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    You are in: Home / Cookbooks / Fantasy Food
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    223 recipes in

    Fantasy Food

    When I look through the masses of delicious recipes I have saved on here I find myself dreaming of a day when calories, cholesterol and ceoliacs are not an issue,,,yes I know ,,it's not gonna happen, but I can dream. But I have created a fantasy cookbook for if that beautiful day comes, I have even included some delicious gluten free recipes just because they are delicious despite being gluten free. As you can tell from the amount of recipes, I fantasize about food ALOT.
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    A little more sophisticated than the cookiewiches that my kids like. Store them in the freezer, and then put in the fridge as you sit down to dinner, and it will be thawed just right by desert time! (Cook time is time to bake ALL of the cookies)

    Recipe #243316

    Posted for the Zaar World Tour-China. From the "Chinese Cookery" cookbook. I have not made this recipe yet, but have eaten cookies just like these at restaurants in San Francisco's Chinatown.

    Recipe #169929

    In Australia we call cookies biscuits. This recipe is from Super Food Ideas and the recipe states that it makes 28 cookies. I actually got 48 cookies from the mix but I do make my cookies smaller as I have two small girls that like one for each hand ;) These make quite a sweet biscuit.

    Recipe #236405

    These are chewy, fudgy, SUPER EASY cookies that you can probably make right now! I have watched these disappear time and again and everyone is always asking for the recipe. It is almost embarrassing to give it out, it is that easy :) Enjoy! (12/14/06: I wanted to add that Betty Crocker has updated this recipe by adding 1 tsp. vanilla extract, but I don't want to change the original recipe.) *12/22/07: Please see my tips at the end of the recipe! **12/23/08: Betty Crocker has now added a version of the same exact recipe in which the cookie dough balls are rolled in granulated sugar instead of powdered sugar. I've tried this and they're also very good.

    Recipe #32614

    I've been making these cookies for over 20 years. I found this recipe in an old Service League Cookbook from the 1950's. The recipe was originally contributed by the Green Bay Day Nursery, and gently tweaked over the years. I can't begin to tell you how many people have asked for the recipe. The cookies do not spread much resulting in a nice thick drop cookie. Because of the large volume of cookie dough this produces, I use my KA Stand Mixer to prepare the dough and just mix the extras in by hand with a sturdy wooden spoon. This dough freezes very well, and can be halved successfully if desired. Don't be intimidated by the long directions as the dough itself is extremely easy, I have added Variations and Fun Tips which make the instructions seem longer. I hope you enjoy these as much as we do.

    Recipe #187879

    Yes, finally a cookie that really does taste just like the ones sold at the bakery! --- these taste almost similar to Pillsbury chocolate chip cookie dough (the dough that is wrapped in a tube-like shape) but this is better! The dough amount may be reduced to make about 40 (one-heaping tablespoonful) smaller cookies, be aware that baking times will need to be slightly reduced for smaller cookies--- NOTE do not double the recipe in one bowl it will not have the same texture if your going to double make two separate recipes in two bowls --- you will love these cookies!

    Recipe #337714

    I was first introduced to lemon bars when I reviewed Secret teenage chef's "Easy Lemon Bars". They were delish, but I was determined to make them gluten free as well as sugar free.The flavor combination of fresh lemon and raspberry are what make these deliciuos little treats... Sugar free jams are available, but can be quite expensive and yet so easy to make, my own has just three simple ingredients "Wicklewood's Sugar free Raspberry jam".

    Recipe #437519

    These were made at the Soho Charcuterie, a popular restaurant in New York in the 1980's. They are the perfect combination of a bittersweet chocolate flavor with a chewy consistency, studded with pecans and chocolate chips.

    Recipe #155131

    My 11 year old daughter decided to relieve her boredom today by baking, being the neglectful parent that I am I let her get on with it and prepared myself for the resulting chaos,,,but boy did she surprise me,,,they are delicious,,,and all her own work.

