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    Recipe #130793

    From Mom's notebooks.

    Recipe #323249

    from Mom's notebooks

    Recipe #322680

    I love so many of Ina Garten's recipes - I have seldom been let down. This is one fantastic baba recipe, nice and boozy without being overwhelming. I have adapted it slightly to serve my love of citrus. Prep time does not include rising time. From Barefoot in Paris book.

    Recipe #153278

    If using frozen fruit, be sure you get "flash-frozen" or "individually quick frozen" fruit, not fruit in syrup. From The Grand Central Baking Book_ by Piper Davis and Ellen Jackson, as adapted by Caroline Russock at Serious Eats.

    Recipe #412829

    Another recipe by Sam (copperbadge).

    Recipe #332142

    From "America's Test Kitchen" episode 816 "Old-Fashioned Breakfast Cakes." Based on a Pillsbury Bake-Off winner from 1954, this recipe has been subjected to the ATK perfection technique - the streusel is softer and the cake is less cottony.

    Recipe #360202

    From Mom's notebooks.

    Recipe #323316

    Adapted from a recipe by Ellen at A caramel/custard flavored chiffon cake. Use extra-large eggs to get enough egg white (large eggs will be a little shy of the needed volume).

    Recipe #362531

    From Mom's recipe box. NO instructions at all, so I've made my best guess as to how it should be constructed.

    Recipe #328875

    Adapted from a recipe by Kevin Ryan at Be sure to use whole milk ricotta; the low-fat versions are thinner and will result in a soupy filling.

    Recipe #367800

    1 Reviews |  By sharda

    It is a sweet dish, very elegant and tasty. One of the favorite North Indian Sweets.It is a little work, but it is worth it. My husband can't stop eating it.

    Recipe #173077

    From Mom's notebooks

    Recipe #323319

    From Marlies Monika at Original author's note: "This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!"

    Recipe #318532

    From "Cook's Country by America's Test Kitchen," episode 101 "Forgotten Cakes." This is their version of the original Blackout Cake, made at the sadly now-closed Ebinger's Bakery in Brooklyn, NY.

    Recipe #327729

    From Mom's recipe box

    Recipe #329327

    4 Reviews |  By Jean #7

    Fast, 2 servings of chocolate cake. No baking powder or baking soda means low sodium. Splenda replaces sugar for low calorie or diabetic version.

    Recipe #322448

    From Mom's recipe box. Personally, I prefer the darkest chocolate I can get in this.

    Recipe #328865

    From the March 2009 issue of _Bon Appetit_ as reprinted by Grace Kang at the Serious Eats site. Ms Kang notes that the recipe actually makes too much, by more than a third. If you have an extra cupcake tin, consider prepping it and making 15-18 cupcakes out of this recipe, rather than trying to force 12 and making a mess when they overflow the cups.

    Recipe #366535

    Adapted from a recipe at Om Nom Nom.

    Recipe #455305

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