Dress up a cookie plate with these old-fashioned spice bars full of raisins, molasses, cinnamon, ginger and nuts. Jeri Tirmenstein in Apache Junction, Arizona says the chewy treats are great with coffee or hot cocoa on frosty days. These cookies are said to be called "hermits" because they keep well--they're even better when hidden away like a hermit for several days!
I THINK BACK to 1942 when I make this dessert. We grew extra large and juicy blackberries that year, and Mother canned 400 quarts.
For years, whenever we went home to visit, Mother brought up jars of blackberries from the cellar and treated us to the best cobblers, jam cakes or jam in the world.
-Dorothy Lilliquist, Brooklyn Center, Minnesota
THIS is one of my favorite summertime desserts, cool and soothing on a hot, humid day. The mild coffee flavor is most refreshing, and the cookie crumbs add nice crunch.
-Helen Davis, Waterbury, Vermont
Here is a delicious twist on traditional chocolate chip cookies. They're great for coconut lovers, textured by the coconut and flavored by the extract...a compatible combination that results in a crispy, chewy cookie. My whole family agrees this recipe is a winner.
-Laura Bankard, Manchester, Maryland
I like to make this dessert in fall, when the apple crop is fresh and delicious. I often bake it while we are having dinner so it can be served warm. It's perfect for the two of us and a perfect ending to any meal.
-Emma Crowder, Anaheim, California
This is a delectable dessert for chilly fall and winter days. The streusel topping complements the smooth, spicy custard to perfection. I adjusted a dessert recipe in my files to come up with this two-serving version.
-Maxine Smith, Owanka, South Dakota
When my children were little, they liked fruit, so I tried to make several dishes with different fruit. This recipe was one of their favorites. We lived close to an apple farm, so we always had apples on hand.
-Helen Steele, Polk City, Florida
Easy to prepare and designed to make a small amount, these squares are a marvelous blend of flavors. It's a dessert that can be stirred up in no time to satisfy a sweet tooth...warm from the oven or as a treat later.
-Veronica Roza, Bayport, New York
I spotted this recipe in a magazine about 40 years ago. Its tasty ingredients and ease of preparation appealed to me. I recall when my preschool daughter and I were planning her upcoming birthday party, I asked her what kind of cake she wanted. She replied, "I don't want a cake...I want that 'brickle stuff'."
-Betty Ferguson, Edmonton, Alberta