Chilled peach pie is a delectable change of pace from the traditional baked fruit pie. With its peachy gelatin filling sandwiched between layers of fluffy cream, this pie slices beautifully and always draws compliments.
-Lois Dunlop, Venice, Florida
I'm expected to bring these wonderful treats to our family picnic each year. Their sweet apricot filling and delicate meringue topping make them everyone's favorite. I wouldn't dream of hosting a get-together without serving these bars.
-Krissy Fossmeyer, Huntley, Illinois
These colossal cookies taste best when golden around the edges and moist and chewy in the center. With a glass of milk, they're polished off in no time by my grandchildren.
-Irene McDade, Cumberland, Rhode Island
My family and friends love this dessert, and I've shared the recipe several times. The crunchy nut crust and colorful raspberry filling make it special enough for guests. During the holidays, I substitute a can of whole-berry cranberry sauce for the raspberries.
These tender cutout cookies have a slight lemon flavor that makes them stand out from the rest. They're very easy to roll out compared to other sugar cookies I've worked with. I know you'll enjoy them as much as we do.
-Judy McCreight, Springfield, Illinois
"Wow!" is what people say when I set this dessert on the table. It's fun to serve since it's attractive, not overly sweet and bursting with the wondrous flavor of field-fresh strawberries.
-Renee Bisch, Wellesley, Ontario
After tasting it at a bake sale, I got the recipe for this pie from a friend, then adapted it. I make it for family gatheringsit's everyone's favorite treatand also for when company comes by.
Our children6 and 3"help" me with baking. They've learned many of their measurement in the kitchen!
Apple Roly-Poly isn't very fancy, but it's genuine "Down East" fare. It came from my grandmother. With 13 children plus the men at Grampa's sawmill, she had to do lots of cooking each day!
My husband and I have four children, 10 to 3. We crop 1,500 acres of corn, soybean, wheat and white beans.
Meet the Cook: My sister was hosting an exchange student from Finland not long ago. When she served a plate of these cookies I'd made to her guest, the young lady instantly recognized what they were. So I know they're still being made in our ancestors' country!
Both my husband and I are retired teachers, living on the shore of Lake Superior. We have one grown son.
-Ilona Barron, Ontonagon, Michigan
A "fool" is a British dessert that's usually made with custard. This is a modified, quicker version I created. My kids love it because it doesn't taste like rhubarbso I guess it's well named! —Cheryl Miller, Fort Collins, Colorado