 minutes or until browned. Cool completely. Cut into 2-in. squares, then cut each square in half to form triangles.
You can make these marvelous ice cream treats days ahead. Just wrap and freeze! My kids created them one afternoon after I made the ice cream.
—SALLY HOOK MONTGOMERY, TEXAS
PREP: 15 MINUTES + CHILLING PROCESS: 20 MINUTES + FREEZING MAKES: 10 SERVINGS
1½ cups 2% milk
½ cup sugar
Dash salt
1 cup heavy whipping cream
1 teaspoon vanilla extract
⅔ cup chopped dried cherries
½ cup miniature semisweet chocolate chips
10 whole chocolate graham crackers
1. In a large saucepan over medium heat, cook and stir the milk, sugar and salt until sugar is dissolved. Remove from the heat; stir in cream and vanilla. Transfer to a bowl; refrigerate until chilled.
2. Line a 13-in. x 9-in. pan with waxed paper; set aside. Fill cylinder of ice cream freezer with milk mixture; freeze according to manufacturer’s directions. Stir in cherries and chocolate chips. Spread into prepared pan; cover and freeze overnight.
3. Cut or break graham crackers in half. Using waxed paper, lift ice cream out of pan; discard waxed paper. Cut ice cream into squares the same size as the graham cracker halves; place ice cream between cracker halves. Wrap sandwiches in plastic wrap. Freeze until serving.
With a lemony filling, these spiced cookies go over big because they have old-fashioned comfort food appeal. Your party guests will snatch them up.
—CAROL WALSTON GRANBURY, TEXAS
PREP: 25 MINUTES + CHILLING BAKE: 10 MINUTES/BATCH + COOLING MAKES: 2½ DOZEN
¾ cup shortening
1 cup packed light brown sugar
1 egg
¼ cup molasses
2¼ cups all-purpose flour
3 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup sugar
FILLING
1 package (3 ounces) cream cheese, softened
⅓ cup butter, softened
2 teaspoons lemon extract
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg and molasses. Combine the flour, ginger, baking soda, cinnamon and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
2. Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. Bake at 375° for 8-10 minutes or until set (do not overbake). Remove to wire racks to cool.
3. In a small bowl, combine filling ingredients until smooth. Spread over the bottoms of half of the cookies; top with remaining cookies. Store in the refrigerator.
Our family loves these special filled cupcakes. They often disappear on the same day I make them!
—BETTY CLAYCOMB ALVERTON, PENNSYLVANIA
PREP: 1 HOUR BAKE: 20 MINUTES + COOLING MAKES: 2 DOZEN
2 cups sugar, divided
3 tablespoons plus 2 cups all-purpose flour, divided
½ cup milk
½ cup plus ⅓ cup shortening, divided
2 eggs
1 bottle (1 ounce) red food coloring
1 tablespoon white vinegar
2 teaspoons vanilla extract, divided
3 tablespoons baking cocoa
1 teaspoon baking soda
1 cup buttermilk
½ cup butter, softened
3 tablespoons confectioners’ sugar
FROSTING
1 cup (6 ounces) semisweet chocolate chips
⅓ cup plus 1 to 3 teaspoons evaporated milk, divided
1½ cups confectioners’ sugar
1. In a heavy saucepan, combine ½ cup sugar, 3 tablespoons flour and milk until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; cool.
2. In a large bowl, cream ½ cup shortening and remaining sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and 1 teaspoon vanilla. Combine the cocoa, baking soda and remaining flour; gradually add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick insert near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. In a small bowl, beat butter and remaining shortening until smooth. Beat in confectioners’ sugar, cooled sugar mixture and remaining vanilla until light and fluffy, about 3 minutes. Insert a large round tip into a pastry or plastic bag; fill with filling. Insert the tip halfway into the center of each cupcake and fill with a small amount of filling.
