Sometimes that “missing ingredient” idea comes to me in my sleep, and I have to jot it down. The surprising filling in these cookies make them fun to bake and even more fun to eat! —Angela Sheridan, Opdyke, Illinois
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!
Take a trip back to the sixties with these sweetly psychedelic cupcakes. Each is a simple white cake, but tinting the batter all the colors of the rainbow makes them funky and fun!— Gwyndolyn Wilkerson, Kyle, Texas
Apple Roly-Poly isn't very fancy, but it's genuine Down East fare. It came from my grandmother. With 13 children plus the men at Grandpa's sawmill, she had to do lots of cooking each day! —Megan Newcombe, Cookstown, Ontario
Next time you get a pint or two of perfectly ripe strawberries, make my favorite pie. It combines fresh berries and a lemony cream cheese layer. If you’re in a hurry, use a premade pie shell. —Janet K Leach, Granger, Washington
This fresh-tasting sauce, chock-full of blueberries, tastes great served over pancakes, French toast, waffles or even ice cream. Whether you use fresh or frozen blueberries, the flavor is fantastic...and with only four ingredients, it cooks up in a flash. —Ellen Benninger
Pears and almonds make a mouthwatering match in this cake from Lillian Julow, Gainesville, Florida. “It looks pretty with the fruit on top,” she pens. “How can something this simple taste this wonderful?”—Lily Julow, Lawrenceville, Georgia
I have so many speedy dessert recipes, but this one is truly special. A friend shared it with me, and it immediately became the one I prefer because it tastes like a coconut cream pie with only a fraction of the work.
-Betty Claycomb, Alverton, Pennsylvania