An entire cookbook of incredible desserts!

What's for dessert?  Well, you can be sure that whatever you choose from this book, its the very best!

A strawberry shortcake! A flaky apple pastry! A light soufflé! How about cheesecake? Or let's just have some cookies and ice cream. No matter what dessert you choose, you'll find the Best recipe for it in this book. From old standards like Red Velvet Cake and Old-Fashioned Lemon Meringue Pie, to quick and easy favorites like Apple Spoon-Ups and Lazy Betty, to new and exciting creations like Pastry Tulip Cups and Mocha Polka Walnut Torte, each of these incredibly delicious desserts will inspire a standing ovation.

Chapters cover any dessert you can think of:  Cakes, Cake Mix Creations, Cheesecakes, Pie & Pastries, Frozen Desserts, Puddings, Trifles & Tortes, Cookies, Brownies & Bars, Candies, and Other Desserts.

Following the success of The Recipe Hall of Fame Cookbook, which sold over 200,000 copies in its first year, this newest book in the Recipe Hall of Fame Collection is sure to become a classic. Chosen from the more than 4,000 dessert recipes in our Best of the Best State Cookbook Series, each of which is already a chosen favorite from their state, these 318 recipes are the most popular, most requested, most memorable, knock-your-socks-off desserts ever!

• Edited by Gwen McKee and Barbara Moseley
• Comb bound
• Soft cover
• 240 pages
• 6 x 9 inches
• Illustrations
• Photographs
• ISBN-10: 1-934193-63-1
• ISBN-13: 978-1-934193-63-1
• Language: English
• Publisher: Quail Ridge Press (©2000)

Candy-Counter Cookies

1 cup all-purpose flour
1 cup regular oats
1/2 cup plain M&Ms
1/2 cup Reese’s pieces
1/2 cup chocolate-covered raisins
1/2 cup peanuts or peanut M&Ms
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 stick unsalted butter, softened
1/2 cup light brown sugar, packed
1/2 cup sugar
1 egg

Preheat oven to 350 degrees.  Grease 2 baking sheets.

In a medium bowl, stir together the flour, oats, M&Ms, Reese’s pieces, chocolate-covered raisins, peanuts or peanut M&Ms, salt, baking soda, and baking powder.
In a large bowl, cream the butter and sugars.  Beat in the egg.  Stir in the dry ingredients until just combined.  By 1/4 cupfuls, drop the batter onto the prepared sheets, spacing 2 inches apart.  Flatten slightly.  Bake, reversing the position of the sheets in the oven once, until the cookies are crisp and golden brown, about 11 minutes.  Cool the cookies 5 minutes on the sheets, then transfer them to racks to cool completely.  Makes about 16 cookies.

Contributed by Symphony of Flavors (California)