Hazelnut Pear CakeFrom the hazelnuts to the yummy browned butter glaze, this dessert is a little different from an everyday pound cake. —Elisabeth Larsen, Pleasant Grove, Utah
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Creamy Caramel FlanA small slice of this impressively rich, creamy treat goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
Rhubarb Cherry PieAs a young girl, I dreamed of being able to make pies like my mother. Her rolling pin, which I inherited, is 2 feet long and 8 inches wide! In fact, this is Mom's recipe, although I substituted cherries for the strawberries in her version. I first made this pie for a church gathering 20 years ago, and everyone's looked for it at every potluck since! —Eunice Hurt, Murfreesboro, Tennessee
No-Churn Gingerbread Ice CreamThanksgiving or Christmas is gingerbread time! And this ice cream says it all. I've found that dark brown sugar works better than light. —Jacqueline, McComas, Paoli, Pennsylvania
Lemon Supreme PieA friend and I often visit a local restaurant for pie and coffee. When they stopped carrying our favorite lemon supreme pie, I got busy in the kitchen and created this version, which we think tastes even better! The combination of the cream cheese and tart lemon is wonderful. —Jana Beckman, Wamego, Kansas
Cardamom-Blackberry Linzer CookiesDeeply spiced cardamom is the perfect match for the jam of your choice in this family-favorite sweet treat. —Christianna Gozzi, Astoria, New York
Cran-Apple CobblerMy cranberry-packed cobbler is the crowning glory of many of our late fall and winter meals. We're not big on pies, so this favorite is preferred at our family celebrations. The aroma of cinnamon and fruit is irresistible. —Jo Ann Sheehan, Ruther Glen, Virginia
Pineapple Coconut TassiesThese cookies may sound and look fancy, but they're rather easy to make Their simplicity makes them an ideal choice for baking with children. My granddaughter enjoys helping me measure the ingredients. Children also can help shape the dough into balls, and then you can finish them together. —Connie Shuff, York, Pennsylvania
Autumn Apple TorteDuring apple season, I always look forward to making this yummy torte. It has a cream cheese layer and apples galore. —Margaret Wilson, San Bernardino, California
Mocha Truffle CheesecakeI went through a phase when I couldn't get enough cheesecake or coffee, so I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's ideal for get-togethers because it can be made in advance. —Shannon Dormady, Great Falls, Montana
Strawberry GelatoYou'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. —Shelly Bevington, Hermiston, Oregon
Rustic Fruit TartMy husband and I love pie, but we can't eat a whole 9-inch pie by ourselves. So I make these easy tarts using rhubarb and raspberries picked at home. Sometimes I substitute apples, peaches or our garden blueberries for the rhubarb. —Naomi Olson Hamilton, Michigan
Blueberry Zucchini SquaresI saw a bar recipe using apple and lemon zest on a muffin mix. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Red Velvet CheesecakeFestive and oh, so good, this cheesecake will become a fixture on your Christmas dessert menu. The red velvet filling is spiked with cocoa, topped with cream cheese frosting and baked in a chocolate cookie crumb crust. —Karen Dively, Chapin, South Carolina
Coconut Macaroon PieCoconut macaroons are divine, but they can be a little messy to make. I turned the batter into a pie filling, and the luscious results speak for themselves. —Becky Mollenkamp, St. Louis, Missouri
Mrs. Thompson's Carrot CakeI received this recipe from the mother of a patient I cared for back in 1972 in St. Paul, Minnesota. It was, and is, the best carrot cake I have ever tasted. It’s requested for many family gatherings and celebrations. —Becky Wachob, Kelly, Wyoming
Peach Cream PuffsOn a sizzling day, we crave something light, airy and cool. Nothing says summer like cream puffs stuffed with peaches and whipped cream. —Angela Benedict, Dunbar, West Virginia
Best Lime TartThis treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
Blueberry Ice CreamThe wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
Sacher Torte SquaresSacher torte is a Viennese cake that requires several steps. My squares are an easy alternative, but they still feature the classic apricot and chocolate flavors. —Arlene Erlbach, Morton Grove, Illinois
