Every spring when her rhubarb was ready, my mother-in-law chopped it up for this moist cake. If your rhubarb is too tart for the sauce, just add in some strawberries. —Rena McCalment, Sharpsville, Indiana
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
"No one will know this fancy dessert started with a handy boxed cake mix," assures Sandra Castillo of Watertown, Wisconsin. "We enjoy the scrumptious treat throughout the year for special dinners, potlucks and even picnics."
Butter and brown sugar combine to create this yummy sauce that's terrific served warm over cake or ice cream. "This is a family favorite," says Carol Haugen of Fargo, North Dakota. "And it keeps well in a tightly covered jar in the fridge."
A plain purchased pound cake's at the heart of the elegant-looking dessert. I've used angel food cake, cupcakes, doughnuts and even a stack of cookies as the base in place of the pound cake. Top it off with a fun selection of sundae makings—nuts, orange rinds, cherries, etc.—Nova MacIssac, Souris, Prince Edward Island
THE AROMA OF gingerbread is what I remember most about my grandmother's kitchen, and it meant dessert would be special.
That was nearly 50 years ago, but whenever I catch a whiff of ginger and cinnamon, I'm back with Grandmother and the happiness I knew.
-Toni Hamm, Vandergrift, Pennsylvania