How long does flour last? What about sugar? Chocolate chips? Here's how long your baking staples will keep in the pantry so you can bake your best.
If you’re a keen baker like myself, you like to have a well-stocked pantry so you can bake almost anything at any time. And when I get asked to make a birthday cake for a last-minute party, I need to have plenty of confectioners’ sugar on hand.
Part of having a baker’s pantry, though, is making sure that all your ingredients are fresh and ready for action. The good news is that many baking staples have long shelf lives (much like these foods that last a long time). When kept in sealed containers in a cool place, baking staples will last you a good, long while. Here’s how long the most common baking ingredients will last in the pantry.
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1. Baking Powder
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How long does it last: One year
How to store baking powder: Keep it in a sealed container
It’s surprising to even serious bakers, but baking powder doesn’t last forever. It can lose its effectiveness over time. If you’re unsure if your supply is still powerful enough to give your bakes lift, learn how to test baking powder.
2. Baking Soda
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How long does it last: Up to three years
How to store baking soda: Don’t keep baking soda in its cardboard packaging. Transfer to an airtight container.
Baking soda, like baking powder, can lose potency over time (using the expired stuff won’t hurt you—it just won’t be effective in your recipes). You can keep an unopened package in the pantry for up to three years without much consequence. Once opened, try to use it within six months, though you can extend the life by a few years by moving it from that cardboard box to a glass jar or canister.
3. Chocolate Chips
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How long do they last: Up to two years
How to store chocolate chips and other baking chocolate: Keep them sealed in the original bag or transfer to an airtight container.
4. Cocoa Powder
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How long does it last: About three years
How to store cocoa powder: Keep cocoa powder in an airtight container in the pantry away from direct sunlight and heat.
How long does it last: Forever if unopened; two years once opened
How to store confectioners’ sugar: Keep confectioners’ sugar in an airtight container much like other baking essentials.
6. Cooking Oils
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How long do they last: Up to two years
How to store cooking oils: Keep them in the pantry and out of direct sunlight and heat.
7. Corn Starch
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How long does it last: Forever
How to store corn starch: Keep corn starch its original container, stored in a cool, dark place away from moisture. Corn starch starts to dissolve the second it hits water, so make sure it’s safe from any spills or leaks.
How to store corn starch: Keep corn syrup sealed tightly and stored in the pantry.
9. Dried Fruit
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How long does it last: One year
How to store dried fruit: Keep dried fruits in their sealed packages or transfer to tightly sealed containers. You can extend their shelf life by six months popping them in the freezer.
Need to use up that extra package of Craisins or dried apricots? Mix them into homemade granola.
10. Extracts
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How long they lasts: Forever
How to store vanilla and other extracts: Keep extracts in a dark container, away from sunlight, heat sources and moisture.
Extracts are essentially liquor, so they keep indefinitely. Keep them in their original bottles. If you make your own extract, keep the extract in a dark-hued bottle for best results.
How to store flour: Don’t store flour in the paper bag its sold in. Transfer it to an airtight container.
It might seem silly, but you can freeze flour to extend its shelf life. If you’re a regular baker, you’ll likely never have to rely on the chill chest to keep your flour fresh, but it’s good to keep in mind if you’re not using flour regularly.
How to store food dye: Keep food dyes in their original containers and be sure to seal them securely. Keep your collection together in a larger sealed container to prevent any leaks (no one likes cleaning up spilled red food dye).
How long it lasts: Up to 10 years if unopened, up to five once opened
How to store molasses: You can keep your molasses in the pantry with the rest of your baking supplies. Make sure the cap is on tight.
14. Nuts
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How long do they last: Up to two years
How to store nuts: Keep them in a cool, dark, dry place and store them in their sealed original package or in an airtight container once opened.
If you keep nuts in the pantry, be sure to eat them within a year (or by the best-by date). The freezer is a great place to store them if you want to ensure their freshness. They’ll keep in the freezer for two years—that’s lots of time to make your way through this collection of great nut-centric recipes.
15. Oats
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How long they last: Up to two years
How to store oats: If you plan on keeping your oats long-term (for more than a year), remove them from the cardboard canister and transfer them to an airtight container.
16. Peanut Butter
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How long it lasts: One year
How to store peanut butter: Keep it in the pantry. Extend its life for another three months by keeping peanut butter in the fridge.
Be sure to use opened jars of peanut butter within about three months of opening. Need help polishing off a jar? Try these peanut butter recipes.
17. Salt
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How long it lasts: Forever
How to store salt: Keep salt in a cool, dark, dry place, where temperatures remain constant.
18. Shortening
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How long it lasts: Up to two years
How to store shortening: You can keep shortening in the pantry, though if you live in a warm climate, you can also stash it in the fridge.
Unopened, shortening will keep for two years according to Crisco. Use opened packages within a year.
19. Shredded Coconut
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How long it lasts: Up to a year
How to store shredded coconut: Unopened, shredded coconut lasts for a year. You can prolong the shelf life for another year by keeping it in the freezer. Once opened, keep it sealed in a bag or container.
20. Spices
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How long they last: Up to four years
How to store spices: Store spices in airtight jars in a cool, dry place away from direct sunlight.
Spices don’t last forever, but if stored properly, they can stay in your spice rack for up to four years. Whole spices—whole cloves, whole nutmeg, cinnamon sticks, etc.—can last four years. If you prefer your baking spices pre-ground, be sure to use them within three years. Spices used past their prime won’t hurt you (much like cocoa powder), but they aren’t as flavorful. So if you want sweet and spicy gingersnaps, make sure that ground ginger and cinnamon is fresh.
21. Sprinkles
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How long do they last: Five years
How to store sprinkles: Store them in sealed jars or other airtight containers
Since sprinkles and other edible decorations are mostly sugar, they aren’t prone to going bad. Moisture is the enemy here—it can cause decorative sugars to clump or colored sprinkles to discolor, so keep it away from these decorations.
22. Sugar
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How long it lasts: Forever
How to store sugar: Keep sugar in a dark, dry place. An airtight container is best.
Brown sugar also keeps for a long time since sugar and molasses have extensive shelf lives. As many home bakers know, brown sugar does get hard after a while. It’s not the end of the world—you can soften brown sugar with a slice of bread or a few marshmallows tossed in the canister.
23. Yeast
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How long it lasts: Up to two years
How to store yeast: Keep yeast in a cool, dark, dry place
Try to use yeast by the best-by date marked on the package. You can extend its life by stashing it in the freezer for up to two years. If you have yeast that is past its prime, don’t count it out. Test the yeast—you might find it’s still active and ready for homemade bread.
Now that you know how long all of your baking staples last, grab your label maker, mark all the packages with correct dates and keep baking!
Raid Your Pantry and Make These Recipes
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Special-Occasion Chocolate Cake
This cake won Grand Champion at the 2000 Alaska State Fair, and you will see why once you taste it. This decadent chocolate cake boasts a luscious ganache filling and fudge buttercream frosting. —Cindi DeClue, Anchorage, Alaska
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Chunky Drop CookiesThe night before I make these drop cookies, I measure out the pretzels, peanuts, raisins and chocolate. Assembly goes quickly the next day. —Kelly Ward-Hartman, Cape Coral, Florida
Butter Pecan CheesecakeFall always makes me yearn for this pecan cheesecake, but it’s delicious in any season. You’ll want to put it on your list of favorite holiday desserts. —Laura Sylvester, Mechanicsville, Virginia
ChallahEggs lend to the richness of this traditional challah bread recipe. The attractive golden color and delicious flavor make it hard to resist. —Taste of Home Test Kitchen
Raspberry Moscow Mule CakeThis Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri
Cranberry Zucchini WedgesI try to slip zucchini into as many dishes as possible. These cake wedges have wonderful flavor and a tender texture. They are pretty, too, with bits of pineapple, cranberries and zucchini. And they're perfect for brunch.—Redawna Kalynchuk, Sexsmith, Alberta
10-Cup CookiesMy mother used to make this easy 10-cup cookie recipe for my sisters and me. You could find one of our favorite ingredients in every bite, whether it was chocolate, coconut, raisins or nuts. —Tracy Powers, Byron Center, Michigan
Everything BreadI love to make bread from scratch and this has become one of our tried-and-true favorites to serve with any meal, casual or formal. —Traci Wynne, Denver, Pennsylvania
Cherry Hand PiesThere's nothing better than a sweet, from-scratch delight like traditional cherry pie. These precious little hand pies always go fast when I sell them at my pie bakery! —Allison Cebulla, Milwaukee, Wisconsin
Devil's Food Whoopie PiesThese mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. —Pamela Esposito, Galloway, New Jersey
Best Vanilla CakeThere's a reason this vanilla cake recipe is the best. Adding creamy vanilla bean paste into the moist, rich cake batter creates a power-packed vanilla flavor that can't be bought in stores. Try spreading vanilla buttercream frosting on top to finish it off. —Margaret Knoebel, Milwaukee, Wisconsin
Cinnamon-Sugar Peach KuchenMy comforting cinnamon peach kuchen showcases fresh summer fruit. You can use other stone fruits, too, such as plums or nectarines. This is one of those homey desserts that is perfect with a scoop of ice cream on top! —Mary Bilyeu, Ann Arbor, Michigan
Skillet Stout BrowniesThese stout brownies are so rich and fudgy. I love how quickly they come together. They're perfect for a busy weeknight. —Mandy Naglich, New York, New York
Cardamom Cheesecake BarsFans of cheesecake will love these bite-sized desserts. Crunchy and smooth, they're perfect for the holidays—or any other time.—Judi Oudekerk, Buffalo, Minnesota
Homemade BagelsI always wanted to make my own bagels, so I searched to find a bagel recipe I could try. For variation and flavor, I sometimes add cinnamon and raisins or honey and sesame seeds to the dough.
Mexican Chocolate Walnut-Cherry BiscottiI love to combine flavors and spices from different cultures. These cookies have ground cinnamon in them, which is a classic flavor in Mexican chocolate. They are very crunchy and are loaded with maraschino cherries and toasted walnuts. —Nancy C. Evans, Phoenix, Arizona
Cranberry-Orange Cake with Lemon GlazeI used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! —S. Jade Klope, Paducah, Kentucky
Grandma's Rosemary Dinner RollsMy grandma (I called her Baba) made these in her coal oven. How she regulated the temperature is beyond me! She always made extra rolls for the neighbors to bake in their own ovens. My mom and aunts would deliver the formed rolls at lunchtime. —Charlotte Hendershot, Hudson, Pennsylvania
Baki's Old-World CookiesMy uncles have always called these "cupcake cookies" because of the unique, pretty way they're baked. My maternal grandmother mixed many batches. —Marilyn Louise Riggenbach, Ravenna, Ohio
Vegan Chocolate CupcakesThese indulgent vegan chocolate cupcakes have no butter, eggs or dairy milk, but you'd never guess it. This recipe is perfect for potlucks and family gatherings that include guests with food restrictions. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Majestic Pecan CakeThis recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Fudgy Layered Irish Mocha BrowniesMy husband and I are big fans of Irish cream, so I wanted to incorporate it into a brownie. I started with my mom's brownie recipe, then added frosting and ganache. These decadent treats are the result, and we really enjoy them! —Sue Gronholz, Beaver Dam, Wisconsin
Orange Ricotta Cake RollI come from a big Italian family. When I was growing up, my mom cooked and baked many delicious meals and desserts from scratch. Now I do the same for my family. This cake is my finale to our special-occasion dinners. —Cathy Banks, Encinitas, California
Basic Homemade BreadIf you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Pecan Kringle SticksMy family loves that the kringle is flaky and not too sweet—it just melts in your mouth. This makes a beautiful presentation on a cookie platter along with other holiday sweets. —Connie Vjestica, Brookfield, Illinois
Blueberry Sour Cream Coffee CakeHoliday breakfasts would not be the same at our house without this delicious coffee cake. Whenever I take it anywhere, everyone raves about it and wants the recipe. —Susan Walschlager, Anderson, Indiana
Cinnamon Roll MacaronsThese macarons are a fall and winter staple for me. Inspired by the classic cinnamon roll, they are a delicious treat for a cold or snowy day. These pair well with a mug of tea, and can be eaten as a dessert or just a snack. Other fillings would work well with this—including custard, mousse, ganache or other buttercream.
—Elizabeth Ding, El Cerrito, California
Three-Layer Chocolate Ganache CakeThis decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
Delicious Almond BraidsSimilar to an almond crescent, this coffee cake is light and flaky with a rich almond center. It’s versatile, so you can serve it for dessert, breakfast or brunch. It tastes as if it came from a high-end bakery, but packaged puff pastry dough makes it easy. —Gina Idone, Staten Island, New York
Strawberry Rhubarb Cheesecake BarsThese cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. —Amanda Scarlati, Sandy, Utah
Chocolate-Dipped Strawberry Meringue RosesEat these pretty treats as is or crush them into a bowl of strawberries and whipped cream. Readers of my blog, utry.it, went nuts when I posted that idea.—Amy Tong, Anaheim, California
No-Knead Knot RollsMy mom, Velma Perkins, loved to serve these light, golden rolls when I was growing up on our Iowa farm. They're extra nice since they require no kneading. The dough rises in the refrigerator overnight, so there's little last-minute fuss to serve fresh hot rolls with any meal. —Toni Hilscher, Omaha, Nebraska
Oreo Cupcakes with Cookies and Cream FrostingKids and adults alike will find these Oreo cupcakes irresistible. If you want to pipe the frosting, be sure to thoroughly crush the cookies. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Cinnamon Twirl CookiesThese rolled cookies are tasty and fun to make with your family. The sugary mixture of walnuts and cinnamon is a light, sweet filling that will leave everyone wanting another bite. —Phyllis Cappuccio, Malden, Massachusetts
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
Garlic Rosemary Pull-Apart BreadThis recipe is a different type of pull-apart bread. Eat it by itself, dipped in marinara, or as part of a meal. For a different flavor, add sun-dried tomatoes, pesto, or an onion soup mix packet instead of the rosemary-garlic combo. —Christina Trikoris, Clarksville, Tennessee
Raspberry Meringue HeartsHere’s a lovely dessert that your guests will think is almost too pretty to eat! I love the graceful heart shape of the raspberry meringue. —Mary Lou Wayman, Salt Lake City, Utah
Pineapple Carrot CakeThis moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Best Ever Banana BreadWhenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin
Cherry DanishThese ruby-studded pastries will be the first to disappear from your brunch table. I won an award when I first made them for a 4-H competition years ago. You can use apple pie filling with equally good results. —Christie Cochran, Canyon, Texas
Raspberry Chocolate PuffsThis chocolaty, flaky dessert is one of my favorite show-off recipes because
it makes a spectacular presentation. The best part? It’s actually surprisingly easy and quick to make. —Anneliese Deising, Plymouth, Michigan
Pumpkin Knot RollsThese rolls are the lightest, most delicious ones I've ever tasted—and everyone else seems to agree. The pumpkin gives them mild flavor, moist texture and a pretty golden color. At our house, it wouldn't be the holidays without them. —Dianna Shimizu, Issaquah, Washington
Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes I’ve had; the icing is as light as snow. —Kathryn Davison, Charlotte, North Carolina
Layered Chocolate-Raspberry TrianglesMy chocolaty triangles layered with raspberry jam are a must during the holiday season. The cakelike bars look festive, and one batch goes a long way.—Mary Ann Lee, Clifton Park, New York
Herbed Bread TwistsA blend of herbs and a special shape dress up ordinary frozen bread dough in this unbelievably easy recipe. —Deb Stapert, Comstock Park, Michigan
Heavenly Cheese DanishThis tempting cheese Danish bakes to flaky perfection's shines with the simple gloss of an egg wash. It tastes just as decadent as any breakfast pastry you'd find in a bakery or coffee shop. —Josephine Triton, Lakewood, Ohio
Giant Cinnamon RollThis must-try cinnamon roll is all about the pillowy texture, the sweet spices and the homemade caramel drizzle. —Taste of Home Test Kitchen
Favorite Irish BreadServe this classic from the Emerald Isle with butter, jam and a hot cup of tea. Baking this beauty in a 9-in. pan means there is enough to go around. —Sadie Rotondo, Rockland, Massachusetts
Mocha Meringue Sandwich CookiesThese crisp, chewy cookies can be made any size you choose. They're also great with a variety of fillings—try making them with fruit preserves. —Marie Valdes, Brandon, FL
Rhubarb Sticky BunsSince I have seven rhubarb plants in my backyard, everything's coming up rosy about now. My husband and two teen sons are crazy about these sticky buns. I discovered the treat in an old recipe file I purchased at a rummage sale.
Chocolate Banana BundlesBanana with chocolate is such an irresistible combo that I make this quick dessert often. You can also top these tasty bundles with the butter and brown sugar mixture left over from coating the bananas, or sprinkle on a dash of sea salt. —Thomas Faglon, Somerset, New Jersey
Focaccia BareseThis focaccia has been in my mom's family for several generations. It is one of my most-requested recipes whenever I am invited to a party—I am not allowed to attend unless I bring it! —Dora Travaglio, Mount Prospect, Illinois
Greek BreadsticksGet ready for rave reviews with these crisp breadsticks twisted with Greek-inspired goodness. Best served fresh from the oven. —Jane Whittaker, Pensacola, Florida
Pear-Berry Breakfast TartsWhen my kids were small, I could never get pancakes on the table while they were all still hot. Then I got the idea for these breakfast tarts. They're a good and simple recipe for any busy family. —Joan Elbourn, Gardner, Massachusetts
Hidden Mint MorselsIs it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. —Adina Skilbred, Prairie du Sac, Wisconsin
Lemon Layer CakeThis citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Red Velvet Cinnamon RollsTurn a box of red velvet cake mix into this easy dessert—or breakfast! The icing tastes good and makes a pretty contrast with the rolls. —Erin Wright, Wallace, Kansas
Bread Machine Pumpkin Monkey BreadI love making this pumpkin monkey bread for a holiday brunch. Leftovers reheat well, and the sauce is good enough to make extra to use as waffle and pancake syrup. —Emily Main, Tonopah, Arizona
Peach PieI acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. — June Mueller, Sioux City, Iowa
Rainbow CookiesI always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Pumpkin Patch BiscuitsI got smart and started making double batches of these moist, fluffy biscuits to meet the demand. My dad loves their pumpkiny goodness and requests them for Christmas, Father's Day and his birthday. —Liza Taylor, Seattle, Washington
Strawberry-Rhubarb Upside-Down CakeI prepare this colorful dessert quite often in the late spring or summer when fresh rhubarb is abundant. I make this rhubarb cake with cake mix and take it to church potlucks. People actually line up for a piece. —Bonnie Krogman, Thompson Falls, Montana
Pumpkin Spice BagelsEnjoy pumpkin pie flavor with these classic bagels. For a change, adjust the spices to suit your taste buds. —Kristy Reeves, LeRoy, Kansas
Strawberry-Pecan Yeast RollsThese treats are so good! The strawberry filling, creamy glaze and crunchy nuts balance the sweet yeast rolls perfectly. My family loves to eat them as much as I enjoy making them. —Annie Thomas, Michigan, Mississippi
Cream Puff DessertI took this rich dessert to a fellowship meeting at our church. Everyone loved it! In fact, so many people asked for the recipe that the church secretary printed it in our monthly newsletter.
—Lisa Nash, Blaine, Minnesota
Hummingbird CakeThis impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Lemon Yeast PuffsThe lemon flavor in these yeast muffins makes them unique. My husband is a minister, and we're invited to many potlucks. People love these muffins.
Key Lime Pie CupcakesI bake over 200 of these cupcakes for our church suppers, and we always run out. If you can't find Key lime juice, use lime juice. Just add a tad more sugar. —Julie Herrera-Lemler, Rochester, Minnesota
Coffee 'n' Cream BrowniesA friend gave me the recipe for these rich cakelike brownies topped with a creamy coffee-enhanced filling and a chocolate glaze. I like to garnish each square with a coffee bean. —Michelle Tiemstra, Lacombe, Alberta
Lemony Zucchini BreadFlecks of zucchini give a third dimension to the popular lemon and poppy seed combination in this moist quick bread. My family loves this lemon zucchini bread at all times of the year.—Field Editor Carol Funk, Richard, Saskatchewan.
