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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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    7 Reviews |  By Jezski

    Not your standard lemon cheesecake pie. This is a CAKE!! Lemony and delicious. From my "Olde" recipe file.

    Recipe #382476

    No bake cheesecakes are called "rare cheese cake" in Japan. Rare cheesecakes are chilled and served with fresh fruits or fruit sauces. It's easy to make this dessert at home. Plan ahead -- Cheesecake requires 3 hours refrigeration time.

    Recipe #382210

    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

    I made this to take to a friends party, and it was so well-received that I thought that I'd post it. Its an old recipe that I saved from a magazine many years ago, Your Family, August 1991. very simple, and fail-proof! I use butter, and brown sugar, personal taste. Granny Smith apples are a tart green cooking apple.

    Recipe #343754

    This is a interesting and wonderful strawberry mousse that my Daughter Silvia loves. She is a strawberry fanatic!

    Recipe #317779

    2 Reviews |  By 2Bleu

    Another one from Pillsbury.

    Recipe #311157

    From: http://theblackoven.blogspot.com/ In a perfect world everything would be as stark and void of color as these cupcakes. They are baneful in their absolute disdain for your tastelessness, and are true misanthropes as far as baked goods go.

    Recipe #308893

    4 Reviews |  By Nasseh

    I don't really have the time or patience for baking but I wanted a delicious dessert. I played around with some ingredients & my effort was rewarded with this wonderful cake.

    Recipe #299402

    These things are so good that your family will have you making them all the time. If you like the little apple pies at McDonald's, these ones are TEN times as good and not gluey-tasting because you use fresh apples. They also make an elegant dessert for dinner parties and few desserts could be cheaper or easier to pull off when you're pressed for time because you can do everything but the baking in advance. I developed this recipe after giving it a lot of thought and my very first batch came out perfect. This recipe handles "mistakes" really well but I have prepared detailed instructions to make it as easy as possible for you -- just make sure that you read the recipe all the way through prior to starting. The crust comes out soft and tender. Prep time does NOT include marinating time but does include apple peeling time. Enjoy!

    Recipe #270705

    This sounds really good. Another floating recipe from my sister's office. These recipes could be between 10-30 year's old. Hope you like it. Makes a small pie.

    Recipe #264928

    5 Reviews |  By mliss29

    The strawberry filling was oh-so-good. Yadda May says, "The ladies at our quilting circle just throw a fit over this!" This is from The Treasury of White Trash Cooking. I wasn't wild about the plain cream cheese part, but then again, I didn't follow directions and add the milk. Who knows? I think maybe that layer could use a little sugar. I counted baking the crust as the cooking time. I use the rolled pie crusts in a box in the refrigerated section of the grocery store.

    Recipe #262164

    This is a very soft and light cheesecake, not heavy and dense like New York cheesecakes.

    Recipe #254218

    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

    Delicious recipe from Taste of Home magazine. Makes a light, fluffy, buttery shortcake. Different from the other shortcake recipes in that it has sour cream in the dough. Awesome with some with strawberries and cream, or just some butter. I plan on replacing my biscuit recipe with this one. The recipe called for 2 tbsp sugar, but I increased it to 1/3 cup because I love things sweet. If you don't have sour cream, you can substitute 1/2 cup of soured milk.

    Recipe #252332

    64 Reviews |  By 2Bleu

    aka: 'How to Make the Perfect Cheesecake' This recipe includes very detailed instructions for preparation which is the key to any great cheesecake. *This is my signature recipe that I have spent many many hours perfecting the ingredients and techniques for. This is not 'NY Style' but real 'NY Cheesecake'. The end result is a wonderful cheesecake that some will tell you to eat with a towel, because it's like an 'O' in your mouth.

    Recipe #244193

    I found this recipe in one of my Mother's Gourmet magazines. The mini pies are wonderful. I didn't have the recipe for the crust, but I used Recipe #148258 for that. hope you enjoy.

    Recipe #241420

    This is one of the best chocolate cakes I have ever tasted (and I don't really like chocolate cakes that much!). It's dense but not too sweet so you can eat heaps of it if you like. It will keep in the fridge for a few days. This recipe comes from a book called "French food and cooking" by Carole Clements and Elizabeth Wolf-Cohen.

    Recipe #240604

    Flaky, forgiveable and stays crispy under the soggiest circumstances! And did I mention delicious?!

    Recipe #239831

    No eggs in this one! Love it! I grew up in South Miami and ate this often! Adapted from Florida Keys Treasures!

    Recipe #239506

    5 Reviews |  By ellie_

    For Zaar World Tour - Scandanvia - Finland. I've been making this simple coffee cake for years -- actually this is the first cake I ever made by scratch soon after I got married eons ago - it is not too sweet and is great with coffee served for brunch or as cut in squares snacks. Recipe source: The Finnish Cookbook

    Recipe #236892

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