Ultimate Reader Recipe Contest Winners and Finalists―Desserts

"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, Ill.

"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 Park, KS

"Whole-wheat flour, flaxseed, and almonds add fiber and antioxidants.” ―Linda Rogers, Manistee, Mich.

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.

"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

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

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

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 decoration." 
―Gloria Bradley, Naperville, IL

"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

"This cake is even better on the second day." 
―Anna Ginsberg, Austin, TX

"Cake is my favorite dessert―especially frosted cake."
―Anna Ginsberg, Austin, TX

"I love oatmeal cookies, so I did my best to come up with a low-fat version." 
―Christine Dohlmar, Valrico, FL

"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