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    You are in: Home / Cookbooks / cakes and pies
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    177 recipes in

    cakes and pies

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    2 Reviews |  By Courtly

    Mmmmmmmmmmmmmmmmmmmmm!

    Recipe #99380

    This is from my dogs groomer. It is so light and refreshing with just a subtle lime flavor. It goes great after a big holiday meal. Cook time below is refrigerator time.

    Recipe #47114

    This recipe came from a Betty Crocker Cookbook, 1972. I have since lost that book, however, I have always made my pudding, pies including the best banana pudding you will ever taste! I have altered the recipe to cook in the microwave, and have included stove top directions also. Every time I take this to a potluck, I have to give out recipes--so I thought I would just refer them here! I use this crust Recipe #174625 Enjoy!

    Recipe #148727

    My family has used this recipe for years, it has even won First Prize at our local fair, many times. I hated to post this but I could not find another like it. I use Recipe #148727 for the filling, every holiday :) Note: I just tried this crust with Chicken Pot Pie and ummmm just the best This will make 3 each 8" crust or 2 ea 9" crusts. When I take the time to make crust, I make extra, I roll it out between 2 sheets of wax paper and place in the large tupperware (about 2" high) flat bowl and place in freezer...then when I want to make a pie, I can do so in a hurry!

    Recipe #174625

    This is a moist, full of fruit high-riser! I just purchased a small bag of frozen mixed berries, and added them in frozen, do not thaw, or use all blueberries if desired, or all raspberries or all blackberries! Because of all the frozen fruit, this cake will take a little longer to bake, so you might want to loosely cover the cake with foil the last 15 minutes or more of baking as to avoid browning. Make certain that your butter, eggs and buttermilk are all at room temperature for this cake, and use all-purpose and also cake flour,it will make a difference in the cakes quality! For a really nice presentation, prepare the recipe in 12 greased mini bundt tins, bake for 35-45 minutes or until the cakes test done, then follow the instructions for glazing the mini cakes, then if desired glaze with white chocolate.

    Recipe #161942

    No need for storebought versions, when you can make this easy crust yourself at home!

    Recipe #63068

    These cupcakes are the "I'm-trying-so-hard-to-stop-pretending-these-are-a-main-dish" type, when prepared with recipe #213910 as the icing--the Guava Cream-cheese filling. I hulled out a small circle in the middle of the cupcakes and filled them with this. Undeniably addicting! Found this idea on an online blog.

    Recipe #213909

    Match this up with a cupcake recipe like #213909--Almond Cupcakes. The cake taste is not overpowering, and this is just absolute creamy delight to hide inside and spread on top! Use this to top cupcakes, and top with toasted coconut or lime zest. Thank you to the Sew Darn Cute blog.

    Recipe #213910

    This is the moistest cake you will ever eat. I love it with strawberry jello and garnished with fresh strawberries. The Cool Whip makes such a pretty pure white and creamy frosting. It was my mom's favorite birthday cake. Prep time is also chill time

    Recipe #23480

    found in DH's grandma's recipe box titled Peaches 'n Cream Cheesecake, with the note that canned pineapple chunks could be substituted instead of the peaches. We tried it that way and it was so good! This is not a typical firm cheesecake, but more of a cake with fruit baked in, topped with a soft creamy cheese.

    Recipe #253290

    This is the dieters dream cake! It's rich and bold in flavor, but not bad on the waist line. This recipe is also wonderful when it is made with or without the cocoa powder and fresh fruit is added.

    Recipe #62669

    Found this recipe in a magazine many years ago. This is the best coconut pie recipe I ever tried.

    Recipe #25395

    This crust flaky all-butter crust is from "Rosie's Bakery: All-Butter Fresh Cream Sugar-Packed Baking Book." You mix it up easily in your food processor.

    Recipe #117324

    There are many great gooey butter cake recipes out there but this is different from the cake mix variety because it has a yeast dough bottom. I grew up eating these cakes from a little bakery in Clayton, Mo and this recipe is as close to those as I've ever come across.

    Recipe #174435

    Our milk here sours quickly and I would rather use it than throw it away. This was given to me when I was first married by my sister-in-law It's an old favourite.

    Recipe #2615

    1 Reviews |  By An_Net

    This is a super easy and unique dessert. I love unique recipes to surprise my friends with. And I love avocados! I have used gingernut/ginger snap biscuit/cookies for the crumb crust. I have also substituted lime juice and zest for the lemon juice. Enjoy.

    Recipe #257059

    This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

    Recipe #67256

    The FoodTV chef Giada De Laurentiis prepared this recently on her show "Everyday Italian." The episode featured a "Polenta Party" but this light cake sounded so much like it could be a great addition to Thanksgiving or Christmas menus that I wanted to get it down and post it for folks that might want it for their holiday tables. :) It would also be good for Easter! We made the cake for a recent Italian dinner party, and it was a nice, light ending to the meal.

    Recipe #108984

    Wonderful Summer treat! Everyone LOVES it and asks for the recipe. It's Fast,cool & yummy! What more could you ask for??

    Recipe #176269

    This will probably be the only layer cake you will ever use, it's a rich, moist chocolate cake that tastes more like chocolate fudge than a cake, you will be making again and again! --- I have also made this using room temperature Crisco butter-flavor shortening in place of butter --- to take this to yet another level add in 2-3 tablespoons of your favorite liqueur in place of the vanilla, I like Kahlua! --- also see my recipe#89207

    Recipe #78922

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