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Award Winning Soft Chocolate Chip Cookies

Submitted by: Debbi Borsick

Everybody wants this recipe when I take them in for a carry-in. To make them award winning, my daughter, Tegan, made them for a cookie baking contest and won a red ribbon! You can use any flavor pudding you like for this recipe.

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Apple Crumble Pie

Submitted by: LEHOUX

Sliced apples are simply piled into a pie crust and sprinkled twice. First, it 's sprinkled with cinnamon and sugar, and then with a sweet crumbly topping. Bake for 35 to 40 minutes and enjoy.

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Classic Peanut Butter Cookies

Submitted by: Shirley Sadler

Makes great cookies!

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Coconut-Cornflake Cookies

Submitted by: LG Burnett

Flourless cookies.

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Pecan Pie V

Submitted by: Elaine Helms

Unlike most pecan pies, this one does not require corn syrup.

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Apple Pie by Grandma Ople

Submitted by: Rebecca Clyma

Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused with a sugary butter syrup.

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Wacky Cake VIII

Submitted by: Mary Knipe

This cake is make without milk or eggs and is moist, dark and delicious. A brain child of the depression era when ingenious cooks developed a cake that could be made without expensive and scarce ingredients.

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Sam's Famous Carrot Cake

Submitted by: Brian D'Amico

My Grandfather (Sam) was famous for this cake. Everyone who knew him, knows of his famous carrot cake. He would always have some available for anyone who wanted it. We'll miss him, but his carrot cake legacy will always live on! Enjoy!

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Boiled Bagels

Submitted by: Jandl

Boiling (before baking) makes an excellent batch of plain bagels that you can simply enhance with sesame seeds or onion.

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Grandma VanDoren's White Bread

Submitted by: Marilyn VanDoren Sim

What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

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Pasta Siciliano

Submitted by: CATHYNAN

This wonderful and easy skillet pasta dish includes sun-dried tomatoes, olives, pine nuts, feta cheese, and crushed red pepper flakes. This is an authentic alternative that gets rave reviews in our family.

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Baker's Secret Pie Crust

Submitted by: Carole Rhodus

Your next pie can be a winner at home with this award-winning recipe for pie crust. Just follow this reliable recipe that calls for both cake and all-purpose flours along with other familiar crust ingredients, some pulsing with an electric food processor, and a few quick chillings in the freezer.

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Honey Baked Chicken II

Submitted by: Gretchen Ramey

Curried honey mustard imparts a golden hue to tender baked chicken.

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Tangy Honey Glazed Ham

Submitted by: Sue

I came up with the glaze for this ham using ingredients on hand and it's the best I've ever tasted. This ham is very nice served with scalloped potatoes, creamed peas and biscuits.

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Rich White Bread

Submitted by: Barb

A great white bread that uses the food processor. It's a good bread to make if you're in a hurry.

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Harissa

Submitted by: Norman Michel

Harissa is a traditional accompaniment with Moroccan and North African food. I badgered this out of one of my mates who was a cook in a Sydney restaurant. Use sparingly as it is powerfully HOT. The fresh lift of the mint with ground and fresh coriander really works to bring a sensational taste to all recipes I have used it in.

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Buster Bar Ice Cream Dessert

Submitted by: Ginny Vander Hey

A chocolate cookie crust is topped with ice cream, peanuts and fudge sauce before being frozen in this comforting, sweet dessert.

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Fabulous French Loaves

Submitted by: Liz Langston

A homemade French bread that will make 2 loaves.

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No Roll Sugar Cookies

Submitted by: Jan

Easy to make and no fuss with rolling them out, plus they have that delightful melt-in-your-mouth texture.

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Corn Bread Loaf

Submitted by: Edna Bjork
Provided by: Taste of Home

WE LIKE corn bread with our chili, and this makes just enough for two people. I received the recipe from a quilting friend at church and have shared it with many others. Another way that my husband and I like eating corn bread is straight out of the oven, buttered and topped with syrup. -Edna Bjork, Norwalk, Iowa

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