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DESSERTS
70 Rustic Farmhouse-Inspired Desserts ( TO get recipes CLIK TOto get recipes )
Caroline StankoBring a taste of the country to your table with these deliciously rustic dessert recipes.
Rhubarb Upside-Down Cake
I’ve baked this cake every spring for many years, and my family loves it! At potlucks it gets eaten up quickly, even by folks who don’t normally go for rhubarb. Use you own fresh rhubarb, hit up a farmers market or find a neighbor who will trade stalks for the recipe! —Helen Breman, Mattydale, New York
Mincemeat Cookie Bars
My daughter won the grand champion title at the Alaska State Fair with these bars when she was 10. The topping is delicious but a bit crumbly—for neatly edged cookies, freeze before cutting. —Mary Bohanan, Sparks, Nevada
Heavenly Blueberry Tart
Mmmm—this tart is bursting with the fresh flavor of blueberries! Not only do I bake the berries with the crust but after I take the tart out of the oven, I top it with just-picked fruit. —Lyin Schramm, Berwick, Maine
Behr Track Cookie Bars
The holidays are the perfect time to indulge in these ooey gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars into small—super rich. —Megan Behr, Marion, Iowa
Tillie’s Ginger Crumb Cake
This recipe goes back at least as far as my grandmother, who was born in the early 1900’s. Our sons and I enjoy eating it in a bowl with milk poured on it—much to the dismay of my husband, who prefers it plain! —Kathy Nienow Clark, Byron, Michigan
Cherry Pecan Dreams
Packed with fruit, nuts and vanilla chips, these goodies are sure to please. If you prefer, replace the cherries with cranberries or apricots. —Mary Ann Mariotti, Plainfield, Illinois
Snickerdoodle Cheesecake
My maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles. I always enjoyed these simple but yummy cookies. Since cheesecake is my very favorite dessert, I couldn’t resist coming up with one that recreates those flavors. I think of my grandmother each time I make it! Sometimes I’ll drizzle the slices with maple syrup. —Lisa Varner, El Paso, Texas
Cool Strawberry Cream
This fruity luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, I substitute frozen unsweetened berries, thawed and drained. —Joyce Cooper, Mount Forest, Ontario
Hazelnut Cake Squares
When one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, they ask me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn’t need icing, so it is great for bake sales, too. —Brenda Melancon, McComb, Mississippi
Black Forest Panettone Pudding
My chocolate-cherry bread pudding uses Panettone, the holiday bread people often receive but aren’t sure how to use. I make a glorious sauce for it using ice cream. —Devon Delaney, Westport, Connecticut
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Skillet Blueberry Slump
My mother-in-law made a slump of wild blueberries with dumplings and served it warm with a pitcher of farm cream. We’ve been eating slump for nearly 60 years! —Eleanore Ebeling, Brewster, Minnesota
No-Bake Chocolate Hazelnut Thumbprints
Years ago, a friend gave me a recipe for chocolate peanut treats that didn’t require baking. I thought it was a quick and clever way to whip up a batch of sweet snacks without heating up the kitchen, and I started making different variations. This one includes luscious Nutella and crunchy hazelnuts. Yum! —Lisa Speer, Palm Beach, Florida
Strawberry Cream Cheese Pie
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don’t have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
Lemon Blueberry Biscuits
Lemon and blueberries make such a fresh and flavorful combination in all kinds of baked goods, especially these biscuits. —Taste of Home Test Kitchen
Aunt Murna’s Jam Cake