Watermelon Slice CookiesOnce when I made these butter cookies for a party, a neighbor thought they were so attractive that she froze one to show friends. They're easy to make, too! —Sue Ann Benham, Valparaiso, Indiana
Mango Almond Icebox CakeThis recipe was inspired by my friend who asked me to make a mango cake. It's easy to prepare, refreshing, light, and tastes absolutely fantastic. Strawberries can be used as well. —Rachel Simoneau, Danbury, Connecticut
Luscious Almond CheesecakeI received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. —Brenda Clifford, Overland Park, Kansas
Raspberry Cream PieThis recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, Tennessee
Chocolate Peanut Butter BrowniesMy husband and I have two sons, and I sent these peanut butter brownies to them regularly when they were in college. They told me that they used to hide a few from their roommates just to make sure there would be some left! —Patsy Burgin, Lebanon, Indiana
Lemon Whirligigs with RaspberriesGolden whirligigs with a tart lemon flavor float on a ruby raspberry sauce in this delectable dessert. I love serving it to guests. My children also like it made with blackberries. —Vicki Ayres, Wappingers Falls, New York
Dulce de Leche CheesecakeI'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. —Sonia Lipham, Ranburne, Alabama
Cranberry-Orange Crumb TartAfter my sister took the family to the local cranberry festival, my mom bet me that I couldn't make a holiday pie out of cranberries and oranges. Considering the pie was gone before the holidays arrived, I think I won! —Heather Cunningham, Whitman, Massachusetts
Chocolate-Glazed Coconut Almond CheesecakeMy idea was to make a cheesecake taste like my favorite candy bar, which has chocolate, coconut and almonds. This cheesecake also works in bite size. Use a mini muffin pan with muffin liners, fill 3/4 full and bake 15-17 minutes. Allow to sit and cool completely before topping with chocolate, coconut and almonds. —Keri Brammer, Lawton, Oklahoma
Coconut Key Lime ThumbprintsThis is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
Elegant Orange Blossom CheesecakeThe aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Lime & Gin Coconut MacaroonsI took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
Chocolate Velvet DessertThis creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. —Molly Seidel, Edgewood, New Mexico
Coconut-Pecan German Chocolate PieThis German chocolate pecan pie combines the ingredients everyone loves in its classic cake cousin. It's so silky and smooth, you won't be able to put your fork down. —Anna Jones, Coppell, Texas
Neapolitan CheesecakeAs a child, I loved Neapolitan ice cream. I thought it would be fun to create a cheesecake with the same flavors. This smooth, creamy layered beauty is the result. Each layer is just rich with flavor. —Sue Gronholz, Beaver Dam, Wisconsin
Chocolate & Peanut Butter Mousse CheesecakeThis no-bake cheesecake with distinctive layers of chocolate, peanut butter mousse and a silky ganache on top will take some time to assemble, but it's worth the effort to create a homemade dessert with grand-champion appeal—and definitely worth the wait. —JaNon Furrer, Prescott, Arizona
S'more Sandwich CookiesCapture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
Hot Chocolate Pumpkin CakeHot chocolate is my go-to winter indulgence. To go with it, I like this moist pumpkin cake dusted with cocoa for an extra chocolate boost. —Colleen Delawder, Herndon, Virginia
Sweet Potato Mini CakesWhenever I make these
cute desserts, I think of my grandmother. She always used extra sweet potatoes from her garden in pies, breads and cakes and added black walnuts from her trees for good measure. —Joyce Larson, New Market, Iowa
Zucchini CupcakesI asked my grandmother for this recipe after trying these irresistible spice cupcakes at her home. I love their creamy caramel frosting. They're such a scrumptious dessert, you actually forget you're eating your vegetables, too! —Virginia Lapierre, Greensboro Bend, Vermont
Sour Cream and Cranberry BarsI turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon
Caramel Apple-Pear CrispThis crisp is packed with a combination of healthy pears and apples, and just the right amount of tasty walnuts in the topping. You'll love it! —Amanda Pettit, Logan, Ohio
