Cool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. Mariela Petroski - Helena, Montana
Our family grows Concord grapes on 235 acres near Lake Erie. Each year, we're rewarded by a crop with distinctive, robust flavor. This gelatin dessert is made with grape juice from that pretty purple fruit.—Linda Erickson, Harborcreek, Pennsylvania
When I received a 20-lb. box of cherries as a gift one time, I decided to experiment with them—and this turned out to be the successful outcome!
I enter the Domestic Science Division of our annual Fall Fair each year. At a recent one, three recipes I'd found in Country Woman netted me ribbons.
I developed this torte myself, and it seems that everyone I serve it to enjoys it. This recipe requires relatively few ingredients, is quite easy to make, looks sensational and, most important, tastes great!
This recipe, which originated in Sweden, is famous at church suppers with our Minnesota neighbors. It's a delicious addition at family gatherings and parties, too. I usually make a double batch because it's so good!
Since this is originally my daughter's recipe, she or I will make it for one or more of our holiday get-togethers. It can be served as a fruit salad along with the meal or as a light dessert. It's particularly pretty in a cut-glass bowl on a buffet.
I make this recipe often, because I'm regularly asked to bring it along for potlucks. This dish can be served as either a salad or a dessert. And, preparing it a day ahead makes it taste even better!—Mildred Livingston, Phoenix, Arizona
Back when we lived on our farm, I made this recipe often during corn-shelling time. The corn shellers were good eaters, and filling those men up sure kept me busy! This light, cool dessert was always a tremendous way to top off a big hot meal.