These cookie jar classics are crunchy but with a little chew, the taste a buttery blend of nutty toasted oats and sweet raisins. Take them on picnics and pack them in kids' lunch boxes.
Author: Susan G. Purdy
Author: Bon Appétit Test Kitchen
Sometimes we spread jam between the layers; other times we simply dust the cake with powdered sugar.
Author: Melissa Hamilton
Author: Sarah Patterson Scott
Author: Scott Peacock
Author: Nicole Hunn
Author: Christina Dong
Author: Gabriella Vigoreaux
Author: Paul Grimes
Author: Jeanne Kelley
Author: Victoria Granof
Author: Mary Cech
Author: Meredith Deeds
Author: Amelia Saltsman
These treats look fancy and luxurious, but they couldn't be easier to make. Since the truffle base is made from just two ingredients, using good-quality chocolate is key.
Author: Rhoda Boone
Author: Lori Longbotham
Author: Elinor Klivens
Author: JoAnn Cianciulli
Author: Faith Heller Willinger
Author: Jeanne Thiel Kelley
Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
More elegant than jam but just as handy, this compote goes with almost everything.
Author: Nick Malgieri
Author: Gabi Moskowitz