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These traditional apple turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extras and warm them up in the microwave. They're great with coffee. —Dorothy Bayes, Sardis, Ohio
The pastry part of this torte bakes into one big crust, which eliminate filling individual eclairs. The homemade pudding is replaced with a rich vanilla layer that's a snap to blend together using convenient instant pudding and cream cheese.—Kathy Shepard, Shepherd, Michigan
These funnel cakes are much simpler to make than doughnuts, but taste just as good. They have been a favorite of ours since we came across them living in the Ozarks. —Mary Faith Yoder, Unity, Wisconsin
Refrigerated crescent rolls let you make these fruit-filled pastries in a hurry. My family loves these turnovers for breakfast, but they’re so delicious, they’ll be welcome any time of the day. Feel free to experiment with other pie fillings as well. —Elleen Oberrueter, Danbury, IA
These delightful Danish from Margaret McNeil are so quick to fix, you don't even have to uncoil the refrigerated breadsticks. "We prefer them with cherry pie filling, but you can use peach or blueberry instead," suggests the Germantown, Tennessee cook.
When I was a girl, my mother, sister and I made mini cream puffs. Now, instead of several little puffs, I make one big pie for big appetites. Since we're dairy farmers, it's doubly popular!
Our children are 6, 3 and 1.