I remember Aunt Murna telling me that she created her Jam Cake recipe as a very young girl. Through the years she made improvements, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions and at Christmastime. —Eddie Robinson, Lawrenceburg, Kentucky
Almond-Coconut Lemon Bars
Give traditional lemon bars a tasty twist with the addition of almonds and coconut. —Taste of Home Test Kitchen
Whole Wheat Strawberry Shortcakes
Nothing says spring better than a fresh strawberry shortcake. Heaven. My mother and I usually make this with strawberries we picked ourselves. —Sarah Hatter, Brodhead, Wisconsin
Spicy Applesauce Cake
This picnic-perfect cake travels and slices very well. With chocolate chips, walnuts and raisins, it’s a real crowd pleaser. —Marian Platt, Sequim, Washington
Blue-Ribbon Apple Pie
This pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania
Strawberry-Banana Pudding Cake
This luscious pink pudding cake is so easy to put together. Top it with ice cream and fresh fruit, and you have one very happy family. —Nadine Mesch, Mount Healthy, Ohio
Carrot Fruitcake
Even those who don’t care for fruitcake love this special holiday dessert. It’s a fun way to “dress up” that old favorite, carrot cake. Try it—your friends and family will agree. —Ann Parden, Chunchula, Alabama
Chocolate Gingersnaps
When my daughter, Jennifer, was 15 years old, she created this recipe as a way to combine two of her favorite flavors. They’re great with a glass of milk. —Paula Zsiray, Logan, Utah
Rhubarb Mandarin Crisp
An attractive dessert, this crisp is also a popular breakfast dish at our house, served with a glass of milk rather than topped with ice cream. Because it calls for lots of rhubarb, it’s a great use for the bounty you harvest. —Rachael Vandendool, Barry’s Bay, Ontario
Green Tomato Pie
When frost nips our garden, I quickly gather all the green tomatoes still on the vine and make this old family favorite. It’s been handed down from my grandmother, and now my granddaughters are asking for the recipe.—Violet Thompson, Port Ludlow, Washington
Caramel Peanut Bars
Rich chocolate, crunchy peanuts and gooey caramel peek out from between golden oat and crumb layers. Delicious!—Ardyce Piehl, Wisconsin Dells, Wisconsin
Huckleberry Cheese Pie
To us Idahoans, huckleberries are a treasure! We’ve enjoyed this recipe a lot, and serve it as a “special treat” when we have out-of-state guests. —Pat Kuper, McCall, Idaho
Chocolate Pound Cake
You’ll find this cake is good with ice cream, but it’s also delicate enough that you can serve small pieces for a tea. —Ann Perry, Sierra Vista, Arizona
Cashew Cookies
Some “dairy” merry snacking is guaranteed when you pass out these cashew-packed goodies! I found the recipe in a flyer promoting dairy products years ago. It’s been this farm wife’s standby ever since. —June Lindquist, Hammond, Wisconsin
Easy Pistachio Bundt Cake
Mixes make this light cake easy, and a fluted tube pan gets it holiday party-ready. Go for the pistachios on top—the extra crunch is worth it. —Dina Crowell, Fredericksburg, Virginia
Plum Crisp with Crunchy Oat Topping
Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.—Deidre Kobel, Boulder, Colorado
Behr Track Cookie Bars
The holidays are the perfect time to indulge in these ooey gooey, salty-sweet peanut butter bars. A lot of people comment that the pretzels in the filling are a pleasant surprise. Just make sure to cut cookie bars into small—super rich. —Megan Behr, Marion, Iowa
Blackberry Peekaboo Cookies
My grandmother bakes this recipe every year for the holidays. She uses homemade blackberry jam that she makes fresh every summer. These cookies are so delicious! —Jacquie Franklin, Hot Springs, Montana
Lemon Blueberry Cornmeal Cake
I lightened up this quick and easy dessert by making a few substitutions. Because the treat is so sweet, no one will know it’s healthy, too.—Roxanne Chan, Albany, California.
