"Skinless" Cream Pies and Puddings

To prevent a “skin” from forming on puddings and cream pies, place a piece of plastic wrap on the surface immediately after pouring it into the dishes or pie shell.

Read more »

A Refreshing Ice

Granita is a low-tech frozen ice cream maker is required. A simple mixture of juice or other flavored liquid, water and sugar is frozen, then stirred occasionally. The stirring…

Read more »

Basic Buttercream Frosting

In a large mixing bowl, cream 1/2 cup softened butter until light and fluffy. Beat in 4-1/2 cups confectioners' sugar and 1-1/2 teaspoons vanilla extract. Add 5 to 6 tablespoons milk until desired…

Read more »

Basic Cake Pop Recipe

Prepare and bake cake mix acording to package directions, using a greased 13-in. x 9-in. baking pan. Cool completely.

Crumble cake into a large bowl. Add stir-in ingredients (ingredients…

Read more »


A light and airy pie filling or molded dessert that is thickened with gelatin. The mixture is lightened in texture by folding whipped cream into the gelatin before it is completely set.

Read more »

Brown Bears in the Orchard

To make this treat with a cute name, pour two 25-ounce jars of applesauce into a Dutch oven. In a resealable bag, mix two 14-1/2-ounce boxes of gingerbread cake and cookie mix with 2 cups of water…

Read more »

Brownie Waffles

For a quick and delicious dessert, I bake brownie batter in my waffle iron. I serve the brownie waffles warm with ice cream or as a base for strawberry shortcake. —Clarice S., Sun City, Arizona

Read more »

Chocolate Fondue Tips

Be creative when picking dippers for chocolate fondue. Consider cubed angel food cake, shortbread cookies, biscotti, marshmallows and pretzels. Other fruit options include dried apricots,…

Read more »

Crepe-Making Pointers

Chill the batter for at least 1 hour before using to reduce any air bubbles.

Lightly coat the pan with nonstick cooking spray, butter or oil; heat over medium-high.

Add a small amount…

Read more »

Cupcakes from a Layer Cake

Batter for a two-layer 9-in. cake can be used to make 2 to 2-1/2 dozen cupcakes. Fill greased or paper lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick…

Read more »

Page 1 of 5 1 2 3 4 5