This ruby-red treat is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too.—Josie Bochek, Sturgeon Bay, Wisconsin
Tender, crisp and flavorful, these versatile cookies from Doris Schumacher of Brookings, South Dakota can be decorated to suit any season or occasion. "Or you can just frost them lightly and top with toasted coconut," she notes.
"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."
From Coos Bay, Oregon, Shirley Brazel shares a recipe she's been relying on for more than 25 years. The cookies have a crisp edge, soft center and subtle lemon flavor. Choose colored sugar to tailor them to any occasion.
This lip-smacking salute to summertime is a creative cross between a classic banana split and a fruit salad. A scoop of watermelon, fresh berries and a sweet creamy topping produce a red, white and blue finale to any meal. And best of all, you won't have to worry about you dessert melting!
"I'm from Finland and have several native recipes that I've altered over time to appeal to American tastes," explains Sirpa Jarvis of The Plains, Ohio. "This refreshing dessert gives folks a taste of my homeland."
Hand out these dipped delights, and they'll disappear lickety-split! Crafting Traditions' kitchen staff made the ice cream extra-special by topping it with melted white chocolate. What's more, they sprinkled on chocolate shavings.
Our striking "flag" salad drew plenty of attention at our Independence Day party. The shimmering stripes are formed with distinctive gelatin layers. It makes you want to salute before spooning some up! —Laurie Neverman, Green Bay, Wisconsin
A star design made with fresh berries gave this dessert a patriotic personality for our parade of holiday foods! Everyone loved the creamy filling and rich fruit flavors. It's impressive-looking but not difficult to make.
-Laurie Neverman, Green Bay, Wisconsin