The first time I made this delightful breakfast treat for a brunch party, it was a huge hit. Now I get requests every time family or friends do anything around the breakfast hour! I always keep the four simple ingredients on hand. —Jaime Keeling, Keizer, Oregon
These big, soft spice cookies, created by our Test Kitchen staff, have a sweet frosting that makes them an extra special treat. Enjoy! —Taste of Home Test Kitchen
We love raisin bread and also enjoy the nutty flavor of pecans, so I decided to combine the two for this delectable loaf. It smells terrific and the taste…oh-so good! —Lora Sexton, Wellington, Texas
It just so happened that on the first day that really felt like fall, we were getting together with friends. I had to make this pumpkin cake. —Koni Brewer, Fort Worth, Texas
Shredded zucchini adds makes these walnutty muffins extra tender. If you have lots of zucchini in summer as most of us do, this is a good way to use some of it. —Harriet Stichter, Milford, Indiana
I 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
My mom serves this nutty coffee cake for Christmas breakfast each year. The simple recipe is a big time-saver on such an event-filled morning. Everyone loves the crunchy topping. —Becky Wax, Tuscola, Illinois
My Aunt Betty is quite a baker, but I look forward to these mouthwatering muffins the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas
These tender chocolate loaves with hints of pumpkin and spice have been a favorite of mine for years. Slice them up for snack time or dessert. —Kathy Gardner, Rockville, Maryland
I received this recipe from a friend of mine, then tweaked it to suit my family’s tastes. Mountain Dew is the “secret” ingredient in this rich apple dessert that’s a snap to make. —Chris Shields, Monrovia, Indiana
Curl up with a hot cup of coffee and one of these treats from Gibsonia, Pennsylvania’s Dianna Croskey. The golden topping and flaky crust give way to the heartwarming taste of old-fashioned pecan pie.
I always have a few special treats handy when the grandchildren visit. These cake doughnuts are one of their favorite snacks. —Beva Staum, Muscoda, Wisconsin
This 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
Since apples and zucchini are so abundant in this area, it’s only natural that the two be used together in one recipe. I really don’t know the origin of this bread, but I do know it’s been one of my favorites for many years. —Patti Dillingham, Scranton, Arkansas
We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. —Amy Geiser, Fairlawn, Ohio
If you can’t decide which berries to use in these muffins, you can’t go wrong using half raspberries and half blueberries! —Linda Gilmore, Hampstead, Maryland
Next time you make cake from a mix, try my easy and delicious recipe. The pears and syrup add sweet flavor and prevent the cake from drying out. And since there’s no oil added to the batter, this tender fall-perfect cake is surprisingly low in fat. —Veronica Ross, Columbia Heights, Minnesota
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner. —Pat Doerflinger, Centerview, Missouri
I keep my freezer stocked for our harvest crew with home-baked goodies like this deliciously spicy, easy pumpkin bread. —Joyce Jackson, Bridgetown, Nova Scotia
These buttery 3 ingredient cookies are so simple to prepare, with only a few ingredients. —Pattie Prescott, Manchester, New Hampshire
I came up with this recipe when I was out of my usual muffin-making ingredients. I improvised, and the results were terrific! —Beckie Lapointe, Abbotsford, British Columbia
My aunt gave me this recipe, and my family thinks these cookies are delicious. We enjoy all different kinds of cookies, and with this recipe, we can combine three of our favorite kinds—oatmeal, peanut butter and chocolate chip—in one! —Jaymie Noble, Kalamazoo, Michigan
Because these sweet treats are so easy, I’m almost embarrassed when people ask me for the recipe. They’re a snap to make with refrigerated buttermilk biscuits, sugar, cinnamon and your favorite fruit preserves. —Ione Burham, Washington, Iowa
My family loves quick breads. This one is moist and spicy. If you don’t have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
My husband, Bob, and I have a small sugaring operation with Bob’s father. I love to put some of our syrup to use in these golden cookies.—Reba Legrand, Jericho, Vermont
These pinwheels are good for breakfast, brunch or a midday snack. I served them at a morning wedding reception and received many compliments. My grown children also like to take them to work for a quick breakfast with coffee.
