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Banana and chocolate is such a irresistible combination that I make this quick dessert often. I sometimes sprinkle on a dash of sea salt. You can also top with any leftover butter and brown sugar mixture.—Thomas Faglon, Somerset, New Jersey
I AM of Czechoslovakian descent, and baking kolaches is my specialty. These sweet yeast buns with fruit or poppy seed filling are a true Czech tradition. They are also popular in other Slavic nations, which sometimes use the spellings kolacky or kolachke. From a young age, I’ve enjoyed baking. But it wasn’t until we retired from farming and moved to town that I started making large quantities of kolaches. The Cherry Kolaches recipe I’m sharing reflects my filling preference. But I also make apricot, apple, pineapple, prune and poppy seed kolaches. I make my fillings from scratch, but you can easily use canned filling instead.
My twin sister and I (we're 18) love to bake together, and this was one of the first yeast breads we tried. Any day becomes a special occasion when these rich buttery twists are on the menu! But plan ahead...the dough needs to rise overnight.
-Charys Rockey, Rochelle, Texas
Meet the Cook: With my dad being a farmer who grew them, sweet potatoes have graced our table for as long as I can recall. These, though, resulted from an experiment at a church bake sale when we had excess pastry. People couldn't get enough!
-Marilyn Moseley, Toccoa, Georgia
This is an easy and stylish dessert that's sure to please everyone. Best served warm, the holiday treat is delicious with a scoop of light vanilla ice cream or reduced-fat whipped topping on the side. —Leah Beatty of Cobourg, Ontario
Chocoholic friends and family will know you fussed when they taste Mary Lou Wayman’s mini chocolate cream puffs filled with creamy, chocolate-hazelnut flavor. “These tiny treats are as pretty as a picture,” notes the Salt Lake City, Utah baker, “and worth every mouthwatering bite.”—Mary Lou Wayman, Salt Lake City, Utah