Our Ultimate Winter Dessert Wish List

The recipe for these tangy lemon bars comes from my cousin Bernice, a farmer's wife famous for cooking up feasts. — Mildred Keller, Rockford, Illinois

I live in apple country, and a delicious crisp is one good way to use them that doesn't take a lot of time. —Gertrude Bartnick, Portage, Wisconsin

This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina

This rich, tempting, peanut butter brownie trifle feeds a crowd and features the ever-popular combination of chocolate and peanut butter. Try this dessert for your next get-together. —Nancy Foust, Stoneboro, Pennsylvania

Before I cut these bars into triangles, I usually trim the edges so all the cookies look the same. My husband and daughter love this part because they get to eat the "scraps." —Dawn Burns, Lake St. Louis, Missouri

According to my husband, this is the best German chocolate cake recipe in the whole world. Every bite has a light crunch from the pecans, a sweet taste of coconut and a drizzle of chocolate. —Joyce Platfoot, Wapakoneta, Ohio

Because I'm our town's postmaster, I can bake only in my spare time. When I do, I especially like this pound cake recipe. This one tastes great as is, or tucked under ice cream and chocolate syrup like a hot fudge sundae! —Karen Conrad, East Troy, Wisconsin

Whip up a pan of these festive bars in just 20 minutes with staple ingredients and cherry pie filling. Between the easy preparation and pretty color, they're destined to become a holiday classic. —Jane Kamp, Grand Rapids, Michigan

These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me for some, too! I especially like that this macaroon recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin

This moist, airy 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

In my search for the perfect mocha cheesecake, I ended up combining a few of my favorite recipes to create this delicious version. It’s as much a feast for the eyes as for the palate! —Sue Gronholz, Beaver Dam, Wisconsin

This 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

Mom's apple pie might be a cliché, but others have tried and failed to rival my mom's recipe. My siblings and I panic when anyone else takes the holiday apple pie assignment, but we make sure Mom is making hers, too. —Rebecca Little, Park Ridge, Illinois

Make these baked Alaskas ahead of time—you can torch the completed desserts and freeze them up to 24 hours before serving. —Kerry Dingwall, Ponte Vedra, Florida

I received this recipe for baked apple dumplings with Mountain Dew from a friend of mine, then tweaked it to suit my family's tastes. The soda is definitely the "secret" ingredient in this rich apple dessert. —Chris Shields, Monrovia, Indiana

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Here's a fun, layered dessert that will appeal to all ages. If you want it even nuttier, you can use chunky peanut butter, and if you're not a fan of cashews, substitute your favorite nut. —Barbara Schindler, Napoleon, Ohio

I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio

Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington

My parents love this bread pudding loaded with cranberries and pecans – and it uses up leftover dinner rolls. For eggnog lovers, it makes a divine dessert. —Emily Hobbs, Springfield, Missouri

My grandchildren love these cream-filled cupcakes. They're a special treat yet easy to make. And they keep nicely in the refrigerator. —Dorothy Bahlmann, Clarksville, Iowa

These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio

Blackberries are an Oregon treasure. We love to go out and pick our own. Whatever we don’t eat fresh, we freeze to enjoy whenever we start dreaming of this irresistible treat. —Pearl Stanford, Medford, Oregon

At the last minute, I frantically came up with this treat for a holiday tea. The tartlets were quickly gobbled up. Now, I make them for our annual Teacher Taster's Choice and special family gatherings. —Joy Johnson, Culbertson, Montana

These cakes have become a favorite of our guests. They're always surprised that these little desserts are so light. —Kissa Vaughn, Troy, Texas

A sweet white chocolate drizzle perfectly balances the tangy cranberries in my signature holiday dessert. I also make this tart for local coffee houses and restaurants. —Trisha Kruse, Eagle, Idaho

My version of a prize-winning chocolate cake is irresistible, especially when the rich caramel sauce oozes down the sides. —Judy Castranova, New Bern, North Carolina

A lattice top serves as a charming frame for this special holiday dessert filled with fresh pears and candied fruit. Add a dollop of whipped cream if you like. —Johnna Johnson, Scottsdale, Arizona

The Wisconsin Bakers Association has served this cream puff recipe at our state fair since 1924. —Ruth Jungbluth, Dodgeville, Wisconsin

Everyone who tries this dessert falls in love with it. Using a slow cooker liner makes cleanup a breeze. —Latona Dwyer, Palm Beach Gardens, Florida

The bright taste of these cute cupcakes reminds me and my friends of orange-and-vanilla frozen treats. —Jen Shepherd, St. Peters, Missouri

My grandmother occasionally brought over this wonderful cake warm from the oven. The spicy apple flavor combined with the sweet cream cheese frosting made this dessert a treasured recipe. Even though I've lightened it up, it's still a family favorite. —Lauris Conrad, Turlock, California

Indulge in a dark, decadent cake that showcases the flavors of the holiday season. I stir fresh ginger into the batter and sprinkle chopped crystallized ginger over the velvety ganache. —Amber Evans, Beaverton, Oregon

I make Key lime pie at least four times a month during summer, it’s so refreshing. The shortbread crust adds richness. —Brynn LeMaire, Gueydan, Louisiana

I needed to use up some eggnog, so I swapped it for milk in my sweet roll recipe. Even people who usually don’t go for eggnog go back for seconds of these yummy frosted treats. —Rebecca Soske, Douglas, Wyoming

We love a dazzling dessert of meringue shells filled with lemon curd. It’s sweet and tart, crunchy and fluffy. Top it with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin

When I visited my grandmother in summer, I always looked forward to the comforting pudding she'd make. With its crusty golden top, custard-like inside and smooth vanilla sauce, this bread pudding is a real homespun dessert. Now I make it for my grandchildren. —Mary Detweiler, Middlefield, Ohio

This comforting dessert is a wonderful way to end any meal. As a girl, I always waited eagerly for the first heavenly bite. Today, my husband likes to top his with a scoop of ice cream. —Sandra Melnychenko, Grandview, Manitoba

My grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. —Terri Merritts, Nashville, Tennessee

My Nana used to make these cupcakes at Christmas every year. Even though she is no longer with us, the cakes have special meaning and it brings me joy to bake them. For a more indulgent version, double the frosting and pile it high on top of each cupcake. —Chekota Hunter, Cassville, Missouri

I transformed store-bought cookie mix into mini tarts similar to gingerbread brownies. For garnish, try chopped crystalized ginger or a sprinkle of cinnamon and nutmeg. —Shenae Pulliam, Swansea, South Carolina