Here’s a gorgeous pie that really looks like you fussed. It features a crunchy graham cracker crust with a touch of ginger, a lovely fresh strawberry layer and tasty banana cream topping. Julie Guntzel - Bemidji, Minnesota
A neighbor shared this pie with me years ago, and now it has a big fan club. I'm always looking for new treats to bake for my family, but this is one I turn to again and again, especially in summer. —Wanda Van Voorhis, Plain City, Ohio
“This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy!” —Charis O'Connell, Mohnton, Pennsylvania
"A FRIEND gave me this recipe, and I love it so much! The secret is in the baking—I just let it barely show little bubbles on the surface before I take it out of the oven. You don't want cheesecake to bake too long."
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. —Lillian Julow of Gainesville, Florida
Whenever my mom and I have a "rhubarb attack", we make this pie!
Although we haven't farmed much of late, my husband and I call the old family homestead home. Our grown son's the fifth generation to live here.
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types.
Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!
Always asked to bring baklava to special occasions, I created this lighter version to help everyone cut back on calories and fat. The layers of phyllo dough make it very flaky. Try it...you'll like it!