My mother-in-law got this recipe from an Italian friend many years ago. I added the chocolate-nut crust. It is our very favorite dessert.
—GLORIA A. WARCZAK CEDARBURG, WISCONSIN
PREP: 20 MIN. BAKE: 45 MIN. + CHILLING MAKES: 12 SERVINGS
1-¼ cups crushed chocolate wafers
½ cup chopped walnuts
⅓ cup sugar
½ cup butter, melted
FILLING
2 packages (8 ounces each) cream cheese, softened
tablespoons sour cream
⅓ cup sugar
2 eggs, lightly beaten
½ cup evaporated milk
1 teaspoon lemon juice
TOPPING
2 cups (16 ounces each) sour cream
5 tablespoons sugar
1 teaspoon vanilla extract
Assorted candies and chocolate syrup
1. In a small bowl, combine the wafer crumbs, walnuts and sugar; stir in butter. Press onto the bottom and halfway up the sides of an ungreased 10-in. springform pan. Freeze for 15 minutes.
2. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Combine milk and lemon juice; add to cream cheese mixture just until blended.
3. Pour into crust. Place pan on a baking sheet. Bake at 350° for 35-40 minutes or until center is almost set.
4. Combine the sour cream, sugar and vanilla; carefully spread over cheesecake. Bake 10 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Garnish with candies and drizzle with chocolate syrup. Refrigerate leftovers.
As a twist on traditional pound cake, this seasonal treat uses oil and canned pumpkin instead of butter. As it bakes, it fills my kitchen with a spicy aroma that smells like Christmas.
—VIRGINIA LOEW LEESBURG, FLORIDA
PREP: 10 MIN. BAKE: 1 HOUR + COOLING MAKES: 12-16 SERVINGS
2½ cups sugar
1 cup canola oil
3 eggs
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
Confectioners’ sugar
1. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
2. Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar.
I used a recipe that called for a fluted tube pan to create this layered version. Cranberries, walnuts and cream cheese frosting make it taste so homey and delicious that you’d never guess it starts with a convenient cake mix.
—SANDY BURKETT GALENA, OHIO
PREP: 20 MIN. BAKE: 30 MIN. + COOLING MAKES: 12 SERVINGS
1 package white cake mix (regular size)
1⅓ cups water
⅓ cup canola oil
3 eggs
1 tablespoon grated orange peel
1 cup fresh or frozen cranberries, thawed and coarsely chopped
1 cup finely chopped walnuts
CREAM CHEESE FROSTING
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
3½ cups confectioners’ sugar
1 teaspoon vanilla extract
½ teaspoon grated orange peel
¼ cup finely chopped walnuts
1. In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in cranberries and walnuts. Pour into two greased and floured 9-in. round baking pans.
2. 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 pans to wire racks to cool completely.
3. In a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and orange peel; beat until blended. Spread between layers and over top and sides of cake. Sprinkle with walnuts. Refrigerate leftovers.
I’m a great-grandmother of 25 and love to bake and cook for family. This is a popular pie with folks in New Jersey. Here in the Garden State, fresh cranberries and raspberries are plentiful.
—VIVIAN GALLAGHER BERLIN, NEW JERSEY
PREP: 40 MIN. BAKE: 45 MIN. + COOLING MAKES: 8 SERVINGS
2¼ cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
¾ cup shortening
1 egg yolk, lightly beaten
4 to 5 tablespoons cold water
1 teaspoon almond extract
FILLING
2¼ cups fresh or frozen cranberries, thawed and coarsely chopped
2¼ cups fresh or frozen raspberries
1¼ cups plus 1 tablespoon sugar, divided
2 tablespoons quick-cooking tapioca
¼ teaspoon almond extract
2 tablespoons butter
1 egg white, lightly beaten
1. In a bowl, combine the flour, sugar and salt; cut in shortening until crumbly. In a small bowl, combine the egg yolk, cold water and almond extract; gradually add to flour mixture, tossing with a fork until dough forms a ball.
2. Divide dough in half so that one ball is slightly larger than the other. On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer pastry to pie plate; trim even with edge of plate.
3. In a large bowl, combine the cranberries, raspberries, 1¼ cups sugar, tapioca and extract; stir gently and let stand for 15 minutes. Spoon filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush with egg white; sprinkle with remaining sugar.
4. Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until crust is golden brown and the filling is bubbly. Cool completely on a wire rack. Refrigerate until serving.
I wanted to impress my husband’s family with something you’d expect to find in a European bakery, and these chocolaty treats are what I came up with. The buttery, flaky pastry just melts in your mouth.
—DARLENE BRENDEN SALEM, OREGON
PREP: 15 MIN. BAKE: 15 MIN./BATCH + COOLING MAKES: ABOUT 3 DOZEN
1 sheet frozen puff pastry, thawed
10 ounces milk chocolate candy coating, coarsely chopped
1½ cups crushed peppermint candies
1. Unfold pastry sheet onto a lightly floured surface. Cut into 4-in. x ½-in. strips. Place on greased baking sheets. Bake strips at 400° for 12-15 minutes or until golden brown. Remove to wire racks to cool.
2. In a microwave, melt candy coating; stir until smooth. Dip each cookie halfway, allowing excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set. Store in an airtight container.
Chocolate, coconut and pecans triple the fun. Add to that layers of the best frosting you will ever taste and you’re in for a slice of cake you won’t soon forget.
—ABIGAIL RIDER EAST POINT, KENTUCKY
PREP: 40 MIN. BAKE: 20 MIN. + COOLING MAKES: 12 SERVINGS
½ cup butter, softened
½ cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
¼ cup baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
CHOCOLATE CREAM CHEESE FROSTING
1 package (8 ounces) cream cheese, softened
½ cup butter, softened
4 cups confectioners’ sugar
¼ cup baking cocoa
1 teaspoon vanilla extract
Pinch salt
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after ach addition. Stir in vanilla. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans.
2. Pour batter into three greased and floured 9-in. round baking pans. 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 large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, cocoa, vanilla and salt; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.
This velvety creation is the result of several attempts to duplicate a chocolate dessert I enjoyed on vacation. It looks so tempting on a holiday buffet table that I’ve seen people decide to forgo the main course and just go for this.
—MOLLY SEIDEL EDGEWOOD, NEW MEXICO
PREP: 20 MIN. BAKE: 45 MIN. + CHILLING MAKES: 16 SERVINGS
1½ cups chocolate wafer crumbs
2 tablespoons sugar
¼ cup butter, melted
2 cups (12 ounces) semisweet chocolate chips
6 egg yolks
1¾ cups heavy whipping cream
1 teaspoon vanilla extract
CHOCOLATE BUTTERCREAM FROSTING
½ cup butter, softened
3 cups confectioners’ sugar
3 tablespoons baking cocoa
3 to 4 tablespoons 2% milk
1. In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1½ in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust.
3. Place the pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost 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. In a large bowl, combine the butter, confectioners’ sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
This dish is not only easy but very elegant. I got the recipe from a church cooking class, and now I fix it often. You can serve it in bowls, but I always get more oohs and aahs when I put it in goblets.
—RENEE ZIMMER GIG HARBOR, WASHINGTON
PREP: 10 MIN. COOK: 25 MIN. MAKES: 4 SERVINGS
3 large tart apples, peeled and chopped
¼ cup sugar
¼ cup water
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
12 shortbread cookies, crushed
2 cups vanilla ice cream
Whipped cream
1. In a large saucepan, combine the apples, sugar, water, cinnamon and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until apples are tender. Uncover; cook 9-11 minutes longer or until most of the liquid has evaporated. Remove from the heat.
2. In each of four goblets or parfait glasses, layer 1 tablespoon cookie crumbs, the ice cream and the apple mixture. Top with remaining cookie crumbs and whipped cream. Serve immediately.
Instead of making regular brownies, I bake brownie mix in cake pans to make a quick torte topped with a fluffy maple frosting. This dessert is at the top of my list of speedy standbys.
—AMY FLORY CLEVELAND, GEORGIA
PREP: 30 MIN. BAKE: 20 MIN. + COOLING MAKES: 12 SERVINGS
1 package brownie mix (13-in. x 9-in. pan size)
½ cup chopped walnuts
2 cups heavy whipping cream
2 teaspoons instant coffee granules
½ cup packed brown sugar
1½ teaspoons maple flavoring
1 teaspoon vanilla extract
Chocolate curls or additional walnuts, optional
1. Prepare batter for brownie mix according to package directions for cake-like brownies. Stir in walnuts. Pour into two greased 9-in. round baking pans.
2. Bake at 350° for 20-22 minutes or until a toothpick inserted 2 in. from the edge comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, beat cream and coffee granules until stiff peaks form. Gradually beat in the brown sugar, maple flavoring and vanilla.
4. Spread 1½ cups over one brownie layer; top with second layer. Spread remaining cream mixture over top and sides of torte. Garnish with chocolate curls or walnuts if desired. Store in the refrigerator.
Snowflake PuddingI use coconut and whipped cream in my pudding to give it a flavor and snow-like texture I love. Topped with a crimson currant and berry sauce, this stunning dessert is dressed for the holidays.
—PATRICIA STRATTON MUSKEGON, MICHIGAN
PREP: 20 MIN. + CHILLING MAKES: 6 SERVINGS
1 envelope unflavored gelatin
1¼ cups cold 2% milk, divided
½ cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1⅓ cups flaked coconut, toasted
1 cup heavy whipping cream, whipped
SAUCE
1 package (10 ounces) frozen sweetened raspberries, thawed
1½ teaspoons cornstarch
½ cup red currant jelly
1. In a small saucepan, sprinkle gelatin over ¼ cup milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved.
2. In a large saucepan, combine the sugar, salt and remaining milk; heat just until sugar is dissolved. Remove from the heat; stir in gelatin mixture and vanilla. Refrigerate until partially set. Fold in coconut and whipped cream. Pour into dessert dishes; refrigerate for at least 2 hours.
3. Meanwhile, strain raspberries to remove seeds. In a small saucepan, combine the cornstarch, raspberry pulp and currant jelly; stir until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Chill for at least 1 hour. Serve with pudding.
Coconut Angel SquaresI have many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became my favorite; it tastes like a creamy coconut cream pie with only a fraction of the work.
—BETTY CLAYCOMB ALVERTON, PENNSYLVANIA
PREP: 15 MIN. + CHILLING MAKES: 12-15 SERVINGS
1 prepared angel food cake (8 to 10 ounces), cut into ½-inch cubes
1½ cups cold 2% milk
1 teaspoon coconut extract
2 packages (3.4 ounces each) instant vanilla pudding mix
1 quart vanilla ice cream, softened
1 cup flaked coconut, divided
1 carton (8 ounces) frozen whipped topping, thawed
1. Place cake cubes in a greased 13-in. x 9-in. dish. In a large bowl, whisk the milk, extract and pudding mixes for 2 minutes (mixture will be thick). Add ice cream and ¾ cup coconut; beat on low just until combined.
2. Spoon over cake cubes. Spread with whipped topping. Toast remaining coconut; sprinkle over top. Cover and chill for at least 1 hour. Refrigerate leftovers.
Chocolate Dessert DelightSome of my friends refer to this unbelievably rich ice cream dessert as death by chocolate...before they ask for seconds! It’s a yummy, festive do-ahead treat.
—LEE ANN STIDMAN SPIRIT LAKE, IDAHO
PREP: 25 MIN. + FREEZING MAKES: 16-20 SERVINGS
2 cups chocolate graham cracker crumbs (about 32 squares)
½ cup butter, melted
½ cup chopped walnuts
1 tablespoon sugar
FILLING
½ gallon chocolate ice cream, softened
1 jar (12¼ ounces) caramel ice cream topping
1 jar (11¾ ounces) hot fudge ice cream topping
½ cup miniature semisweet chocolate chips
½ cup chopped walnuts
TOPPING
2 cups heavy whipping cream
3 tablespoons sugar
1 tablespoon baking cocoa
1 teaspoon vanilla extract
½ teaspoon instant coffee granules
Additional miniature chocolate chips and chopped walnuts
1. For crust, combine crumbs, butter, walnuts and sugar; press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes; cool completely.
2. Spread half of the ice cream over crust; spoon caramel and hot fudge toppings over ice cream. Sprinkle with chocolate chips and walnuts; freeze until firm. Spread remaining ice cream over the top. Cover with plastic wrap. Freeze for at least 2 hours.
3. In a large bowl, beat cream until stiff peaks form. Fold in sugar, cocoa, vanilla and coffee granules. Pipe or spoon onto dessert. Sprinkle with additional chocolate chips and walnuts. Return to freezer until 10 minutes before serving.
Enjoy all the flavors of a caramel apple pie baked up into a comforting dumpling! I like a scoop of vanilla ice cream on the side, or you could drizzle the dumplings with a little milk.
—ROBIN LENDON CINCINNATI, OHIO
PREP: 1 HOUR + CHILLING BAKE: 50 MIN. MAKES: 8 SERVINGS
3 cups all-purpose flour
1 teaspoon salt
1 cup shortening
⅓ cup cold water
8 medium tart apples, peeled and cored
8 teaspoons butter
9 teaspoons cinnamon-sugar, divided
SAUCE
1½ cups packed brown sugar
1 cup water
½ cup butter, cubed
1. In a bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into eight portions. Cover and refrigerate for at least 30 minutes or until easy to handle.
2. Roll each portion of dough between two lightly floured sheets of waxed paper into a 7-in. square. Place an apple on each square. Place 1 teaspoon butter and 1 teaspoon cinnamon-sugar in the center of each apple.
3. Gently bring up corners of pastry to each center; pinch edges to seal. If desired, cut out apple leaves and stems from dough scraps; attach to dumplings with water. Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cinnamon-sugar.
4. In a large saucepan, combine sauce ingredients. Bring just to a boil, stirring until blended. Pour over apples.
5. Bake at 350° for 50-55 minutes or until apples are tender and pastry is golden brown, basting occasionally with sauce. Serve warm.
I enjoy listening to company as they try to guess the fresh flavors in my rosemary-infused pears. I love finding new ways to use the antioxidant-rich pomegranate juice.
—BEV JONES BRUNSWICK, MISSOURI
PREP: 20 MIN. COOK: 1 HOUR 25 MIN. MAKES: 6 SERVINGS
3 cups dry red wine or red grape juice
1 bottle (16 ounces) pomegranate juice
1 cup water
½ cup sugar
¼ cup orange juice
2 tablespoons grated orange peel
3 fresh rosemary sprigs (4 inches)
1 cinnamon stick (3 inches)
6 medium pears
6 orange slices
6 tablespoons Mascarpone cheese
1. In a Dutch oven, combine the first eight ingredients. Core pears from the bottom, leaving stems intact. Peel pears; place on their sides in the pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until pears are almost tender. Remove with a slotted spoon; cool.
