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    You are in: Home / Cookbooks / Dessert
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    Dessert

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    No, there aren't 14 carrots in it--only two, but this carrot cake with pineapple and pecans and a cream cheese frosting--worth every cent! It is from a Junior League Cookbook.

    Recipe #17480

    5 Reviews |  By Steve_G

    A small simple cake with a slight almond toasted almond taste. Really out of this world. You can substitute almond extract for 3/4 of the vanilla if a stronger almond taste is desired. This cake employs an unusual mixing method that ensures good results.

    Recipe #26089

    Next best to the original! On our visit to the Caribbean, we brought home the best Rum Cake I've ever had.... in fact it's the very best of all cakes I've ever had!!! I then thought I'd send for some to be shipped to us and found the price to be $35 for the med. size ( I paid $18 on the Island) So my search for the recipe began! You can not purchase Tortuga Rum ANYWHERE except in the Caribbean - Whaler's Vanille Rum should be a close match. This next best copy-cat comes from Newsgroup Rec.food.recipes.

    Recipe #108524

    This is a rich, creamy dark fudge for a special person (who just might be you!). For me, this is enough amaretto, but the amount can be increased or decreased as you prefer it. And, you can experiment with other liqueurs, but I'm especially fond of amaretto ...

    Recipe #83372

    9 Reviews |  By dojemi

    This recipe is from Ina Garten, the "Barefoot Contessa". Prep time includes the hour that the pastry dough is in the frig.

    Recipe #77051

    A low calorie twist on a old favorite. This dish is a favorite breakfast food in our family. If you are not a big apple fan, you can substitute the apple for a peach and leave out the nutmeg and allspice.

    Recipe #148286

    Butter tarts are a Canadian tradition. Waaaay back in the 1970s, a national contest here in Canada concluded that these butter tarts, originating from Wilkie's Bakery in Orillia, Ontario, were the best. I certainly think so and it's the only recipe I use. Add a sprinkle of toasted walnuts when you add the raisins, if you wish, or use only walnuts if you don't like raisins.

    Recipe #14756

    155 Reviews |  By Derf

    This Bacardi rum cake is lovely and moist. I usually make it around New Years, makes a nice looking dessert for a buffet and the taste is rich and wonderful. From a magazine add, many years ago.

    Recipe #14499

    Bacon and apple pie? Sounds interesting so I had to save it here. Recipe is from Rachael Ray's magazine.

    Recipe #293216

    3 Reviews |  By AltB

    My great-grandmothers recipe from Italy. Yummy, and so addictive! Everyone likes them or loves them!

    Recipe #309728

    These are fast and easy to put together. They taste amazing!!! You won't be sorry - try it!!! You can change it up however you like.... try, almond extract, dried cranberries, the combinations are endless.

    Recipe #166911

    An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.

    Recipe #406237

    From Betty Crocker. These look so good in a shot glass. My vote goes for the 'Note' at the end of the directions!!

    Recipe #501854

    Southern Living; my father-in-law's favorite.

    Recipe #32740

    41 Reviews |  By Lennie

    These are, in a word, sublime. This is not a recipe to cut back on the quality of the ingredients; since you're going to be buying mascarpone cheese anyway (which isn't cheap), go for the gold and buy high-quality chocolate too. I like using the Lindt dark chocolate in this. Thanks to the Cookworks Show on Food Network Canada, where I saw this recipe being prepared and immediately knew it was a winner. After baking one batch, I knew I had gone to Brownie Heaven!

    Recipe #83867

    6 Reviews |  By Bev

    I have not tried this recipe myself, but seeing all the Guinness lovers here I thought I should post this. The stout gives this cake an intense, not-too-sweet flavor. From Barrington's Brewery in Great Barrington, Massachusetts and Bon Appetit.

    Recipe #36965

    90 Reviews |  By Bergy

    These balls are so quick and easy to make. They make a nice addition to the baked goodies that you give as gifts. Make these about a week before you want to serve them as they mellow and the sharp strong alcohol taste blends in more with the other ingredients. Store in a tin with a tight lid. This year I couldn't find the Vanilla wafers so I used chocolate and I like them even more. To form the balls I use two teaspoons as the dough is quite moist. I store them in the freezer - they don't go hard and they are so good ice cold

    Recipe #13214

    Adapted from Lick the Spoon

    Recipe #502183

    Saw this on Paula Deen's show and had to try it. Uses refrigerated biscuit dough. I reduced the amount of sugar - the original recipe called for 1/2 cup sugar with the blueberries which was very sweet. The warm, bubbling blueberries are just wonderful.

    Recipe #127740

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