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

    Desserts

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    Incredibly yummy vegan truffles.

    Recipe #33995

    Another way to use the produce of my over-productive zucchini plant in the garden! Sneaking vegetables and fruit into a brownie is also a plus!

    Recipe #384645

    My grandmother's recipe for vegan brownies. She says she gave them to a bunch of her friends, and none of them ever guessed that they were vegan. They must be good!

    Recipe #172138

    Recipe by About.com

    Recipe #420289

    This is a sweet dessert. It uses sweet rice flour or mochiko. Although it is baked like a cake it's texture is sweet and sticky.

    Recipe #156124

    Hawaii has much Japanese influence. This yummy desert easy to prepare and is an island favorite.

    Recipe #202875

    5 Reviews |  By marisk

    If you've had mochi before, this is not like the mochi you normally eat at New Years; it has a rich, slightly sweet, chocolate flavor. The mochiko powder can probably be found in the oriental section of your grocery store. A secretary in my office made this recipe; she got the recipe from one of those recipe cards you can get at the grocers. For the cocoa, the recipe says you can use Nestles ... I use Ghiradelli,

    Recipe #99532

    The Victoria Sandwich is the quintessential English cake, conjuring up images of old England and afternoon tea. It's always been a favourite in cake baking competitions and is even used by manufacturers to test new cookers.This is one of the recipes that I use when I make my Victoria Sandwich sponge cake - the other method is posted at the end of the recipe; the ingredients are the same but the weight ratio is slightly different. This method is the original and more traditional way of weighing your ingredients, bearing in mind that the recipe is Victorian! A true Victoria Sandwich would only contain jam, usually raspberry, but as the cake became more popular and cooks became more affluent, cream was added as a delicious addition. I was always taught that caster sugar was sprinkled on top - again, icing sugar is often used nowadays. This recipe adaptation was taken from the WI website, a wonderful organisation in Great Britain for woman of all ages, backgrounds, race or creed - remember The Calendar Girls? They were all WI members! Historical note: Anna, the Duchess of Bedford (1788-1861), one of Queen Victoria's ladies-in-waiting, is credited as the creator of tea time. She invited friends to join her for an additional afternoon meal at five o'clock in her rooms. The menu centred around small cakes, bread and butter sandwiches, assorted sweets, and, of course, tea.The practice of inviting friends to come for tea in the afternoon was quickly picked up by other social hostesses. Queen Victoria adopted the new craze for afternoon tea time. By 1855, the Queen and her ladies were in formal dress for the Victorian tea time parties. This simple cake was one of the queen's favourites and was named in honour of the Queen as a mark of the cake's most devoted followers! (I used home made lemon curd for the cake in my photos, a tangy change from raspberry jam!)

    Recipe #352555

    An ancient Good Housekeeping recipe that I religiously make every New Years day. If you've never made a scratch cake, you don't know what you're missing. Using cake flour is a must. See Lennie's recipe #87689. Be sure to properly measure your flour by lightly spooning into a measure cup until overflowing then using the backside of a knife to level off. Too little flour will produce a callapsed cake and too much will have wet spots with dense layers. Cake layers freezeable. Prep time also includes assembly time.

    Recipe #406237

    Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.

    Recipe #134765

    1061 Reviews |  By Bev

    You've made oatmeal-raisin cookies before, so why try these? Because they're moist, chewy and loaded with raisins - and they're better than any you've tried before! From Cuisine Magazine

    Recipe #35813

    1 Reviews |  By Debber

    Family recipe featuring a moist cake with a "secret" ingredient from the exploding garden and a baked on topping to make it look & taste even better. Goest together lickety-split, too!

    Recipe #182438

    Sweet and tangy cranberry pie.

    Recipe #3733

    23 Reviews |  By Mirj

    There's always a can of fruit cocktail lurking in your cupboard that no one wants. Here's a good way to put it to use.

    Recipe #15029

    This recipe was given to me whilst I was on an allergy elimination diet. It has no gluten, dairy or eggs. A basic recipe, but not bad when your diet is restricted. The best rice flour to use is a very fine textured flour-you can buy it at most asian grocers. The coarser textured rice flour will taste gritty in your baked goods. It's been a while since I made these-so I'm guessing that they serve 4. These are also vegetarian. As all gluten-free flours are a little different in how much liquids they absorb-add some extra liquid if required to achieve the right consistency

    Recipe #258425

    34 Reviews |  By LizAnn

    I made these for a Valentine's Day bake sale and they were the first to go! The recipe was given to me by a friend.

    Recipe #101459

    This is easy and soooooooo yummy. A must for the holidays. Southern Living

    Recipe #31392

    This recipe has won first prize 6 times at our local fair.Creamy and quick to make, it is one of our favourites. Takes just 3 ingredients.

    Recipe #102744

    Generally my response to non-chocolate candy is "what's the point?" This, however, has become my favorite Christmas candy! My daughter found it in one of those Pillsbury/Betty Crocker booklets they tempt you with at the checkout stands. Prep time does not include cooling time.

    Recipe #104767

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