2. Strain poaching liquid and return to Dutch oven. Bring to a boil; cook until reduced to 1 cup, about 45 minutes. Discard rosemary and cinnamon. Place an orange slice on each serving plate; top with 1 tablespoon cheese and a pear. Drizzle with poaching liquid.
I had a lot of fun dreaming this one up. It’s easy, but very impressive when serving. The peppermint gives the cookies-and-cream flavor a cool holiday spin.
—PATTY THOMPSON JEFFERSON, IOWA
PREP: 30 MIN. BAKE: 20 MIN. + COOLING MAKES: 14 SERVINGS
1 package white cake mix (regular size)
1 cup water
½ cup canola oil
3 eggs
½ teaspoon peppermint extract
1 cup crushed mint creme Oreo cookies
TOPPING
2 packages (3.9 ounces each) instant chocolate pudding mix
⅓ cup confectioners’ sugar
1½ cups cold 2% milk
½ to 1 teaspoon peppermint extract
1 carton (12 ounces) frozen whipped topping, thawed
½ cup crushed mint creme Oreo cookies
15 mint Andes candies
1. In a large bowl, combine the cake mix, water, oil, eggs and extract; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Fold in crushed cookies.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 18-24 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 topping, combine the dry pudding mixes, confectioners’ sugar, milk and extract until thickened. Fold in whipped topping and crushed cookies.
4. Place one cake layer on a serving plate; spread with the topping. Repeat layers twice. Frost sides of cake with remaining topping.
5. Chop eight candies; sprinkle over center of cake. Cut remaining candies in half; garnish each serving with a half candy. Store in the refrigerator.
I grew up on a farm in Alberta, and I still remember my mom’s pies, fresh from the oven for after supper. This creamy banana variety is so good, no store-bought version can compare!
—CAROL MAERTZ SPRUCE GROVE, ALBERTA
PREP: 30 MIN. BAKE: 15 MIN. + CHILLING MAKES: 8 SERVINGS
Pastry for single-crust pie (9 inches)
1 cup sugar, divided
⅓ cup cornstarch
½ teaspoon salt
1 can (12 ounces) evaporated milk
1 cup water
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
3 egg whites
1 large firm banana
1. Line a 9-in. pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a large saucepan, combine ⅔ cup sugar, cornstarch and salt. Stir in milk and 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 filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Keep warm.
3. In a large bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Slice banana into the crust; pour filling over top. Spread meringue evenly over hot filling, sealing edges to crust.
4. Bake at 350° for 12-15 minutes or until golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Berries with Champagne CreamThis recipe came from a cooking class I attended at a local department store. It’s just the right dessert for Christmas or New Year’s.
—MICHELE FEHRING FISHERS, INDIANA
PREP: 20 MIN. + CHILLING MAKES: 6 SERVINGS
8 egg yolks
½ cup sugar
1 cup champagne
1 cup heavy whipping cream, whipped
1 pint fresh raspberries
1 pint fresh strawberries
1. In a heavy saucepan, beat egg yolks and sugar with a portable mixer until thick and lemon-colored. Gradually beat in champagne. Place the saucepan over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating over low heat until mixture reaches 160°, about 5-6 minutes.
2. Cool quickly by placing pan in bowl of ice water; stir for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate to chill.
3. Fold in whipped cream. Spoon three-quarters of the champagne cream into stemmed glasses. Top with berries. Spoon remaining champagne cream over berries.
Pumpkin Cheesecake with Sour Cream ToppingInstead of making a traditional pie, I like to surprise holiday guests with a silky cheesecake. Make it a day ahead and let it chill overnight.
—DOROTHY SMITH EL DORADO, ARKANSAS
PREP: 15 MIN. + COOLING BAKE: 60 MIN. + CHILLING MAKES: 12-14 SERVINGS
1½ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter, melted
FILLING
3 packages (8 ounces each) cream cheese, softened
1 cup packed brown sugar
1 can (15 ounces) solid-pack pumpkin
1 can (5 ounces) evaporated milk
2 tablespoons cornstarch
1¼ teaspoons ground cinnamon
½ teaspoon ground nutmeg
2 eggs, lightly beaten
TOPPING
2 cups (16 ounces) sour cream
⅓ cup sugar
1 teaspoon vanilla extract
Additional ground cinnamon
1. In a small bowl, combine crumbs and sugar; stir in butter. Press onto the bottom and 1½ in. up the sides of a greased 9-in. springform pan. Bake at 350° for 5-7 minutes or until set. Cool for 10 minutes. In a large bowl, beat cream cheese and brown sugar until smooth. Beat in the pumpkin, milk, cornstarch, cinnamon and nutmeg. Add eggs; beat on low speed just until combined. Pour into crust.
2. Place pan on a baking sheet. Bake at 350° for 55-60 minutes or until center is almost set.
3. In a small bowl, combine the sour cream, sugar and vanilla; spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
4. Remove sides of pan. Let stand at room temperature 30 minutes before slicing. Sprinkle with additional cinnamon.
I’ve been making this cake for years, and it’s the most requested cake from my family and friends for coffee get-togethers. Now that I have two grandsons, I serve it at birthdays, too!
—PENNY MCNEILL KITCHENER, ONTARIO
PREP: 25 MIN. BAKE: 55 MIN. + COOLING MAKES: 12 SERVINGS
1 package (8 ounces) milk chocolate English toffee bits
1 cup (6 ounces) semisweet chocolate chips
2 tablespoons brown sugar
CAKE
1 cup butter, softened
1¼ cups packed brown sugar
4 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1½ teaspoons baking powder
½ teaspoon salt
½ teaspoon baking soda
1¼ cups buttermilk
CARAMEL ICING
¼ cup butter, cubed
2 teaspoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup packed brown sugar
1. Combine the toffee bits, chips and brown sugar; set aside.
2. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition (mixture will appear curdled). Beat in vanilla. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.
3. Pour a third of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with a third of the toffee mixture. Repeat layers twice. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean.
4. Cool for 10 minutes before removing from pan to wire rack to cool completely. For icing, in a small saucepan, melt butter. Stir in flour until smooth; gradually add evaporated milk and brown sugar. Bring to a boil; cook and stir for 4-5 minutes or until thickened. Cool. Drizzle over cake.
I love how the creamy maple frosting mellows the hearty ginger flavor. If you like gingerbread, you’ll love this combination!
—NANCY BECKMAN HELENA, MONTANA
PREP: 25 MIN. BAKE: 20 MIN. + COOLING MAKES: 1 DOZEN
½ cup butter, softened
½ cup packed brown sugar
1 egg
½ cup water
½ cup molasses
1⅓ cups all-purpose flour
¾ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground allspice
MAPLE FROSTING
⅓ cup butter, softened
1 ounce cream cheese, softened
¼ cup packed brown sugar
Dash salt
¼ cup maple syrup
¼ teaspoon vanilla extract
1 cup confectioners’ sugar
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice; add to the creamed mixture. Beat on low speed until combined. Beat on medium for 2 minutes.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 min. or until toothpick inserted near center comes out clean. Cool 10 min., then move to wire rack to cool completely.