5. For frosting, in a heavy saucepan, melt chips with ⅓ cup evaporated milk over low heat; stir until smooth. Remove from the heat. Beat in confectioners’ sugar. Add enough remaining milk to achieve spreading consistency. Frost the cooled cupcakes.
Our Amish friend Naomi Yoder makes this meringue heart topped with cream cheese and pie filling whenever we visit. Her family’s farm is a stop on our wagon train vacation.
—JUDY HERBKERSMAN COLLINS, OHIO
PREP: 20 MINUTES BAKE: 1½ HOURS + COOLING
MAKES: 6 SERVINGS
3 egg whites
¼ teaspoon cream of tartar
¾ cup sugar
FILLING
1 package (3 ounces) cream cheese, softened
¼ cup confectioners’ sugar
½ teaspoon vanilla extract
1 cup heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling
1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar and beat on medium speed until soft peaks form. Gradually beat in the sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spoon onto a parchment paper-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly.
2. Bake at 275° for 1½ hours. Turn oven off and do not open door; leave meringue in the oven for 1 hour. Remove meringue from the oven; cool completely.
3. In a small bowl, beat the cream cheese, confectioners’ sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.
This favorite dessert—a recipe from my mom—is one I make for many of my dinner guest. It tastes incredible warm or cold.
—RACHEL GARCIA ARLINGTON, VIRGINIA
PREP: 25 MINUTES BAKE: 45 MINUTES + COOLING MAKES: 10 SERVINGS
2 cups all-purpose flour
2 tablespoons sugar
½ teaspoon salt
¼ teaspoon baking powder
½ cup cold butter, cubed
2 cans (15¼ ounces each) peach halves, drained and patted dry
1 cup packed brown sugar
1 teaspoon ground cinnamon
2 egg yolks, lightly beaten
1 cup heavy whipping cream
1. In a small bowl, combine the flour, sugar, salt and baking powder; cut in butter until crumbly. Press onto the bottom and 1½ in. up the sides of a greased 9-in. springform pan.
2. Place pan on a baking sheet. Arrange peach halves, cut side up, in the crust. Combine brown sugar and cinnamon; sprinkle over peaches.
3. Bake at 350° for 20 minutes. Combine egg yolks and cream; pour over peaches. Bake 25-30 minutes longer or until top is set. Cool on a wire rack. Refrigerate leftovers.
The starch in corn acts as a natural thickener for this dessert and adds an extra sweetness. The caramelized sugar crust and fruit garnish make a lovely presentation.
—MARYANNE JENSEN-GOWAN PELHAM, NEW HAMPSHIRE
PREP: 25 MINUTES BAKE: 45 MINUTES + CHILLING MAKES: 6 SERVINGS
1½ cups frozen corn, thawed
4½ teaspoons butter
3 cups heavy whipping cream
1 cup 2% milk
8 egg yolks
1¼ cups plus 2 tablespoons sugar, divided
2 tablespoons vanilla extract
Fresh raspberries and mint leaves
1. In a large saucepan, saute corn in butter until tender. Reduce heat. Add cream and milk; heat until bubbles form around sides of pan. Cool slightly. Transfer to a blender; cover and process until smooth. Strain and discard corn pulp. Return to pan.
2. In a small bowl, whisk egg yolks and 1¼ cups sugar. Stir a small amount of hot cream into egg mixture. Return all to the pan, stirring constantly. Stir in vanilla.
3. Transfer to six 6-oz. ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-45 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
4. If using a creme brulee torch, sprinkle custards with remaining sugar. Heat sugar with the torch until caramelized. Serve immediately.
5. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
6. Garnish servings with raspberries and mint leaves.
Talk about cutie pies! These tasty pear mini pies, baked in ramekins, are super easy. Frozen puff pastry makes it simple to treat your family to personal-size desserts.
