The Sunflower State's wheat crops and native state flower inspired our cupcakes. Frosting piped like petals turns the individual Kansas Sunflower Cupcakes into pretty treats. Wheat germ adds a hearty touch to the buttermilk-vanilla cakes.
The family behind Illinois' Rendleman Orchards has amassed some great peach recipes in 135 years of growing peaches. This cake is no exception. Peach slices and brown sugar form a moist base for the tender, square cake--and when flipped over, that base becomes the topping.
If you can resist munching on all these chewy, sweet citrus bits, you'll find plenty of ways to use them in your kitchen. We like stirring chopped peel into granola or cookie batter, sprinkling it over vanilla ice cream, or dipping the pieces in chocolate. Keep in mind that lime peel does not taste particularly good when candied.
This cinnamon-spiced New Orleans classic is a popular dessert at Rider's Inn in Painesville, Ohio. Mistress Suzanne's Dining Room at the inn is named for the third wife of the original owner, Joseph Rider.
You'll love the refreshing citrus flavor of Orange Batons, delicate butter cookies dipped in chocolate. Shredded coconut and white chocolate chunks make Macadamia Tea Cookies a sweet and chewy treat. Both recipes come from a Hillsboro, Ohio, reader.
Pavlova, an egg meringue dessert named for Russian ballet dancer Anna Pavlova, gets a chocolate makeover in this recipe from Chicago Pastry Chef Gale Gand. Top the pavlova with whipped cream and sliced fresh fruit.
Here's our version of a sweet, soothing Latin dessert specialty known as flan. We steeped citrus peel and cinnamon with the milk to add flavor. Caramelized sugar on the bottom becomes into a caramelly sauce. Serve the creme caramel with raspberry or chocolate sauce, or all by itself.
Hopkins, Minnesota, calls itself America's Raspberry Capital and hosts an annual Raspberry Festival -- including a cooking contest. One entry was this recipe for Raspberry Cheesecake Bars, which combines layers of cheesecake and raspberry filling in an almond crust.
The many colors of Kool-Aid, a Nebraska invention, give an array of choices for this angel food cake that starts with a mix. Pink lemonade Kool-Aid adds pastel prettiness and a delicate flavor to Tinted Angel Cake. The tropical punch version gives the cake flavor that's as intense as its color.
Dried cherries make oatmeal cookies even more memorable in this recipe from American Spoon Foods, which has locations in the Traverse City, Michigan, area. We like the cookies' crisp edges and chewy centers.
These cookies are almost like a miniature carrot cake. Top them with orange frosting and finely shredded orange peel for a cookie that's as beautiful as it is delicious. The recipe comes from a Centertown, Missouri, reader who remembers her mother making these cookies.
Crushed, rich round crackers add a salty touch to the chewy, nutty meringue crust of this dessert from Schreiner's Restaurant in Fond du Lac, Wisconsin. For a fudgy change, try the chocolate-cracker version.
An Elkhart, Indiana, reader helped create this tempting layered pie. Known as a fruit-growing region, northern Indiana supplied a banner blueberry crop one year. That inspired the reader to create this colorful, meringue-crowned pie.
If you've never had dessert off the grill, this recipe from grilling expert Elizabeth Karmel of Chicago is a great place to start. Grilling softens the sweet bananas, which are absolutely irresistible when topped with hot fudge sauce. Cook the bananas on the grill over low coals left after making the main dish.