Grandma Pruit's Vinegar PieThis historic pie has been in our family for many generations and is always served at our get-togethers.—Suzette Pruit, Houston, Texas
Chocolate Maple BarsMy family runs a maple syrup operation, and I'm always looking for new ways to incorporate maple syrup into my cooking and baking. These bars are delicious! —Cathy Schumacher, Alto, Michigan
Tillie's Ginger Crumb CakeThis recipe goes back at least as far as my grandmother, who was born in the early 1900s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
Spiced Pineapple Upside-Down CakeI often bake this beautiful cake in my large cast-iron skillet and turn it out
onto a pizza pan. —Jennifer Sergesketter, Newburgh, Indiana
Lemon BarsThis delightful lemon bar recipe is from my mother's file. I've been serving it for many years. They has a wonderful tangy flavor, and they're always a hit. The color and shape make them a nice addition to a platter of cookies. —Etta Soucy, Mesa, Arizona
Grandma's Carrot CakeMy grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Orange Buttermilk CupcakesSimple and delicious, this is our all-time favorite low-fat dessert. You'll be surprised how well the citrus flavor comes through in every bite.
Frosted Oatmeal CookiesA woman in my small Iowa hometown sold these cookies. When my grandmother asked her for the recipe, the woman agreed to give it to her if she promised not to make them until the woman was too old to sell them. Grandmother kept her promise, and this special recipe has been a family favorite for years. —B. Capper-Eckstein, Osseo, Minnesota
Milk CakeThis is a simple recipe—and especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. —Suzanne Coelman, Rabun Gap, Georgia
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
Coconut WashboardsThis simple yet satisfying coconut cookie recipe has been around for generations. Pressing a fork into the top gives the look of an old-fashioned washboard. —Tommie Sue Shaw, McAlester, Oklahoma
Old-Fashioned Chocolate PuddingOne of the nice things about this easy pudding is you don't have to stand and stir it. It's a must for my family year-round! I also make it into a pie with a graham cracker crust that our grandchildren love. —Amber Sampson, Somonauk, Illinois
Old-Fashioned Scalloped PineappleMy deliciously different dressing goes well with turkey or ham. It's also good for dessert with a little cream poured over the top! —Nancy Brown, Dahinda, Illinois
Chocolate Buttermilk SquaresEvery time I take these squares to a potluck, my pan comes back clean. At home, they vanish as fast as I make them. —Clarice Baker, Stromsburg, Nebraska
Amish Sugar CookiesThese easy-to-make, old-fashioned Amish sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
Apple PieI remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington
Sour Cream Pound CakeBecause I'm our town's postmaster, I can bake only in my spare time. I especially enjoy making desserts such as this one. It tastes amazing as is, or tuck it under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin
Memaw's Banana PuddingCreamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation. —Ruth Kizer, Oklahoma City, Oklahoma
Buttermilk Pound CakeNow that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Sugar Cream PieI absolutely love Indiana sugar cream pie; especially the one that my grandma made for me. Here, we serve it warm or chilled and call it "Hoosier" sugar cream pie. —Laura Kipper, Westfield, Indiana
Old-Fashioned Peanut Butter CookiesMy mother insisted that my grandmother write down one recipe for her when Mom got married in 1942: the how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used a little of this or that until it felt right. This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
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
White Texas Sheet CakeThis cake gets better the longer it sits, so I try to make it a day ahead. My mother-in-law introduced this deliciously rich sheet cake to me. With its creamy frosting and light almond flavor, no one can stop at just one piece! —Joanie Ward, Brownsburg, Indiana
Fudge Nut BrowniesThere's no brownie recipe or mix I've ever tried that's better than this! And it's so easy—you can mix it in one bowl in just a few minutes. My husband's grandmother passed the recipe on; now our son makes these brownies for after-school snacks. —Becky Albright, Norwalk, Ohio
Buttermilk Cake with Caramel IcingThis fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
Cookie Jar GingersnapsMy grandma kept two cookie jars in her pantry. One of the jars, which I now have, always had these crisp and chewy gingersnaps in it. They're still my favorite cookies. My daughter used this recipe for a 4-H fair and won a blue ribbon. —Deb Handy, Pomona, Kansas
