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I bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota
These funnel cakes are much simpler to make than doughnuts, but taste just as good. They have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
You won't need any fancy pans for this sporting dessert. The kids always want the pieces that have the red licorice "lacing!" I have found that fresh, pliable licorice works the best for forming the laces on the curved ball cake. —Sue Gronholz, Beaver Dam, Wisconsin
Rich in flavor, these luscious bars are extra moist, thanks to a secret ingredient—baby food! "I add two jars of pureed carrots to the batter," reveals Rita Pearl of Norwalk Iowa. "The baby food makes the dessert melt in your mouth."—Rita Pearl, Norwalk, Iowa
Furry friends from Julie Todd's party set inspired our home economists to bake a "purrfect" complementary cake. Wait and see—guests are sure to be drawn to this dessert...quicker than a cat to a mouse. Using a standard cake mix to keep their creation on the quick-and-easy side, our kitchen staff simply shaped felines and mittens using Julie's fun patters Then food coloring brightened up old-fashioned frosting to form spots, hearts whiskers and other details. For a final flavorful twist, licorice added scarves for both Mama and baby. It's kittenish treat folks won't be able to keep their "paws" off of. So don't count on these critters lasting nine lives!
This is the perfect appetizer for most any occasion. The tasty bites are easy to assemble and brush with prepared barbecue sauce. When we have a big cookout, they're always a hit...but they make a nice little "extra" for a family dinner, too.
-Gina Roesner, Ashland, Missouri
When my sister Catherine made an apple cake for me, I asked her for the recipe. I made it a short time later and added some pears to the recipe, since we have pear trees on our acreage. The cake was very moist and tasted so good. Now every time I make it, people want my recipe. —Mary Ann Lees, Centreville, Alabama
"I sometimes bake these delightful little morsels the night before, refrigerate them, then put them in the slow cooker in the morning so my husband can share them with his co-workers," relates Audrey Marler from Kokomo, Indiana. "They're always gone in a hurry."