"I've served these fun kabobs at many parties," says Robin Spires of Tampa, Florida. "You can use any combination of fruits you like, depending on what's in season. The thick chocolate sauce has just the right hint of orange."
IT SEEMS Mom was always making biscuits. She served them plain for breakfast and dinner, especially when we had stew or baked beans.
My favorite was when she served them like this—topped with fresh strawberries and whipped cream! —Elaine Gagnon
Pawtucket, Rhode Island
Pomegranate seeds add a nice touch to the tropical fruit topping. To minimize the mess of seeding a pomegranate, follow these simple instructions.
First, cut off the crown and score the fruit into quarters. Soak the fruit in a large bowl of cold water for 5 minutes. Holding the fruit underwater, break the scored sections apart with your fingers. Then separate the seed clusters from the skin and membranes. Discard the skin and the membranes; dry the seeds on paper towels.
This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. —Denise Nyland, Panama City, Florida
I experimented with aniseed this past holiday season and fell in love with the licorice flavor. It really enhances the gingerbread spices and fig sauce in this extraordinary bundt cake. —Shelly Bevington-Fisher, Hermiston, Oregon