Gingersnap Crumb Pear PieThis basic recipe was one my grandmother used for making crumble pies from fresh fruit. She simply substituted oats, gingersnaps or vanilla wafers depending on the fruit. Pear was always my favorite, and I added the ginger and caramel to give it a new twist. —Fay Moreland, Wichita Falls, Texas
Oma's Apfelkuchen (Grandma's Apple Cake)My husband’s German family calls this
Oma’s apfelkuchen, which translates to "Grandma’s apple cake." They’ve been sharing the recipe for more than 150 years. I use Granny Smith apples, but any variety works. —Amy Kirchen, Loveland, Ohio
Over-the-Top Blueberry Bread PuddingThis delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It’s a favorite for our summer celebrations. —Marilyn Haynes, Sylacauga, Alabama
Warm Chocolate Melting CupsThese little cakes have become a favorite of our guests. They are always surprised that such a chocolaty dessert is so light—less than 200 calories apiece! —Kissa Vaughn, Troy, Texas
Strawberry Creme CrepesI always feel like a French chef when I serve these pretty crepes. Although they take a little time to prepare, they're well worth the effort. My guests are always impressed. —Debra Latta, Port Matilda, Pennsylvania
Creamy Lemon CheesecakeMy friend Gwen gave me this creamy, lip-smacking recipe, and it's been a crowd-pleaser at my house ever since. The homemade lemon curd on top adds a tart, special touch! The cake can also be made in three store-bought graham cracker pie shells. —Anne Henry, Toronto, Ontario
William Tell's Never-Miss Apple CakeI bake my family-favorite fall cake to usher in this abundant season. It looks so luscious that eating one piece is nearly impossible. —Jamie Jones, Madison, Georgia
Chocolate Pistachio BiscottiChocolate, pistachios and cranberries make a dramatic, delicious trio. Introducing the cranberries to this recipe added tartness, texture and color, too. —Gilda Lester, Millsboro, Delaware
Chocolate Ganache Peanut Butter CupcakesI've been baking cakes for years and enjoy trying new combinations of flavors and textures. For this peanut butter cupcake recipe, I blended peanut butter and chocolate. As soon as I took the first bite, I knew I had created something divine! —Ronda Schabes, Vicksburg, Michigan
There are few things as Canadian or as addictive as no-bake Nanaimo bars (named for the town in British Columbia that made them famous). For festive flair, add candied fruit and ginger. —Agnes Ward, Stratford, Ontario
Blueberry Pie with Lemon CrustI just had to share this blueberry pie recipe. Mom and I have fun making it together, and I hope one day to be a great baker like she is. —Sara West, Broken Arrow, Oklahoma
Berried Treasure Angel Food CakeMy husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, Ontario
Butterscotch-Pecan Bread PuddingBread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. —Lisa Varner, El Paso, Texas
Caramel-Mocha Ice Cream DessertYou can use any flavor of ice cream in this frosty dessert. Chocolate and vanilla would be delicious substitutes for coffee and dulce de leche. —Scarlett Elrod, Newnan, Georgia
Sour Cream-Lemon PieI first tasted this pie at a local restaurant and hunted around until I found a similar recipe—now it's my husband's favorite. —Martha Sorensen, Fallon, Nevada
Grilled Figgy PiesDelicious figs combined with maple, walnuts and creamy mascarpone make a decadent treat that's easy to enjoy at a backyard cookout. These unique hand pies always disappear quickly. —Renee Murby, Johnston, Rhode Island
Chocolate Malt CheesecakeMy mother-in-law loved chocolate
malts—and cheesecakes, too. Can you guess who passed this recipe on to me? Sometimes, I substitute pretzel crumbs for the graham cracker crumbs. They make a surprisingly good crust! —Anita Moffett, Rewey, Wisconsin
Rhubarb-Filled CookiesI won a blue ribbon at our local fair for these tender cookies. They're so pretty with the ruby-red filling peeking through the dough. Try making these special cookies and watch the smiles appear. —Pauline Bondy, Grand Forks, North Dakota
Moist Chocolate CakeYou don't have to spend a lot of time to serve an elegant and delicious dessert. Just mix up the batter in one bowl, bake and get ready for people to love this moist dark chocolate cake recipe. —Christa Hageman, Telford, Pennsylvania
Pineapple Upside-Down Muffin CakesA friend submitted this recipe to a cookbook our school district was compiling. The first time I made the cakes, my whole family declared the recipe a winner. Delicious and healthy to boot, they remain a favorite to this day. —Joan Hallford, North Richland Hills, Texas
