“I’ve been serving this smooth, rich dessert fondue for nearly 40 years. It’s a wonderful way to bring friends and family together at the end of a fine meal. Grapes, pineapple chunks and pound cake cubes also make delightful dippers.”—Patricia Swart, Galloway, New Jersey
Even though Mother baked this tall, beautiful cake often when I was growing up, it was a real treat every time. I like the walnuts in the cake and the frosting. Mother frequently used black walnuts from our trees.—Helen Vail, Glenside, Pennsylvania
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"!
I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
I first prepared an Italian-style cheese pie years ago. When I added a chocolate-hazelnut topping, it proved so popular that I had to give out copies of the recipe.—Steve Meredith, Streamwood, Illinois
This sweet berry dessert makes an especially pretty final course in the spring. With berries, a creamy topping and a sprinkle of meringue cookies, it always earns praise. —Lily Julow, Lawrenceville, Georgia
A basic angel food cake becomes a heavenly indulgence thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania