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    You are in: Home / Cookbooks / Dessert
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    Dessert

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    This is a recipe I found on Pinterest. I adapted it to our taste. Here is the link of the recipe for the orginal recipe http://rita-may-recipes.blogspot.ca/2011/08/lemon-brownies.html If you like lemon desserts, I'm sure you'll like this one.

    Recipe #497562

    9 Reviews |  By Satyne

    Taken from here https://www.facebook.com/BreannaDoylePamperedChefExecutiveDirector definately worth a look, there is some amazing stuff on their page.

    Recipe #499705

    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

    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

    I have tons of recipes that I want to try that list puff pastry as an ingredient and of course I never have any and forget to buy it when I am out. Here is a recipe to make your own at home.

    Recipe #31504

    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 wonderful little cheesecake for a dessert buffet. It is incredibly easy to make and looks and tastes very impressive. I saw Paula Deen make them on FoodTV and I couldn't wait to try them myself. Use canned pie filling, fresh fruit or use your imagination!

    Recipe #114580

    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

    After receiving these as part of a Christmas baking exchange I just had to have the recipe! These tarts are simple to make and so delicious.

    Recipe #57335

    A wonderful frosting I have used for years made in very little time with perfect results and 100% better than any canned, this frosting is so good you will find yourself eating a fair amount of it before even using it to frost with! --- choose the amount of cocoa powder you desire for either a light, medium or dark frosting, and make certain to sift the cocoa powder and the confectioners sugar before using for the recipe--- this frosting *freezes* very well so double the recipe and freeze one batch for next time --- *NOTE* for an ultra creamy fluffy milk chocolate frosting add in 1 to 1-1/2 cups thawed Cool Whip topping at the end of mixing the frosting and beat on low speed until blended ------- also see my recipe#80118 ---- recipe#282040 --- recipe#90142

    Recipe #89207

    Since biscotti is a huge favorite at my house I am always searching for good biscotti recipes, this one is fantastic! --- if you make biscotti and love chocolate, then this is a recipe you should try! --- since the batter is quite stiff this dough is best prepared on a heavy-duty stand mixer, the recipe can be completely doubled to make four logs, they will keep tightly covered at room temperature for one week, or frozen for one month, feel free to use any other chopped nuts that you desired, walnuts work great with this also :)

    Recipe #141395

    154 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

    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

    Mother's recipe for my Dad's favorite pie! It's a lemon lover's dream. I often make these for Holiday gifts or potluck suppers.

    Recipe #54346

    Got this one from grandmother! Another one of hers that I just can't do without! Super lemony and good for parties!

    Recipe #32105

    Adapted from Lick the Spoon

    Recipe #502183

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

    Recipe #293216

    On October 2, 2001, I discovered the Recipezaar Web site. I immediately joined so I could post a request for a recipe I had lost. In less than an hour, I had a reply: this recipe. Unfortunately, I never posted it into the database -- until now. My mistake. This cake was the reason I joined, and the friendly response I received was the reason I stayed!

    Recipe #73825

    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

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