RecipesTaste-of-Summer Light Pound Cake This delicious, reduced-calorie pound cake brings the bright look and taste of summer to your table year-round. —Jill Bellrose, Portland, Oregon
RecipesCandy Cane Shortbread Bars I created these bars for my daughter, who loves peppermint. The buttery shortbread texture just melts in your mouth. They’re a hit wherever I take them. —Susan Ciuffreda, Huntersville, North Carolina
RecipesPeppermint Candy Cookies Taking a cue from Star Mints, I created a buttery cookie with a holiday look. This one melts in your mouth faster than its candy cousin. —Gloria McKenzie, Panama City, Florida
RecipesBeach Ball Cookies These cookies are as colorful as beach balls and just as fun. They’re delightful for kids’ parties, school bake sales or when you just want a playful treat. Use bright, bold colors, or soft pastels for springtime. —Darlene Brenden, Salem, Oregon
RecipesPineapple Coconut Upside-Down Cake This recipe is one of my favorites! The tropical flavors remind me of being on vacation with my family in the Caribbean—I have so many fun memories. —Stephanie Pichelli, Toronto, Ontario
RecipesEgg Yolk Pastry Egg yolk lends an attractive golden color to this pie pastry. The recipe makes enough for one double-crust pie or two single-crust pies.—Dolores Skrout, Summerhill, Pennsylvania
RecipesMini Apricot Turnovers Turnovers don’t have to be time-consuming when you use prepared pie pastry and fruit preserves. These oven-fresh goodies are just right for breakfast, lunch and dinner as well as late-night snacks. Feel free to experiment with other fruit preserve flavors.
RecipesFrosted Spice Cookies This recipe has been handed down through many generations of my husband’s family. The cookies were always in his grandmother’s cookie jar when he’d visit. Today, he enjoys them more than ever—and so do I. —Debbie Hurlbert, Howard, Ohio
RecipesChocolate-Glazed Raspberry Eclairs I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate-glazed raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah
RecipesGinger-Streusel Pumpkin Pie I love to bake and have spent a lot of time making goodies for my family and friends. The streusel topping gives this pie a special touch your family will love. —Sonia Parvu, Sherrill, New York
RecipesGolden Harvest Apple Pie You’ll think Grandma was baking in the kitchen when you taste your first bite of this old-fashioned pie. The golden, tender crust holds a yummy apple filling with a hint of orange.—Drew Menne, Vineyard Haven, Massachusetts
RecipesFruit Cocktail Bars 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
RecipesCoconut Blueberry Cake My husband and I pick wild blueberries every summer and store plenty of them in the freezer. That way, we can enjoy this delicious coffee cake and other favorite blueberry treats all year long. -Janis Plourde Smooth Rock Falls, Ontario
RecipesSally Ann Cookies These soft, cake-like cookies are especially satisfying because they’re very low in fat,” remarks Sarah Jane Hayes of Dilworth, Minnesota. “I modified an old recipe, and my husband and I like this version even better.”