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    You are in: Home / Cookbooks / COOKIES,CAKES AND ALL THOSE YUMMY DESSERTS
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    96 recipes in

    COOKIES,CAKES AND ALL THOSE YUMMY DESSERTS

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    6 Reviews |  By WJKing

    MMMMMMMMMmmmm! This is a great twist on an old favorite! Popular here in Lancaster Co.! ENJOY!

    Recipe #54788

    OMG.. These are like heaven in your mouth! Talk about great taste sensations... I made these for one of my cooking and recipe events that I hold monthly, and these were a HUGE hit... A must try for sure! You can use low fat cream cheese to make these lighter if you like. You can also dip the ends with any kind of finely chopped nuts, mini chocolate chips, graham cracker crumbs, sprinkles, or dip the ends in chocolate or drizzle with chocolate. You might even try adding some cocoa powder to the cream cheese and make it a chocolate filling. The sky is the limit here, just use your imagination!

    Recipe #216350

    If you like lemonade, you'll love Meyer Lemon Sorbet ...

    Recipe #229876

    Recipe #278479

    1 Reviews |  By Stew-It

    I guarantee you that if you love lemon sorbet, you'll love this one, and you'll keep making it! It is so easy to make. In fact, you can start it in the mid afternoon and have beautiful refreshing sorbet for dessert that night! This recipe can be made with an icecream maker, but you don't need one (I have one, but don't use it for this recipe).

    Recipe #290908

    1 Reviews |  By Dee514

    This is my grandmother's recipe for the chocolate variation of Torrone. Torrone is a traditional nougat candy with hazel nuts (or almonds, or a combination of both), usually served at Christmas and/or Easter. Please note - the mixture sets up quickly, so work quickly. You may find that lining the loaf pans with waxed paper before adding the wafer to be helpful. Should some of the mixture ooze under the wafer, it could stick to the loaf pan, making it difficult to remove the torrone from the pan for slicing.

    Recipe #106781

    Native to South America, quinoa is rich in fiber, protein and other nutrients. This is a lovely variation on the more common rice pudding and is best served warm. The final product is firm and can be sliced. Top with your favorite fruit and this dessert makes for a terrific breakfast. Since I tend to not like my desserts very sweet, I usually make this with 2/3 cup sugar or a combination of sugar and Splenda. (For Core followers, you can make this Core bu skipping the currants and nuts, and replacing the sugar with Splenda. Add the Splenda towards the end to avoid the artificially sweetened taste.)

    Recipe #137505

    7 Reviews |  By Jazmina

    Quick and easy to make. This cake is full of flavor, moist and delicious! Enjoy

    Recipe #178273

    5 Reviews |  By ~Nimz~

    Just started making breads this year and found this great recipe. You will not be disappointed. Prep time does not include time for dough to rise. It varies but usually about an hour and a half total for both rises.

    Recipe #132534

    This is not your usual butter-cream made with powdered sugar. Butter is beaten into a flour-thickened base to make an exquisitely light and creamy frosting. Not overly sweet like those made with powdered sugar, but sweet enough to be the perfect compliment for a cake. Make sure the base is completely cooled before beating in the butter. I added in 15 minutes cooling time, but it will vary depending on conditions.

    Recipe #23715

    The Domestic Goddess shares effortless meals that can be cooked in a flash Nigella Lawson

    Recipe #277329

    Devil's food cake made over and over until perfection. Made simple enough with healthier ingredients than the traditional way. You can decorate it as desired. This one was for my son's birthday party. Try this recipe, you will be surprise how good it is.

    Recipe #276407

    98 Reviews |  By BB502

    This is an old family recipe that is a real favorite! Hope you enjoy it as much as we do. Especially love this in Autumn with the Cinnamon Aroma in the Home. This is a very moist and easy coffee cake.

    Recipe #41829

    One of my favorite sweets. Allow 12 hours after making for the candy to set.

    Recipe #247043

    I love this cake. The special ingredient here is curd (German: Quark), which gives this cheesecake the fresh flavour.

    Recipe #140549

    This unleavened biscuit is just right for chowder... I sometimes use cream in place of milk for a richer cracker. If you do, use more than a cup..add liquid until mixture is sticky.

    Recipe #273527

    This is so easy and yet it is probably the best fudge I've ever had. I usually omit the pecans. My niece used this recipe, substituting 3-4 drops peppermint extract for the orange zest, and earned a blue ribbon at the county fair. Even my 12-16 year old 4H girls had no problems making it. Note: make sure you use fresh orange zest. Dried will make the fudge bitter. Also make sure you don't get any of the bitter white part of the rind when you are zesting your orange.

    Recipe #98783

    A kolacky is a small dinner roll-like pastry which is folded, enclosing filling in the center. The most common fillings include prune, poppyseed, apricot, apple, blueberry and raspberry. both open-faced and closed-face kolackys were made in Czechoslovakia. the closed kolacky came into being because the fruit in the open-faced buns would get all over the working man's lunch bucket. The men had their wives fold over the pastry so it wouldn't mess up the other things in the lunch bucket. This is a old recipe from my grandmother who came from Prague Czechoslovakian at the turn of the 20th century.

    Recipe #161232

    4 Reviews |  By Tisme

    I am posting this for the ZWT3 (Scandinavia). I got this recipe from a old cookbook, which my mother bought me for Christmas years ago, and I love this book. I have not tried it yet, but it looks very easy and interesting. Finnish apple snow is tradionally served in a glass bowl with a pinch of cinnamon sprinkled on the top.

    Recipe #235112

    I have been making this since microwaves first came out, it's so easy and really a no-fail recipe, you may use other kinds of nuts if desired --- *warning* this is very habit-forming :)

    Recipe #73597

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