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    You are in: Home / Cookbooks / Desserts
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    53 recipes in

    Desserts

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    A simple and tasty breakfast/brunch treat. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. If you would like the inside of the finished dish to be a little less "egg-y" then cut the number of eggs down to 3, and many many reviewers also found that just 3 Tablespoons of butter worked better for them. Either way they did it, they all agreed that the taste was great. Enjoy!

    Recipe #45609

    A delicious summer twist on Apple Crisp. Any type of berries may be used. We love this served with milk, ice cream or whipped cream!

    Recipe #122412

    This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.

    Recipe #274524

    Easy and tasty dessert that doesn't heat up the kitchen, but smells heavenly! Very cobbler-like.

    Recipe #68850

    Some say it was during the 16th century that the famous Medici family invented zabaglione. Others credit Giovan Paolo Baglioni, a fierce Italian nobleman turned warlord who, during the late 15th century, fed his troops a "soup" made of eggs, wild honey and wine. Still others credit the pastry cooks of Turin for creating this delicious mixture of creamed egg yolks, sugar and Marsala. Here the word zabaglione is believed to have been named after a local parish priest, San Pasquale Bayon, who was renowned for his culinary abilities. Regardless of its exact origin, zabaglione's roots are planted in Italian food history. Zabaglione evolved as a delicacy that eventually became popular in France, where it is known as sabayon. Zabaglione or sabayon is a delicate sauce of foamed egg yolks, sugar, and wine. (Marsala is traditional in the Italian version, and Champagne or dry white wine is preferred in the French version.) The yolks are whipped vigorously as they cook over simmering water until a dense, thick foam develops. Whipping allows the incorporation of air, which creates a foam. The following recipe for Zabaglione with Fresh Berries has been adapted from The Culinary Institute of America's Baking and Pastry, Mastering the Art and Craft.Note: If desired, whip 6 fl oz of heavy cream to medium peaks and fold into cooled zabaglione.

    Recipe #134806

    I adopted this recipe after its original poster, Mean Chef (IHHDRO), departed the site. I can't *wait* to try this. Mean posted it on posted May 18, 2002.

    Recipe #28736

    Adapted from a recipe by M. Wassenaar at Allrecipes.com. Time does not include the 45 minutes rest in the turned-off oven, nor the 4 hour chill in the fridge.

    Recipe #361528

    After trying "orange fluff" posted by another chef - I was inspired to create this for myself. I love ice cream and chocolate, and I find that this a great way to curb my cravings and in generous helpings too! Great for those on low-calorie diets.

    Recipe #121019

    This is an elegant dessert that is incredibly easy to make. No eggs, no baking, just chill time.

    Recipe #115192

    My kids love these things and they are so simple to make.

    Recipe #279585

    You need to work fast when shaping the balls so gather up a few more hands to help can use mini M&M's chocolate candies in place of the candy corn --- if desired wrap each ball in pieces of colored plastic wrap

    Recipe #329311

    From "Cook's Country by America's Test Kitchen," episode 105, "Autumn Supper."

    Recipe #331846

    2 Reviews |  By KelBel

    I Love fried cheesecake when I go to restaurants, okay, I love fried anything! I have always wanted an easy way to make it, and here it is. Recipe courtesy Guy Fieri from Guy's Big Bite on foodnetwork.com

    Recipe #311720

    From Nigella Lawson's "Nigella Express" episode "On The Run". Makes a great hostess gift.

    Recipe #319970

    2 Reviews |  By bri765

    This recipe is slightly altered from one I found on the internet. My son and I love it, but try to restrict yourself from eating it daily!

    Recipe #109921

    From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863.

    Recipe #291855

    Surprisingly, this works. Perfect when you need just a little something for one or two. Adapted from a recipe posted at The Kitch'n. http://bit.ly/OsFMa

    Recipe #388669

    Recipe uses large pearl tapioca and a crock pot. Recipe courtesy Alton Brown, 2004.

    Recipe #197836

    1 Reviews |  By Jenn717

    Apple crisp that uses oatmeal raisin cookie dough for the topping. This is something that just sounded good one day. I used half a package of Toll House place and bake dough and baked the other half as cookies. :) My oven runs a bit odd, so cooking times are guesstimated.

    Recipe #330261

    I based this on Cook's Illustrated magazine's Key Lime Bars, but substituted Jell-O Instant Sugar-Free Lemon Pudding to lower the sugar content. You could substitute any flavor pudding you like, and leave out the lemon zest.

    Recipe #223283

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