"This recipe has been in my family for at least three generations, passed down from my Canadian grandmother. It's been a favorite wintertime dessert for us and always included for Easter and other holiday meals."
These "S"-shaped super flaky butter pastries filled with almond paste and topped with crunchy sugar are popular in both Iowa and Holland during the Christmas season. Here's a recipe that will let you make and enjoy them all year round. —Shirley De Lange, Byron Center, Michigan
I first discovered this recipe at Christmas a couple years ago, but it's a great way to use frozen cranberries throughout the year. I help out at the elementary school our three sons attend and am active at our church. It seems I'm always baking a batch of these moist bars for some event.
-Bonnie Nieter, Warsaw, Indiana
After I've served this cake, guests never leave my house without requesting the recipe. The sweetness of the butter cream sauce balances beautifully with the cake's tart cranberries. —Jeri Clayton, Sandy, Utah
These make a cute gift when wrapped individually in cellophane, tied with colorful ribbon and displayed in a Christmas mug. To set the chocolate quickly, chill dipped spoons in the freezer.
—Marcy Boswell, Menifee, California
This moist cake is so easy to make because it mixes in one bowl. Slice it at the table so everyone can see how beautiful it is. Make one for your dinner and another for a friend.
-Marge Clark, West Lebanon, Indiana