—BARBARA ENGELHART BLOOMFIELD HILLS, MICHIGAN
PREP: 30 MINUTES BAKE: 25 MINUTES
MAKES: 4 SERVINGS
2 tablespoons sugar
1 tablespoon cornflake crumbs
1 tablespoon brown sugar
¼ teaspoon ground ginger
2 cups finely chopped peeled Anjou pears
2 cups finely chopped peeled Bartlett pears
1 tablespoon orange juice
2 tablespoons butter, divided
½ sheet frozen puff pastry, thawed
1 egg, beaten
Vanilla ice cream
1. In a small bowl, combine the sugar, cornflake crumbs, brown sugar and ginger. In a large bowl, combine the pears and orange juice; add crumb mixture and toss to coat.
2. With 1 tablespoon butter, grease the bottoms and sides of four 8-oz. ramekins (do not butter rims). Divide pear mixture between ramekins; dot with remaining butter.
3. Without unfolding pastry, cut widthwise into fourteen ¼-in. strips. Carefully unfold strips. Cut into shorter lengths and make a lattice crust over each ramekin. Gently press dough to rims to seal edges. Brush with egg.
4. Place ramekins on a baking sheet. Bake at 400° for 25-30 minutes or until filling is bubbly and top is golden brown. Cool on a wire rack. Serve with vanilla ice cream.
I used to make this treat when we went to Grandma’s house. Now, whenever I make it, I think of her.
—DUAINE KURTZBEIN MONTEVIDEO, MINNESOTA
PREP: 20 MINUTES + FREEZING
MAKES: 1 QUART
1 cup half-and-half cream
⅔ cup sugar
3 eggs, beaten
1 cup heavy whipping cream
1 teaspoon vanilla extract
¼ teaspoon salt
1. In a heavy saucepan, combine the first three ingredients. Cook, stirring constantly, until thickened. Cool. Pour into a shallow pan. Freeze to a mush (do not harden). Whip cream with vanilla and salt. Fold into partially frozen mixture. Return to pan and freeze.
HOME STYLE TIP
An egg-rich custard is fully cooked when it is thickened and coats the back of a spoon. To determine doneness, dip a spoon in the mixture and run your finger across the back of the spoon. The cooked mixture will hold a firm line and not run down onto the stripe you’ve made. A mixture that’s not fully cooked will be too thin to hold the line.
We always made cream puffs for special occasions when I was growing up in a family of seven. My favorite filling, then and now, is whipped cream and peaches.
—AGNES WARD STRATFORD, ONTARIO
PREP: 70 MINUTES BAKE: 25 MINUTES + COOLING MAKES: 3 DOZEN
1 cup water
½ cup butter, cubed
1 teaspoon ground nutmeg
⅛ teaspoon salt
1 cup all-purpose flour
4 eggs
2 cups heavy whipping cream
½ cup confectioners’ sugar
1 teaspoon vanilla extract
2 cups chopped peeled fresh or frozen peaches, thawed
Additional confectioners’ sugar
1. In a large saucepan, bring the water, butter, nutmeg and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs.
3. For filling, in a large bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form.
4. Just before serving, fill puffs with whipped cream and peaches. Dust with confectioners’ sugar.
My crunchy butter cookies have a perfect lemon filling. I usually save them for special occasions.
—BERNICE MARTINONI PETALUMA, CALIFORNIA
PREP/TOTAL TIME: 30 MINUTES MAKES: ABOUT 4 DOZEN
1 cup butter, softened
½ cup confectioners’ sugar
1 teaspoon lemon extract
2 cups all-purpose flour
¼ teaspoon salt
LEMON BUTTER FILLING
1 egg, lightly beaten
⅔ cup sugar
3 tablespoons lemon juice
Grated peel of 1 lemon
4½ teaspoons butter, softened
Additional confectioners’ sugar
1. In a small bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to creamed mixture and mix well.
2. Roll teaspoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 10-12 minutes or until lightly browned.
3. Meanwhile, for filling, combine the egg, sugar, lemon juice, peel and butter in a heavy saucepan. Cook and stir until thickened and a thermometer reads 160°, about 20 minutes. Refrigerate for 1 hour or until completely cooled.