3. For frosting, in a small bowl, cream the butter, cream cheese, brown sugar and salt until light and fluffy. Beat in maple syrup and vanilla. Gradually beat in confectioners’ sugar until smooth. Frost cupcakes. Store in the refrigerator.
This pie was my dad’s favorite and one my mom made frequently for Sunday dinner. She often served it with homemade ice cream.
—SANDY JENKINS ELKHORN, WISCONSIN
PREP: 25 MIN. BAKE: 35 MIN. + COOLING MAKES: 6-8 SERVINGS
1¼ cups all-purpose flour
½ teaspoon salt
½ cup canola oil
2 tablespoons 2% milk
FILLING
1⅓ cups sugar
⅓ cup all-purpose flour
2 cans (14½ ounces each) pitted tart cherries, drained
¼ teaspoon almond extract
CRUMB TOPPING
½ cup all-purpose flour
½ cup sugar
¼ cup cold butter, cubed
1 cup heavy whipping cream
1 tablespoon confectioners’ sugar
⅛ teaspoon vanilla extract
1. In a bowl, combine flour and salt. Combine oil and milk; stir into flour mixture with a fork just until blended. Pat evenly onto the bottom and up the sides of a 9-in. pie plate; set aside.
2. In a large bowl, combine filling ingredients; pour into crust. For topping, combine flour and sugar; cut in butter until crumbly. Sprinkle over filling.
3. Bake at 425° for 35-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
4. Just before serving, in a small bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until soft peaks form. Serve with pie.
Mom served this as our traditional Christmas Day dessert. My kids are puzzled as to why we don’t eat this steamed pudding on Christmas Eve!
—LOIS HERMAN WATERTOWN, NEW YORK
PREP: 35 MIN. COOK: 1½ HOURS + COOLING MAKES: 12 SERVINGS
½ cup butter, softened
1 cup sugar
2 eggs
1½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground nutmeg
3 cups chopped peeled tart apples
1 cup chopped dates
SAUCE
2 eggs
½ cup sugar
2 tablespoons butter
1 cup heavy whipping cream
1 teaspoon vanilla extract
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, salt and nutmeg; add to creamed mixture. Fold in apples and dates.
2. Transfer to a well-greased 8-cup pudding mold; cover. Place mold on a rack in a deep pot; add 1 in. of hot water to pot.
3. Bring to a gentle boil; cover and steam for 1½ to 1¾ hours or until a toothpick inserted near the center comes out clean, adding more water as needed. Remove mold from pot; let stand for 10 minutes.
4. In a small heavy saucepan, combine the eggs, sugar and butter. Heat over low heat, whisking constantly, until mixture thickens and reaches 160°, about 4 minutes. Remove from the heat; cool to room temperature.
5. In a small bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into egg mixture.
6. Unmold pudding onto a serving plate; cut into wedges. Serve with sauce.
I’ve had this recipe for years and finally decided to make it for a friend’s birthday. We all got together to celebrate with ice cream, snacks and this torte. Everyone loved it! Being a fan of white chocolate, I make it now for special occasions.
—NORMA VAN DEVANDER CALAIS, MAINE
PREP: 20 MIN. BAKE: 25 MIN. + COOLING MAKES: 14-16 SERVINGS
1 cup butter, softened
2 cups sugar
4 ounces white baking chocolate, melted and cooled
4 eggs
1½ teaspoons clear vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
½ cup water
½ cup chopped pecans, toasted
FROSTING
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
⅓ cup butter, softened
4 ounces white baking chocolate, melted and cooled
1½ teaspoons clear vanilla extract
6½ cups confectioners’ sugar
Chocolate curls
1. Line three greased 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, cream butter and sugar until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; gradually add to creamed mixture alternately with buttermilk and water, beating well after each addition. Fold in pecans. Pour batter into prepared pans.
2. Bake at 350° for 23-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks; discard waxed paper.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Beat in chocolate and vanilla. Gradually add confectioners’ sugar until smooth. Spread frosting between layers and over top and sides of cake. Garnish with chocolate curls. Store in the refrigerator.
Raspberry Fondue DipI delight guests with this fun, nontraditional fondue. Creamy apple butter and cinnamon Red Hots are the secrets to giving it a holiday twist. I call it my apple-merry fondue.
—EDNA HOFFMAN HEBRON, INDIANA
PREP/TOTAL TIME: 25 MIN. MAKES: ABOUT 1 CUP
1 package (10 ounces) frozen sweetened raspberries
1 cup apple butter
1 tablespoon Red Hots candies
2 teaspoons cornstarch
Assorted fresh fruit
1. Thaw and drain raspberries, reserving 1 tablespoon juice. Mash raspberries. Press through a fine-mesh strainer into a small saucepan; discard seeds.
2. Add apple butter and Red Hots to strained raspberries; cook over medium heat until candies are dissolved, stirring occasionally. Combine cornstarch and reserved juice until smooth; stir into berry mixture. Bring to a boil; cook and stir over medium heat for 1-2 minutes or until thickened.
3. To serve warm, transfer to a small fondue pot and keep warm. Or, to serve cold, refrigerate until chilled. Serve with fruit.
My husband and I love this ice cream roll. The angel food cake makes it lighter than other traditional Christmas desserts, but it’s just as indulgent. Plus I appreciate how easy it is, especially during a hectic holiday season!
—HOLLY DICKE PLAIN CITY, OHIO
PREP: 30 MIN. BAKE: 15 MIN. + FREEZING MAKES: 10 SERVINGS
1 package (16 ounces) angel food cake mix
1 tablespoon confectioners’ sugar
½ gallon peppermint ice cream, softened
1 jar (11¾ ounces) hot fudge ice cream topping, warmed
Crushed peppermint candies and additional confectioners’ sugar, optional
1. Prepare cake batter according to package directions. Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched.
2. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with 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.
3. Unroll cake and spread ice cream over cake to within ½ in. of edges. Roll up again. Cover and freeze until firm.
4. Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners’ sugar.
Eggnog Cream PiesI created this recipe for my brother, who just happens to love eggnog. He was delighted, to say the least, when he tasted this silky treat.
—ANNA LONG MODESTO, CALIFORNIA
PREP: 35 MIN. + CHILLING MAKES: 2 PIES (8 SERVINGS EACH)
2 unbaked pastry shells (9 inches)
4 ounces cream cheese, softened
½ cup confectioners’ sugar
1 teaspoon ground allspice
1 teaspoon ground nutmeg
2 cartons (one 8 ounces, one 12 ounces) frozen whipped topping, thawed, divided
3¾ cups cold eggnog
3 packages (3.4 ounces each) instant cheesecake or vanilla pudding mix
Additional ground nutmeg
1. Line unpricked pastry shells with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire racks.
2. In small bowl, beat cream cheese, sugar, allspice and nutmeg until smooth. Fold in 8-oz. carton of whipped topping. Spoon into crusts.
3. In a large bowl, whisk eggnog and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping; sprinkle with additional nutmeg. Cover and refrigerate for 8 hours or overnight.
White Chocolate-Strawberry TiramisuMy husband and I both love a traditional tiramisu, but this recipe highlights another flavor combo we crave—white chocolate and strawberries with a hint of orange. I’ve also had good luck using nondairy whipped topping and reduced-fat cream cheese for lighter versions.
