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    You are in: Home / Cookbooks / Cakes/Pies/Muffins/Misc Desserts
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    546 recipes in

    Cakes/Pies/Muffins/Misc Desserts

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    From a website http://www.cookitsimply.com/recipe-0010-0162c96.html Treacle Tart like my mom used to make.

    Recipe #512922

    A traditional English tart taken from Good Food website.

    Recipe #426657

    Just as tasty as the big cakes, and really cute on a platter.. I made these for a friend's brunch, and her verdict was, "insanely delicious!" Hide a tiny plastic baby in one of them for extra good luck to whomever gets it. Note: prep time includes rising time.

    Recipe #512125

    Entered for safe-keeping, from Chef Gale Gand of Lake Forest, Illinois. This caramel topping is especially good on chocolate cake.

    Recipe #510205

    This recipe comes from the family restaurant (now closed) and the crust comes from Logan M. Be sure not to over bake--the center will set up and be magically delicious gooey-ness.

    Recipe #507841

    This recipe is my favorite cake in the world it is amazing! I once had to make 5 of these cakes for a birthday party!

    Recipe #507814

    1 Reviews |  By Kerena

    From the June 2013 Issue of Cuisine at Home Magazine. The recipe notes say "So they're soft, slightly sweet and don't break down completely in the pudding, choose bananas with just a few brown speck on thier peels"

    Recipe #505492

    I cannot believe there is not a recipe on here for pistachio pudding. If you have ever been a fan of the artificially colored, artificially flavored instant boxed stuff you should like this. Any fan of pistachios will love this! (Joy the Baker's recipe)

    Recipe #504857

    From her book, Cinnamon Roll Murder. I made this for Mother's Day Brunch and served with fresh strawberries and whipped cream. It was delicious!

    Recipe #479464

    Francine Robert Bryson's recipe with corrections.

    Recipe #501710

    Not your typical rum cake, and not your typical fruit cake, either. I used dark rum for this, so I'm not sure if light rum is going to be a good substitution or not. Edit it to add: I have now included the flour, so please try the recipe if you have not already.

    Recipe #501172

    It doesn’t get any better than this, a tender, fragrant Spice Cake, served with Vanilla Ice Cream & Golden Peaches in Rum Sauce. Truly a dessert fit for the Captain and his crew.

    Recipe #501163

    "Arrrg, mateys! Tis treasure ye seek, then Caribbean treasure ye will find in me proud beauty of a pudd'n!" This is a pirate's take on bread pudding, created for the Raiders of the Lost Pantry cooking contest. I think this would taste equally good if candied orange peel were to be substituted for the candied ginger (or maybe both!). I purposely made it a small yield recipe so that I could play with it without wasting a large pan of bread pudding, but it probably doubles or triples well, as do most bread puddings. Be sure to save the syrup from the candied ginger, as it makes a most amazing addition to many things, including pancakes, cocktails, and ice cream. YUM! You can save time by using store bought candied ginger. Cook/Prep time doesn't include drying time for the candied ginger.

    Recipe #501174

    This rum cake is inspired by island ingredients and adds coconut, peaches, lime, ginger and honey to a traditional rum cake. Crystalized ginger is sweetened ginger and is great in baked goods. It can be purchased in many specialty stores and in spice aisles of most supermarkets. You may use a dark rum, if preferred. *Caution, if you are using a cake mix that already has pudding in it, omit the box of pudding in the recipe.

    Recipe #501169

    The magical matrimony of sweet and tart, the jazzy joining of luscious and light, the perfect pairing of sugar and sour -- that's what makes dessert and lemons a match made in heaven. Sugar substitutes are not recommended for this recipe. Exchanges 1 starch, 2 carbs. From Spring 2013 Diabetic Living magazine.

    Recipe #498444

    No-bake Two minute Pie, ok then, the kids can do this ! No oven with this hot summer sun is coming up ! I may be in my 80's but not old that old, the great-great-grand kids can show me a thing or two.

    Recipe #497936

    I am a self proclaimed connoisseurI of tiramisu. It is hands down my favorite dessert. I made this for Valentines Day. Serving sizes are large just like in any fine Italian restaurant. I successfully halved the recipe using an 8x8 pan and got 9 servings. Be sure to use the Italian ladyfinger cookies recommended, they are hard, not soft like sponge cake. I found the Savoiardi cookies in the Italian section of the grocery store. The creamy sauce and coffee syrup TDF! Make all of the syrup, you wont have much waste You can leave the mini chips out if you don't want to bite into chips. Cook time is chilling which can be 3 hours but best if let to chill overnight. I chilled overnight.

    Recipe #495403

    They made this recipe today on The Chew, 2-12/13. On the show they made a confectioners sugar glaze which they lathered on top of the baked cake and sprinkled the colored sugar in alternating turns to cover the glaze (1 section purple, 1 green and then 1 yellow for each 1/4 of the ring) instead of prior to baking. They put the plastic baby under the baked cake and pressed it into the bottom of the cake for the person to find....whoever finds the baby buys the King Cake for the next year. Prep time is a gusstimate as none was listed. It does not include rise time.

    Recipe #495406

    From today's (2-5-13) The Chew show. Clinton suggested that if you didn't want to make your own caramel, either buying caramel sauce or melting some caramels (ie Kraft). Prep time is a guesstimate as none was listed. My suggestion would be to add mini chocolate chips to the cheesecake batter to make it just that much more chocolatey. Yum!

    Recipe #494796

    Jacques made this on The Chew today, 1/30/13. Prep time is a guesstimate as none is listed. Please see my other posts for his recipes for Chocolate Sauce and Creme Anglaise.

    Recipe #494479

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