4. Spread lemon filling on the bottoms of half of the cookies; top with remaining cookies and dust with confectioners’ sugar. Store in the refrigerator.
There are lots of good, tasty things packed in my yummy cookie...cranberries, white chips and pecans. They make a delicious change from the classic chocolate chip cookie.
—BARB GARRETT JACKSONVILLE, NORTH CAROLINA
PREP: 15 MINUTES BAKE: 10 MINUTES/BATCH MAKES: ABOUT 2½ DOZEN
½ cup butter, softened
½ cup sugar
½ cup packed brown sugar
1 egg
1½ teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
1 cup dried cranberries
¾ cup white baking chips
½ cup chopped pecans
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Fold in cranberries, baking chips and pecans.
2. Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks.
My bounty of garden tomatoes ends up in countless family-favorite recipes...including dessert! Your pie-loving friends will be tempted by the sweet aroma. One slice will have them lining up for seconds.
—ELIZABETH COURTNEY DAYTON, TEXAS
PREP: 25 MINUTES + CHILLING BAKE: 45 MINUTES MAKES: 8 SERVINGS
2 cups all-purpose flour
¾ teaspoon salt
⅔ cup shortening
6 to 7 tablespoons cold water
FILLING
6 cups thinly sliced green tomatoes
1 cup plus 1 tablespoon sugar, divided
3 tablespoons all-purpose flour
3 tablespoons lemon juice
2 tablespoons grated lemon peel
2 tablespoons butter, melted
¼ teaspoon salt
½ teaspoon ground cinnamon, divided
¼ teaspoon ground nutmeg
Dash ground cloves
¼ cup cold butter, cubed
1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half; flatten into disks. Wrap each disk in plastic wrap. Refrigerate for 1 hour or until easy to handle.
2. Meanwhile, place tomatoes in a large bowl; cover with boiling water. Cover and let stand for 20 minutes or until slightly cooled. Drain well.
3. In a small bowl, combine 1 cup sugar, flour, lemon juice, lemon peel, melted butter, salt, ¼ teaspoon cinnamon, nutmeg and cloves. Gently stir in tomatoes.
4. Roll out half of the pastry to fit a 9-in. pie plate; transfer pastry to pie plate. Add filling and dot with cold butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Combine remaining sugar and cinnamon; sprinkle over top.
5. Bake at 450° for 10 minutes. Reduce heat to 375°; bake 35-40 minutes longer for until crust is lightly browned. Cool completely on a wire rack before cutting. Refrigerate leftovers.
You’ll be happy to indulge your sweet tooth with this refreshing berry dessert. I’ve been making it for years. It’s like a no-bake cheesecake without the crust.
—VIRGINIA ANTHONY JACKSONVILLE, FLORIDA
PREP: 20 MINUTES + CHILLING
MAKES: 6 SERVINGS
½ teaspoon unflavored gelatin
¼ cup cold water
1 quart fresh strawberries, halved
2 tablespoons reduced-sugar strawberry preserves
1 package (8 ounces) reduced-fat cream cheese
½ cup sugar, divided
¼ cup reduced-fat sour cream, divided
½ cup heavy whipping cream
1. Sprinkle gelatin over cold water; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Meanwhile, combine strawberries and preserves; set aside.
2. In a large bowl, beat the cream cheese, ¼ cup sugar and 2 tablespoons sour cream until blended; set aside.
3. In another bowl, beat whipping cream and remaining sour cream until it begins to thicken. Add the gelatin mixture and remaining sugar; beat until stiff peaks form. Fold into cream cheese mixture.
4. In each of six dessert dishes, layer ½ cup strawberry mixture and ⅓ cup cream cheese mixture. Refrigerate until chilled.
In fall or any time of year, this nutty, rich and delicious pie is one I’m proud to serve. While it seems very special, it’s a snap to make.
