There are two super-duper treats in this brilliant confection for teachers, neighbors and friends—cream-filled cookies and candy canes. We keep a big supply ready for gift giving. —Robin Turner, Lake Elsinore, California
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. This biscotti keeps and freezes well.—Susan Nelson, Newbury Park, California
A touch of sweet white wine and citrus makes this lovely pear sorbet so refreshing. You can use canned pears when fresh ones aren't available. And lime juice is a nice substitute for lemon.— Deirdre Cox, Kansas City, Missouri
You don't need an ice cream freezer to make this rich refreshing treat from Jan Douglas, Dent, Minnesota. "Years ago, we had a big rhubarb patch. A neighbor who knew I loved ice cream shared this recipe with me," Jan jots.
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. — Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
"This sunny-colored medley smells so good while it cooks," says Page Alexander of Baldwin City, Kansas. "The cream cheese topping adds a touch of elegance to individual servings of the not-too-sweet fruit."