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    You are in: Home / Cookbooks / desserts
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    The only pie crust I will use anymore. Its flaky and slightly sugary and oh so easy to do. Note: due to some major discrepencies please use a good quality oil, preferably a vegetable and a good name brand like Mazola, it may not seem like it will make a difference but in the end it will, also use new oil not something that has been sitting around for a while.

    Recipe #51537

    Great for all types of fresh apples, and quick to make. Have some of this after you go picking apples at the orchard!

    Recipe #40801

    Lemon and cheesecake--my favorite combination of flavors!

    Recipe #51329

    Southern Living. Always served for Thanksgiving dinner.

    Recipe #28758

    Great alternative to Pumpkin Pie! Even people that don't care for pumpkin (like myself :) ) love this cake. I usually use homemade pumpkin puree but I'm sure canned pumpkin will work just as well. You may want to use less sugar, though. This cake can easily made one or two days in advance; it's very moist.

    Recipe #47421

    6 Reviews |  By Bergy

    This is a no fail recipe - If you have trouble with conventional pie crusts this is for you. This recipe is by Laura Going and was a grand prize winner in a BC Women magazine contest. It is delicious

    Recipe #35108

    This is a healthy dessert, a great source of fibre, and low in sodium. It's sweet adn tart all at the same time. You can double this recipe and put it in a 9x13 pan - just great for a crowd!!

    Recipe #393751

    This very easy recipe is perfect for fall. It uses butternut squash instead of pumpkin, which are equally available, and easier to cook. Try it for your family!

    Recipe #104569

    3 Reviews |  By 2Bleu

    This recipe makes approximately 30 oz total and that will fill about six 5-oz molds.

    Recipe #315563

    Delicious fruit dessert.

    Recipe #30134

    From Southern Lady Magazine Jan/Feb 2008. Preparation time does not include chilling. Original recipe said it made 6 servings, but it is so rich reviewers have suggested that it makes more servings. I changed to say 10 servings

    Recipe #275375

    7 Reviews |  By *Alia*

    A lovely an light dessert. Perfect for a picnic or afternoon tea.

    Recipe #306701

    Recipe #308463

    Just like the real thing, don't just use this for ice cream, drizzle it on top of frozen desserts--- I would strongly suggest to only use margarine for this, I have made it with butter in the past and the butter overpowers the flavor ;-)

    Recipe #237573

    These crispy snacks are simple, yummy, sweet, crispy, and easy! They are really good with vanilla ice cream, almost a must. I like to dip them in ice cream. Also healthier than fried versions. Adjust ingredients to fit your taste.

    Recipe #171432

    My grandmother is a full blooded Swede and she got this recipe from her mother, who came over to America in the late 1800's. She used to make this dessert for my sisters, brother, and I when we were young. We all LOVED it, and I cherish the recipe... This is definately one of my FAVORITE desserts, one of the BEST I have ever had the pleasure of eating! It is so DELICIOUS, everyone loves it that I share it with, and wants the recipe. Try it. Your family will love it as much as mine does!

    Recipe #84441

    I made this pie in my home economics class, in high school back in 1969. It was one of the first desserts I ever tried making. Everyone was very impressed with the results especially my teacher :) I got an A! I have been making this pie for years... It is a wonderful dessert to make when company is coming, and adds color to any holiday table! Enjoy!

    Recipe #218578

    This is wonderfully rich and creamy. You will love it. This came from my sister-in-law.

    Recipe #65401

    You'll love this super moist, rich chocolate cake (or cupcakes) made with Starbucks coffee. The coffee enhances the fudgey flavor of this dessert, but does not leave you with a coffee taste. (I'm not a big fan of coffee, but I could eat this cake all day!) This is a simple, one-bowl recipe for cooks of all skill levels.

    Recipe #168114

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