Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cookbooks / Desserts
    Lost? Site Map
    food image

    84 recipes in


    Sweets in all shapes and sizes!
    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    One of the mainstay recipes of Nanny's culinary repertoire for Nursery puddings, a classic British baked Jam Roly Poly - you cannot beat it! And, not just for children either, but "big" children, especially men love this pudding with lashings of custard! This pudding can be steamed as well as baked, but I much prefer the baked version for taste and ease. If you find shredded suet hard to obtain, put a block of butter in the freezer and grate it when it has frozen - this is the best substitute I know - it's the small grains or flakes of suet/butter that gives the pastry its rise and texture. I find the best jams for this delectable pudding are raspberry, plum and High Dumpsy Dearie; I have this recipe posted on Zaar: Recipe #253728. However, any other jam would be fine, depending on what you have available, and golden syrup is also delicious. Feel free to use vegetarian shredded suet as I often do, it is lighter than shredded beef suet, although not as traditional.

    Recipe #253994

    This is an interesting little dessert perfect for a summer cookout. It is enjoyed by kids and adults alike.

    Recipe #169094

    From my My Great Recipes, using frozen strawberries, this is one of my favorite summertime treats. One hour in the freezer for best results.

    Recipe #277655

    4 Reviews |  By Shuzbud

    This is adapted from a recipe given to me by a caterer that I have worked with. It is similar to other recipes on Zaar but I love this one for its simplicity and warm, fresh flavour so thought I would post it anyway.

    Recipe #369157

    3 Reviews |  By CindiJ

    My grandma made the most wonderful custard pie. When I got to stay the night or weekend with her, she would always have this for me. Of course I could never ever make this like I remembered until I finally asked her for the recipe. One thing I cannot replicate is the use of fresh whole milk, but have come up with a pretty close substitution. THIS is comfort food at its' finest.

    Recipe #276643

    Oh Boy! these are so yummy! What could be better than cheesecake bars made with candied pineapple and ginger. Your guests will beg for this recipe. Only you need to know how quick and easy these are to make.

    Recipe #200178

    A recipe from the issue of July 2006 of Coup de Pouce. With fresh strawberries.

    Recipe #289408

    2 Reviews |  By I'mPat

    From James Reeson Alive and Cooking, this looks delicious and relatively easy. Times are estimated and have not included 1 hour refrigeration time.

    Recipe #373800

    2 Reviews |  By KelBel

    Tart lemon curd tops individual bread puddings laced with berries. Fresh blueberries also work well in this recipe. Prepare the lemon curd while the puddings bake. Time includes minimum 30 minutes for chilling and 30 minutes for baking. From Cooking Light November 2002.

    Recipe #246021

    This is very easy and delicious. It is made in the microwave. When I make it, it cooks for 5 minutes total, stirring after each minute. This recipe is from All Recipes.

    Recipe #274524

    10 Reviews |  By KelBel

    From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.

    Recipe #102844

    From Healthy Cooking magazine--individual serving sized baked Alaskas, made with reduced fat strawberry ice cream. You can use other flavors, too, to make other kinds of baked Alaskas than Neapolitan: mint for Grasshopper, coffee for Mocha, etc. You will need some foil muffin liners for this. I haven't tried it yet, but will when I get the opportunity. You could prepare the ice cream/wafer part in advance, then make the meringue and finish it up shortly before serving--I'd suggest placing plastic wrap over it to prevent the ice cream from drying out and not leaving it in for more than a few hours, maybe 8 or so (such as preparing in the morning to serve the same evening).

    Recipe #354733

    From TOH magazine--I haven't tried it yet, but it appears to be a sort of ice cream sandwich made with lemon and blueberry shortcake. A refreshing, summery treat! Time doesn't include the hour or so freezing time.

    Recipe #372699

    From TOH magazine. Although the recipe calls for the parfaits to be served in parfait or cocktail glasses, I think they'd be nice scaled down to fit in a smaller glass, such as shot glasses. The ribbon of bright red strawberries in the middle of the creamy pink mousse looks so pretty! The prep time doesn't include time for the berry mixture to chill.

    Recipe #373476

    1 Reviews |  By hotdish

    I got this from Taste of Home. This is a must have recipe if your a chocolate lover like me! And its really easy,even for me and i hate hate hate baking!

    Recipe #365732

    This is an espress recipe from Coup de Pouce, issue December 2006. This needs to be in the fridge for 4 hours.

    Recipe #278317

    You make these on your waffle maker and serve them with ice cream and chocolate sauce. YUM

    Recipe #157900

    I am afraid I can't remember where I got this recipe or even how much I altered it. I've been using it for several years now. I started off looking for something simple to replace my old Bisquik recipe (as I wanted to stop using baking mix). I wanted something that would be delicately crisp outside and soft inside, rather like a scone or biscuit, but sweeter. This is a drop-biscuit type recipe that makes little oddly-shaped "rocks" of shortcake. It's really delicious, though. I like it topped with whipped fresh cream--no sugar or vanilla. If I can't find fresh cream (no thickeners or other additives), then I add some sugar and/or vanilla. It's best fresh, but I've kept leftovers in plastic bags for a day or two and reheated them for acceptable results (though not as good as fresh).

    Recipe #346136

    8 Reviews |  By ~Icy~

    Very easy and fresh sorbet only with few ingredients. Even kids can make it!!

    Recipe #164553

    « Previous 1 2 3 4 5 Next »
    Displaying up to 20 pages of results. To see all results, or register.

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes