This traditional Irish soda bread can be made with an assortment of mix-ins such as dried fruit and nuts, but I like it with a handful of raisins. āGloria Warczak, Cedarburg, Wisconsin
(Try these other
Irish soda breads, too!)
What would the holidays be without mincemeat for dessert? Even people who say they donāt care for the taste will be surprised to find they love these tender chocolate bars. āDarlene Berndt, South Bend, Indiana
Here's a light and airy dessert that I first tried in Ireland. When I got home, I made this berry pavlova for my kids, who loved to build their own with their favorite fruits. The whipped cream makes for icing on the cake! āNorma Stevenson, Eagan, Minnesota
I've been making this bread for many years. It smells so good in the oven and tastes even better. I make bread almost every Saturday, and it doesn't stay around long with our sons home from college in the summer. āPerlene Hoekema, Lynden, Washington
Change up cheesecakes with different liqueur flavorings. This āmudslideā version with coffee and Irish cream is my husband's favorite. āSue Gronholz, Beaver Dam, Wisconsin
A staple in almost every Irish kitchen, this carb lover's dream has a crumbly outer crust, dense center and a unique flavor that makes it a one of a kind. Best of all, even novice bakers can whip up a loaf in a snap.
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"My family often requests this easy old-fashioned cake for get-togethersāespecially in the fall," writes Beth Struble from Bryan, Ohio.
This dense, dark, moist fruitcake was my grandmother's recipe. The flavor just gets better and better as it sits in the fridge, so be sure to make it ahead! āDebbie Harmon, Lavina, Montana
I always make this bread pudding recipe for my dad on his birthday and on holidays. He says it tastes exactly like the bread pudding with nutmeg he enjoyed as a child. āDonna Powell, Montgomery City, Missouri
Packed with dates and pecans, this sweet bread is excellent on its own and even better topped with the chunky cream cheese spread. We enjoy it during the holiday season, but also for after-school and late-night snacks. āCarole Resnick, Cleveland, Ohio
My family loves scones, but
traditional recipes contain excessive fat and calories. After lots of experimentation, I came up with this alternative recipe. The effort is well worth the delicious flavor, amazing texture and nutrient density of these scones. āGail D'Urso, Carlisle, Pennsylvania
After 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. āJeanette McKinney, Belleview, Missouri
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. āPriscilla Gilbert, Indian Harbour Beach, Florida
Chocolate, hazelnuts and the tangy taste of buttermilk āthese delicious scones are easy to make. They come together fast. āTrisha Kruse, Eagle, Idaho
This rich dessert is not pudding in the American sense of the word. The moist, spiced cake is loaded with mincemeat and toasted walnuts, drizzled with warm buttery toffee sauce. We like our sticky toffee pudding steaming or at room temperature. āDenise Nyland, Panama City, Florida
My family loves scones and anything with oatmeal. I started with my basic scone recipe and added oat flour to increase the oat taste and texture, then included special ingredients you can find in every bite. Look for add-ins that harmonize with the mellow flavor of oats. āAmy Brnger, Portsmouth, New Hampshire
Ever wonder why a bread recipe includes mashed potatoes? The potato's starchy quality absorbs liquid during the kneading stage, and it holds onto that liquid during baking. The bread finishes with a crisp, brown exterior crust and a flavorful, moist interior that helps the bread keep longer. āJoan Ranzini, Waynesboro, Virginia
I got the idea for this delicious fall dessert from a lovely Italian woman whoās also a fabulous cook. Itās so simple to makeāand cleanup is just as easy! I often make two and freeze one. āStacie Blemings, Heath, Texas
In
A Christmas Carol, everyone claps for plum pudding. Our family has made this pudding our own tradition, and it really is something to clap for. āRuthanne Karel, Hudsonville, Michigan
Mincemeat has gotten such a bad rap over the years. Raisins, currants and other dried fruit, richly spiced and soaked in brandyā¦what's wrong with that? My family and I love it tucked inside this gorgeous-looking bread. It's perfect for breakfast or with dinner. āLoraine Steinfort, Shelbyville, Indiana
My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. āTami Kuehl, Loup City, Nebraska
For several years, our neighbor gave us a moist, whiskey-flavored cake. Iāve tweaked the recipe, and now my friends want this cake instead of platters of homemade cookies. Fair warning: This cake takes three days to make, but it is very easy to prepare. āCindy Worth, Lapwai, Idaho