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    You are in: Home / Cookbooks / best ever EVER
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    39 recipes in

    best ever EVER

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    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

    Raspberries and cream...just heavenly.

    Recipe #65797

    57 Reviews |  By LAURIE

    The secret of these is to start with a cold oven and not to peek for the entire baking time. Delicious and super simple to make. We like them for breakfast with butter and honey or strawberry jam. To clarify, I have a popover pan that makes 6, big, tall popovers with this recipe, that is what is in the picture. You will get more and may have to adjust the baking time less if you use muffin pans as they will not be as high as the actual popover pans.

    Recipe #105830

    This is from a wonderful cookbook called "The First Ladies Cook Book". This book contains pictures of each President and First Lady, as well as their china, and is great fun just read. This recipe is (supposedly) from Jackie Kennedy and my husband enjoys telling people that I cook one of her recipes for him! It's fun to serve at dinner parties.

    Recipe #101067

    Posted for the Zaar World Tour-Germany. This recipe is from my German great-grandmother. I took these to my son's school for "Heritage Day" when he was young. The other students/parents were a little "apprehensive" to try them when they were told these rolls had pickles, onions, and mustard in them. Needless to say, they were a big hit and I didn't bring any leftovers home.

    Recipe #169871

    This cake is not for people watching their calories or fat!! But, boy is it good. The recipe came from the Kraft website, and from a recipe I found on the side of a bar of baking chocolate. I made this cake for my parent's birthdays and it was a big hit. Extremely rich, moist and decadent. For the birthdays, I splurged, and used 4 oz. of imported European dark chocolate that I got at Whole Foods, but the regular Bakers chocolate works wonderful as well. I, personally, am not a huge fan of coconut, but the people I made the cake for are. I used "light coconut" which has less fat and looks more finely shredded than regular shredded coconut. I also only used just about 2 cups instead of the full amount the recipe called for. Hope you enjoy!

    Recipe #59346

    41 Reviews |  By Rita~

    Quick Easy and if your lucky enough (left overs are the best)! Make sure to slice the red onion super super thin (I use the mandolin). Oh!!!! Print the recipe you'll be asked for it. This doesn't get soggy so you can make the day before. This is great for pot lucks. Just layer all in a foil pan. If vegetarian you can use imitation bacon made of soy, you can change the fillings to anything you enjoy but I do suggest keeping the iceberg you can use romaine successfully and the peas and celery are a must in this recipe.

    Recipe #51349

    522 Reviews |  By Juli

    Here is a delicious spinach artichoke dip!

    Recipe #1209

    this is like an omelet or frittata - and the sauce makes it special - good for a dinner as well as brunch or lunch -

    Recipe #129704

    this makes 2 pies... it's a LOT of work to separate 8 eggs... and must be made ahead BUT this makes 2 pies at once and it is TOTALLY worth it for its chiffony texture... Very Special -- even people who don't like eggnog LOVE this very special pie!

    Recipe #190030

    This is so good--even if you have NEVER liked egg salad--ever. It's healthful with the shredded lettuce--quick and tasty and inexpensive for kids. It would probably be a great appetizer or finger sandwich--served on toast rounds with thinly sliced cucumber too.

    Recipe #164964

    Recipe #187709

    the classic old-fashioned turkey stuffing

    Recipe #187739

    Very gourmet and subtle, this makes All The Difference in how GREAT shrimp taste - and it takes NO TIME... never again buy cooked shrimp!

    Recipe #188943

    This is Everyone's Favorite once you've tried it once [must be the sugar?]

    Recipe #188940

    you've tasted these -- they melt in your mouth -- but usually people don't add the lemon zest, which makes All The Difference in how special these taste

    Recipe #188944

    the slightest hint of orange makes this the BEST rice pudding, very elegant Comfort Food

    Recipe #189703

    THESE are incredibly special -- Target makes tubs of meringue cookies and so does Whole Foods...but neither can hold a candle to this recipe with ground almonds, adding a macaroon element...and it's not too sweet. somehow, the bottom stays chewy and a crest rises that is crunchy over a hollow middle it's a little tricky to get the consistency right - but if you don't, you just have the MOST DELICIOUS chocolate bark to scrape off the cookie sheets -- You Can't Lose!

    Recipe #188945

    9 Reviews |  By Rita~

    This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!

    Recipe #50613

    35 Reviews |  By Tebo

    Really easy and tasty dessert. The flour sinks to form a crust, the middle is a custard and the top is coconut. Serve chilled with a dollop of Cool Whip.

    Recipe #14226

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