Instead of making individual hot fudge sundaes for guests, make these cute little cakes! Raspberry and chocolate always pair well. I like to stir 1/2 cup raspberries directly into the sauce, but you can also use them as a garnish.—Pamela Shank, Parkersburg, West Virginia
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.
Sticky Mincemeat Toffee Pudding is not pudding in the American sense of the word. It is a very rich, moist, spiced cake, repleat with mincemeat and toasted walnuts, drizzled with buttery warm toffee sauce. Serve Sticky Toffee Mincemeat Pudding warm or at room temperature. The Toffee Sauce should be heated just before serving. —Denise Nyland, Panama City, Florida