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    You are in: Home / Cookbooks / Cakes, Candies and Assorted Desserts
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    68 recipes in

    Cakes, Candies and Assorted Desserts

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    Displaying up to 20 pages of results. To see all results, or register.

    An easy treat from Telephone Pioneers of America. I'm making a wild guess as to the serving size and preparation time.

    Recipe #128722

    Found this recipe in a recent issue of my Mom's Woman's World magazine. Served it at a BBQ I hosted and it was a smash hit. Don't let the cayenne scare you off. The heat is very subtle. That's how you make frozen chocolate "hot"! You can still make the recipe without it, but it just won't be the same.

    Recipe #458496

    Peach pie using fresh peaches.

    Recipe #425418

    8 Reviews |  By loof

    These yummy treats are great for potlucks and family gatherings!

    Recipe #400252

    4 Reviews |  By Adria82

    My friend emailed this recipe to me as a quick, easy, no eggs/no milk dessert. It doesn't have to be for breakfast at all. The original recipe called for Cherry filling, but I prefer to use Blackberry filling. I changed the name to "Berry" because you could use any you wish. Enjoy!

    Recipe #293089

    1 Reviews |  By Lucky13

    This is my friends mothers recipe. Very easy to make and very tasty.

    Recipe #275093

    Recipe #419986

    Great anytime but this recipe REALLY holds up in hot humid weather. I made nearly 400 cupcakes for an outdoor event in SW FL in August and they held up perfectly - not to mention tasted great. I personally used a blend of vanilla, butter and almond extracts combined. Recipe kudos go to IndyDebi, a professional caterer from, you guessed, Indianapolis, who kindly shares her recipes.

    Recipe #462737

    A great way to use up some of that zucchini! It is basically a spice cake with zucchini hidden in it. The icing is wonderful and the cupcakes are very moist. Kids & adults alike love them.

    Recipe #99579

    1 Reviews |  By 596151

    From GRIT Magazine: Baking with Honey

    Recipe #459394

    From Jane at Just a Pinch Recipe Club: Again, going back to my vintage recipes that have been in my family for years, I spotted an old recipe from the 40's for carrot cake. It was titled THE BEST CARROT CAKE. Well, I figured it was now the 90's at the time and was sure someone probably had come up with a better recipe since then. I was wrong. To date, I have not tasted better carrot cake ever. It's easy and the outcome is amazing.

    Recipe #454763

    This is the best recipe for taste, presentation and easy for decorating, borders, cupcakes, cakes and such! This yields A LOT!! This works very well with KitchenAids mixers that really make a difference in outcome of frosting! If needed, add a little milk or water to thin out but KA's help, really don't need it. Very stable and can withstand room temp!!

    Recipe #454493

    Recipe #454495

    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

    This is a recipe for a very yummy chocolate cake. I went through a lot to get this recipe perfect. But I have it now and thought that I should share it, since this is a cake loved by many. It's rich and creamy, good for adults and kids. And trust me, you'll love it. The key with this cake is taking it out of the oven at the correct time.

    Recipe #203559

    Based on a Martha Stewart Recipe, but I altered it (because I think this tastes better! haha) Bite size fresh strawberries filled with a sweet cream cheese mixture. I took these to a party and they were gone in minutes with tons of complements! :)

    Recipe #350991

    My cousin gave me this recipe a couple of years ago when I was getting married. I am not sure where she got it from. It is sooooo moist and delicious! No need to make an icing or glaze, sugar coating makes it just sweet enough. Yum! My husband loves this cake. He eats a quarter of it at a time!!!

    Recipe #335815

    Found this on the WW boards.

    Recipe #281952

    When the King Arthur Flour traveling baking demos came to the Salt Lake City area I was so exited to learn how to make the perfect sweet breads. They gave everyone this great versatle recipe that can be made into cinnamon rolls, braids, sticky buns, monkey bread, and more.

    Recipe #413889

    I'm a carrot cake lover and tried many carrot cakes at restaurant and cafes. This is the best carrot cake I had so far! The texture is soft and moist. It taste even better if you leave it in the fridge overnight! I modified it by making a one layer cake-it makes life easier that way. :) Courtesy of foodnetwork.com

    Recipe #114209

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