One of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that’s popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio
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Time to give rum cake a little competition! If this boozy take on monkey bread is too strong for your taste, cut back on the bourbon or use milk as a non-alcoholic substitute. —James Schend, Taste of Home Food Editor
I’ve been using this rich pecan pie recipe for 30 years, changing it up when the mood strikes. We love it any way I make it! It’s awesome baked a day ahead, too. —Joan Hallford, North Richland Hills, Texas
The secret to incredible bread pudding with a soft middle and crisp edges starts with leftover dinner rolls. I picked up the rich brown sugar sauce recipe from my friend Kathryn Gartmann. A big drizzle of it takes this dessert over the top. —Maria Petrella, Taste of Home Prep Cook
This 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 par-baking it. —Shannon Roum, Food Stylist, Taste of Home
This pie has a mellow bourbon flavor&mdashnot too strong and not too sweet. It’s easy, crunchy and chewy: just what you want in a pecan pie. —Nick Iverson, Lead Test Cook, Taste of Home
The sunny island flavors of pineapple and orange go so well with the tart cranberries in this Hawaiian-inspired dessert. A scoop of vanilla ice cream makes it a creamy treat. —Jeanne Holt, Mendota Heights, Minnesota
My whole house smells incredible when this cake is in the oven. Change it up with other extracts—maple is heavenly. —Holly Balzer-Harz, Malone, New York
This light and fluffy marvel all but melts in your mouth. Back in the day, it took effort for my grandmother’s kitchen helper to make it, but now that we have stand mixers, it’s a breeze. —Lily Julow, Lawrenceville, Georgia
My 3-year-old granddaughter nicknamed my mother ‘Cookie Grandma’ because she made wonderful cookies. Mom made these crisp and chewy cookies every Christmas. —Donna Grace, Clancy, Montana
I’d have to say that I’ve been asked to share this chocolaty layered her recipe more than any other in my collection. It’s a longtime favorite of our three daughters. How many times we’ve all made these, I can’t count. — Esther Shank, Harrisonville, Virginia
Christmas cutouts signal the holiday season. For variety, sprinkle half of the cookies with colored sugar before baking and frost the remaining ones after they’re cooled.—Dawn Fagerstrom, Warren, Minnesota
Dream Bars come from Hillary Lawson of Plummer, Idaho. “These bar cookies are a family favorite and excellent travelers,” explains Hillary. “Wonderfully moist and chewy, they’re define winners with the men and kids.”
“These rich fudgy brownies can’t be beat for a quick dessert,” says Sue Gronholz, Beaver Dam, Wisconsin.
Based on an old-fashioned recipe, this unusual birthday cake will steal the show at your party. The vibrant red color is sure to make everyone’s eyes open wide. The taste will bring them back for seconds. It’s a “reel” fun dessert. -Elizabeth LeBlanc, Bourg, Louisiana
This pie has a light texture and zippy flavor that matches its vibrant color. It’s festive for the holidays or anytime, and easy because you make it ahead.
Pat Habiger guarantees, “These attractive individual treats deliver a burst of blueberry flavor!” A bank loan secretary, she lives near Spearville, Kansas.
“My husband likes this fruity combination almost as much as traditional apple pie – and that’s saying something!” notes field editor Joan Rose of Langley, British Columbia. “I keep rhubarb, blueberries and raspberries in the freezer and always have apples on hand for this colorful dessert.”
These are the best pineapple cookies—sweet and moist with real tropical flavor. Because they are unique and look so pretty, these cookies are a hit whenever I serve them. People can’t seem to eat just one! —Mary DeVoe, Bradenton, Florida
My mother passed this recipe on to me. The moist bars have a delightful fruity taste, perfect for potlucks in winter and spring when fresh fruit is limited and expensive. -Linda Tackman, Escanaba, Michigan