This attractive dessert is like a meringue but without all the fuss. The "clouds" are made the night before and quickly filled just before and quickly filled just before serving. In a pinch, I've used canned pie filling for the fresh strawberries.
Cream cheese contributes to the rich taste of these melt-in-your-mouth cookies shared by Julie Brunette of Green Bay, Wisconsin. "They have such nice flavor, you can skip the frosting and sprinkle them with colored sugar for a change," she suggests.
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.—Charlene Crump, Montgomery, Alabama
This recipe was given to me by my mother, and I've since handed it down to my daughters. The moist cupcakes are topped with frosting that comes together in no time. And if you'd like even more banana taste, stir some mashed banana into it. —Wanda Thole, Leonard, Minnesota
Brown sugar, cinnamon, lemon peel and chewy dates make a memorable flavor combination in this old-fashioned favorite, which comes straight from our Test Kitchen ovens. Ideal as a light dessert or slimmed-down snack the sweet treats won't last long in your cookie jar!
"This fruity luscious dessert makes a wonderful ending to a special dinner," says Joyce Cooper of Mount Forest, Ontario. "When fresh strawberries are not available, I substitute frozen unsweetened berries, thawed and drained."
We usually have a good selection of pies at our neighborhood get-togethers, but I always come home with an empty pan when I bring this classic. Friends line up for a creamy slice, topped with golden meringue and toasted coconut.
-Betty Sitzman, Wray, Colorado