Cookie crescents get a tropical twist when you add refreshing orange juice and coconut. Bake these goodies any time of year and decorate them to suit the season or occasion. —Maria Benbrook, Port Monmouth, New Jersey
"I started making brittle in the mid 1970s and have been using this recipe for about 25 years. During the winter of 2005, I made over 170 pounds of this brittle to give to my customers."
Jim Merchant, Vinton, Iowa
My son, Jeremy, is 36 but acts as if he's 5 when he sees these brownies—I've been making them for more than 30 years! My daughter, Jayme, and my four grandchildren love them, too. If you're short on time, a boxed mix works just fine. —Jeannine Schneider, Fremont, California
These caramels were "homework" for a candy-making class that I took some time ago...and I've repeated that assignment over and over since! I usually make an extra batch and freeze it for company or last-minute gift-giving. After only about 20 quick seconds in the microwave, the frozen caramel is soft enough to cut, wrap and pack into a candy jar.
Growing up, I adored my mom’s gingerbread cake with lemon sauce, so I re-created the combination for my family. The spice- and molasses-flavored muffins spread with homemade lemon curd are a new-generation favorite. —Kelly Trupkiewicz, Fort Collins, Colorado
I love these moist, fluffy pancakes on a wintry day. They make a perfect gift for family and friends. Just put the mix in two plastic bags tied with holiday ribbons, and don't forget to include prep directions. —Sharon Sutton, Lindsey, Ohio
If you like maple, you’ll love these dainty, sweet-and-salty crackers full of buttery, nutty flavor. If not, Mary suggests substituting corn syrup for maple syrup and vanilla extract for the maple flavoring. Either way, these snacks make a yummy, low-cost gift for neighbors and relatives!
Mary Shivers - Ada, OK