Presenting the Finalists in Our Ready, Set, Bake! Contest
We asked, and our readers delivered! Check out the very best baking recipes from our Ready, Set, Bake! contest.
Earlier this year, we asked you to send us your favorite baking recipes—the ones that wow your friends and neighbors and have them asking how they can make your bakes at home.
Our readers delivered! We narrowed down your submissions to 12 amazing recipes. Now, we’re asking you to check out these bakes and vote on your favorite. The winner will be a future Bakeable challenge!
Taste of home, Tania Gordon
Here’s a tart version of the classic banana pudding. Use the entire box of vanilla wafers, reserving 1/4 cup to sprinkle on the whipped cream topping. Add chai spice to make it interesting! —Tania Gordon, Chicago, Illinois
We are always trying to find new ways to use the fruit from our lemon tree. My 13-year-old daughter, Audrey, decided to combine two of my lemony favorites: lemon bars and lemon meringue pie. After several intense hours in the kitchen (and warding off her horde of brothers), these delicious lemon meringue bars were born. —Monica Fearnside, Rancho Palos Verdes, California
taste of home, Daniel Carberg
These braided pastries are filled with chunks of cookies and peanut butter. They are great for dessert or with your morning coffee. You could use any type of chocolate cookie or candy, which would pair well with peanut butter. For something new, try swapping out the peanut butter for hazelnut spread. —Daniel Carberg, Roxbury, New Hampshire
taste of home, Colleen Delawder
It may seem like a lot of work to make homemade crackers. However, after you’ve tasted these sweet and savory crackers, I think you’ll admit that it’s worth every minute. They’re crispy, cheesy, salty and have a lovely honey finish. They are basically cracker perfection. —Colleen Delawder, Herndon, Virginia
taste of home, Debra Keil
Why use ordinary pumpkin pie spice when you can up the ante with your own homemade chai spice? The maple syrup pairs so well with the pumpkin and this warming spice blend. Try substituting old-fashioned rolled oats, pecans, walnuts or even white chocolate chips for the pepitas topping. —Debra Keil, Owasso, Oklahoma
taste of home, Julie Peterson
taste of home, Elisabeth Larsen
I first made choux pastry in high school for a French class assignment, and I was fascinated. Since then, chocolate raspberry eclairs have been my favorite pastry to make. I garnish each eclair either with a single fresh raspberry or with a sprinkling of crushed freeze-dried raspberries. —Elisabeth Larsen, Pleasant Grove, Utah
Taste of home, Shri Repp
taste of home, Sue Gronholz
I love to have avocados on hand, but they sometimes get too ripe too fast. This avocado bread is a wonderful, unusual way to use them. It makes a delightful dessert served warm with chocolate or vanilla ice cream and chocolate syrup. —Katherine Wollgast, Troy, Missouri
taste of home, Kallee Krong Mccreery
I created this recipe when I had a jar of cookie butter on hand and I was craving cinnamon rolls. The cookie butter filling gives them a special touch. —Kallee Krong-McCreery, Escondido, California
taste of home, Veronica Fay
As a bread baker, I’m always experimenting with new flavor combinations. My mustard and Gruyere bread has become my all-time favorite for sandwiches. The bread elevates every sandwich to gourmet status. —Veronica Fay, Knoxville, Tennessee