—ANNA GINSBERG AUSTIN, TEXAS
PREP/TOTAL TIME: 30 MIN. MAKES: 15 SERVINGS
2 cups heavy whipping cream
1 package (8 ounces) cream cheese, softened
4 ounces Mascarpone cheese
9 ounces white baking chocolate, melted and cooled
1 cup confectioners’ sugar, divided
1 teaspoon vanilla extract
2 packages (3 ounces each) ladyfingers, split
⅔ cup orange juice
4 cups sliced fresh strawberries
Chocolate syrup, optional
1. In a large bowl, beat cream until soft peaks form; set aside. In another large bowl, beat cheeses until light and fluffy. Beat in the chocolate, ½ cup confectioners’ sugar and vanilla. Fold in 2 cups whipped cream.
2. Brush half the ladyfingers with half of the orange juice; arrange in a 13-in. x 9-in. dish. Spread with 2 cups cream cheese mixture; top with 2 cups of berries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.
3. In a large bowl, combine remaining cream cheese mixture and confectioners’ sugar; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining berries. Refrigerate until serving. Just before serving, drizzle with chocolate syrup if desired. Refrigerate leftovers.
For that wow factor, it’s hard to top these extra-special treats. The homemade cranberry ice cream is served in edible cups and covered with a buttery caramel sauce.
—KAREN RUBIN RAYMOND, NEW HAMPSHIRE
PREP: 1 HOUR BAKE: 10 MIN./BATCH MAKES: 10 SERVINGS
3 cups heavy whipping cream
1 cup sugar
1 package (12 ounces) fresh cranberries
¼ cup water
BRANDY SNAP CUPS
½ cup butter, cubed
½ cup sugar
⅓ cup molasses
1 teaspoon grated orange peel
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ cup all-purpose flour
1 teaspoon brandy extract
CARAMEL SAUCE
½ cup butter, cubed
¼ cup water
1 cup sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract
1. In a large heavy saucepan, combine cream and sugar. Cook and stir over medium heat until sugar is dissolved; set aside. In a small saucepan, combine cranberries and water. Cook over medium heat until the berries pop, about 15 minutes.
2. Press cranberry mixture through a sieve; discard skins and seeds. In a large bowl, combine cranberry pulp and cream mixture. Cover and refrigerate until chilled.
3. Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.
4. In a large saucepan, combine the butter, sugar, molasses, orange peel, cinnamon and ginger. Bring to a boil. Remove from the heat. Quickly whisk in flour and extract until smooth. Place pan over a pan of boiling water to hold mixture at a spoonable consistency.
5. Prepare only two brandy snap cups at a time. Spoon 1 tablespoon of molasses mixture onto opposite ends of a greased baking sheet, forming two circles. Bake at 300° for 10 minutes or until bubbly and deep golden brown. Cool on pan on wire rack for 2 minutes.
6. Quickly loosen one at a time, and place each over an inverted greased 8-oz. custard cup, carefully shaping to the custard cup. Cool for 5 minutes. Carefully remove from custard cups. Repeat five times.
7. For caramel sauce, combine butter and water in a heavy saucepan. Cook and stir over medium-low heat until butter is melted; add sugar. Cook and stir until sugar is dissolved. Bring to a boil without stirring over medium-high heat. Boil and stir for 4 minutes longer or until mixture turns deep amber. Remove from the heat. Carefully stir in cream and vanilla.
8. To assemble, serve cranberry ice cream in brandy snap cups. Drizzle with caramel sauce.
I come from a family of cooks and was inspired to cook and bake ever since I was young. Mother and Grandmom were always in the kitchen cooking up something delicious. This is my Grandmom’s recipe for Maple Carrot Cupcakes, which is always requested when we get together.
—LISA ANN PANZINO DINUNZIO VINELAND, NEW JERSEY
PREP: 15 MIN. BAKE: 20 MIN. + COOLING MAKES: 1½ DOZEN
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
4 eggs
1 cup canola oil
½ cup maple syrup
3 cups grated carrots (about 6 medium)
FROSTING
1 package (8 ounces) cream cheese, softened
¼ cup butter, softened
¼ cup maple syrup
1 teaspoon vanilla extract
Chopped walnuts, optional
1. In a large bowl, combine the first six ingredients. In another bowl, beat eggs, oil and syrup. Stir into dry ingredients just until moistened. Fold in carrots.
2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks.
3. For frosting, combine the cream cheese, butter, syrup and vanilla in a bowl; beat until smooth. Frost cooled cupcakes. Sprinkle with nuts if desired. Store in the refrigerator.
top tip
Flour Facts
All-purpose flour is the most common flour used for cakes, but not all flour is created equal. Cake flour gives a more tender and delicate crumb. To substitute it for all-purpose flour, use 1 cup plus 2 tablespoons cake flour per cup of all-purpose flour.
This old-fashioned dessert has been a family tradition during the holidays for years. My children say it’s just not Christmas without it!
—MILLICENT TILLY WATERTOWN, SOUTH DAKOTA
PREP: 15 MIN. COOK: 1 HOUR MAKES: 8-10 SERVINGS
1⅓ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
½ cup molasses
⅓ cup hot water
2 cups chopped fresh or frozen cranberries
BUTTER SAUCE
½ cup butter, cubed
1 cup sugar
1 cup heavy whipping cream
1. In a large bowl, combine the flour, baking soda and baking powder. Combine molasses and water; stir into dry ingredients. Fold in cranberries. Pour into a well-greased 4-cup pudding mold; cover.
2. Place mold on a rack in a deep stockpot; add 1 in. of hot water to pan. Bring to a gentle boil; cover and steam for 1 hour or until a toothpick inserted near the center comes out clean, adding water to pan as needed. Let stand for 5 minutes before removing from mold.
3. In a small saucepan, melt butter; stir in sugar and cream. Cook and stir over medium heat for 3-5 minutes or until heated through. Unmold pudding onto a serving plate; cut into wedges. Serve warm with sauce.
This simple recipe uses brownie mix to prepare a fudgy crust and a clever trick for creating swirly designs on top. It’s too easy and stunning not to try.
—TASTE OF HOME TEST KITCHEN
PREP: 50 MIN. + COOLING BAKE: 1½ HOURS + CHILLING MAKES: 16 SERVINGS
1 package fudge brownie mix (13-inch x 9-inch pan size)
FILLING
4 packages (8 ounces each) cream cheese, softened
1 cup sugar
4 eggs, lightly beaten
3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract
Fresh raspberries and chocolate curls, optional
1. Prepare brownie mix according to package directions for chewy fudge brownies. Set aside ⅔ cup brownie batter; spread remaining batter into a greased 9-in. springform pan.
2. Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Bake at 350° for 25-28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir ⅓ cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl.
4. Place in a larger baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1½ hours or until surface is no longer shiny and center is almost set.
5. Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired.
It can be a challenge to come up with an elegant sweet that works well for a cocktail party, but we found the perfect puffy treat.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + CHILLING BAKE: 10 MIN. + FREEZING MAKES: 4½ DOZEN
6 tablespoons sugar
2 tablespoons cornstarch
¼ teaspoon salt
1 cup 2% milk
1 egg yolk, beaten
2 tablespoons butter, divided
½ teaspoon vanilla extract
1 sheet frozen puff pastry, thawed
½ cup heavy whipping cream
2 ounces semisweet chocolate, chopped
1. In small saucepan, combine sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 1 min. longer.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 1 minute longer. Remove from the heat. Stir in 1 tablespoon butter and vanilla. Cool to room temperature without stirring. Refrigerate until chilled.