Hazelnut Almond Biscotti
Pour a cup of coffee and indulge! Crisp, crunchy biscotti cookies are perfect for dunking. Hazelnuts and almonds make my favorite version even better. —Johnna Johnson, Scottsdale, Arizona
Homemade Cherry Crisp
Our family loves this pretty, tasty dessert. It uses convenient pie filling, so you can make it in no time—and it takes mere minutes to heat in the microwave. —Laurie Todd, Columbus, Mississippi
Blueberry Zucchini Squares
I saw a bar recipe using apple and lemon peel on a muffin mix box. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a nifty combo. —Shelly Bevington, Hermiston, Oregon
Slow Cooker Mixed Fruit & Pistachio Cake
This cake is easy to make on a lazy day and a guaranteed-delicious dessert for several days, if you can make it last that long. It’s wonderful for the fall and even the holidays. —Nancy Heishman, Las Vegas, Nevada
Chocolate Almond Drops
So much rich, chocolaty flavor, so little time! My truffle-like cookies are deceptively easy to make and look oh so elegant on a party tray. —Betsy King, Duluth, Minnesota
Butter Pecan Ice Cream Torte
A simple nut crust and smooth caramel sauce are all the preparation required for this impressive dessert. Be sure to start making it at least 12 hours before serving. It will keep in the freezer for one month—just be sure to wrap tightly so there are no air leaks! —Judy Wilson, Sun City West, Arizona
Almond Blondies
These make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.—Cindy Pruitt, Grove, Oklahoma
Fruit & Almond Bites
With big handfuls of dried apricots and cherries, almonds and pistachios, we make dozens of no-bake treats you can take anywhere. —Donna Pochoday-Stelmach, Morristown, New Jersey
Chunky Monkey Cupcakes
Peanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They’re good with or without garnishes. —Holly Jones, Kennesaw, Georgia
Cranberry Pecan Upside-Down Cake
At our house, cranberries are a favorite. I made this dessert for the first time in the 1990s. It started out as a pineapple upside-down cake—I just changed a few things around! It keeps and travels well, so it’s perfect for taking to church dinners. And we love to share it with our son and grandchildren. —Doris Heath, Franklin, North Carolina
Chocolate-Glazed Brownies
These moist and fudgy squares are bursting with such rich chocolate flavor, you’d never know they’re low in fat. They’re ideal for taking to bake sales and family gatherings. For holidays, I like to dress them up with colorful candy sprinkles. —Deb Anderson, Joplin, Missouri
Pineapple Pie with Coconut Cream
You’ll find pineapples and coconut everywhere in the South Pacific, so we play them up in this creamy cool pineapple pie, dolloped with coconut cream. Divine! —Karen Naihe, Kamuela, Hawaii
Old-Fashioned Peanut Butter Cookies
My mother insisted that my grandmother write down one recipe for her when she got married in 1942. That was a real effort because Grandma was a traditional pioneer-type cook who used “a little of this or that ’til it feels right.” This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
Grandma’s Red Velvet Cake
In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Skillet Pineapple Upside-Down Cake
For a change of pace, you can substitute fresh or frozen peach slices for the pineapple in this old-fashioned recipe. —Bernardine Melton, Paola, Kansas
Blueberry Ice Cream
The wild blueberries on our property spark recipe ideas. When my daughter and I made this ice cream at a Girl Guide meeting, it was well received. Even today, our 10 children, 19 grandkids and 4 great-grandchildren think it tastes great. —Alma Mosher, Mohannes, New Brunswick
First Place Coconut Macaroons
These coconut macroon 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 where his batch is! I especially like the fact that this coconut macaroon recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawana, Wisconsin
Streuseled Zucchini Bundt Cake
With so much zucchini in season, I found a new way to use it up in this spiced and lightly sweet cake. It even won a blue ribbon at our county fair! —Regina Stock, Topeka, Kansas
Tart Cherry Lattice Pie
Whenever my mom is invited to a party or potluck, everyone requests her homemade double-crust fruit pies. In the summer, she uses fresh tart cherries for this recipe. I love a slice topped with vanilla ice cream. —Pamela Eaton, Monclova, Ohio
