Celebrate spring with the sweet-tart taste of rhubarb in Jackie Hutshing’s simple sauce. The Sonoma, California cook enjoys it on toast, English muffins and pancakes, but it’s just as good drizzled on pound cake or ice cream.
My children and grandchildren are the light of my life. I always try to have homemade cookies or brownies on hand for them when they visit. This recipe is one of their favorites. —Carol Lipp, Timber Lake, South Dakota
Cozy up to the fire with a plate of satisfyingly sweet cookies that taste like home. Serve the treats with a mug of hot chai tea or ice-cold milk, and no one will be able to resist them. —Jacque Sue Meyer, Lohman, Missouri
When I was living with my mother, she loved custard,, so I'd make this comforting dessert each week. Without leftovers, there's no chance of getting tired of this treat!—Billie Bohannan, Imperial, California