Caramel Apple CupcakesTake these extra special cupcakes to your next event and watch how quickly they disappear! With a caramel topping and spice cake base, they're the perfect mix of two fall-favorite treats. —Diane Halferty, Corpus Christi, Texas
Rustic Nut BarsMy friends love crunching into the crust—so much like shortbread—and the wildly nutty topping of these chewy, gooey bars. —Barbara Driscoll, West Allis, Wisconsin
Frosty Pumpkin PieThis frozen treat is so delightful no one would guess it's made with reduced-fat ingredients. We actually prefer a slice of this layered dessert to traditional pumpkin pie at Christmastime. —Janet Jackson, Homedale, Illinois
Lemon Chiffon CakeThis moist, airy lemon chiffon cake was my dad's favorite. Mom revamped the original recipe to include lemons. I'm not much of a baker, but whenever I make this dessert my family is thrilled! —Trisha Kammers, Clarkston, Washington
Chocolate Crunch Ice CreamMaking ice cream goes smoothly when you do prep work in advance. I make the custard ahead and refrigerate it overnight. Plus, I toast the almonds beforehand and separate my add-ins into labeled containers. —Rosalie Peters, Caldwell, Texas
Lemon Panna Cotta with BerriesCool, creamy and pretty as a picture, this luscious Italian dessert is elegant enough for the fanciest dinner party. Instead of using ramekins, pour into cocktail glasses and chill for a dressier look. —Mariela Petroski, Helena, Montana
Irish Creme Chocolate TrifleI was given a bottle of Irish cream liqueur as a gift and had leftover peppermint candy, so I created this delicious trifle. It's always rich and decadent. —Margaret Wilson, Sun City, California
Rhubarb Swirl CheesecakeI love cheesecake and my husband loves chocolate, so this is a favorite dessert of ours. The rhubarb adds a tartness that complements the sweet flavors so well.—Carol Witczak, Tinley Park, Illinois
Frosted Butter Rum Brickle BitesThe rum, real butter and toffee bits made these cookies my husband’s new favorite. If you’d like them less sweet, skip the frosting and sprinkle the cookies with confectioners’ sugar while still warm. —Cindy Nerat, Menominee, Michigan
Apple Kuchen BarsThis recipe is about family, comfort and simplicity. My mom made this delicious sweet treat many a winter night and served it warm with some of her famous homemade ice cream. I like to make a double batch and pass on the love! —Elizabeth Monfort, Celina, Ohio
Chunky Apple CakeAfter taste testing lots of apple cakes, I've found this apple cake recipe the best. Full of old-world comfort, the yummy brown sugar sauce really makes the cake special. For a festive occasion, top with a dollop of whipped cream. —Debi Benson, Bakersfield, California
Strawberry-Rosemary Yogurt PopsWe planted strawberries a few years ago, and these tangy-sweet frozen yogurt pops are my very favorite treats to make with them! The options are endless. Try using other yogurt flavors like lemon, raspberry or blueberry. You may also substitute your favorite herb for the rosemary—or simply omit it. —Carmell Childs, Ferron, Utah
Chocolate Mint CookiesMy dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make. —Christina Burbage, Spartanburg, South Carolina
Heavenly Surprise CupcakesThe recipe for these filled and frosted cupcakes was handed down by my mother-in-law, who taught this fledgling cook what to do in the kitchen. She's no longer with us, but baking these treats reminds me of our good times together. —Judie Heiderscheit, Holy Cross, Iowa
Cappuccino BrowniesThere’s something magical in coffee that intensifies the flavor of chocolate. These three-layer wonders freeze well, but somehow most of them disappear before they reach the freezer. —Susie Jones, Buhl, Idaho
Apple Roly-PolyMy grandmother’s apple dessert is genuine regional fare. With 13 children plus the men at Grandpa’s sawmill, she had to do lots of cooking each day! —Megan Newcombe, Cookstown, Ontario
Lemon Blueberry TartYou'll love this amazing combination of flavors. Lemon adds a zesty counterpoint to the tart's fruit topping and lovely, buttery crust. —Erin Chilcoat, Somerset, New Jersey
Billie's Southern Sweet Potato CakeI made sweet potato cakes for my kids when they were younger and they told me in their little voices, "Mommy, you're the best baker." Little did they know that was Mommy's first attempt at homemade cake! —Billie Williams-Henderson, Bowie, Maryland
