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


    Desserts are what I do best. So this book will continue to grow.
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    8 Reviews |  By aremac

    This recipe came to me from my Grandma Erickson. How far back into the Erickson or Gustafson family it originated, I can't say. The recipe looks a lot like plain sugar cookies but, the honey gives them a subtle but unique flavor. Sorry about the sugar confusion. The brown comes from the baking but I find that having them not so brown is better than burnt. That said, if you can watch them closely, a nice golden brown gives an added dimension to them, but be careful, they will burn in a heart beat.

    Recipe #70304

    27 Reviews |  By Kim D.

    This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.

    Recipe #95546

    65 Reviews |  By Rita~

    These are lighter then the ones without the Rice Krispies. I got the recipe from the "Classic Holiday Cooking" cook book. You can shape into eggs for Easter!

    Recipe #47637

    This is a favorite of my family's (especially my 16 year old--the only frosting she will ever make). It is in response to a request on the boards. If you are planning to use this on a chocolate cake, clear vanilla will produce a stark white frosting that contrasts beautifully with the chocolate. This is a light, fluffy frosting and doesn't over-power the flavor of any cake that you choose to top with it. My daughters also like to spread it on graham crackers for 'graham cracker sandwiches'.

    Recipe #55965

    This dessert tops juicy fruit with a biscuit-like topping. The batter goes into the dish first, then rises up through the fruit as it bakes. My family loves this and will reheat and eat through out the day.

    Recipe #240718

    This is from The Unwatched Pot

    Recipe #206069

    Great for college students or seniors--a sweet treat anytime. Try different flavors of mixes. Use large ceramic mugs with a design to fit the occasion.

    Recipe #46487

    The secret to the Fudge being smooth is taking it off the heat at just the right time. If you do this right you will not taste the sugar crystals.

    Recipe #213010

    Here's another easy and popular dessert. I have made it with and without the kahlua, it's such a minor amount that if a child gets one serving of this it shouldn't be too bad.

    Recipe #213009

    This is a yummy Pampered Chef recipe.

    Recipe #211469

    This is an SCA replica of a popular 1500s recipe. It's a fluffy, sweet white mousse served with strawberries in spiced syrup.

    Recipe #211943

    Another recipe I adapted from a local fondue restaurant. This is comforting in winter and yet goes perfect with fresh summer fruits. Also a great way to serve dessert at a dinner party. One year for our neighbors for Christmas we layered all the ingredients substituting marshmallows for the marshmallow cream and w/o the cream in fancy gift bags. We tied it with ribbon and a tag explaining how to finish the recipe. What a hit!!!

    Recipe #123836

    From Gooseberry Patch Flavors of Fall.

    Recipe #142264

    A recipe from my sister-in-law in a recipe exchange.

    Recipe #209902

    Easy quick cookies--

    Recipe #205303

    This is one of my favorite cookies. It's from my Swedish Grandma. They are very simple, but I think that's what I like about them. Very tender and rich.

    Recipe #128617

    This is not an easy recipe. It is very temperamental. When you can get it to work, it is awesome in flavor. It has to be just the right texture and consistency. Do NOT over chill. This is not for a beginner. You will need to add or subtract amounts depending on the texture and consistency, but still a great cookie if you get the hang of it!

    Recipe #208775

    Yep, these got a blue ribbon too.

    Recipe #209001

    This came from a dear friend of my mom's in Nebraska.

    Recipe #208750

    Recipe posted in response to a request. This is a very simple batter recipe; you need a rosette iron and about 1 litre of oil for frying.

    Recipe #105467

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