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    You are in: Home / Cookbooks / desert
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    81 recipes in

    desert

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    I love Halloween recipes! This one comes from the Kraft foods website. Enjoy!

    Recipe #259262

    2 Reviews |  By Manami

    What could male a zingy gingersnap even better? Sweet creamy frosting sandwiched between two gingersnaps! From Great Food in the February, 2008 issue of O, The Oprah Magazine, created by Rori Trovato. Chill the cookie dough for at least 30 minutes or up to a day.

    Recipe #279344

    I've searched and searched. I wanted a chewy sugar cookie. Finally found this online by a woman name gale and wow. Hubby and kids just love it, although this isn't for shaping. Just simple round chewy cookies. Yum.

    Recipe #214006

    This is definitely the best frosting I have ever had. I am in love with it! Perfect texture....nothing like store bought! It is wonderful on everything!!!

    Recipe #262883

    Once I tried these, I never bothered making 'traditional' sugar cookies again. A soft, flavorful cookie that is a MUST for me at Christmas. Note, the original recipe said they were cut-out cookies but I never was able to get them to work well that way. That is why I make the round ones as described.

    Recipe #102727

    I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Recipe #261024.

    Recipe #95416

    A delicious offering from an old Family Circle cookbook.

    Recipe #110014

    This is the traditional birthday cake in my brother's house. I ALWAYS look forward to having it again. It is moist, rich and decadent! If you use chunky peanut butter in the Frosting, omit the chopped peanuts. PLEASE NOTE, this is a recipe that you really need to make BOTH the cake and the frosting to appreciate. It is the combination that makes it so good. If you are looking for JUST a chocolate cake recipe, you should try Recipe #2496, not this one. ;)

    Recipe #3782

    This is my husband's first attempt at cheesecake. And we think it's a winner! It is adapted from a recipe he saw in the side of our store brand chocolate graham crackers.

    Recipe #261236

    Found this on the internet after obsessing over finding the perfect recipe for a traditional red velvet cake.

    Recipe #213393

    This sinfully delicious and easy-to-prepare cake has been in my family for years. We serve it every year with Christmas dinner -- the holidays would not be the same without it!

    Recipe #26493

    I made these for my 3 year old's birthday, and they were a hit! Very easy to make, very tasty, and just different enough to wow everyone. Recipe comes from Southern Living magazine.

    Recipe #95878

    Sinful, sensational, and luscious, this cake is too easy to make to be this good! My grandmother gave me this recipe when I got married. Make it and you'll see why she kept it such a secret.

    Recipe #51615

    This was so easy to make and tastes delicious. I was also able to use some with some red food coloring to decorate the cake. I have had it written on a piece of paper for a long time.. don't know where I got it, but I needed to make a cake today and remembered this. This makes enough to frost and fill a two layer 9 inch cake, or frost a sheet cake.

    Recipe #111131

    This is THE best Banana bread I've ever had and the one my kids beg me for and also the one I make for X-mas gifts every year. I found this recipe in an old Settlement cookbook (my favorite cookbook) and it's extremely easy to make. It has just the right amount of moist flavor and is great either chilled or at room temperature. This bread freezes well too and is easiest to slice when it's cold. Enjoy!

    Recipe #102652

    10 Reviews |  By dojemi

    This recipe comes from The Doanleigh Inn in Kansas City, Missouri. I got it from a web site. I made some adjustments when I prepared it. I only used one cup of sour cream and 1 tablespoon of vanilla. I put on enough brown sugar to completely cover the blueberries, probably 1 to 1 1/4 cups. It really was quite delicious. The blueberries stay plump and juicy. One left over was quite good the next day, eaten cold. I suggest you play around with the proportions too. Very impressive dessert.

    Recipe #70909

    3 Reviews |  By Malriah

    Posted in response to a request on the message boards for a Cooking Light Magazine Blueberry dessert recipe.

    Recipe #71098

    2 Reviews |  By Redsie

    From WW Website.

    Recipe #240163

    4 Reviews |  By Brenda.

    From Elsie the Cow at Borden. A decadent pie filled with caramel, chocolate, and pecans.

    Recipe #195507

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