Tart, juicy cranberries enhance the delicate pumpkin flavor of these muffins. Sometimes I dust the tops with powdered sugar to add a little sweetness. —Sue Ross, Casa Grande, Arizona
I’m one of the cooking project leaders for my daughter’s 4-H club, where these soft, delicious cookies were a great hit with the kids. —Marietta Slater, Augusta, Kansas
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It’s my fallback recipe when I’m short on time and need something delicious fast. —Allie Blinder, Norcross, Georgia
I like this recipe because the orange juice gives the nut bread such a unique flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan
Back when my children were youngsters, they loved these doughnut muffins as after-school treats or with Sunday brunch. —Sharon Pullen, Alvinston, Ontario
Candy bar fan Edie Despain of Logan, Utah suggests topping this delightfully moist snack with a dollop of your favorite ice cream.
I’ve been making these cookies for nearly 30 years. The flavor is delicious and they are always well appreciated. This is an all-time favorite with my family. —Nancy Horton, Greenbrier, Tennessee
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I’ve tried many cranberry recipes for bread and muffins, but this remains my family’s all-time favorite! —Flo Burtnett, Gage, Oklahoma
This is one of my husband’s favorite recipes, and he suggested I send it in to your contest. I’ve been making it for many years. —Judy Taylor, Shreveport, Louisiana
Baking cookies to share doesn’t get much easier than this. Stir together four ingredients. Bake. Top with a Kiss. —Dee Davis, Sun City, Arizona
My husband is a lifelong veggie hater, but he tried these deep-fried pumpkin bites and fell in love. Serve them with chipotle mayo or ranch dressing. —Trisha Kruse, Eagle, Idaho
My mom made this divine chocolaty bread only for holidays or special requests, but it makes any old morning even better. I always think of our family when I smell it baking. —Rachel Rhodes, Bedford, Pennsylvania
After you taste these chewy cookies, you won’t believe they call for only two ingredients! Keep the ingredients on hand so you can make them upon request.
Nothing beats these quick muffins for irresistible, homemade pumpkin pie flavor. Serve them with any meal or as a satisfying snack. —Michel Karkula, Chandler, Arizona
You can invite kids to help make these easy treats. Sometimes I melt white coating instead of chocolate chips because it can be tinted to match the season. —Victoria Zmarzley-Hahn, Northhampton, Pennsylvania.
Wake up the sleepyheads in your household with this moist, tender coffee cake that’s both sweet and savory. Bacon and nuts in the crumbly topping blend with flavors of maple, nutmeg and cinnamon. Yum! —Angela Spengler, Clovis, New Mexico
I saw this recipe in a newspaper years ago and have changed it quite a bit. I make these muffins at least once a month and get many requests for the recipe. —Cheryl Bohn, Dominion City, Manitoba
An enticing aroma wafts through my house when this tender cake-like pumpkin bread is in the oven. I bake extra loaves to give as holiday gifts. My friends wait eagerly for it every year. —Linda Burnett, Prescott, Arizona
This sweet-savory recipe is a favorite. Use Brie instead of blue cheese if you like things creamier. My tip? Bake the apples in a muffin tin so they won’t roll around. —Jessica Levinson, South Nyack, New York
These chewy spice cookies are great with coffee and taste even better the next day. The recipe has been a family favorite for more than 40 years.
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
Nutmeg and cinnamon add spice to these flavorful loaves. The flecks of green zucchini and red cranberries give each slice a festive look that’s just right for the holidays. —Alice Manzo, South Easton, Massachusetts
A cookie-like crust holds the sensational filling of cream cheese, apples and almonds. This comforting torte will be welcomed addition to a bake sale or potluck. —Sheila Swift, Dobson, North Carolina