After managing to lose 40 pounds, Regina Stock likes to keep a number of healthy recipes on hand. "This cake is a favorite morning snack," says the Topeka, Kansas baker. "It even won a blue ribbon at our county fair."
Whenever friends compliment me on my zesty cake, I say, "Thanks Mom!" Her recipe for Lemon Streusel Cake was among dozens I took with me when I turned 21 and left home.
When I was growing up, we had five kinds of fruit trees plus a big garden in our yard. Many times during the summer, I'd be so full from snacking on the "crops" that I'd have trouble finishing supper!
Today, I'm a nurse in a large hospital—but my husband and I look forward someday to living in the country.
This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version.
-Maxine Smith, Owanka, South Dakota
A sweet streusel topping pairs well with citrusy slices of this tart. It's a spectacular spin on basic lemon bars and appears on my menus for both family and company.—Lisa Varner, Charleston, South Carolina
Wherever I take this delicious coffee cake, everyone loves it. I've been making it for about 30 years. I work as a cook at a county jail and enjoy preparing food for a lot of people. —;Carol Roth,Uhrichsville, Ohio
If you're a fan of apple pie, you'll be sweet on this delicious ice cream. The creamy concoction is flavored with sauteed apple, cinnamon, caramel topping and a homemade streusel mixture. One scoop just isn't enough!
"This is the best dessert pizza I've ever tasted," relates Karen Ann Bland from Gove, Kansas. The fruity treat is easy to put together, too, because it uses convenient cake mix and any flavor of canned pie filling. "It's great for children's parties," she adds.
I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it “the best pear pie I have ever eaten.” —Paula Hoffman, Plainview, Nebraska
I prepare two different mixes—one for the cake and one for the topping—to make this sweet breakfast treat. I often give these mixes as fun holiday gifts. Along with the recipe, I usually include a cake pan, wooden spoon and festive dish towel. —Barbara Stewart, Portland, Connecticut