Butter Pecan Layer CakePecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Oatmeal Date BarsIn no time at all, these oatmeal date bars will be ready for your family. They'll be surprised at how light and tasty these treats are. —Helen Cluts, Eden Prairie, Minnesota
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
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
Mom's Buttermilk CookiesI treasure my mother’s recipe for these comforting cookie pillows. The tender treats are topped with thick frosting and a sprinkling of chopped walnuts. —Jane Darling, Simi Valley, California
Buttermilk Pecan PieThis is the treasured "golden oldie" that my grandmother made so often whenever we'd come to visit. Grandma grew her own pecans, and we never tired of cracking them and picking out the meat when we knew we'd be treated to her special pie! —Mildred Sherrer, Fort Worth, Texas
Maple Walnut CakeThis maple-flavored cake with candied walnuts honors beloved my grandpa, who made maple syrup when I was a child. It honors his memory and has proven to be a favorite with family and friends throughout the years. —Lori Fee, Middlesex, New York
Turtle Praline TartThis rich dessert is my own creation, and I'm very proud of it. It's easy enough to make for everyday meals but special enough to serve guests or take to a potluck. —Kathy Specht, Clinton, Montana
Chewy Pecan Pie BarsThis treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana
Caramel Pecan CheesecakeI created this creamy cheesecake using two of my favorites—caramel and pecans. It is a stunning cake and rivals any I've tasted. —Deidre Sizer, Cedarville, Ohio
Iced Orange CookiesI usually make these bite-size orange cookies at Christmastime, when Florida citrus is plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
Vanilla Cream Puff DessertInspired by classic cream puffs, this recipe is a wonderful treat. I've served it at Cub Scout banquets, birthday parties and holidays. I'm a regular baker, and this dessert is one of my all-time favorites. —Denise Wahl, Homer Glen, Illinois
Chocolate Almond CakeFluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon
Marvelous Marble CakePound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Irresistible Coconut Cream PieMy husband and I grow 500 acres of wheat on the farm his family homesteaded in 1889. I grind my own flour and love to use it in this recipe. The easy, pat-in crust has a rich grain flavor. It’s irresistible filled with old-fashioned coconut cream and topped with a fluffy meringue. —Roberta Foster, Kingfisher, Oklahoma
Cranberry Nut SwirlsThis recipe originated with my sister-in-law. It gets used a lot over the holidays when we want to pull a fast one on the guys in our family. They claim they don't like cranberries in any shape or form, but
everyone enjoys these. —Carla Hodenfield, Ray, North Dakota
Orange Chocolate Ricotta PieThe orange and chocolate flavors make a classic pairing in this traditional Italian dessert. I serve it during the holidays and for special occasions. —Trisha Kruse, Eagle, Idaho
Chocolate Almond Silk PieThis pie recipe is one I clipped years ago that became a big hit with my husband and three daughters. I've been baking since I was 9 years old. Back then, my friends and I would get together on Saturdays to bake chocolate chip cookies—but we liked the dough so much we ate lots of it raw! Of all the cooking I do today, I think I still enjoy baking best. —Diane Larson, Roland, Iowa
Apple PandowdyThis apple pandowdy, which comes from a very old cookbook, is tangy and delicious. —Doreen Lindquist, Thompson, Manitoba
Rhubarb Upside-Down CakeI’ve baked this cake every spring for many years, and my family loves it! Use your own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Cream Cheese-Pineapple PieI've made this pie many times for friends, relatives, guests, church suppers and bazaars, and I'm always getting requests for the recipe. I've lived on farms all my life—we used to have a potato farm on Long Island, and now my son farms his own land and manages mine here in Delaware, growing soybeans and wheat. —Elizabeth Brown, Clayton, Delaware
Black Walnut CookiesBlack walnuts, which have a more distinctive flavor than traditional English walnuts, have a short shelf life. It's best to store them in the freezer. —Doug Black, Conover, North Carolina
Sweet Potato Cheesecake BarsYour whole house will be filled with the aroma of pumpkin spice when you bake these wonderful sweet potato cheesecake bars. They look complicated but are so easy, you can whip up a batch anytime. —Nancy Whitford, Edwards, New York
Grandma's Strawberry ShortcakeI can still taste the juicy berries piled over warm biscuits and topped with a dollop of fresh whipped cream. My father added even more indulgence to the dessert by first buttering his biscuits. —Shirley Joan Helfenbein, Lapeer, Michigan
Chocolate Pound CakeYou'll find that this cake goes well with ice cream, but it's also delicate enough to serve in small pieces with tea. —Ann Perry, Sierra Vista, Arizona