3. Unfold puff pastry; place on an ungreased baking sheet. Prick dough thoroughly with a fork. Bake according to package directions. Remove to a wire rack to cool
4. In a small bowl, beat cream until stiff peaks form. Fold into custard. Use a fork to split pastry in half horizontally. Spread filling over the bottom half; replace top. Cover and freeze for 4 hours or until firm.
5. Cut into 1½-in. x 1-in. rectangles. In a microwave, melt chocolate and remaining butter; stir until smooth. Drizzle over pastries. Freeze until serving.
This ooey-gooey dessert won the grand prize in an apple recipe contest. It was my first attempt at a cooking contest, but I learned that using the water bath method cooks the cake more gently so there’s less cracking.
—LISA MORMAN MINOT, NORTH DAKOTA
PREP: 45 MIN. BAKE: 50 MIN. + CHILLING MAKES: 12 SERVINGS
1½ cups cinnamon graham cracker crumbs (about 8 whole crackers)
¾ cup sugar, divided
¼ cup butter, melted
1 package (14 ounces) caramels
⅔ cup evaporated milk
½ cup chopped pecans, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour, divided
2 eggs, lightly beaten
1½ cups chopped peeled apples
½ teaspoon ground cinnamon
1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
2. In a small bowl, combine the cracker crumbs, ¼ cup sugar and butter. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack.
3. In a heavy saucepan over medium-low heat, cook and stir caramels and milk until melted and smooth. Pour 1 cup over crust; sprinkle with ¼ cup pecans. Set remaining caramel mixture aside.
4. In a large bowl, beat the cream cheese, 1 tablespoon flour and remaining sugar until smooth. Add eggs; beat on low speed just until combined. Combine the apples, cinnamon and remaining flour; fold into cream cheese mixture. Pour into crust.
5. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake for 40 minutes. Reheat reserved caramel mixture if necessary; gently spoon over cheesecake. Sprinkle with remaining pecans.
6. Bake 10-15 minutes longer or until center is just set. Remove pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For a change from ordinary lemon bars, we added orange peel to the crust and filling and turned the recipe into a tart.
—TASTE OF HOME TEST KITCHEN
PREP: 20 MIN. BAKE: 25 MIN. + COOLING MAKES: 10-12 SERVINGS
3 eggs
¼ cup lemon juice
1¼ cups sugar
1 tablespoon grated orange peel
¼ cup butter, melted
CRUST
1 cup all-purpose flour
⅓ cup confectioners’ sugar
½ cup ground almonds
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
½ cup cold butter, cubed
Additional confectioners’ sugar
1. For filling, in blender, combine eggs, lemon juice, sugar and orange peel. Cover and blend on high until smooth. Add butter; cover and process on high just until smooth. Set aside.
2. In a food processor, combine the flour, confectioners’ sugar, almonds, lemon peel, orange peel and butter; cover and process until mixture forms a ball. Press pastry onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom.
3. Pour filling into crust. Bake at 350° for 25-30 minutes or until center is almost set. Cool on a wire rack. Just before serving, sprinkle with confectioners’ sugar.
I got this recipe from a friend after she served me a slice in her home. Now I serve it for special occasions and holidays. My family thinks it’s a real treat; we call it our super apple pie.
—WINIFRED ECKERLE GERING, NEBRASKA
PREP: 25 MIN. BAKE: 1 HOUR + COOLING MAKES: 8 SERVINGS
Pastry for double-crust pie (9 inches)
6 cups thinly sliced peeled tart apples
⅓ cup light corn syrup
¼ cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon salt
TOPPING
¼ cup finely chopped walnuts
¼ cup packed brown sugar
3 tablespoons dark corn syrup
2 tablespoons butter
1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Arrange apples in crust; set aside.
2. In a small saucepan, combine the corn syrup, sugar, butter, cornstarch, cinnamon and salt. Cook and stir over low heat until butter is melted and sugar is dissolved. Pour over apples.
3. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top.
4. Bake at 425° for 15 minutes. Reduce heat to 325°. Bake for 40-50 minutes or until crust is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.
5. Meanwhile, in a small saucepan, combine the topping ingredients. Cook and stir over low heat until butter is melted and sugar is dissolved.
6. Place the pie on a baking sheet. Pour topping over the top crust. Bake for 3-4 minutes or until bubbly. Cool on a wire rack.
I am a farm wife, born and raised on a dairy farm. We have been blessed with three children who are grown and have embarked on agricultural careers. We all love to celebrate special occasions with this homemade cheesecake.
—ROBINNE HURT CROSSFIELD, ALBERTA
PREP: 40 MIN. + CHILLING MAKES: 12 SERVINGS
2 cups chocolate wafer crumbs (about 38 wafers)
⅓ cup sugar
½ cup butter, melted
FILLING
1 envelope unflavored gelatin
¾ cup cold water
2 cups heavy whipping cream
3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
⅓ cup sugar
4 ounces semisweet chocolate, melted and cooled
1 cup fresh or frozen raspberries
Fresh raspberries and mint, optional
1. Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside.
2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly.
3. In a small bowl, beat cream until stiff peaks form; set aside. In a large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl.
4. To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, carefully fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Cover and refrigerate for 6 hours or overnight.
5. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired. Refrigerate leftovers.
Strawberry White Chocolate Cheesecake: Substitute white baking chocolate for the semisweet chocolate and sliced strawberries for the raspberries. Garnish with fresh strawberries and mint if desired.
Strawberry Angel DessertYou can find fresh strawberries all year in the South. I think this is the most wonderful way to use them.
—THERESA MATHIS TUCKER, GEORGIA
PREP: 30 MIN. + CHILLING MAKES: 12-16 SERVINGS
1½ cups sugar
5 tablespoons cornstarch
1 package (3 ounces) strawberry gelatin
2 cups water
2 pounds fresh strawberries, hulled, divided
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 carton (12 ounces) frozen whipped topping, thawed
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
1. For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze.
2. In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping.
3. In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.
Working as a full-time psychologist, I’ve learned to appreciate quick desserts. This out-of-the-box recipe is a clever way to turn white cake mix into a beautiful pink ribbon showpiece.
—LISA VARNER EL PASO, TEXAS
PREP: 20 MIN. BAKE: 35 MIN. + COOLING MAKES: 12 SERVINGS
1 package white cake mix (regular size)
½ teaspoon peppermint extract
½ teaspoon red food coloring
½ cup plus 2 tablespoons crushed peppermint candies, divided
1 cup confectioners’ sugar
1 tablespoon 2% milk
1. Prepare cake batter according to package directions. Transfer 1 cup to a small bowl; stir in the extract, food coloring and ½ cup crushed candies.
2. Spoon 2 cups of remaining batter into a greased and floured 10-in. fluted tube pan. Carefully top with peppermint batter; do not swirl. Top with remaining plain batter.
3. Bake at 350° for 35-45 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.
4. Combine confectioners’ sugar and milk; drizzle over cake. Sprinkle with remaining crushed candies.
top tip
Fun With Extract
Try this ribbon cake with different extracts, such as strawberry, banana, coconut, lemon or hazelnut. Then select a hard candy that complements the flavor, crush it up and use it in the batter and topping as directed in the recipe above.
This torte is my grandma’s best recipe. The soft layers of nut-filled cake with apricot glaze and cream cheese frosting are divine!
