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"I love chocolate and cherry flavors together, and I found great dried cherries from Maine for this recipe. I also used bittersweet
instead of milk chocolate: Not only does it have less sugar, but it has a deeper flavor, too." ―Marcie Dixon, Arlington Heights,
View Recipe: Chocolate-Cherry Heart Smart Cookies
"I have been baking banana bars with my mother since I was old enough to stir the batter, so I was pleased when I was able
to lighten them for my family and still maintain the original flavor. I browned butter in a saucepan to enhance its richness,
thus eliminating the need for full-fat cream cheese. This is a great way to use ripe, speckled bananas." ―Lindsay Weiss, Overland
View Recipe: Roasted Banana Bars with Browned Butter-Pecan Frosting
"Whole-wheat flour, flaxseed, and almonds add fiber and antioxidants.” ―Linda Rogers, Manistee, Mich.
View Recipe: Deep Dark Chocolate Biscotti
Zucchini, carrot, and apples add moisture and flavor, eliminating the need for excess butter and oil. This simple cake only
takes about 10 minutes to prepare the batter, and I love it for breakfast. ―Jennifer Dunklee, Medford, Mass.
View Recipe: Garden Harvest Cake
"I grind oats with flour in a food processor to make this cake more nutritious, and use only 1/4 cup canola oil and pureed
baby food carrots to make it moist. This cake keeps for up to three days in the refrigerator and also freezes well."
―Christine Dohlmar, Valrico, Florida
View Recipe: Carrot Cake with Toasted Coconut Cream Cheese Frosting
Video: Christine Dohlmar shares the story behind her recipe
"The cake has a delicate chocolate flavor, so it's not overpowering. I enjoy the special glaze the most. Although I wrote
the recipe to say "cool completely," the cake tastes delicious served slightly warm about a half-hour after you have inverted
it from the pan."
―Barb Combs, Fort Collins, CO
View Recipe: Decadent Double-Chocolate Bundt Cake
Video: Barb Combs shares the story behind her recipe
"I've been making oatmeal cake for my family for more than 45 years. Several years ago I revised the recipe, eliminating vegetable
oil and using thick, chunky applesauce for added moistness. I replaced granulated sugar with honey, which gave the cake more
flavor. The original frosting called for coconut, but I chose almonds, a more healthful option."
―Barbara Estabrook, Rhinelander, Wisconsin
View Recipe: Old-Fashioned Oatmeal Honey Apple Cake
Video: Barbara Estabrook shares the story behind her recipe
"Lemon and blueberry flavors give these cupcakes a great taste. Blueberries or fresh, edible flowers make an easy, pretty
―Gloria Bradley, Naperville, IL
View Recipe: Lemon-Scented Blueberry Cupcakes
"Use real maple syrup for best results. I also like to use a maple leaf cookie cutter when I make these."
―Tracy Schuhmacher, Penfield, NY
View Recipe: Autumn Maple Cutout Cookies
"This cake is even better on the second day."
―Anna Ginsberg, Austin, TX
View Recipe: Chocolate Chip Irish Cream Pound Cake
"Cake is my favorite dessert―especially frosted cake."
―Anna Ginsberg, Austin, TX
View Recipe: One-Bowl Chocolate Mocha Cream Cake
"I love oatmeal cookies, so I did my best to come up with a low-fat version."
―Christine Dohlmar, Valrico, FL
View Recipe: Banana Rum Coconut Cookies
"I developed this light but rich-tasting dessert for a get-together dinner for fitness instructors. I've made this for other
entertaining events because I can prepare it ahead of time, which I love."
―Camilla Saulsbury, Nacogdoches, TX
View Recipe: Sour Cream Panna Cotta with Blackberry-Zinfandel Compote