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    You are in: Home / Cookbooks / Desserts
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    428 recipes in

    Desserts

    Freddy Cat eats them all for me!
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    I can't say enough about this recipe, it is soooo good. The texture is almost like a brownie and the orange flavor is perfect! I don't remember where I got this recipe from but I am very grateful!!!!

    Recipe #368050

    This is the best (finally!) recipe for lemon bars that I've tried. And I've tried a LOT of them over the years. This is the winner hands down! Found in an old Good Houskeeping cookbook! (I still changed it a little, but very minor changes.)

    Recipe #326702

    My doctor gave me this recipe a long time ago. We enjoy this.

    Recipe #318524

    7 Reviews |  By 2Bleu

    One of my favorite desserts. You can make a 9x13 sheet cake, or choose a 3-layer cake. Most of the time I just use a can or two of lemon pie filling, but if you'd like to make your own microwave-easy lemon curd, The recipe is included (which is best made by making the lemon curd the day before. Makes 3 1/2 cups of curd).

    Recipe #289174

    3 Reviews |  By Ashbabe

    "Tartufo" is Italian for truffle. The original "truffles" were created just after the French revolution by French chefs and were chocolate confections made to resemble like their prized fungi cousin in the Perigord region of France. These sweet confections were given at Christmas time as gifts. Sometime around the Victorian era is when the frozen truffle came about when the idea of molding ice creams into various shape like flowers, fruit, and other foods became popular. It has been only during recent times that ice cream "truffles" or "tartufos" have made a renaissance, of sorts. Typically, in Italy, a tartufo is a vanilla ice cream ball that has a cherry and some nuts in the center. The ball is then dipped in chocolate and can be covered with nuts or chocolate shavings. (Cook time is Chilling time)

    Recipe #287230

    Thank you Wolfgang Puck - Though my recipe describes the tart as more or less circular, the shape is not even important: Everything will look beautiful and taste delicious whether your tart is oval, square, rectangular, or resembling an amoebae. Cut it into wedges, top with vanilla ice cream if you like, and dessert is ready. Now that's what I call plum perfect!

    Recipe #286630

    Received this recipe from an e-newsletter and instantly swooned. Peppery ginger with pockets of crispy toffee in a chewy cookie with a sugary exterior. Have not made these yet, but keeping this here for safe keeping. Recipe developed by Sarah Taverner.

    Recipe #285851

    9 Reviews |  By Annacia

    This moist espresso and chocolate flavored cake is brushed with coffee glaze and then finished with a soft mocha buttercream frosting, making every bite melt in your mouth. From Nestle.

    Recipe #285071

    2 Reviews |  By Sue Lau

    Has the perfect flavor to make a sweet ending to any autumn or winter meal.

    Recipe #267535

    I love tart lemon desserts. This is a recipe I found on Betty Crocker that looks very good.

    Recipe #266248

    oh it sounds good. Be a great recipe for breakfast as well as dessert! He describes it better than I could: "With fruit that good, you don't need to fuss, so my mother would merely combine seasoned sour cream with the berries under a brown sugar topping and pop it under the broiler. You can follow her lead, but only when the blackberries are perfect. Otherwise, substitute wild Maine blueberries and crème fraîche." from chef2chef

    Recipe #259017

    9 Reviews |  By CoffeeB

    This is a spin-off of the famous chocolate Texas Sheet Cake. Just as fabulous w/an almondy taste.

    Recipe #258289

    This is the pie that captured my DH's heart! This is a great recipe that uses only 1 pie crust. I recommend using a deep dish pie crust to minimize spill overs. *Pls note that the first time flour listed in the ingredients, it should be 1/3 cup flour as listed in the directions. I've tried editing this several times and it won't change.

    Recipe #252517

    These are gorgeous little cupcakes - for your eyes and tastebuds! You may make the filling with orange curd (replace lemon with 1 large orange) instead of lemon or quite simply fill them up with whipped cream.

    Recipe #251318

    3 Reviews |  By Redsie

    From Cooking Light.

    Recipe #243998

    10 Reviews |  By anme

    A tasty and comforting dish that is sure to please, can be made ahead in a large 9x13 OR in muffin tins!

    Recipe #243291

    This is from the Splenda site--equals 1/2 carb exchange.Can also be used in frostings and glazes.

    Recipe #241843

    2 Reviews |  By Annacia

    Bread pudding on the skinny side. It's diabetic friendly.

    Recipe #238420

    From a recent issue of Woman's Day magazine, an almost guilt-free dessert that is so simple to make. Choose your favorite flavor combo or make up your own. Note: prep time does not include freezing time.

    Recipe #235849

    A Weight Watcher recipe which is just divine. My rendition includes a lovely combination of Island Spices that will make you swoon. (3 points)

    Recipe #232807

    « Previous 1 2 3 4 . . . 18 19 20 Next »
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