—REBECCA RUFF MCGREGOR, IOWA
PREP: 15 MINUTES BAKE: 35 MINUTES + CHILLING MAKES: 6-8 SERVINGS
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
½ cup sugar
4 eggs
1 teaspoon vanilla extract
1¼ cups chopped pecans
1 jar (12¼ ounces) fat-free caramel ice cream topping
Additional fat-free caramel ice cream topping, optional
1. Line a 9-in. deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat the cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
2. In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans.
3. Bake at 375° for 35-40 minutes or until lightly browned (loosely cover edges with foil after 20 minutes if pie browns too quickly). Cool on a wire rack for 1 hour. Refrigerate for 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping.
Editor’s Note: This recipe was tested with Smucker’s ice cream topping.
My husband and I grow blueberries for market, and this cake is my favorite way to use them. Our fresh berries are enhanced by the light, citrusy frosting. I bring this beauty to all potlucks.
—SHIRLEY COOPER SALEMBURG, NORTH CAROLINA
PREP: 40 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 12 SERVINGS
1 package (18¼ ounces) yellow cake mix
3 eggs
1 cup orange juice
⅓ cup canola oil
1½ cups fresh blueberries
1 tablespoon grated lemon peel
1 tablespoon grated orange peel
CITRUS FROSTING
1 package (3 ounces) cream cheese, softened
¼ cup butter, softened
3 cups confectioners’ sugar
2 tablespoons orange juice
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
2 cups whipped topping
1. In a large bowl, combine the cake mix, eggs, orange juice and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the blueberries and peels. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small bowl, combine cream cheese and butter until fluffy. Add the confectioners’ sugar, orange juice and peels; beat until blended. Fold in the whipped topping.
4. Spread frosting between layers and over the top and sides of cake. Refrigerate until serving.
Looking for a quick and easy dessert that’s pretty as a picture? Try this mouthwatering tart. For an extra-special effect, crown it with a scoop of low-fat ice cream, yogurt or a dollop of reduced-fat whipped topping.
—TASTE OF HOME TEST KITCHEN
PREP: 15 MINUTES BAKE: 20 MINUTES + COOLING MAKES: 8 SERVINGS
Pastry for single-crust pie (9 inches)
3½ cups sliced unpeeled fresh plums
3 tablespoons plus 1 teaspoon coarse sugar, divided
1 tablespoon cornstarch
2 teaspoons finely chopped crystallized ginger
1 egg white
1 tablespoon water
1. Roll pastry into a 12-in. circle. Transfer to a large baking sheet lined with parchment paper. In a large bowl, combine plums, 3 tablespoons sugar and cornstarch. Arrange plums in a pinwheel pattern over pastry to within 2 in. of edges; sprinkle with ginger. Fold edges of pastry over plums.
2. Beat egg white and water; brush over pastry. Sprinkle with remaining sugar. Bake at 400° for 20-25 minutes or until crust is lightly browned. Cool for 15 minutes before removing from pan to a serving platter.
My four sons clamor for this peanut butter pie. My mom found the recipe from a farm-wife magazine in the 1960s, and now I’m teaching my sons’ wives to make it.
—JUDY HERNKE MUNDELEIN, ILLINOIS
PREP: 45 MINUTES + CHILLING BAKE: 15 MINUTES + COOLING MAKES: 8 SERVINGS
Pastry for single-crust pie (9 inches)
¾ cup confectioners’ sugar
½ cup creamy peanut butter
⅔ cup sugar
3 tablespoons cornstarch
2 tablespoons all-purpose flour
Dash salt
3 cups 2% milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla extract
MERINGUE
3 egg whites
Dash cream of tartar
¼ cup sugar
1. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to ½ in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
2. Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
3. Meanwhile, in a small bowl, beat the confectioners’ sugar and peanut butter until crumbly, about 2 minutes. Set aside.
4. In a large heavy saucepan, combine the sugar, cornstarch, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
5. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in butter and vanilla.
