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    You are in: Home / Cookbooks / Sweets For The Sweet, Sugar For My Tummy!!!
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    1992 recipes in

    Sweets For The Sweet, Sugar For My Tummy!!!

    Cakes, Cookies, Pies, Candies And Anything Else To Satisfy A Sweet Tooth!
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    5 Reviews |  By 2Bleu

    This is a nice healthy low calorie 'big' bar. Perfect for part of breakfast or an afternoon snack. You can rough chop the nuts in a food processor (or place into a Ziploc bag and use a rolling pin to crush) to make things go faster.

    Recipe #432661

    Love this novel idea from Blue Belle Ice Cream. Originally uses Blue Bell Mint Chocolate Chip Ice Cream for a St. Patrick's Day theme, but any ice cream works well. Freeze time not included. With adult supervision, can easily be made with kids.

    Recipe #429643

    2 Reviews |  By ctkirks

    hardy cookie that holds you over for a long time. tones of fiber

    Recipe #416520

    All I can say is....YUM. Watch yourself around these it's very easy to get carried away! We have these every Easter and Christmas on our cookie trays. I have two frosting recipes posted, the one I usually use is the cream cheese frosting and the other is an orange glaze. Enjoy!

    Recipe #413329

    This is a King Arthur cookie recipe described as dense, brownie-like drop cookies with pools of melting chocolate inside when hot from the oven. When Cooled the chocolate pools soldify into nuggets. Sounds soooo good.

    Recipe #410693

    Hands down my favorite bar recipe. My mom makes these for all of our family parties and everyone goes nuts! They are so addicting, I think I am going to make some now :)

    Recipe #407277

    Another recipe courtesy of Land O Lakes. Who can resist chocolate, toffee and pecans all in one cookie!! Can substitute with any type of nut or omit them if that is your preference. You can also substitute 1 (6-ounce) package (1 cup) milk chocolate English toffee bits and 3 cups milk chocolate chips in place of the candy bars.

    Recipe #403329

    Taken from Judy Rosenberg's Rosie's All Butter Fresh Cream Sugar Packed Baking Book! These cookies will melt in your mouth and are perfect for all occasions! A favorite at Rosie's Bakery! Enjoy! These cookies need to chill about 4 hours.

    Recipe #400718

    This is an almond butter cookie that melts in your mouth! An old Scandinavian recipe,I have been making this cookie for over 50 years: it was one of the first ones that my Swedish Grandmother taught me to make. However, this is NOT the cookie you make when you are running short on time. You must be proactive and do several steps before you can even begin the cookie itself. It is critical to really brown the butter as it's that key ingredient that adds all the flavour. I will make over 100 of these each Christmas: at the start of the baking day I wil brown and cool the butter. At the end of the baking day, I will combine the ingredients and bake it, knowing that these MUST sit out on the counter to cool 100% or they shatter. The next day I repeat the steps. But, these are so worth the little bit of extra preparation; they are the first cookie to disappear from the tray each year.

    Recipe #400141

    These are my favorite cupcakes from when I was young! They're so delicious, they're easy to make, and everyone always wants the recipe. :) My mom used to spread the extra glaze between graham crackers and we would eat them after they hardened. Those were so good that sometimes we would just make the glaze recipe minus the cupcakes!

    Recipe #395129

    A simple recipe my husband got from a coworker many years ago. Prep time does not include chilling time.

    Recipe #392134

    A taste of my childhood, my grandmother made the most amazing Egg Custard, as we used to call it! In the absence of lard, or if you are vegetarian, use a white vegetable cooking fat, but NOT margarine, as the white fat gives the pastry its crispness. Serve this tart at room temperature with cream or just "naked"! You can buy these delectable little tarts in most British bakeries, but they always taste better when they have been made at home. This old-fashioned custard tart needs a thick, wobbly filling, so I've used a round tin with sloping sides and a rim, which gives a good depth. The nutmeg is very important to the flavour, so always use it freshly grated and grate it on to a piece of foil, which helps when you have to sprinkle it on quickly when it goes into the oven.

    Recipe #385917

    According to my friend, Claire, this is a favourite sweet in Australia. A slice is what we'd call a bar cookie. Sounds delicious.

    Recipe #370971

    This is not your ordinary pie recipe. Picture a refreshing rhubarb compote sitting on a wonderfully crisp crust. Perfect for all those warm summer days. Serve with vanilla ice-cream or custard for extra decadence. ;) Chill time of 1 hour is not included in prep time.

    Recipe #363745

    My husband brought this recipe home. He had copied it out of a recipe book at work. He has never done this before so I had to make it. We have made it twice in two weeks. It is really chocolatey and rich so be prepared. I have never used the glaze recipe, I just find a chocolate frosting recipe here on 'Zaar. I would like to try it with peanut butter frosting. This is a big cake so make sure to measure your pan and make sure it will hold 12 cups.

    Recipe #362946

    This is another terrific recipe from one of the cookbooks my wonderful friend and swap partner Tammie sent to me in the February 2009 Cookbook Swap. The book is called "The San Francisco Ferry Plaza Farmers' Market Cookbook" and it features wonderful recipes as well as a lot of information on fruit and vegetables as well as organic farming. Its great! The Cake itself has a wonderful crunchy yet doughy crust and a tasty filling. Its easy to make and quite quick, too. I used frozen rhubarb and thats why I had quite a lot of juices in the dish, but if using fresh that should be no problem at all.

    Recipe #362308

    This is another wonderful recipe I got out of a book sent to me by my wonderful swap partner and friend Tammie. These cookies are surely big, but dissappear in no time. I like their crunchy yet soft texture and sweet (but not overly sweet) cinnamony taste. Feel free to add raisins or other dried fruits to this.

    Recipe #361509

    3 Reviews |  By Rita~

    Tender rich little morsels flavored with almonds and almond liquor.

    Recipe #360977

    This is a biscuit type topped cobbler that is very quick and easy to make. You can use fresh or frozen berries.

    Recipe #360870

    This was a quick throw it together Sunday Lunch pudding idea - raid the freezer for all the nearly used bags of frozen summer fruits, such as cherries, raspberries, blackcurrants, redcurrants, bilberries (blueberries), blackberries and strawberries. Fling them all into an ovenproof gratin dish; whizz up a shortbread crumble topping - and Bob's your uncle and Fanny's your aunt, as we say down our way!!!! We loved it, the combination of fruits was wonderful - and it is a great idea for using up whatever fruits you have lurking in your freezer. I am sure that fresh fruit would also be suitable. We like our fruits to be on the tart side - so pleased add sugar to taste! Serve the crumble with hot custard, cold custard, cream, ice cream, crème fraiche or whatever you fancy!

    Recipe #359834

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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