It's the season to find fresh blueberries and try this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, NJ
From Sharon Delaney-Chronis in South Milwaukee, Wisconsin: "When I first prepared this change-of-pace soup for a party, everyone called it a hit! My husband always likes it warmed up, but I prefer my soup chilled. Any leftovers, we drizzle over frozen custard for a fresh, fruity topping."
“This originated during the Depression when staples were scarce, but I made a few changes to make it healthier and add zip. Everyone who eats it requests the recipe. It's great for cold weather and travels well.” Christine Holmes - Mineral, Virginia
Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing’s simple sauce. The Sonoma, California cook enjoys it on toast, English muffins and pancakes, but it’s just as good drizzled on pound cake or ice cream.
THIS instant dessert satisfies my sweet tooth in about 10 minutes! There's no crust to prepare and no need to use the oven. It's just right for two, so there are no leftovers to tempt me later.
I was inspired to create this recipe to make a very simple dish and to save time.
-Lanny Lightner, Denver, Colorado
“I have a love affair with pine nuts and decided to use them in place of pecans in a friend’s caramel bar recipe. I think you’ll like the results as well as my family does.” —Dara Michalski, Sandy, Utah