6. Sprinkle 1 cup peanut butter mixture over crust. Pour hot filling over top.
7. In a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. Sprinkle with remaining peanut butter mixture.
8. Bake at 350° for 12-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Store leftovers in the refrigerator.
Editor’s Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Tea-licious
The kettle’s always on at our Iowa farmhouse.
At first, country life didn’t seem like my cup of tea—until I found a way to brew up some excitement amid the farm fields of southern Iowa.
My family has always been city folks, so it was a real culture shock when my husband, Don, convinced me and our four children to move to the country nine years ago. Being a people person, I felt isolated at first. Every time I heard a car, I’d get all excited, hoping it was company, and then be disappointed when they’d drive right on by.
Nowadays, people flock to our rural acres, sometimes by the busload. Our cozy tearoom has become a destination for those seeking a perfect blend of fun, friendship and comfort by the pot.
Our first winter on the cow farm was particularly frigid. So Spenser, my daughter, and I would have afternoon tea together to lift our spirits. We enjoyed it so much, we decided to hold monthly teas for area women. We were astounded by the positive response!
Our casual home business quickly evolved into Miss Spenser’s Special-Teas. We hosted more than 50 tea events last year. To accommodate our growing guest list, we recently converted an attached garage into a spacious tearoom. There we welcome tour groups, social and business clubs, and people celebrating birthdays, anniversaries and other special events. Afternoon tea meals are also held a couple of times a week.
Both Spenser and I like being creative, so we develop themes and dramatic programs for many of our tea parties. They may be based on a holiday, a season, a work of literature or a famous person or event from the past.
Spenser, who’s now 21, is a natural actress and often portrays a historical character in the dramas we write together. She also loves to sew and designs all the costumes we need, from Civil War-era clothing to dresses from the Victorian and Edwardian eras.
I’m an avid cook, so I research and test recipes to fit the theme and put together the menus.
Our garden tea party, for instance, showcases homegrown ingredients in dishes like gingered carrot soup, asparagus rolls, mushroom tartlets and geranium shortbread cookies. Along with the food, we serve whole-leaf teas—oolong, black, white and green.
Guests of all ages, from children to grandmothers, are steeped in the teatime experience. A local woman gave me her collection of ladies’ hats for our little girls’ tea parties. The funny thing is, the big girls insist on trying them on.
Of course, men are always welcome to savor our brews, and the Hardin sons—Chase, 17; Zach, 15; and Grayson, 9—are regulars in the tearoom. They’re very musical and often perform with their sister in the dramas. And my husband, Don, has started assisting me with serving. He charms the ladies, who call him our butler.
Visitors often find the Hardin farm a haven from hurried urban life. By design, we have created a setting reminiscent of Grandma’s house—filled with quilts, crafts, antiques, nostalgic photos and tables dressed with vintage tea sets and linens.
We want guests to feel like our family, not our customers, and to share in the unique gifts the country gives us. In fact, we plan to add a bed-and-breakfast suite above our backyard carriage house later this year.
The tearoom keeps me so busy now, there’s no time to be lonely. And I no longer yearn for the big city. We’ve found a way to bring our friends to us!
Donna Hardin and her daughter, Spenser, gather flowers for the tearoom they run on their family farm.
A cup of tea looks lonely without something sweet beside it. These bars are a nice accompaniment. I love the combination of the nutty crust and zippy lemon curd.
—DONNA HARDIN NEW VIRGINIA, IOWA
PREP: 30 MINUTES BAKE: 20 MINUTES MAKES: 2 DOZEN
1 cup butter, softened
1 cup sugar
2 cups all-purpose flour
½ teaspoon baking soda
1 jar (10 ounces) lemon curd
⅔ cup flaked coconut
½ cup chopped almonds, toasted
1 In a large bowl, cream butter and sugar until light and fluffy. Combine flour and baking soda; gradually add to creamed mixture and mix well.
2 Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13-in. x 9-in. baking dish. Bake at 350° for 12-15 minutes or until edges are lightly browned. Cool for 10 minutes.
3 Spread lemon curd over crust. In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
4 Bake for 18-22 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.