I remember my mom making this pie when I was growing up. I make several while I have fresh pears from the family tree, then freeze them for later. One taste tester declared it “the best pear pie I have ever eaten.” —Paula Hoffman, Plainview, Nebraska
This is my son's all-time favorite cookie. He will share just about anything, but these are an exception...he gobbles them up! Coconut and oats provide the chewy texture. —Carol Brandon of Uxbridge, Ontario
Iola Egle of Bella Vista, Arkansas enhances a medley of fresh berries with sugar, pepper and balsamic vinegar. Serve berries on lettuce. like Iola does, for a fun summer salad...or showcase them in pretty phyllo cups, as our Test Kitchen suggests, for an impressive dinner finale.
"With its fun combination of chocolate, coffee and cinnamon, this smooth dessert is one of my favorites," informs Cindy Bertrand from Floydada, Texas. A garnish of whipped topping and chocolate wafer crumbs provides additional appeal.
Allene Bary-Cooper, Wichita Falls, Texas writes, “This decadent dessert is a taste of Heaven. The hot mixed berry topping seeps through the brownie layer into the cool vanilla ice cream for a zippy chilled cake. Yum!”
Our kitchen crew used a little less sugar, brown sugar and butter, then added buttermilk to replace some of the moisture in this classic dessert remake.—Taste of Home Test Kitchen, Greendale, Wisconsin
Makeover Rum Cake has a shiny glaze, and only about half the calories and cholesterol as the original version. But it’s still moist, tender and as good with coffee in the morning as it is after a special meal. Now that’s definitely something worth celebrating. —Catharine Seman, Pittsburgh, Pennsylvania
"Hollowed-out orange 'cups' make this recipe unique and fun...and the light fluffy filling is so refreshing," writes Elizabeth Alvarez of Bedford, Texas. "These cut dessert cups are always a hit with kids and company."
This pretty torte is the perfect dessert for when company comes! And it's so simple—just spread a fruit sauce between layers of a prepared angel food cake, then frost and garnish with berries.
—Sheila Long of Elmwood, Ontario