Giant Peanut Butter Ice Cream SandwichI created this giant peanut butter cookie cake for my husband, adding light and low-fat products to the cookie dough. It was so fantastic that I fixed it with conventional ingredients for guests. Since it can be made ahead of time and frozen, it cuts stress for busy hostesses. And really, who doesn't love peanut butter ice cream? —Joann Belack, Bradenton, Florida
Slow-Cooker Hot Fudge CakeA cake baked in a slow cooker may seem unusual, but after-dinner smiles prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate. —Marleen Adkins, Placentia, California
Raisin Pecan PieI remember my Grandmother Voltie and Great-Aunt Ophelia making this southern-style pie for Thanksgiving. It was always one of the many cakes and pies lined up for dessert. —Angie Price, Bradford, Tennessee
Black Bottom Brandy BitesThe idea for these bite-sized tarts started with little chocolate bottles of brandy. For an extra dash of fabulous, I place chocolate in the bottom of each pastry cup. —Arlene Erlbach, Morton Grove, Illinois
Shoofly CupcakesThese old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! —Beth Adams, Jacksonville, Florida
Frosted Fudge BrowniesA neighbor brought over a pan of these rich fudge brownies along with the recipe when I came home from the hospital with our baby daughter. I asked her how to make brownie frosting like that, and I've made them ever since for family occasions, potlucks and parties at work. —Sue Soderlund, Elgin, Illinois
Golden Apple PiePies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California
Surprise Carrot CakeA cousin gave me this carrot cake recipe. It's a wonderful potluck pleaser with its "surprise" cream cheese center. My husband and our two young children love it, too! —Lisa Bowen, Little Britian, Ontario
Strawberry Lover's PieThe second question people ask when I serve them this pie is, "What's your recipe?" It comes right after their first question: "May I have another slice?" —Lauretha Rowe, Scranton, Kansas
Coconut-Pineapple Sherbet TorteI made up this torte one afternoon, and when I served it that night, it vanished within minutes. That's when I knew I'd struck gold. —Joni Hilton, Rocklin, California
Fig & Almond CookiesIn our family, holiday cookies—like these nutty fig ones—are a big deal. I'm so proud to be passing on this Italian tradition to my two boys. —Angela Lemoine, Howell, New Jersey
Raspberry White Chocolate BarsA co-worker's mother gave me this gem of a recipe a few years back. I can never decide what's more appealing—the attractive look of the bars or their incredible aroma while they're baking! Everyone who tries these asks for the recipe. —Mimi Priesman, Pace, Florida
Healthy Blackberry CobblerThis tasty treat has helped my family stay healthy, lose weight and still be able to enjoy dessert! Other kinds of berries or even fresh peaches are just as delicious in this cobbler. —Leslie Browning of Lebanon, Kentucky
Upside-Down Apple PieThis pie has won eight ribbons at area fairs. People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from family and friends. The recipe has become everyone's favorite. —Susan Frisch, Germansville, Pennsylvania
Ultimate Double Chocolate BrowniesAs someone who grew up in the country, I love getting out into nature whenever I can. I also love home-style recipes, including these yummy brownies. —Carol Prewett, Cheyenne, Wyoming
Down East Blueberry BuckleThis buckle won a contest at my daughter’s college. The prize was four lobsters, but the real reward was the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
Chocolate & Cardamom Coconut TartThis holiday-worthy tart with a cardamom-scented crust is my nod to our family’s Scandinavian heritage. The filling is rich in all the right ways, with coconut, cranberries and chocolate. —Carole Holt, Mendota Heights, Minnesota
Cranberry Cookies with Browned Butter GlazeI won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
Susie's Dark Chocolate-Coconut PieIf you love chocolate and coconut, this pie’s for you. Surprisingly easy to make, the only difficult part is waiting for it to cool in the fridge. —Susan Graverson, Oneida, New York
Up Next: Discover the highest-rated,
most-popular desserts that came out on top this year.
Updated: Mar. 20, 2019
