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    Made from several different recipes that I mixed into one.....they are wicked good cold! :)

    Recipe #382364

    I have not tried this yet, but I am posting it so that I do not lose it. I love the lemon loaf from Starbucks!! If you try it, let me know....THANKS!! From

    Recipe #234704

    From the Heinz website... rumored to be quite good - haven't had the guts to try quite yet!

    Recipe #368828

    From "Pithy and Cleaver." She notes it's good fresh out of the oven, better after a couple of days in the refrigerator, and "at its finest about 10 minutes before it starts to go stale."

    Recipe #371793

    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

    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

    This is a complex cake, loaded with subtle flavors; it's much more an adult cake than something for the kiddies. Also, it tastes much better after aging for several days, so let it rest, tightly wrapped, in your refrigerator for 3 to 4 days before serving. Adapted from a recipe by Syd at

    Recipe #367250

    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

    Serve this quick bread with a schmear of cream cheese or strawberry jam. Adapted from _Baking for All Occasions_ by Flo Braker as reprinted by David Lebovitz at his blog

    Recipe #365297

    Adapted from a recipe by Tiramisuki at Can also be baked as a 13x9 sheet cake, 2 8" rounds, or 24 cupcakes; adjust baking time appropriately. (For cupcakes, you may want to increase the frosting by 50%.) If you do not have easy access to matcha, you can empty green tea tea bags into your spice grinder, and process them to powder. Green tea chai adds a subtle hint of spice and makes a nice substitution.

    Recipe #362694

    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

    Adapted from a recipe (Chocolate Muck Muck Cake) by Bob Cody at

    Recipe #361548

    The ultimate St. Patrick's Day dessert. Prep time includes time for cooling in step 2. Adapted from a recipe at

    Recipe #360499

    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

    Classic New York-style crumb cake, based on the old German krummelkuchen. It is important to make the crumbs into large, pea-sized lumps to get the right texture. This is NOT a streusel! From "America's Test Kitchen" episode 816, "Old-Fashioned Breakfast Cakes."

    Recipe #360198

    A recipe by xtricks at LJ, inspired by Captain Jack Harkness of the BBC TV series, Torchwood. "One night, Jack really, really wanted a cake. It was four-am and unlike civilized times (NY in the 1920s, the 43rd Century), everything was closed. Even the Weevils weren’t stirring. Ianto had sworn Jack would get nothing but decaf if he called for anything less than an invasion of care bears. Jack knows just how resourceful he is and cakes are simple chemistry. He’s a Time Agent. He can bake a cake. So he did."

    Recipe #343241

    1 Reviews |  By jaynine

    This comes from my Martha Stewart friend Barb. She brought it to a party, along with her pumpkin bread, and both were so moist and delicious I asked for the recipes.

    Recipe #338289

    From Mom's recipe box.

    Recipe #336310

    This is a recipe I used to make before being diagnosed diabetic. I don't think it can be re-vamped with Splenda and still be as good, so I'll make it for really special times, when I have been really good at watching the carbs! UPDATE: I changed the amounts of spices in this. I usually add more than called for and two reviewers thought it needed more. If it sounds TOO spicy for you, cut the amounts in half.

    Recipe #184333

    A fairly complex cake from Irony-Chan. She says from shopping to clean up, this is an all-day project!

    Recipe #334776

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