Midwest Living March April 2018 Recipes

Our double-decker version of a Wisconsin supper club classic stacks two semisoft meringue "cake" layers, vanilla ice cream, whipped cream and fruit. You can make the whipped cream and meringue layers 24 hours ahead (tightly cover the latter). But wait to assemble the torte until right before serving--and invite plenty of friends. It's a quick-to-melt, eat-it-all-at-once kind of dessert.Schaum Torte

These lemon bars are less sturdy and more lusciously creamy than their classic bake-sale cousins. You may want to eat them with a fork.Puckery Lemon Bars

Prebaked phyllo shells (available at large supermarkets) make this party-perfect recipe an absolute snap to make-start to finish, you'll be done in 35 minutes.Tiny Quiche

Peanut butter lovers, rejoice. This pie is so good, and it has a twist: Melba toast replaces graham cracker crumbs for a crisp, salty foil to the decadent filling.Peanut Butter Chiffon Pie

These scrumptious waffles top our list of favorite ways to use leftover Easter ham. In lieu of baking powder, the batter uses yeast for leavening. This adds a little time to the recipe, but your reward is a more interesting, slightly fermented flavor that complements the savory ham and cheese.Ham and Swiss Waffles with Mustard Sour Cream

This beginner-level candy is made by spreading meringue thinly and baking it until shatteringly crisp (so much simpler than piping into kisses). Eat it plain, or sprinkle it on berries and whipped cream or an ice cream sundae, like shards of nutty toasted marshmallow.Almond Meringue Bark

It looks like ordinary vanilla, but the addition of brown sugar and sour cream lends subtle caramel and tangy notes that will have your friends asking, "What's in this ice cream?"Sour Cream and Brown Sugar Frozen Custard

These garlicky, lemony shrimp come together in just 15 minutes for a speedy weeknight dinner. Serve with crusty bread for mopping up the luscious butter sauce.Spring Scampi with Chives

Capturing all the flavors of an afternoon at the neighborhood coffeehouse (and using both yolks and whites, but in different ways), this glam tart features a biscotti-like crust made of almondy amaretti cookies, smooth espresso filling and "foam" made of soft meringue.Cappuccino Meringue Tart

Wisconsin blogger Alice Choi (Hip Foodie Mom) says this weeknight-easy recipe is the perfect gateway into cooking Korean at home. All the ingredients can be found at a large urban supermarket, or at Asian grocery stores.Kimchi Fried Rice

In all our years of testing, we've rarely found a cookie recipe as crazy-simple as this reliable crowd-pleaser. These cookies taste great au naturel--but dipping the bottoms in chocolate adds easy decadence (and looks eye-catching on a cookie tray).Coconut Macaroons

Every bit as good as regular homemade garlic, but with the added flavor and color of fresh chives: Prepare to be addicted.Cheesy Chive Garlic Bread