In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. —Anna Daley, Montague, Prince Edward Island
From West Columbia, South Carolina, Saundra Busby celebrates holidays by topping store-bought miniature cream puffs with canned pie filling and melted chocolate. "These quick-to-assemble dessert call for only five ingredients," she says. "Nothing could be simpler or more elegant."
"Making this stollen has become a tradition for our family," writes Rebekah Radewahn of Wauwatosa, Wisconsin. "Our family, friends and neighbors look forward to it every Christmas. We like it because it does not contain the usual candied fruits and citron called for in other stollens."
This is one of my greatest hits as a potluck dish at church suppers. If you use some red cabbage, it will have very festive colors, light pink with green. It looks so pretty.—Winifred Winch, Wetmore, Michigan
Here's my favorite roast recipe, complete with an easy lesson on how to butterfly and stuff the meat with mouthwatering filling. Just follow the directions and refer to the how-to-photos.—Taste of Home Test Kitchen
Tender apple slices and a simple confectioner's-sugar drizzle make this old-world treat yummy and comforting. It's especially good served warm with a scoop of vanilla ice cream.—Tracey Rosato, Markham, Ontario
My family often requests this satisfying soup. I've served it to guests for lunch and as a cold-weather Sunday supper. It's really good with a tossed green salad and a crusty loaf of bread.
-Stella Garrett, Orlando, Florida
Planning a special Thanksgiving celebration? We can't think of a more novel way to start the table talk-or serve the veggies-than with this incredible edible Mr. Turkey centerpiece!
Subscriber Anita Johnson of Morrison, Colorado says, "Half the fun is putting this gobbler together. He's a traditional tasty guest at our Thanksgiving table now, but the first time I made him, folks found him simply too cute to eat!"
GROWING UP in a German community, I ate this salad often. It's an old traditional dish - I recall my grandmother talking about her mother making this recipe.
As a variation, the "old-timers" in my family enjoy cutting up some boiled potatoes on dinner plates, then serving the warm salad mixture on top of the potatoes.
-Robert Enigk, Canastota, New York