—EILEEN KORECKO HOT SPRINGS VILLAGE, ARKANSAS
PREP: 40 MIN. BAKE: 25 MIN. + COOLING MAKES: 10-12 SERVINGS
3 eggs
1½ cups sugar
3 teaspoons vanilla extract
1¾ cups all-purpose flour
1 cup ground walnuts
2 teaspoons baking powder
½ teaspoon salt
1½ cups heavy whipping cream
GLAZE
⅔ cup apricot preserves
1 tablespoon sugar
FROSTING
½ cup butter, softened
1 package (3 ounces) cream cheese, softened
2 cups confectioners’ sugar
1 teaspoon vanilla extract
¾ cup ground walnuts, divided
1. In a large bowl, beat the eggs, sugar and vanilla on high speed for 5 minutes or until thick and lemon-colored. Combine the flour, walnuts, baking powder and salt; beat into egg mixture. Beat cream until stiff peaks form; fold into batter.
2. Pour into two greased and floured 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.
3. In a small saucepan over medium heat, cook and stir preserves and sugar until sugar is dissolved. Set aside ½ cup. Brush remaining glaze over cake tops.
4. In a large bowl, beat butter and cream cheese until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread ½ cup frosting over one cake; top with second cake and ¾ cup frosting. Sprinkle ½ cup walnuts over the top.
5. Spread reserved glaze over sides of cake; press remaining walnuts onto sides. Pipe remaining frosting around top edge of cake. Store in the refrigerator.
My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I do, too.
—JEANNE SIEBERT SALT LAKE CITY, UTAH
PREP: 25 MIN. + CHILLING BAKE: 40 MIN. MAKES: 2 TORTES (8 SERVINGS EACH)
2 cups all-purpose flour
2 cups ground hazelnuts
½ cup sugar
½ cup packed brown sugar
1 teaspoon ground cinnamon
⅛ teaspoon salt
Dash ground cloves
1 cup cold butter, cubed
2 eggs, lightly beaten
1 teaspoon grated lemon peel
1⅓ cups seedless raspberry jam
Confectioners’ sugar, optional
1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
2. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread ⅔ cup jam over each.
3. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
4. Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners’ sugar.
Sweet potato pie is a tradition in the South, but the praline topping takes this one over the top!
—ROSEMARY JOHNSON IRONDALE, ALABAMA
PREP: 20 MIN. BAKE: 1 HOUR + COOLING MAKES: 10 SERVINGS (1⅔ CUPS SAUCE)
Pastry for single-crust pie (9 inches)
1¼ cups sugar, divided
1 cup chopped pecans
1 teaspoon ground cinnamon
4 eggs, lightly beaten
1 cup mashed sweet potatoes
¾ cup buttermilk
¼ cup butter, melted
¼ cup maple syrup
1 teaspoon maple flavoring
¼ teaspoon ground cloves
MAPLE PRALINE SAUCE
½ cup butter, cubed
½ cup chopped pecans
½ cup sugar
½ cup maple syrup
1 teaspoon maple flavoring
¼ cup sour cream
1. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. In a small bowl, combine ¼ cup sugar, pecans and cinnamon; sprinkle evenly into pastry shell. Set aside.
2. In a large bowl, combine the eggs, sweet potatoes, buttermilk, butter, syrup, maple flavoring, cloves and remaining sugar. Pour over pecan layer.
3. Bake at 350° for 60-70 minutes or until a knife inserted near the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.
4. For sauce, in a small heavy skillet, melt butter. Add pecans; cook over medium heat until toasted, about 4 minutes. Add the sugar, syrup and maple flavoring; cook and stir for 2-4 minutes or until sugar is dissolved. Remove from the heat; stir in sour cream. Serve with pie.
My children decorate these cupcakes every year for Christmas. We use chocolate chips to make Santa’s eyes and a Red Hot for his nose, but you can use any kind of candy you like.
—SHARON SKILDUM MAPLE GROVE, MINNESOTA
PREP: 25 MIN. BAKE: 20 MIN. + COOLING MAKES: ABOUT 1½ DOZEN
1 package white cake mix (regular size)
1 can (16 ounces) or 2 cups vanilla frosting, divided
Red gel or paste food coloring
Miniature marshmallows, chocolate chips, Red Hots candies and flaked coconut
1. Prepare and bake cake mix according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. Place ⅔ cup frosting in a small bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a ¼-in. hole in one corner.
3. On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pompom. Under hat, place two chocolate chips for eyes and one Red Hot for nose. Gently press coconut onto face for beard.
After some experimenting in the kitchen, I finally came up with my ideal fruitcake. I think it has just the right mix of nuts and fruit.
—ALLENE SPENCE DELBARTON, WEST VIRGINIA
PREP: 20 MIN. BAKE: 2 HOURS + COOLING MAKES: 16 SERVINGS
3 cups whole red and green candied cherries
3 cups diced candied pineapple
1 package (1 pound) shelled walnuts
1 package (10 ounces) golden raisins
1 cup shortening
1 cup sugar
5 eggs
4 tablespoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1. In a large bowl, combine the cherries, pineapple, walnuts and raisins; set aside.
2. In another large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Pour over fruit mixture and stir to coat.
3. Transfer to a greased and floured 10-in. tube pan. Bake at 300° for 2 hours 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.
4. Wrap tightly and store in a cool place. Slice with a serrated knife; bring to room temperature before serving.
Yule LogWhen my husband’s family is over for Christmas, I like to make something extra-special for dessert. We love the chocolate “bark” topping on this creamy cake.
—VALERIE GEE WEST SENECA, NEW YORK
PREP: 35 MIN. BAKE: 15 MIN. + FREEZING MAKES: 10 SERVINGS
3 eggs
1 cup sugar
⅓ cup water
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup confectioners’ sugar
3 cups pistachio ice cream, softened
12 ounces bittersweet chocolate, divided
1. Line a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
2. In large bowl, beat eggs for 3 minutes. Gradually add sugar, beating for 2 minutes or until thick and lemon-colored. Stir in water and vanilla. Combine flour, baking powder and salt; add to egg mixture; beat until smooth.
3. Spread batter evenly into prepared pan. Bake at 350° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
4. Invert cake on kitchen towel dusted with confectioners’ sugar. Gently peel off parchment paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
5. Unroll cake; spread ice cream evenly over cake to within ½ in. of edges. Roll up again. Place seam side down on platter. Cover and freeze for 1 hour.
6. In a microwave, melt four ounces of chocolate; stir until smooth. Spread over a parchment paper-lined baking sheet. Refrigerate for 30 minutes.
7. Break chilled chocolate into 3-in. x 1-in. pieces. Melt remaining chocolate; spread over top, sides and ends of cake. Working quickly, place chocolate pieces on cake to resemble bark. Freeze until serving. Remove from the freezer 10 minutes before cutting.
We went to California more than 20 years ago and had this amazing pie at a restaurant. When I got home, I learned how to make it for my family. It’s been our favorite ever since.
—SANDRA ASHCRAFT PUEBLO, COLORADO
PREP: 25 MIN. + FREEZING MAKES: 8 SERVINGS
1½ cups chocolate wafer crumbs
⅓ cup butter, melted
1 quart chocolate ice cream, softened
1 quart coffee ice cream, softened
CHOCOLATE SAUCE
2 tablespoons butter
2 ounces unsweetened chocolate
1 cup sugar
¼ teaspoon salt
1 can (5 ounces) evaporated milk
½ teaspoon vanilla extract
WHIPPED CREAM
1 cup heavy whipping cream
1 tablespoon sugar
1. In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. deep-dish pie plate. Bake at 350° for 10 minutes. Cool on a wire rack.
