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    You are in: Home / Cookbooks / Delectable Desserts!
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    303 recipes in

    Delectable Desserts!

    Dessert recipes that I have collected.
    « Previous 1 2 3 4 . . . 14 15 16 Next »
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    A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!

    Recipe #174553

    This works well on cake or brownies. Recipe adapted from Christopher Nyerges, the author of Guide to Wild Foods. A little information about carob: Today it is nearly impossible to avoid white sugar in any pre-processed or restaurant food. But not more than a few centuries ago, one of the major food sweeteners in the world was a type of healthful "chocolate" that grows on trees. It is believed that the fruit of this "chocolate" tree was used to feed Mohammed's armies. This fruit also sustained John the Baptist during his sojourn and meditations in the wilderness (Bible, book of Mark 1:16), and provided food for the Biblical prodigal son (Luke 15:16) who was hungry and without money. Spanish Civil War children who ate this fruit during the 1930s were able to remain free of malnutrition. As recently as WWII, isolated military troops and their horses on the island of Malta, and people in villages in Greece, credit their survival during the German occupation to the use of this "chocolate" tree's survival food. This "chocolate" tree is the carob tree (Ceratonia siliqua). The carob fruit is a dark brown, flattened leathery pod (or legume). Carob is a native to the countries surrounding the Mediterranean Sea, and is common in the Middle East. These are the areas where the best commercial carob is grown. The trees propagated there from root stock produce the superior carob fruit. Southern Californians and Arizonans know the ornamental carob trees which are so widely planted as street and park trees. Each leaf is alternately arranged and is typically pinnately divided into six to ten round glossy leathery leaflets. Each pod measures about 1½inches broad and four to 10 inches long. Carob powder (or flour) is produced by a continuous process of drying, grinding, and roasting the pods. The resultant flour has a versatile array of uses for those who have rediscovered carob's secrets.

    Recipe #300305

    I have this written on an old envelope, I changed it from another recipe to make it easier. I hope you enjoy!

    Recipe #437710

    Cute little bugs! Easy to make too! Oh how I wish my camera worked so I could take a photo!

    Recipe #192338

    Be sure to use really cold milk for this classic fountain treat! And don't overmix to get the perfect slushy thick texture! Adapted from cooking.com.

    Recipe #189448

    Fruity and refreshing! Adapted from Light and Tasty magazine.

    Recipe #153087

    The flavors in this float pair together beautifully! I just love ginger beer! Adapted from the Victorville Daily Press, San Bernadino, California.

    Recipe #260478

    So simple with all the taste of banana cream pie! So easy a kid can make it! It is a little messy, but that's part of the fun! You can use real whipped cream or try the vegan version. Adapted from The Garden of Vegan.

    Recipe #396107

    This is a simple and healthy dessert. Adapted from Living and Raw Foods.

    Recipe #202314

    My daughter just loaned me her Peachtree Boquet cookbook, put out by the Jr. League of DeKalb County, Ga. There are some real goodies in this one. This is pretty healthy for tasting so darn good! I have tweeked this just a leetle!

    Recipe #292191

    Remember these? So yummy for being so simple! This recipe fits in the Southern and also Australian and Mexican catagories because they are grown and used there!

    Recipe #121935

    I can't remember where I got the idea, but changed it around some to simplify it and here ya go!

    Recipe #437701

    I love blueberries and this shows them off splendidly! Adapted from Prevention magazine(03). New England, Canada, Mid Atlantic, South

    Recipe #139425

    Easy recipe and after you coat with the chocolate you can dip in sprinkles-whatever colors fit your occasion, or you can roll in finely chopped nuts! Lots of fun for you and the kids will love helping! This recipe doubles, triples, etc. easily! Enjoy! :)

    Recipe #401432

    These can be used for desserts, breakfasts, snacks, even the main course! The batter needs to be refrigerated for at least 1 hour before cooking.

    Recipe #102058

    In Bangladesh, this is eaten as dessert, but can also be used as a filling or topping on a cake. You can multiply this recipe to amount needed.

    Recipe #500682

    Served warm and sprinkled with powdered sugar, these have the best flavor! Adapted from Southern Living magazine.

    Recipe #131348

    This recipe was adapted from Chef Revsin of Driscoll Strawberry Associates, Inc. You can find the lavender flowers in the herb sections of the supermarket. Or try 2 to 3 whole cardamom seeds in place of the lavender-lovely!

    Recipe #122330

    So simply delicious! If you like salt with your chocolate, use salted cashews. If you would prefer, use unsalted cashews. Adapted from the QVC website.

    Recipe #192329

    Recipe #167744

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