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These are to die for!!! They are so easy, yet look so elegant!!! I usually use a heart-shaped cookie cutter, but have also done squares, diamonds, etc. This is a must make for Valentine's Day at my house! But would be wonderful for any holiday or romantic dinner.

Recipe #131091

Tart, sweet, very refreshing for the coming warm weather and simple as can be. And it can be made with other jello flavors and juice flavors; very versatile.

Recipe #157783

Very good served slightly warm with Ice cream and recipe has been in family for over 100 years

Recipe #22691

These pretty individual dessert cups are cute as can be—and yummy too. A sweet and fluffy golden meringue tops the pudding that's rich with lemony flavor.

Recipe #161697

Serve warm topped with vanilla ice cream, it's almost like eating apple pie without the crust, so yummy! This can be prepared up to 2 hours ahead, just rewarm slightly before serving.

Recipe #162040

A wonderful version of cobbler.

Recipe #121873

this is sinfully good!

Recipe #128948

1 Reviews |  By KelBel

Simple stawberry dessert made with twinkies. Similar to a trifle, but easier.

Recipe #169018

Juicy chunks of fruit and a tender biscuit topping make for an ideal blend of taste and texture. Serve along with vanilla ice cream.

Recipe #169155

We eat hamentashen on the holiday Purim. They are triangle shaped cookies because Haman had a triangle shaped hat. My dad owns a bakery and is a baker my whole life. He makes these hamentashen every Purim. They are my favorite. When I was in college he always mailed me a box. Now I just make them myself. Hamentashen are traditionally filled with poppyseed filling or prune filling, but my Dad makes other flavors too. Cherry is my favorite, but you can also use apricot jam or use your imagination.

Recipe #55454

These are too pretty to eat! Fortunately, they're also delicious! The phyllo baskets make for a whimsical presentation. The strawberries and lemon curd are natural partners.

Recipe #88853

This recipe is a perfect dessert for hot summer days.

Recipe #172350

This recipe was given to me by cousin in Florida. She got it from a friend of hers that she met while they were stationed in North Carolina. According to my cousin, this is a family recipe. I have not made it but plan to. This is part of a recipe chain letter that I participated in with my family and I am getting recipes from them and posting them here so that I do not lose them.

Recipe #241655

3 Reviews |  By Pagan

This is an enhanced and sugar free variation of Recipe:#74250 by Marie. It is very simple and perfect for anyone, including a beginner chef!

Recipe #241257

3 Reviews |  By redwine

A wonderful real lemon ice cream, reminds me of lemon sherbet but creamier. Easy to make and refreshing on hot days. Make sure you squeeze fresh lemons for this one. Bottled lemon juice just doesn't measure up in this recipe.This is a combination of two recipes given to me by my Aunt.It's good topped with a few fresh raspberries. For those who love lime, just substitue fresh lime juice in place of the lemon.Cook time is freezing time.

Recipe #240173

Every time my family has a get together, my Aunt Bev is in charge of bringing the cream puffs. No matter how many times I've asked her for the recipe, I continue to lose it. I figured posting it here would keep it at hand forever. Don't let the steps involved trick you--these will be the easiest (and most delicious!) puffs you'll ever try!

Recipe #239851

Another one of Mom's recipes. (I know I know, What can I say, I love her cooking!) She wouldn't give me the recipe for years but then I managed to work it out of her... and then I ran right here to share! Ok, so I've had it a long time, but I still thought I'd share anyway. Enjoy!

Recipe #190387

You will *LOVE* this and no ice cream machine needed to make this delicious sherbet, this is just as good as the store bought! lime or orange works well also, I have tryed strawberry also but it is just not as good, haven't tryed it yet but you might want to add in some pureed fruit to the mixture --- This is habit forming once you start you won't be able to stop, I can eat the whole pan myself, it is *that* delicious --- you can make different flavored layers just make certain that the first layer is completely frozen before topping with the next layer, for layers you will need a 13 x 9-inch pan :)

Recipe #238038

I found this peach cobbler recipe on the internet from the Salt Lick Restaurant in Austin, TX. Everyone loves this recipe so much I have to make a double batch! Feel free to cut back on the sugar. Everyone has and the peach cobbler still comes out perfect. :D Personally, I always use two bags of frozen peaches instead of canned.

Recipe #31901

This tasted soooooo good, but I tried to do it all at once and darned near burnt out my blender motor, that is why, in the instructions I suggested using half the berries sugar, and cream.

Recipe #39224

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