2. In a large bowl, beat chocolate ice cream and coffee ice cream. Spoon into crust. Cover and freeze for 8 hours or overnight.
3. For chocolate sauce, in a small saucepan, melt butter and chocolate over low heat; stir until smooth. Stir in the sugar, salt and evaporated milk. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. Set aside.
4. Remove pie from the freezer 15 minutes before serving. In a small bowl, beat cream until it begins to thicken. Gradually add sugar; beat until soft peaks form.
5. Drizzle three stripes of chocolate sauce into a pastry bag; carefully add whipped cream. Pipe onto each slice of pie. Serve with remaining chocolate sauce.
My aunt passed this recipe on to my mother, who then shared it with me, so I knew it had to be a winner. It’s a real treat for anyone who loves almonds.
—SHARLYN NICHOLS LIVINGSTON, CALIFORNIA
PREP: 20 MIN. BAKE: 30 MIN. + COOLING MAKES: 14 SERVINGS
2 cups all-purpose flour
3 tablespoons plus 1½ cups sugar, divided
¾ cup cold butter, cubed
3 egg yolks
1½ cups heavy whipping cream
¼ teaspoon salt
2 cups sliced almonds
1 teaspoon vanilla extract
1. In a large bowl, combine flour and 3 tablespoons sugar; cut in butter until mixture resembles fine crumbs. Add egg yolks, tossing with a fork until combined.
2. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Place the pan on a baking sheet. Bake at 375° for 10 minutes or until golden brown.
3. Meanwhile, in a large saucepan, combine the cream, salt and remaining sugar. Bring to a boil over medium heat, stirring constantly. Remove from the heat; stir in almonds and vanilla. Pour into crust.
4. Bake for 30-35 minutes or until golden brown. Cool on a wire rack. Store in the refrigerator.
Frozen Peppermint DelightPass the hot fudge, please! This frosty ice cream “cake” is refreshingly easy to make ahead, so it’s ready when you are. Also try it with different flavors of ice cream.
—PAM LANCASTER WILLIS, VIRGINIA
PREP: 25 MIN. + FREEZING MAKES: 12-15 SERVINGS
1 package (15½ ounces) Oreo cookies, crushed
½ cup butter, melted
1 gallon peppermint ice cream, slightly softened
1 carton (12 ounces) frozen whipped topping, thawed
1 jar (11¾ ounces) hot fudge ice cream topping, warmed
Crushed peppermint candy
1. In a large bowl, combine cookie crumbs and butter. Press into an ungreased 13-in. x 9-in. dish. Spread ice cream over crust; top with whipped topping. Cover and freeze until solid. May be frozen for up to 2 months.
2. Just before serving, drizzle with hot fudge topping and sprinkle with peppermint candy.
Spiced Pumpkin MousseIf your holidays wouldn’t be complete without pumpkin desserts and you’re looking for something other than pie, you’ve met your mousse. I can tell you that kids just love dipping into this treat with gingersnap cookies.
—LARA PENNELL MAULDIN, SOUTH CAROLINA
PREP: 30 MIN. + CHILLING MAKES: 6 SERVINGS
1½ teaspoons unflavored gelatin
4½ teaspoons cold water
3 egg yolks
¾ cup sugar
1½ cups canned pumpkin
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground cloves
1½ cups heavy whipping cream
1½ teaspoons vanilla extract
18 gingersnap cookies, divided
1. In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes.
2. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set.
3. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
4. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.
I discovered the traditional baklava at a Greek cultural event and make it often, as friends and family tend to ask me for a batch. The original version called for walnuts, but I substituted almonds and pistachios.
—JOAN LLOYD BARRIE, ONTARIO
PREP: 1½ HOURS BAKE: 35 MIN. + STANDING MAKES: ABOUT 4 DOZEN
3¾ cups sugar, divided
2 cups water
¾ cup honey
2 tablespoons lemon juice
4 cups unsalted pistachios
3 cups unsalted unblanched almonds
1½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
1¾ cups butter, melted
3 packages (16 ounces each, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
1. In a small saucepan, bring 2¾ cups sugar, water, honey and lemon juice to a boil. Reduce heat; simmer for 5 minutes. Cool.
2. In a food processor, combine pistachios and almonds; cover and process until finely chopped. Transfer to a large bowl. Stir in the cinnamon, nutmeg and remaining sugar; set aside. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the butter. Unroll one package of phyllo dough; cut stack into a 10½-in. x 9-in. rectangle. Repeat with remaining phyllo. Discard scraps.
3. Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.) Sprinkle with a third of the nut mixture.
4. Top with 15 layers of buttered phyllo dough and a third of the nut mixture; repeat layers. Top with remaining phyllo dough, buttering each layer.
5. Using a sharp knife, cut into 1½-in. diamond shapes. Bake at 350° for 35-40 minutes or until golden brown. Place pan on a wire rack. Slowly pour cooled sugar syrup over baklava. Cover and let stand overnight.
Gingersnap Pumpkin PieButterscotch pudding and canned pumpkin make a fantastically fun combination in this rich and buttery pie.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. + CHILLING MAKES: 8 SERVINGS
1½ cups finely crushed gingersnaps (about 32 cookies)
¼ cup butter, melted
4 ounces cream cheese, softened
1 tablespoon sugar
1½ cups whipped topping
1 cup cold 2% milk
2 packages (3.4 ounces each) instant butterscotch pudding mix
½ cup canned pumpkin
½ teaspoon pumpkin pie spice
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
Additional whipped topping, optional
1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 8-10 minutes or until crust is lightly browned. Cool on a wire rack.
2. For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust.
3. In a bowl, beat milk and pudding mixes for 1 minute. Stir in the pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping.
Coconut Chiffon PieMy mother-in-law gave this recipe to me the first year I was married. It’s a holiday must at my husband’s family Christmas dinners. We call it “white Christmas chiffon” and garnish it with coconut.
—KRISTINE FRY FENNIMORE, WISCONSIN
PREP: 30 MIN. + CHILLING MAKES: 6-8 SERVINGS
1 unbaked pastry shell (9 inches)
1 envelope unflavored gelatin
¼ cup cold water
½ cup sugar
¼ cup all-purpose flour
½ teaspoon salt
1½ cups 2% milk
¾ teaspoon vanilla extract
¼ teaspoon almond extract
1 cup heavy whipping cream, whipped
1 cup flaked coconut
Shaved fresh coconut, optional
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake shell 5 minutes longer. Cool on a wire rack.
2. Sprinkle gelatin over cold water; let stand for 1 minute. In a small saucepan, combine the sugar, flour and salt. Gradually stir in milk until smooth. Cook and stir over medium-low heat until mixture comes to a boil; cook and stir 1 minute longer or until thickened.
3. Remove from the heat. Whisk in gelatin mixture until dissolved. Transfer to a large bowl. Refrigerate until slightly thickened, about 30 minutes.
4. Add extracts; beat on medium speed for 1 minute. Fold in whipped cream and flaked coconut. Spread into pie crust. Refrigerate for at least 3 hours before serving. Garnish with shaved fresh coconut if desired.
top tip
Saving Coconut
To soften shredded coconut that’s turned hard, soak it in milk for 30 minutes. Drain and pat it dry on paper towels. The leftover coconut-flavored milk can be used within 5 days in baked goods and smoothies.