Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like making desserts like this one. It tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
As a dairy farmer’s wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I’m out of cream cheese, it’s time to go to the grocery store! —Wendy Barkman, Breezewood, Pennsylvania
It's a caramel apple, cheesecake and streusel-topped apple pie all rolled into one irresistible dessert. If you can’t resist a “taste test” before a party, just arrange them on a serving platter and no one will know a piece is missing from the pan! —Katherine White, Clemmons, North Carolina
"A single batch of these mouthwatering cookies is never enough," attests Doris Marshall of Strasburg, Pennsylvania. "I usually make one to give away and two more to keep at home. Adding ricotta cheese to the batter makes the morsels extra moist."—Doris Marshall, Strasburg, Pennsylvania
I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. —Kimarie Maassen, Avoca, Iowa
As a confirmed chocoholic, this is my all-time favorite treat. I found the original recipe more than 20 years ago, but have lightened it up quite a bit. Everyone asks for the recipe, and no one suspects that it's lighter than most chocolate cakes. —Carleta Foltz, Sunrise Beach, Missouri
"I acquired this delicious recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard," writes June Mueller from Sioux City, Iowa. "It's been a family favorite since then and always brings back memories of both summer and those happy early years. We like it with a scoop of vanilla ice cream and cup of tea."