    Recipe #442512

    These are very easy to make shortbread cookies. They are so good that they melt in your mouth, you hardly have to chew them. I have been making them for over 35 years.

    Recipe #46877

    Especially for nutella lovers! Prep time does not include 30 minutes rest time.

    Recipe #149493

    The pastries in Morocco are truly magnificent. They have incorporated French techniques with Middle Eastern ingredients such as almonds, dried fruits, honey and sesame seeds to make their renowned desserts. This authentic cookie recipe is as easy to make as it is to eat!

    Recipe #438180

    POPULAR cookies at parties, weddings or on a cookie tray. They melt in your mouth! Very impressive and addictive! I have been making these cookies for 45 years. These are also the same cookies that our dear "Meme" calls butter balls. Yield is approximate as it depends on how large you form each cookie. I have never known anyone to not like this cookie! I have always used real butter for this recipe.

    Recipe #340082

    "What a delectable treat for Eggnog lovers everywhere! These cookies have a wonderful spicy aroma and are great tasting. The fragrance of nutmeg and cinnamon will infuse your home with holiday spirit as you bake these cookies. They make delicious gifts and are a welcome addition to cookie exchanges. "

    Recipe #14906

    Wonderful lemon flavor.

    Recipe #30006

    This is one of (if not) the BEST banana cake I have ever tasted! I thought the oven temp of 275° sounded a little low, but this cake baked up (and rose) beautifully in my oven at this temp after pretty much exactly one hour. I do not know if the little "freezer trick" to this recipe is what ensured its moistness or not, but I did it, and it was exceptionally moist & delicious. Would be interesting to see if it still came out as great if this step was skipped. All I know is that I followed this recipe EXACTLY as stated (except that I had no buttermilk, so I subbed with a mix of lemon juice & milk) and I got exceptional results. So moist and yummy...a dense cake, similar in texture to a carrot cake... I personally would not call this frosted banana bread :o) Depending on the amount of frosting you like you can decide whether to half the recipe or not. I used the full recipe and had some leftover. I sprinkled on the chopped walnuts and threw this baby in the fridge and cut it the next day...TO DIE FOR! I really liked it slightly chilled, but great at room temp too! It got better each day it sat, I always make this cake at least the day before I need or want it. I was extremely pleased with this cake and will be making it over & over again!! So glad I came across this one!! (on another website). (* * Just to update the recipe, (based on some of the reviews), the baking time may vary based on individual ovens. It was RIGHT ON for my oven, but some others have stated it has taken 1 hour 10 minutes, 1 hour 20 minutes, and my sister just informed me that it took 1 hour 30 minutes in her oven!!!!!)

    Recipe #67256

    My DH is supplementing his diet with more raw foods and he asked me to make him a carrot cake with icing. I found this recipe on the Raw Chef site and tweaked it a little to suit my tastes. Its really good, and a little goes a long way as holds true with most raw foods. The reason raw food goes further then cooked IMHO is that the enzymes in the food are "alive", and because of this the ability for your body to process and digest them is better. You get the full nutritional benefit from the food when its raw. The satisfactory factor goes up when you eat raw. Please use organic where ever possible. NOTE: I didn't include the soaking time for the dates and the setting up time for the cake and icing in this recipe.

    Recipe #323713

    Buckwheat flour lends itself perfectly to this recipe because it has a lovely nutty taste that enhances the peanut butter. Buckwheat flour is naturally gluten free and because it is actually a seed not a starchy grain, it is also low carb.

    Recipe #441470

    1 Reviews |  By Annacia

    Another treat for coffee lovers. It doesn't rise as high as a regular layer cake, so you didn't do anything wrong *wink*. Time does not include chilling.

    Recipe #207592

    I love this cake--and it IS indeed moist. From Pamela Westland's "Celebrating Christmas." It is so easy to make. I baked it in a giant gingerbread man pan and decorated with colorful dragees--beautiful! You might consider doubling the recipe, since it makes a small cake.

    Recipe #408127

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