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
Roasted Banana & Pecan CheesecakeWe always keep bananas on hand, but with just two of us in the house, they usually ripen faster than we can eat them. That makes them perfect for roasting and baking into this cheesecake with a nutty crust. —Patricia Harmon, Baden, Pennsylvania
Glazed Chocolate Angel Food CakeA drizzling of rich chocolate glaze lends an elegant touch and will keep guests wanting more. With only 3g of fat per slice, this is one treat you'll want to see year after year! —Mary Relyea, Canastota, New York
Old-World Ricotta CheesecakeI reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust reminds me of the cheesecake I enjoyed as a child, but substitute other crumbs if you like. —Mary Beth Jung, Hendersonville, North Carolina
Shoofly PieMy grandmother made the best shoofly pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as pecan pie is to a Southerner. —Mark Morgan, Waterford, Wisconsin
Spiced Devil's Food CakeOne of my mom's friends gave her this recipe when I was a child, and it has been a family favorite ever since. When your chocolate sweet tooth acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
Honey Pear CheesecakeWe grow pear trees, so I’m always dabbling in pear desserts. In this cheesecake, I sometimes add ¼ cup crystalized ginger for zing. —Nancy Zimmerman, Cape May Court House, New Jersey
Banana Bread PuddingWhen I visited my grandmother in summer, I always looked forward to the comforting banana bread pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio
Aunt Murna's Jam CakeI remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. —Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Sweet Potato-Gingerbread Meringue PieThis delicious pie showcases gingerbread flavor in the meringue instead of the crust. Baking it on the bottom rack gets the crust nice and crisp without parbaking it. —Shannon Norris, Cudahy, Wisconsin
Apple and Squash CrispSomeone brought this crisp to a parish dinner at my church. I asked for the recipe, and now I take this yummy dessert to every potluck I attend. —Therese Butler, Ijamsville, Maryland
Caramel Creme BruleeThis recipe comes out perfect every time and it's always a crowd-pleaser! A torch works best to get the sugar caramelized while keeping the rest of the custard cool. You may want to use more sugar to create a thicker, more even crust on top. —Jenna Fleming, Lowville, New York
Great-Grandma's Oatmeal CookiesThis yummy cookie—a favorite of my husband's—goes back to my great-grandmother. At Christmastime, we use colored sugar for a festive touch. —Mary Ann Konechne, Kimball, South Dakota
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
Cherry Coconut TreatsMy great-grandmother created this recipe more than 100 years ago, so these tasty bites have appeared at many family parties. If you're preparing these for the holidays, make them festive by using both red and green maraschino cherries. —Anne Mullen, Windsor, Ontario
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
Figgy Apple Brie TartOur holiday gatherings often included baked Brie. I transformed it into a dessert that’s savory and sweet. It makes a wonderful appetizer, too. —Kristie Schley, Severna Park, Maryland
Gingery Pumpkin PieMy birthday is in late November so my mom often morphed the Thanksgiving pumpkin pie into my birthday "cake" and had all the family sing for me. This is an update on her recipe, adding lots more of our mutual favorite ingredient, ginger. The pie's best after it's nice and chilled. Birthday candles optional. —Emily Tyra, Milwaukee, Wisconsin
Cranberry-Orange BarsMy mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota
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
Grandma Pietz's Cranberry Cake PuddingFor generations, our family has handed down this cake recipe starring cranberries. Simple and unusual, it remains a treasured family heirloom. —Lisa Potter, Camp Douglas, Wisconsin
Pear Cake with Sour Cream ToppingThis is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Blackberry Peekaboo CookiesMy grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Mom's Best Pumpkin CheesecakeSwirls of pumpkin don't just turn this fall cheesecake into a showstopper—they also make it even more delicious! —Jami Geittmann, Greendale, Wisconsin
Buttermilk Pie with PecansBranch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big pieces are even better with a generous dollop of whipped cream. —Kathy Harding, Richmond, Missouri
Icebox Cookie CheesecakeCookie lovers will come back for seconds when you serve this tempting treat. —Perlene Hoekema, Lynden, Washington
Rich and Creamy TiramisuTiramisu is Italian for pick-me-up, and this one is definitely true to its name! My version of the classic Tuscan trifle has both coffee and espresso for layers of java flavor. —Lauren McAnelly, Milwaukee, Wisconsin