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    You are in: Home / Cookbooks / Favorite Desserts
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    22 recipes in

    Favorite Desserts

    So good you wont be able to stop!
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    These are incredible!!! Everyone who ate one at the party said "Oh wow!" as soon as they put them in their mouth. Bet you can't eat just one!!

    Recipe #114679

    Found this on the net at CopyKat recipes. I don't know if it's like See's, because I've never had See's. But I do know it's good!

    Recipe #38427

    I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!

    Recipe #106850

    No need for storebought versions, when you can make this easy crust yourself at home!

    Recipe #63068

    This cake is not a typical "Coffee Cake" with cinnamon. It is a chocolate chip cake with real coffee. My family gobbles these squares up.

    Recipe #83224

    I got this recipe from the Pepperidge Farm website. These are absolutely divine!!!! They are easy and delicious and look so fabulous!

    Recipe #114285

    This is good, I have made it many times over the years.

    Recipe #130046

    These brownies are not cake-like. They are more moist and gooey. I always undercook them a bit because we like them very moist.

    Recipe #54225

    61 Reviews |  By Dawnab

    An adopted recipe, I have made this ahead when having company over for and easy breakfast. Original Intro: A great moist coffee cake.

    Recipe #82594

    I adopted this recipe from the Recipezaar account as I am always on the look out for make ahead desserts. This is the original introduction: "This is a recipe that has been a fave in our family. They got their name because they are so good that they are 'guaranteed to make your jeans fit tighter'. Cheesy saying, I know, but they are really good!(= Hope you enjoy them too!"

    Recipe #71286

    Amazingly rich and chewy, you would never know these are low fat. I have people asking me for this recipe whenever I make it. The applesauce is the secret ingredient in these delicious brownies! One suggestion I have to make them fudgier is to use a very high quality cocoa. I usually use Watkins or Epicure Selections and found a big difference from that and the kind you can buy in the store. It makes them a real dark chocolate in the middle and they are rich and chewy! This recipe also doubles well and will fit into a 9x13 pan.

    Recipe #116119

    These are absolutely the chewiest, moistest, fudgiest brownies ever! I have tried adding so many different things to the batter, and they ALWAYS comes out great. They are also great without ANY add-ins! BUT by varying the add-ins, you can make different brownies every week (or day!!) SUPER EASY PREP! So, add "whatever floats your boat" and you will not believe how yummy they come out :) Oh, and the recipe doubles just fine--use a 9 x 13 inch pan instead and add a few more minutes of baking!

    Recipe #32204

    I love almond roca!! I found this copycat recipe at massrecipes.com and it tastes exactly like the real thing to me! Mmmmm.

    Recipe #106641

    Found my old recipe box and this one was in it. Can't even remember who the MCP was that gave me the recipe any more, but it sounds wonderful and she says that is is very easy.

    Recipe #39097

    If you would like a sauce that is very soft and almost pourable at room temperature, double the amount of cream to 1 cup. Otherwise this caramel sauce will have to be warmed to be pourable. Note from UnknownChef86: This is a recipe I adopted in 2006.

    Recipe #37555

    A warm soft apple base with a crispy crumbly top. This recipe is so easy. It is a family favorite. Although my child Lucy can not see this wonderful dessert she absolutely loves it with warm custard.

    Recipe #32113

    Can one ever have too many brownies? If using semisweet chocolate instead of bittersweet, do cut back on the amount of sugar called for by 2 tblsps. :-)

    Recipe #63100

    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

    A nice cake to serve guests. If using a glass baking dish, reduce baking temperature to 325 degrees F and keep the same baking time..

    Recipe #42069

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