I love serving impressive desserts that look like you spent hours in the kitchen when, in reality, they're really easy to make. This is one of those recipes. —Cheryl Lundquist, Wake Forest, North Carolina
This torte signals springtime at Audrey Groe's Lake Mills, Iowa home. "Our 40-year-old rhubarb plants provide the filling, and they're always ready first thing in spring." she relates. "So it's a family tradition to bake it."—Audrey Groe, Lake Mills, Iowa
These fun cookies are chock-full of chewy gumdrops. I use red and green ones at Christmas, black and orange for Halloween and pastel shades for Easter. I've made this recipe for years and find that kids really get a kick out of the cookies with a candy surprise inside!
I got this delightful a old fashioned recipe from my mother-in-law. She produced many variations from this basic recipe, combining different flavored extracts with specific coloring. —Theresa Stewart
I couldn't really imagine a pear pie until I bit into this succulent dessert. The sweet crumb topping is wonderful and the filling is a nice change from apple. Try it with a scoop of low-fat frozen yogurt. —Ruth Ann Stelfox of Raymond, Alberta
"I've been making this recipe for Lemon Chiffon Pie since before I got married," comments Cathy Dwyer of Freedom, New Hampshire. The ribbons of chocolate compliment the tangy lemon flavor.—Cathy Dwyer, Freedom, New Hampshire