807 stack recipes

Sugar-free strawberry ice made with pureed strawberries, lemon juice, and sugar replacement. A light, diabetic-friendly frozen dessert with almost no calories.

French cookies are easy rum-and-raisin drop cookies: dark rum-soaked raisins folded into a buttery sugar dough. Crisp edges, soft centers, and a grown-up boozy aroma.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Kentucky Kernels fold chopped pecans into a bourbon-and-butter sugar cream, dropped by spoonfuls and chilled into bite-size Southern candies. A 4-ingredient holiday treat.

Fat-free bran muffins sweetened with molasses and applesauce, bound with egg whites and buttermilk. High-fiber, no butter or oil, and surprisingly tender.

Fruit sparkles are a fizzy sugar-free jello dessert made with sparkling water or club soda and fresh fruit. A light, low-calorie summer treat.

These cake-like bars are great for breakfast or snack. For the filling, you can use whatever your favorite dried fruits to substitute the dates.

This recipe is delicious but might be too barbaric for some.

Best apple pie ever! Loved the taste! I bought the deep dish pie crust and used that, and I found out that I only needed 1/2 the amount of apples. This recipe is worth trying out!

This co-winner in the filled-cookie category from Dorothy O'Neill of Whitefish Bay makes a delicate, crispy cookie. Dipping in chocolate and nuts adds flavor and texture.

Pat Korth of Muskego offered a coconut variation on the peanut butter kiss cookie.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

These bars have been a family favorite for Mary Wilhelm of Sparta for decades.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)

A Roman-style spicy bruschetta with fresh parsley, basil, garlic, and red pepper flakes in olive oil and red wine vinegar. No tomatoes here, just a punchy herb topping on grilled country bread. Vegetarian.