I grew up in a family with eight children, and I started baking for our big family at age 10. Today, decades later, I still enjoy baking pies, cakes, strudels and bars. These date treats are very easy to bake, and one sheet of them will yield 48 good-sized bars. I sometimes add nuts, coconut or candied fruit. This dessert is great to take to a church bazaar or any group function. In the 1940s, I managed a Pittsburgh school cafeteria that fed 420 students ever day, so I can recall a thing or two about how to feed a crowd! —Dorothy DeLeske, Scottsdale, Arizona
These cookies are a real hoot, and they taste as good as they look. Each fall, it was a tradition for my Grandma to bake batches of Owl Cookies. The sweets were so tasty that we'd beg her to make them before the leaves had even begun turning. —Liz Clemons, Sumter, South Carolina
This recipe is an interesting way to use apples. I usually make them on Fridays, so when family and friends drop in on the weekend, I have a nice dessert to serve. They bake flaky and golden brown outside and moist inside. —Lila Eller, Everett, Washington
A cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling and crowd-pleasers! Be prepared to serve seconds.
—Sharon Bickett, Chester, South Carolina
With four sons in service during World War II, my mother sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, along with my stories of long ago.— Pearl Cochenour, Williamsport, Ohio
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.
This pudding was handed down from my husband's great-grandmother. To give an idea of how old this recipe is, it was translated from her German script found in an old ledger when she'd collected favorite recipes from her friends. It's a bona fide and delicious "antique". The only modern touch that I've added to it is the option of using decaffeinated coffee.
WHEN Mom made pies to feed the crew during wheat harvest, she always had plenty of dough left over, so she treated us kids to apple dumplings.
I've carried on this tradition in my own family. Now my husband and I enjoy this special dessert even when I'm not baking pies.
"IF MAMA had time, she'd make these pies on Saturday night. She always made two so we could have one for dessert on Monday, too. One pie server our family very nicely, and there was never any left over."