A treat for all tastes, this one’s sweet, tart and nutty all rolled into one. Make it during the holidays, for birthdays, and whenever you crave something fabulous and fruity.—Sonya Labbe, Los Angeles, California
Meet the Cook: If a recipe has pumpkin in it, it's likely I'll enjoy it! This one resulted when I added my favorite key ingredient to an old recipe for spice cake that I had. Everyone who's tried it has enjoyed it.
We have two children, 7 and 4.
-Roberta Peck, Fort Hill, Pennsylvania
This cake's one I prepare frequently for Sunday dinner. I also make it for church meetings and to take to friends who are sick. It goes a long way—unless you have some real "chocoholics"!
I've been cooking as long as I've been married, for almost 30 years. My husband's the director of a Christian youth missionary organization, and our two children are 19 and 17.
Meet the Cook: Besides tasting good, these squares are a wonderful way to use up any leftover squash from dinner.
Since my husband has a fertilizer-chemical business, I bake a lot of my squash squares for his crew and customers. We have five children, all of them married, and six grandchildren.
-Shirley Murphy, Jacksonville, Illinois
The inspiration for me to find this recipe was my husband. He loves cheesecake but was tired of the dry types.
Up here, all the wilderness we could ask for is right outside our back door—everything from wolves to caribou!
One Christmas, my husband—a Navy chaplain for 20 years—had to spend the holiday overseas, away from our two children and me. He asked that I send him this recipe so he could have a taste of home.
Steamed Cranberry Pudding has been in my file for more than 30 years. It was passed on by a fellow teacher who was retiring. Her family had long enjoyed it, using their own homemade sorghum molasses as a special ingredient.
Chuck and I now live in a log home in a wooded area. We're visited regularly by armadillos, raccoons, wild pigs, deer, bobcats and other creatures. We enjoy watching them—but they make it difficult to establish a compost pile!
At our church, we give seven performances of a Living Christmas Tree every holiday season—then hold an open house after each one, I've served this lemony cheesecake at those gatherings for years, and it's always gotten raves.
At the root of this treat is plenty of penny-wise practicality. "I first started making the 'logs' after I saw some chocolate-dipped pretzels at a shop," explains Mary Biebl of St. Paul, Minnesota. "They sure were appealing—but the price was outrageous. So I came up with my own version. "Nowadays, I often tie bundles of plastic-wrapped 'logs' with ribbons to give out a Christmas, or I'll set a stack out on a pretty plate for a party."—Mary Biebl, St. Paul, Minnesota
Chances are chocolate's high on your family's list of favorite flavors—so we've included this easy recipe. Combine this ice cream with scoops of Homemade Vanilla, spoonfuls of Delicious Chocolate Sauce (see recipe in Recipe Finder) plus fresh pineapple and ripe bananas to create an old-fashioned split everyone will love!—Taste of Home Test Kitchen
For a naturally sweet addition to your meal, top ice cream with this lovely and delicious dessert. Or serve it warm by itself with a dollop of whipped cream. Either way, it's irresistible!—Cheryl Mutch, Edmonton, Alberta