One secret to a lighter, fluffier cheesecake? Use the foaming power of eggs. When you beat egg whites to stiff peaks and gently fold them into the cream cheese mixture, the eggs add more volume and lightness because of trapped air. This light, fluffy cheesecake is a family favorite. —Brittney Segobiano, Geneseo, Illinois
Meet the Cook: This pie is a nice light and refreshing finish to a summer picnic or patio supper. I like that it can be made ahead.
Married for 35 years, I've always enjoyed cooking. We have two grown sons and three small granddaughters.
-Judith Wilke, Dousman, Wisconsin
Meet the Cook: It's the big flock of ducks my husband and I used to raise that inspired me to create this recipe. When we found ourselves with a surplus of their eggs, ice cream seemed a good place to put them.
Our three children are 23, 15 and 3.
-Sigrid Guillot, Thibodaux, Louisiana
Meet the Cook: If you're expecting company or simply want a convenient on-hand dessert, try this. It's easy, but people will think that you slaved for hours to make it.
The nearest store is over 10 miles from our log house. So I've learned to improvise in the kitchen! My husband and I have two daughters, 18 and 16.
-Jeanette Neufeld, Boissevain, Manitoba
Children love the colorful marshmallows in these festive confections, which look like stained glass when they're sliced. They practically light up the room from the serving platter at our holiday parties.