Caramel Snickerdoodle BarsWhat did I do when I couldn’t decide between two of my favorite desserts? I combined them! This snickerdoodle-blondie hybrid proved even better with caramel, always a favorite ingredient. —Niki Plourde, Gardner, Massachusetts
Ice Cream KolachkesThese sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
Cinnamon Swirl BreadYour family will be impressed with the soft texture and appealing swirls of cinnamon in these buttery breakfast loaves. —Diane Armstrong, Elm Grove, Wisconsin
Chocolate Molten CakesBe prepared to swoon when you dip into this indulgent flourless cake and warm chocolate oozes from its center. This is Kristin Page’s favorite dessert on the menu at La Boucherie. Try it, and you’ll understand why.
Cheesy Cajun Cornbread BiscottiThis savory cookie is the bestseller at our Christmas cookie bazaar. Everyone requests the tasty biscotti every year. They're simple but very delicious. I will also serve them year-round as an appetizer. —Paula Marchesi, Auburn, Pennsylvania
Sparkling Cider Pound CakeThis pound cake is incredible and completely reminds me of fall with every bite. Using sparkling apple cider in the batter and the glaze gives it a delicious and unique flavor. I love everything about it! —Nikki Barton, Providence, Utah
Red Wine and Chocolate CupcakesRed wine and chocolate make an amazing pairing, especially in these rich, elegant cupcakes I make each year for my mother’s birthday. She adores them! —Candace Cheney, Fort McMurray, Alberta
Kentucky Butter CakeI found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida
Deep-Dish Apple PieThis deep-dish apple pie is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts
Easy Potato RollsAfter I discovered this recipe, it became a mainstay for me. I make the dough ahead of time when company is coming, and I try to keep some in the refrigerator to bake for our ranch hands. Leftover mashed potatoes are almost sure to go into these rolls. —Jeanette McKinney, Belleview, Missouri
PalmiersIt takes just two ingredients to make these impressive but easy-to-do French pastries, which are often called palm leaves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Rhubarb Custard BarsOnce I tried these rich, gooey bars, I just had to have the recipe so I could make them for my family and friends. The shortbreadlike crust and the rhubarb and custard layers inspire people to find rhubarb that they can use to fix a batch for themselves. —Shari Roach, South Milwaukee, Wisconsin
Chocolate Guinness CakeOne bite and everyone will propose a toast to this silky-smooth chocolate Guinness cake. The cream cheese frosting reminds me of the foamy head on a perfectly poured pint. —Marjorie Hennig, Seymour, Indiana
Winning Apple CrispI live in apple country, and making a delicious apple crisp is one way to use the fruit. This treat doesn’t take a lot of time to assemble. —Gertrude Bartnick, Portage, Wisconsin
Dipped Cherry CookiesOur seven children and four grandkids voted this festive, flavorful cookie a “keeper.” We gave a batch to our mail carrier, in thanks for trudging through so much snow, and she asked for the recipe. —Ruth Anne Dale, Titusville, Pennsylvania
Chocolate-Dipped Ice Cream Cone CupcakesI created this recipe based on our family's love of chocolate-dipped ice cream cones. Red heart-shaped sprinkles make them fun for Valentine's Day. Vary the color to match the occasion. —Jennifer Gilbert, Brighton, Michigan
S'mookiesS'mores are one of my favorite desserts. I wanted to create a cookie to replace the graham cracker—that's when my s'mookie was born. Just as delicious as the classic.—Maria Davis, Hermosa Beach, California
Lemon Cream CupcakesInstead of a layer cake, serve guests these delicate cupcakes tinged with a tangy lemon flavor. —Ruth Ann Stelfox, Raymond, Alberta
Roro's Pineapple CookiesMy memories of Christmas always include my mom's pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey
Raspberry Fudge TorteThis special-occasion cake impresses all who see and taste it. People are surprised to hear that this torte starts with a simple cake mix—they're sure I bought it at a bakery. —Julie Hein, York, Pennsylvania
Carrot Blueberry CupcakesCarrots, blueberries, pineapple and zucchini make an interesting and delicious combination in these unique little treats.—Patricia Kile, Elizabethtown, Pennsylvania.
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