Rhubarb Sour Cream Coffee Cake
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day—or end it! —Roberta Schauer, Williamsport, Pennsylvania
Citrus Cornmeal Cake
Cornmeal adds a rustic quality to this delicate dessert flavored with citrus and almond. It’s sure to be a staple in your recipe collection and also makes a great holiday party hostess gift. —Roxanne Chan, Albany, California
Cherry Chocolate Chunk Cookies
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
Sour Cream and Cranberry Bars
I turned sour cream raisin pie into a cookie bar with a crunchy oatmeal crust, custard-style filling and crisp topping. —Shelly Bevington, Hermiston, Oregon
Easy Apple Strudel
My family always loves it when I make this wonderful dessert. Old-fashioned strudel was too fattening and time-consuming, but this revised classic is just as good. It’s best served warm from the oven. —Joanie Fuson, Indianapolis, Indiana
Macaroon-Topped Rhubarb Cobbler
Crumbled macaroons are a surprising addition to this cobbler’s topping. We love that you can make the sweet treat in a baking dish or a cast-iron skillet. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Old-World Ricotta Cheesecake
I reconstructed this dessert based on an old recipe that had been in the family for years but was never written down. The subtle cinnamon flavor of the zwieback crust and the dense texture of the ricotta cheese are reminiscent of the cheesecake I enjoyed as a child. —Mary Beth Jung, Hendersonville, North Carolina
Peach Cobbler Dump Cake
This peach dump cake recipe gives you the best of two worlds: sweet, tender cake with a beautifully crisp cobbler topping. Add a scoop of vanilla ice cream on the side, and dessert’s golden. —Keri Sparks, Little Elm, Texas
Double Delights
You get the best of both worlds with these chocolate and vanilla cookies. They’re an appealing addition to any cookie tray. I usually serve them at the holidays, when they’re often the first cookies to disappear, but you can have them any time of year.—Ruth Ann Stelfox, Raymond, Alberta
Old-Fashioned Carrot Cake with Cream Cheese Frosting
A pleasingly moist cake, this treat is the one I requested that my mom make each year for my birthday. It’s dotted with sweet carrots and a hint of cinnamon. The fluffy buttery frosting is scrumptious with chopped walnuts stirred in. One piece of this cake is never enough—better than all the other carrot cakes I’ve tried!—Kim Orr, West Grove, Pennsylvania
Cherry No-Bake Cookies
I’ve always loved my no-bake cookie recipe, but I was never able to place at the fair with it. So I mixed in some maraschino cherries, added a few drops of almond extract, and voila! We won a blue ribbon at the county fair in 2010. —Denise Wheeler, Newaygo, Michigan
Graham Streusel Coffee Cake
I use this sweet coffee cake recipe often. It’s quick and easy to make. —Blanche Whytsell, Arnoldsburg, West Virginia
White Chocolate Macadamia Cookies
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
Winning Apricot Bars
This recipe is “down-home” baking at its best, and it really represents all regions of the country! It’s won blue ribbons at county fairs and cookie contests in several states! This treat is easy to make, and it’s perfect for potluck suppers, bake sales, lunch boxes or just plain snacking. —Jill Moritz, Irvine, California
Big Soft Ginger Cookies
These nicely spiced, soft gingerbread cookies are perfect for folks who like the flavor of ginger but don’t care for crunchy gingersnaps. —Barbara Gray, Boise, Idaho
Chocolate Marshmallow Peanut Butter Squares
I combined a couple recipes to create these crunchy, chocolaty bars bursting with peanut butter flavor, marshmallows and pretzel pieces. These bars could also pass for fudge! —Dawn Lowenstein, Huntingdon Valley, Pennsylvania
7UP Pound Cake
My grandmother gave me my first cake recipe—a pound cake using 7UP—that her grandmother gave it to her. On top of being delicious, this 7UP cake represents family tradition, connection and love. —Marsha Davis, Desert Hot Springs, California
Down East Blueberry Buckle
This buckle won a contest at my daughter’s college. They shipped us four lobsters, but the real prize was seeing the smile on our daughter’s face. —Dianne van der Veen, Plymouth, Massachusetts
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